PDF(867 KB)
PDF(867 KB)
PDF(867 KB)
甜橙加工综合利用研究进展
Research progress on processing and comprehensive utilization of sweet orange
甜橙营养丰富，可以加工成多种产品。综述了国内外甜橙果肉加工及其皮渣综合利用研究进展，详细介绍了果肉加工成品橙汁、果酒，皮渣提取产物甜橙膳食纤维、橙皮精油、橙皮果胶、橙皮色素以及皮渣转化产物饲料、酶制剂的研究进展，以期为提高甜橙综合利用率、提高甜橙附加值提供参考依据。
Sweet orange is rich in nutrients and it can be made into multiple products. The processing of sweet orange pulp and comprehensive utilization of sweet orange pomace at home and abroad was reviewed. The optimum technological conditions for sweet orange juice, wine, dietary fiber, extraction of essential oil, pectin, yellow pigment, feed and enzyme were discussed in detail. The results will certainly provide reference for improving utilization and product added value of sweet orange.
甜橙 / 加工 / 综合利用 {{custom_keyword}} /
sweet orange / pressing / comprehensive utilization {{custom_keyword}} /
[1] AKIHISA T, PAN X, NAKAMURA Y, et al. Limonoids from the fruits of Melia azedarach and their cytotoxic activities[J]. Phytochemistry, 2013, 89: 59-70.
[2] YAMAMOTO M, JOKURA H, SUZUKI A, et al. Effects of continuous ingestion of hesperidin and glucosyl hesperidin on vascular gene expression in spontaneously hypertensive rats[J]. J Nutr Sci Vitaminol, 2013, 59(5): 470-473.
[3] BRAT P, REGA B, ALTER P, et al. Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice[J]. J Agr Food Chem, 2003, 51(11): 3442-3447.
[4] VAN WILLIGE R W G, LINSSEN J P H, LEGGER-HUYSMAN A, et al. Influence of flavour absorption by food packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice[J]. Food Addit Contam, 2003, 20(1): 84-91.
[5] GOCMEN D, ELSTON A, WILLIANS T, et al. Identification of medicinal off-flavors generated by Alicycloba cillus species in orange juice using GC-Olfactometry and GC-MS[J]. Lett Appl Microbiol, 2005, 40: 172-177.
[6] 胥 钦，潘思轶，范 刚，等. 不同加工生产线对锦橙汁香气品质的影响[J]. 2013，34（2）：22-26.
[7] TOKER R, KARHAN M, TETIK N, et al. Effect of ultrafiltration and concentration processes on the physical and chemical composition of blood orange juice[J]. J Food Process Pres, 2014, 38(3): 1321-1329.
[8] 曹德玉，苑建伟，豆海港，等. 桑葚甜橙复合果汁饮料的研制[J]. 农产品加工（学刊），2014（3）：26-34.
[9] 李伟雄，刘功良，陈 伟. 脐橙果酒酿造工艺的研究[J]. 中国酿造，2012， 31（8）：188-190.
[10] SELLI S, CANBAS A, VARLET V, et al. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. osbeck)[J]. J Agr Food Chem, 2008, 56(1): 227-234.
[11] 卫 娜，徐 曼. 利用乳酸菌发酵生产脐橙果酱的工艺研究[J]. 现代食品科技，2012，28（6）：667-669.
[12] 温 靖， 张友胜， 徐玉娟，等. 营养型甜橙透明果冻的加工工艺研究[J]. 食品科技，2007（9）：135-138.
[13] 吴占威，胡志和，邬雄志. 豆渣膳食纤维及豆渣超微化制品对小鼠肠道菌群的影响[J]. 食品科学，2013，34（3）：271-275.
[14] FEMRNANDEZ-LOPEZ J, FERNANDEZ-GINES JM, ALESON-CARBONELL L, et al. Application of functional citrus by-products to meat products[J]. Trends Food Sci Technol, 2004, 15(3-4): 176-185.
[15] YALINKILIC B, KABAN G, KAYA M. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk[J]. Food Microbiol, 2012, 29(2): 255-259.
[16] SENDRA E, FAYOS P, LARIO Y, et al. Incorporation of citrus fibers in fermented milk containing probiotic bacteria[J]. Food Microbiol, 2008, 25(1): 13-21.
[17] LARREA M A, CHANG Y K, MARTINEZ-BUSTOS F. Some functional properties of extruded orange pulp and its effect on the quality of cookies[J]. LWT-Food Sci Technol, 2005, 38(3): 213-220.
[18] IM S J, KIM J H, KIM M Y. Evaluation of bioactive components and antioxidant and anticancer properties of citrus wastes generated during bioethanol production[J]. Nat Prod Comm, 2014, 9(4): 483-486．
[19] JING L, LEI Z T, LI L G, et al. Antifungal activity of citrus essential oils[J]. J Agr Food Chem, 2014, 62 (14): 3011-3033.
[20] 赵文红，赵 翻，白卫东，等. 水蒸气蒸馏法提取柑橘类果皮香精油的工艺研究[J]. 现代食品，2007，23（9）：42-45．
[21] PALAZZOLO E, LAUDICINA V A, GERMANA M A. Current and potential use of citrus essential oils[J]. Curr Org Chem, 2013, 17(24): 3042-3049.
