柑橘花的化学成分、营养功效及加工应用  

Chemical composition, nutrition, processing and application of citrus flowers

作　　者：杨飞扬 王歌 唐胜 刘鑫 白俊英 程玉娇 王珺 罗远莉 黄林华 YANG Feiyang;WANG Ge;TANG Sheng;LIU Xin;BAI Junying;CHENG Yujiao;WANG Jun;LUO Yuanli;HUANG Linhua(National Citrus Engineering Research Center/Citrus Research Institute,Southwest University,Chongqing,400712,China;Southeast Chongqing Academy of Agricultural Sciences,Chongqing,408000,China)

机构地区：[1]西南大学柑桔研究所/国家柑桔工程技术研究中心,重庆400712 [2]重庆市渝东南农业科学院,重庆408000

出　　处：《中国南方果树》2025年第1期208-215,220,共9页South China Fruits

基　　金：重庆市技术创新与应用发展专项(CSTB2024TIAD-GPX0035);西南大学涪陵研究院共建项目(FLYJY202407)资助。

摘　　要：目前,柑橘加工利用主要集中于果实,以果汁、果肉、果皮等为原料制作食品、化妆品等,柑橘其他天然副产物如柑橘花的加工产品较少。柑橘花不仅富含蛋白质、脂肪、碳水化合物和矿物质等营养成分,还含有烃类、醇类、酯类、醛类等香气物质。此外还含有类黄酮、生物碱、香豆素等活性物质,使得柑橘花具有抗菌、抗炎、抗氧化、抗抑郁、治疗肥胖、预防癌症和治疗肝病等多种功效。在应用方面,柑橘花主要用于柑橘花茶的制备和柑橘花精油的提取。本文介绍了柑橘花的化学成分、营养功效及其研究应用进展,为柑橘花资源的进一步研究和开发提供参考。Citrus processing and application at present mainly focuses on fruits,using fruit juice,pulps,peels as materials to make food,cosmetics,etc,while the processing products from citrus natural by-products such as citrus flowers are less.Citrus flowers are not only rich in nutrients such as proteins,fats,carbohydrates,and minerals,but also contain hydrocarbons,alcohols,esters,aldehydes and other aroma substances.In addition,due to the presence of flavonoids,alkaloids and coumarins,citrus flowers have a variety of positive effects such as antibacterial,anti-inflammatory,antioxidant,antidepressant,treatment of obesity,prevention of cancer and the treatment of liver disease,etc.In terms of application,citrus flower is mainly used for flower flavor tea and the extraction of essential oil.The aim of this paper is to introduce the chemical composition,nutrition functions and current application progress of citrus flowers,which may provide a reference for the further research and development of citrus flower resources.

关 键 词：柑橘产业 柑橘花 香气 活性物质 柑橘花茶 

分 类 号：TS201[轻工技术与工程—食品科学]