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蔡昕彤,钟婧威,温淑仪,张小莹,刘袆帆,马路凯,柳建良,胡益波.皇帝柑的综合利用研究进展[J].食品安全质量检测学报,2021,12(9):3550-3556

皇帝柑的综合利用研究进展

Research progress on comprehensive utilization of tribute citrus

投稿时间：2021-02-05 修订日期：2021-05-24

DOI：

英文关键词:tribute citrus by-products comprehensive utilization processing

基金项目:国家自然科学基金项目(32001622、32072291)、河源市科技计划项目(2019003)、广东省区域联合基金青年基金项目(2019A1515110823)、广州市科技特派员项目(GZKTP201937)、广东省普通高校青年创新人才项目(KA2001957)、仲恺农业工程学院2020年大学生创新基金项目(202011347140)

作者	单位
蔡昕彤	广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院轻工食品学院
钟婧威	广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院轻工食品学院
温淑仪	广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院轻工食品学院
张小莹	广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院轻工食品学院
刘袆帆	广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院轻工食品学院；仲恺农业工程学院现代农业工程创新研究院
马路凯	广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院轻工食品学院；仲恺农业工程学院现代农业工程创新研究院
柳建良	仲恺农业工程学院现代农业工程创新研究院
胡益波	德庆县柑桔研究所

Author	Institution
CAI Xin-Tong	Guangdong Lingnan Key Laboratory of Food Science and Technology, Zhongkai University of Agriculture and Engineering
ZHONG Jing-Wei	Guangdong Lingnan Key Laboratory of Food Science and Technology, Zhongkai University of Agriculture and Engineering
WEN Shu-Yi	Guangdong Lingnan Key Laboratory of Food Science and Technology, Zhongkai University of Agriculture and Engineering
ZHANG Xiao-Ying	Guangdong Lingnan Key Laboratory of Food Science and Technology, Zhongkai University of Agriculture and Engineering
LIU Yi-Fan	Guangdong Lingnan Key Laboratory of Food Science and Technology, Zhongkai University of Agriculture and Engineering；Zhongkai University of Agriculture and Engineering Innovation Research Institute
MA Lu-Kai	Guangdong Lingnan Key Laboratory of Food Science and Technology, Zhongkai University of Agriculture and Engineering；Zhongkai University of Agriculture and Engineering Innovation Research Institute
LIU Jian-Liang	Zhongkai University of Agriculture and Engineering Innovation Research Institute
HU Yi-Bo	Deqing Citrus Research Institute

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中文摘要:

皇帝柑皮薄肉嫩, 风味独特, 具有较高的营养价值, 广受消费者喜爱。皇帝柑虽然资源丰富, 但耐贮性差, 小范围鲜销给果农带来一定的压力, 另外加工利用品种较少, 加工技术落后, 因此利用高新技术开发新皇帝柑加工产品显得尤为重要。皇帝柑在种植、销售和食用过程中, 会产生较多的非鲜销次果、果皮、果籽等副产物, 若不加以利用、直接丢弃, 将造成资源的极大浪费。本文围绕皇帝柑果肉、果皮的营养成分和研究利用现状进行综述, 以期为完善皇帝柑加工产业链, 提高皇帝柑附加值, 带动皇帝柑产业链的发展提供一定的参考。

英文摘要:

Tribute citrus has thin skin, tender meat, unique flavor and high nutritional value, which is widely loved by consumers. Although tribute citrus is rich in resources, it has poor storability. The small-scale fresh sale brings some pressure to the fruit farmers. In addition, there are few varieties for processing and utilization, and the processing technology is backward. Therefore, it is particularly important to develop new tribute citrus processing products with high and new technology. In the process of planting, selling and eating, tribute citrus will produce many by-products, such as non fresh secondary fruits, peels, seeds and so on. If they are not used and directly discarded, it will cause a great waste of resources. In this paper, the nutritional components and research and utilization status of the pulp and peel of tribute citrus were summarized, in order to provide some references for improving the processing industry chain of tribute citrus, improving the added value of tribute citrus, and promoting the development of tribute citrus industry chain.

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