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201514Vol.36,No.14,20151，1，1，*，2，1，11.1210132.110866：。。。：Theresearchprogressofutilizationanddevelopmentaltrendonby-productsfromprocessingindustryoffruitandvegetablesYANGWen-jing1，XUTai-bai1，FENGXu-qiao1，*，CHENGCheng2，LVJia-yu1，HOUYu11.FoodScienceResearchInstituteofBohaiUniversityFoodSafetyKeyLabofLiaoningProvinceJinzhou121013China2.CollegeofFoodScienceShenyangAgriculturalUniversityShenyang110866ChinaAbstract：By-productoffruitandvegetableprocessingindustryhadincreasedextensivelyinourcountryastheindustrydevelopsrapidly，whichresultedinseriouswastepollution.Atthesametime，resourceslosscouldnotbeignoredbecauseoftheunder-utilizationoftheby-productasitcontainsavarietyofactiveingredients.Thepresentutilizationsituationoftheby-productoffruitandvegetableprocessinganditsdevelopmentaltrendweredescribedandofferedreferablesuggestionsforitscomprehensiveutilizationinthefuture.Keywords：processingoffruitsandvegetables；by-product；nutrients；resourceutilization：TS255：A：1002-0306（2015）14-0379-05doi：10.13386/j.issn1002-0306.2015.14.070：2014－10－08：1990-。*：1961-。：2011205001BHU20120301。、、、、、、、、[1-2]。。[3]201320201.1%7.061.2%201312804.1%1.503.7%。。1[4][5]。[6]。、、。、、[7]。。。1、、1。[8]379ScienceandTechnologyofFoodIndustry2015141/[20]Fig.1Themainnutrientsofbananapulpandpeel[20]252015105090%pH4.4681.71%。、、[9]。NH3、H2S、CO2、CH4、C2H4CH[10]。25%~30%1[412]。50%[13][11]。2。[19]。、、、10%~15%、35%~41%、11%~16%、16%~23%[20]。、250%300%[13]。73.1%90.8%、、、1。0.76%3.38%0.5%0.9%0.74%[20]。Gonzalez-Montelongo[21]。40%~50%[22]C、、、[23-24]。[25]17%~20%[26]C、[27]1/3[28]。[23]。2[29]。、、、。、、。、、。2.1[30]。、、、、[31]、、、[32]。、[33]。、、、2Table2Usefulcomponentsofseveralkindsoffruitandvegetablescrapsg/100g[14]22.6~35.62.2~3.220.8~30.53.1~7.419~32/[14-16]33~41＞30174＜20[1418]1.6~4.213~27.30.7~12.40.23~4.665.70[17]＞62.85.250.110.18%~18%4.22%75%9%5%1[811]Table1Availablecomponentsofby-productoffruitandvegetableprocessing[811]380201514Vol.36,No.14,2015[34-35]。、、、。[36]2.8%[37]。[38]pH1.5、70℃、45min、20∶120.8%。[39]pH1.51∶141.5h7.85%、。[40]85℃、pH1.5、2.0h、1∶14v/vAl2SO433%v/v17%。。2.21/3[41][42]。20%~30%[43]。、[44-45]。、。、。、、、。[43]9%0.8%4d29.63g/L。[46]95℃0.09mol/LpH6.880min5.03%。。[47]。。2.3、、。。、、、。、[48]。[49]800.198mm1∶9300W17min79℃。。[50]pH21∶5g/mL70℃5min600W0.791。。[51]70℃1.5h1∶830%0.647%。2.4、C[52]。、、、。[53]1∶40g/mL2.0h95℃O2-73.65%。。[54]DPPHABTS5。phenolicacids、flavonoids、proanthocyanidins、Resveratrol50%~70%Vitisvinifera25%~50%381ScienceandTechnologyofFoodIndustry201514、、[55]。。3。。。2005~201012%[56]。、、、、、[57][58]。。。、、、、、[59]、、、。。、、。、。、。。、、、。[1].[J].2014331112.[2]KulkarniSGVijayanandP.EffectofextractionconditionsonthequalitycharacteristicsofpectinfrompassionfruitpeelPassifloraedulisf.flavicarpaL.[J].LWT-FoodScienceandTechnology2010431026-1031.[3].[M].2013.[4].[J].2009327-30.[5].[J].2012226-30.[6]FavaFZanaroliGVanniniLetal.Newadvancesintheintegratedmanagementoffoodprocessingby-productsinEuropesustainableexploitationoffruitandcerealprocessingby-productswiththeproductionofnewfoodproducts[J].NewBiotechnology2013306647-655.[7]NehaBHarinderSODewinderSUetal.Totalphenoliccontentandantioxidantcapacityofextractsobtainedfromsiximportantfruitresidues[J].FoodResearchInternational201144391-396.[8].[J].20131058-61.[9].[J].2010132-35.[10].[J].201311272.[11]BouallaguiHTouhamiYCheikhRBetal.Bioreactorperformanceinanaerobicdigestionoffruitandvegetablewastes[J].ProcessBiochemistry200540989-995.[12].[C].2006.[13]KangHYYangPYDominyWGetal.Bioprocessingpapayaprocessingwasteforpotentialaquaculturefeedsupplement-Economicandnutrientanalysiswithshrimpfeedingtrial[J].BioresourceTechnology20101017973-7979.[14].[J].1995320.[15]BygIDiazJ覫gendalLHetal.Large-scaleextractionofrhamnogalacturonanIfromindustrialpotatowaste[J].FoodChemistry20121311207-1216.[16].[J].201322142-50.[17].[J].20122041.[18].[J].2006271349-51.[19].[J].2013349180-184.[20].[J].2005266186-191.[21]Gonzalez-MontelongoRGloriaLoboMGonzalezM.AntioxidantactivityinbananapeelextractsTestingextractionconditionsandrelatedbioactivecompounds[J].FoodChemistry20101191030-1039.[22]MukhopadhyayADuttaNChattopadhyayDetal.382201514Vol.36,No.14,2015Degummingoframiefiberandtheproductionofreducingsugarsfromwastepeelsusingnanoparticlesupplementedpectatelyase[J].BioresourceTechnology2013137202-208.[23].[J].2008690-92.[24].[J].2012261046-49.[25].[J].2014458.[26].[J].20093012233-238.[27]《》.[M].1983131-132.[28].[J].2010311119-122.[29]RosaMFranke-WhittleIHMoralesABetal.Archaealcommunitydynamicsandabioticcharacteristicsinamesophilicanaerobicco-digestionprocesstreatingfruitandvegetableprocessingwastesludgewithchoppedfreshartichokewaste[J].BioresourceTechnology20131361-7.[30]SeixasFLFukudaDLTurbianiFRBetal.ExtractionofpectinfrompassionfruitpeelPassifloraedulisf.flavicarpabymicrowave-inducedheating[J].FoodHydrocolloids201438186-192.[31].[J].20131381-14.[32]SatoMFRigoniDCCanteriMHGetal.Chemicalandinstrumentalcharacterizationofpectinfromdriedpomaceofelevenapplecultivars[J].ActaScientiarumAgronomy2011333383-389.[33]PhillipsGOWilliamsPA.Pectins[J].Handbookofhydrocolloids20002169-188.[34]Beno觘tBKStefanieCGermainKetal.Isolat