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投稿时间：2021-10-01
投稿时间：2021-10-01
中文摘要: 余甘子是一种药食同源的果品，风味独特，具有较高的营养价值，深得国内外消费者和研究者的关注。虽然余甘子富含维生素C、酚酸和单宁类物质，具有抗氧化、抗炎、抗肿瘤等功效，但是酚酸和单宁是苦涩味的主要来源，因此脱苦脱涩成为余甘子精深加工过程中的主要技术难点。此外，余甘子精深加工过程中还存在沉淀、褐变、营养物质损失、资源浪费、果汁废液处理等难题。目前针对余甘子加工过程中的难点，对策方向主要包括应用发酵等技术处理苦涩问题，采用吸附等方式改善褐变现象，以包埋等方式降低维生素C损失，用提取等方法开发果核果渣资源，使用生化法等处理果汁废液。该文针对余甘子精深加工过程中的技术难点进行综述，并归纳可能应对的方法，有助于余甘子产业的发展。
Abstract:Phyllanthus emblica is an edible and medicinal plant for its fruits，which have unique flavor and high nutritional value.It has attracted the attention of consumers and researchers in China and overseas.P.emblica is rich in vitamin C，phenolic acid and tannins，with anti-oxidant，anti-inflammatory，anti-tumor and other health benefits，but phenolic acid and tannins are the primary sources of bitterness and astringency.Therefore，removal of bitterness and astringency has become the main technical difficulties in the deep processing of P.emblica.In addition，during the deep processing，there are still problems such as precipitation，browning，loss of nutrients，waste of resources，and treatment of waste liquid from juice.At present，the difficulties and countermeasures in P.emblica processing include the treatment of bitterness and astringency by fermentation，improvement of browning by adsorption，reduction of vitamin C loss by embedding，utilization of pit and pomace resources by extraction，and treatment of waste liquid from juice by biochemical methods.The article reviewed the technical difficulties in the deep processing of P.emblica，and summarized the possible countermeasures，which would help the development of P.emblica industry.
keywords: Phyllanthus emblica deep processing removal of bitterness and astringency technical difficulties countermeasures
文章编号：202302030 中图分类号： 文献标志码：
基金项目:福建省农业引导性（重点）项目（2020N0015）；福建省自然科学基金项目（2021J01837）
| 作者 | 单位 |
| 胡韵璇1，2，单勇军2，王小娟1，曾荣急2，黄世英1，苏文金1，李健1，3* | 1.集美大学 海洋食品与生物工程学院，福建 厦门 361021；2.大洲新燕（厦门）生物科技有限公司，福建 厦门 361006；3.厦门市海洋功能食品重点实验室，福建 厦门 361021 |
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