食品与发酵工业 >

2026 , Vol. 52 >Issue 14: 388 - 396

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044716

综述与专题评论

枇杷生物活性成分及保鲜加工技术研究进展

  • 郑雯丹 ,
  • 张甫生 ,
  • 马亚琴 ,
  • 党江波 ,
  • 郑炯
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  • 1(西南大学 食品科学学院,重庆, 400715)
    2(西南大学 柑桔研究所,重庆, 400712)
    3(西南大学 园艺园林学院,重庆, 400715)
第一作者:硕士研究生(郑炯副教授为通信作者,E-mail:zhengjiong_swu@126.com)

收稿日期: 2025-10-05

  修回日期: 2025-11-28

  网络出版日期: 2026-08-21

基金资助

国家重点研发计划资助(2024YFD2100603);重庆市技术创新与应用发展专项面上项目(CSTB2024TIAD-LDX0003)

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Research progress on bioactive components, preservation and processing technologies of loquat

  • ZHENG Wendan ,
  • ZHANG Fusheng ,
  • MA Yaqin ,
  • DANG Jiangbo ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Citrus Research Institute, Southwest University, Chongqing 400712, China)
    3(College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China)

Received date: 2025-10-05

  Revised date: 2025-11-28

  Online published: 2026-08-21

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摘要

枇杷作为一种风味独特且营养丰富的水果,不仅富含多种维生素、矿物质及必需氨基酸,还含有三萜酸、有机酸、多糖、多酚等多种天然活性物质。这些活性成分赋予枇杷抗氧化、降血脂、抗菌等多种生理功能,使其近年来受到消费者的广泛青睐。然而,枇杷采后易发生腐烂褐变,货架期较短,极大限制了其商品价值的发挥。目前,多种保鲜技术已应用于枇杷保鲜领域,同时我国每年约50%的枇杷果实用于加工生产,主要加工产品涵盖枇杷汁、枇杷酒等。如何通过高效的保鲜与加工技术,最大限度保留枇杷中的天然活性成分,并进一步提升其附加值,已成为枇杷产业可持续发展亟需解决的关键问题。基于此,该文系统阐述枇杷主要天然活性物质(三萜酸、多酚、多糖等)的提取方法及其生理功能,总结物理、化学、生物三类保鲜技术在枇杷保鲜中的应用效果,同时概述枇杷加工技术与加工产品的研究现状,旨在为枇杷产业的高质量可持续发展提供理论参考与技术支撑。

关键词： 枇杷; 活性物质; 生理功能; 保鲜技术; 加工技术

本文引用格式

郑雯丹 , 张甫生 , 马亚琴 , 党江波 , 郑炯 . 枇杷生物活性成分及保鲜加工技术研究进展[J]. 食品与发酵工业, 2026 , 52(14) : 388 -396 . DOI: 10.13995/j.cnki.11-1802/ts.044716

Abstract

As a fruit with unique flavor and rich nutrition, loquat is not only abundant in various vitamins, minerals and essential amino acids, but also contains a variety of natural bioactive substances such as triterpenic acids, organic acids, polysaccharides and polyphenols.These bioactive components endow loquat with multiple physiological functions including antioxidant, hypolipidemic and antibacterial activities, which has made it widely favored by consumers in recent years.However, post-harvest loquat is prone to rot and browning, and has a relatively short shelf life, which greatly limits the exertion of its commercial value.At present, a variety of fresh-keeping technologies have been applied in the field of loquat preservation.Meanwhile, approximately 50% of loquat fruits in China are used for processing every year, with main processed products covering loquat juice, loquat wine and so on.How to maximize the retention of natural bioactive components in loquat and further improve its added value through efficient fresh-keeping and processing technologies has become a key issue urgently needed to be solved for the sustainable development of the loquat industry.Based on this, this paper systematically elaborates on the extraction methods and physiological functions of main natural bioactive substances (triterpenic acids, polyphenols, polysaccharides, etc.) in loquat, summarizes the application effects of three types of fresh-keeping technologies (physical, chemical and biological) in loquat preservation, and also outlines the research status of loquat processing technologies and processed products, aiming to provide theoretical reference and technical support for the high-quality and sustainable development of the loquat industry.

Key words： loquat; bioactive compounds; physiological functions; preservation technologies; processing technologies

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