[22] COLECIO-JUARREZ M C, RUBIO-NUNEZ R E, BOTELLO-ALVA- REZ J E, et al. Characterization of volatile compounds in the essential oil of sweet lime(Citrus limetta Risso)[J]. Chilean J Agr Res, 2012, 72 (2): 275-280.
[23] 刘 鑫，谭 烨，周红审，等. 水蒸气蒸馏甜橙油的工艺优化、分析及应用[J]. 食品研究与开发，2014，35（10）：66-69．
[24] 毛 婷，董 静，龚 丽，等. 响应曲面法优化微波辅助萃取橙皮精油的工艺研究[J]. 现代食品科技，2011，27（1）：84-86.
[25] ROJAS L, JENNIFER P I, PERE A, et al. Obtencion of essential oils and pectins from by-products of citrus juice[J]. Vitae-revista De La Facultad De Quimica Parmaceutica, 2009, 16(1): 110-115.
[26] 于童童，范 刚，任婧楠，等. 分子蒸馏分离浓缩甜橙精油及对赋香性能的影响[J]. 黑龙江大学自然科学学报，2013，30（6）：802-808.
[27] 田继武，刘朝良，朱保建，等.桑枝皮中果胶的提取工艺优化[J].食品科学，2011，32（16）：22-26.
[28] KORIEM K M M, ARBID M S, EMAM K R. Therapeutic effect of pectin on octylphenol induced kidney dysfunction, oxidative stress and apoptosis in rats[J]. Environ Toxicol Phar, 2014, 38(1): 14-23.
[29] ZHU R, LI T, DONG Y P, et al. Pectin pentasaccharide from hawthorn (Crataegus pinnatifida Bunge. Var. major) ameliorates disorders of cholesterol metabolism in high-fat diet fed mice[J]. Food Res Int, 2013, 54(1): 262-268.
[30] PRAKASH M J, SIVAKUMAR V, THIRUGNANASAMBANDHAM K, et al. Optimization of microwave assisted extraction of pectin from orange peel[J]. Carbohyd polym, 2013, 97(2): 703-709.
[31] GUO X F, HAN D M, XI H P, et al. Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: a comparison[J]. Carbohyd Polym, 2012, 88(2): 441-448.
[32] DUHEM N, DANHIER F, PREAT V. Vitamin E-based nanomedicines for anti-cancer drug delivery[J]. J Control Release, 2014, 182: 33-44.
[33] 林海涛，张培培，唐忠锋. 橘皮色素提取工艺优化及性能研究[J]. 中国酿造，2009，28（11）：102-105.
[34] 李志洲. 脐橙皮色素的提取及稳定性研究[J]. 宝鸡文理学院学报：自然科学版，2003，23（4）：276-278.
[35] 曾柏全，李 伟，邓子牛，等. 冰糖橙皮色素的提取及稳定性研究[J]. 食品研究与开发，2008，29（1）：14-17.
[36] GEERKENS CH, SCHWEIGGERT RM, STEINGASS H, et al. Influence of apple and citrus pectins, processed mango peels, a phenolic mango peel extract, and gallic acid as potential feed supplements on in vitro total gas production and rumen methanogenesis[J]. J Agr Food Chem, 2013, 61(24): 5727-5737.
[37] RODRIGUES G H, SUSIN I, PIRESA V, et al. Performance, carcass characteristics, apparent digestibility of nutrients, nitrogen metabolism and ruminal measures of lambs fed diets containing wet low pectin citrus pulp and/or dried citrus pulp[J]. Rev Bras Zootecn, 2011, 40(10): 2252-2261.
[38] DE ASSIS A J, CAMPOS J M D, VALADARES S D, et al. Citrus pulp in diets for milking cows. 1. Intake of nutrients, milk production and composition[J]. Rev Bras Zootecn, 2004, 33(1): 242-250.
[39] 周 炼，王日葵，郭 莉，等. 甜橙皮渣发酵蛋白饲料的研制[J]. 食品与发酵工业，2005，31（5）：51-54.
[40] GOGUS N, TAZE B H, DEMIR H, et al. Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effects[J]. Turk J Biol, 2014, 38(4): 537-548.
[41] IRSHAD M, ANWAR Z, MAHMOOD Z, et al. Bio-processing of agro-industrial waste orange peel for induced production of pectinase by Trichoderma viridi; its purification and characterization[J]. Turk J Biochem, 2014, 39(1): 9-18.
[42] 戚炯炯，张 嘉，单丽君，等. 以柑橘皮为原料用宇佐美曲霉生产饲用复合酶的研究[J]. 饲料工业，2006，27（16）：11-14.
[43] TAO N G, SHI W Q, LIU Y J, et al. Production of feed enzymes from citrus processing waste by solid-state fermentation with Eupenicillium javanicum[J]. Int J Food Sci Technol, 2011, 46(5): 1073-1079.
[44] OKINO-DELGADO C H, FLEURI L F. Obtaining lipases from byproducts of orange juice processing[J]. Food Chem, 2014, 163: 103-107.
农业部公益性行业（农业）科研专项（201403036）；云南省邓秀新院士工作站建设项目（20121B018）
/
| 〈 |
|
〉 |
