摘要: 膳食纖維是人類的“第七種營養(yǎng)素”，具有預(yù)防肥胖，調(diào)節(jié)腸道菌群等生理活性。柑橘皮渣是膳食纖維的良好來源之一，目前國內(nèi)對于柑橘皮渣膳食纖維的研究主要集中在制備工藝，但對柑橘皮渣膳食纖維在食品中的工業(yè)化應(yīng)用研究還比較薄弱。因此，開發(fā)和利用柑橘皮渣膳食纖維已成為當(dāng)前研究的熱點(diǎn)。由于柑橘皮渣膳食纖維具有優(yōu)異的理化性質(zhì)，能夠作為一種膳食補(bǔ)充劑應(yīng)用于食品生產(chǎn)。因此本文主要對柑橘皮渣中膳食纖維的種類、含量、膳食纖維的性質(zhì)及柑橘皮渣膳食纖維在食品中的應(yīng)用進(jìn)行了概述，以期為更好地開發(fā)和利用柑橘皮渣中的膳食纖維提供參考。

關(guān)鍵詞: 柑橘  /  膳食纖維  /  理化特性  /  食品應(yīng)用  

Abstract: Dietary fiber is the "seventh nutrient" of human beings. It has physiological activities such as preventing obesity and regulating intestinal flora. Citrus peel is one of the good sources of dietary fiber, but the current domestic research on citrus peel dietary fiber mainly focuses on the preparation process, and the industrial application of citrus peel dietary fiber in food is still relatively weak. Therefore, the development and utilization of dietary fiber from citrus peel has become a hot research topic. Citrus peel dietary fiber can be used as a dietary supplement in food production because of its excellent physical and chemical properties. Therefore, this article mainly summarizes the types and content of dietary fiber in citrus peel, the nature of dietary fiber, and the application of citrus peel dietary fiber in foods, in order to provide a useful reference for the better development and utilization of dietary fiber in citrus peel.

圖  1   果膠和纖維素結(jié)構(gòu)示意圖

注：A:果膠；B:纖維素 。

Figure  1.   Schematic diagram of pectin and cellulose structure

表  1   不同柑橘品種膳食纖維組成分析

Table  1   Analysis on composition of dietary fiber in different citrus varieties

柑橘種類部位TDF
（g/100 g）SDF
（g/100 g）IDF
（g/100 g）參考文獻(xiàn) 寬皮柑桔類果皮45.67~62.98.89~13.036.93~49.6[13-15]雜柑類果皮46.3~63.311.4~13.237.0~48.5[13-14]甜橙類果皮43.6~64.310.4~13.633.2~49.5[13-14, 16]檸檬類果皮61.9~70.412.9~14.331.3~50.3[14, 17-18]葡萄柚和柚類果皮50.63~65.912..55~28.8231.8~56.0[8,19] 注：TDF：總膳食纖維；SDF：水溶膳食纖維；IDF：水不溶膳食纖維。

表  2   不同柑橘種類膳食纖維的理化性質(zhì)

Table  2   Physical and chemical properties of different types of dietary fiber

柑橘種類持水性WHC
（g·g?1）
持油性O(shè)HC
（g·g?1）
膨脹性SWC
（mL·g?1）
參考文獻(xiàn) 寬皮柑桔類10.68~24.263.22~4.418.95~19.46[23- 25]雜柑類5.05~21.303.40~4.421.75~15.88[23, 26]甜橙類6.95~19.783.62~6.857.20~15.28[14, 27]檸檬類12.16~23.914.43~5.5911.22~16.48[23, 28]葡萄柚和柚類21.58~27.888.20~14.2923.52~27.46[23, 29]注：果皮膳食纖維均以干基表示。 [1]

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