食品与发酵工业 >

2019 , Vol. 45 >Issue 9: 282 - 288

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018956

综述与专题评论

柑橘在贮藏加工过程中酚类化合物的变化

  • 敖淼 ,
  • 李福香 ,
  • 赵吉春 ,
  • 李富华 ,
  • 曾凯芳 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学,食品贮藏与物流研究中心,重庆,400715)
硕士研究生

收稿日期: 2018-09-30

  网络出版日期: 2019-06-06

基金资助

重庆市社会民生科技创新专项(cstc2016shms-ztzx80005; cstc2017shms-xdny80058);重庆市研究生科研创新项目(CYS18120)

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Variations in phenolic compounds in citrus during storage and processing

  • AO Miao ,
  • LI Fuxiang ,
  • ZHAO Jichun ,
  • LI Fuhua ,
  • ZENG Kaifang ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China)

Received date: 2018-09-30

  Online published: 2019-06-06

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摘要

柑橘作为世界上最受欢迎的水果之一,富含类黄酮、酚酸等多酚类化合物,具有抗氧化、抗炎、抗癌、神经保护等多种生物活性。由于加工业和果品供应的需求,采后贮藏和深加工是柑橘产业化的必要手段,而在这过程中必然会导致柑橘酚类物质的变化。该文从营养学和功能食品学角度综述了柑橘果实在采后贮藏过程中和加工工艺条件下酚类化合物的变化规律及影响因素,适当早采、采摘前后物理化学处理及8 ℃~10 ℃、40 d条件下贮藏更有利于柑橘果实酚类物质的积累,干燥、发酵及冷杀菌工艺使柑橘加工体系中酚类化合物含量有所增加,而果实品种不同多酚物质变化无明确规律。该文旨在为保持柑橘营养品质稳定选择合理的贮藏及加工方式提供参考。

关键词： 柑橘多酚; 贮藏; 加工

本文引用格式

敖淼 , 李福香 , 赵吉春 , 李富华 , 曾凯芳 , 明建 . 柑橘在贮藏加工过程中酚类化合物的变化[J]. 食品与发酵工业, 2019 , 45(9) : 282 -288 . DOI: 10.13995/j.cnki.11-1802/ts.018956

Abstract

Citrus is one of the most popular fruits in the world. It is rich in flavonoids, phenolic acid, and other phenolic compounds. It is antioxidative, anti-inflammative, anticancer, and has neuroprotective effects. Due to the demands of manufactures and suppliers, postharvest storage and deep processing are necessary means to industrialize citrus. However, this will inevitably lead to changes in citrus polyphenols. This paper reviewed variations and influencing factors of phenolic compounds in citrus during postharvest storage and processing. Appropriate early harvesting, physical and chemical treatments before and after harvesting, as well as storing at 8-10 ℃ for 40 d were more beneficial for accumulating phenolic substances in citrus fruits. Moreover, drying, fermentation, and cold sterilization technology could increase the contents of phenolic compounds in citrus. Nevertheless, no clear rules were found for changes in polyphenols in different fruit varieties. This paper aimed to provide a reference for selecting reasonable storage and processing methods to maintain the nutritional quality of citrus.

Key words： citrus polyphenols; storage; processing

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