摘要
柑橘种类繁多,应用广泛,其皮渣占果实的20%~30%,具有很好的应用价值。柑橘皮的主要成分有香精油、色素、果胶、橙皮苷、膳食纤维、黄酮类化合物等,具有抑菌、消炎、抗病毒、抗氧化、治疗肠道疾病、维持血管渗透压、降低血管脆性等作用。对柑橘皮的主要成分及其提取方法、生物活性、应用价值等研究情况进行分析和综合,利于更好地开发利用柑橘皮渣资源。
Citrus is of a large variety,widespread use and its peel accounts for as much as 20% ~ 30% of the fruit. The main components of the citrus peel involves essential oil,pigment,pectin,hesperidin,dietary fiber,flavonoids,etc.,which has an important role in bacteriostat,anti-inflammatory,antiviral effect,antioxidation,treatment of gastrointestinal diseases and maintaining osmotic pressure of blood vessels. The comprehensive analysis on the main components,extraction methods,biological activity,application value of citrus peel will allow for better exploitation of citrus peel resources.
出处
《江苏调味副食品》
2015年第3期9-11,共3页
Jiangsu Condiment and Subsidiary Food
关键词
柑橘皮
主要成分
应用价值
citrus peels
main components
application value
