| 柑橘属果皮渣制备膳食纤维的研究进展 |
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| 引用本文： | 何李,李绍振,高彦祥,许洪高.柑橘属果皮渣制备膳食纤维的研究进展[J].食品科学,2012(7):310-314. |
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| 作者姓名： | 何李 李绍振 高彦祥 许洪高 |
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| 作者单位： | 北京汇源饮料食品集团有限公司研发中心;中国农业大学食品科学与营养工程学院 |
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| 基金项目： | 国家“863”计划项目(2010AA10Z301) |
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| 摘 要： | 柑橘属果皮渣作为柑橘加工的副产物,其中含有大量的膳食纤维,具有较好的生理功能。本文重点综述柑橘属果皮渣中膳食纤维的化学组成和制备方法,对其理化特性、生理功能的研究情况展开论述,并讨论柑橘属果皮渣膳食纤维在食品工业中的综合利用情况。
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| 关 键 词： | 柑橘属果皮渣 膳食纤维 化学组成 制备 功能 |
Dietary Fiber from Citrus Pomace:A Review |
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| HE Li,LI Shao-zhen,GAO Yan-xiang,XU Hong-gao.Dietary Fiber from Citrus Pomace:A Review[J].Food Science,2012(7):310-314. |
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| Authors: | HE Li LI Shao-zhen GAO Yan-xiang XU Hong-gao |
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| Affiliation: | 1,(1.R&D Center,Beijing Huiyuan Beverage and Food Group Co.Ltd.,Beijing 101305,China;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | Citrus pomaces,a by-product of citrus production,contain a large number of dietary fibers and have strong physiological functions.In this article,the chemical components and preparation techniques of dietary fibers from various varieties of citrus peels and pomaces are summarized.The physicochemical and physiological characteristics are reviewed,and future prospects and applications of citrus pomace dietary fibers in the food industry are also discussed. |
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| Keywords: | citrus pomace dietary fiber chemical component preparation function |
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