火龙果功能性成分提取及应用的研究进展  

Research Progress on Extraction and Application of Functional Components in Pitaya

作　　者：张文婧 冯欣悦 贾金霄 高越 陈春芳 朱会霞[1,3] ZHANG Wenjing;FENG Xinyue;JIA Jinxiao;GAO Yue;CHEN Chunfang;ZHU Huixia(College of Life Science,Hengshui University,Hengshui,Hebei 053000,China;Guangju Agricultural Technology(Hengshui)Co.,Ltd.,Hengshui,Hebei 053030,China;Hebei Technology Innovation Center for Fruits and Vegetables Fermentation,Hengshui,Hebei 053000,China)

机构地区：[1]衡水学院生命科学学院,河北衡水053000 [2]广聚农业科技(衡水)股份有限公司,河北衡水053030 [3]河北省果蔬发酵技术创新中心,河北衡水053000

出　　处：《农产品加工》2025年第5期88-91,共4页Farm Products Processing

基　　金：河北省果蔬发酵技术创新中心项目(SG2021129);衡水学院果蔬发酵研究所项目(2023.07)。

摘　　要：通过综述火龙果功能性成分,如多酚、花青素、植物甾醇等,以及火龙果多酚、花青素等5种功能性成分的提取方法,探讨火龙果功能性成分提取方法的差异。同时,对火龙果功能性成分应用方面进行介绍(以国外应用为主),为国内火龙果的研究利用、火龙果副产品的可持续加工等提供一定参考。This paper was introduced the functional components of pitaya,such as polyphenols,anthocyanins,phytosterols,etc.,analyzed the extraction methods of five functional components of pitaya at home and abroad,such as polyphenols,anthocyanins,etc.,and discussed the differenced of extraction methods of functional components of pitaya.At the same time,this paper introduced the application of functional ingredients of pitaya(mainly the application in foreign countries),hoping to provide some reference for the research and utilization of pitaya in China and the sustainable processing of its by-products by introducing the application of polyphenols,anthocyanins,etc.in foreign countries.

关 键 词：火龙果 提取 功能性成分 应用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]