| 胡丽云1，2，余元善2，徐玉娟2，肖更生2，吴继军2，傅曼琴2.自然发酵对新会茶枝柑果皮品质的影响[J].广东农业科学,2015,42(18):77-81 |
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自然发酵对新会茶枝柑果皮品质的影响 |
| Effects of natural fermentation on quality of citrus（Citrus reticulate cv. Chachiensis）peels from Xinhui city |
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| DOI： |
| 中文关键词: 陈皮 茶枝柑果皮 发酵 陈化 |
| 英文关键词: pericarpium citri reticulatae citrus peel fermentation ageing |
| 基金项目:广东省科技计划项目（2012B091000074）；
广东省农业科学院院长基金（201315 |
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| 中文摘要: |
| 探讨新鲜的新会茶枝柑果皮在常温下自然发酵（水封的方式隔绝外界空气）过程中，天然微生物
菌群、糖组分、有机酸组分、色泽、多酚和抗氧化活性等品质指标的动态变化。结果表明，茶枝柑果皮在自然
发酵期间，乳酸菌和酵母菌是其主要优势生长菌；茶枝柑鲜皮的质构保持较好，并且发酵期间茶枝柑果皮的颜
色逐渐由青绿色变为暗褐色。茶枝柑果皮中的多酚主要以可溶性结合酚的形式存在，发酵期间，多酚含量和抗
氧化活力的变化呈正相关性。此外，发酵期间间断的开盖换气处理能加快茶枝柑果皮的颜色褐变，但对天然微
生物菌群、糖组分、有机酸组分、多酚和抗氧化活性等指标的影响不显著。 |
| 英文摘要: |
| In this paper，the changes of indigenous microorganisms，sugars，organic acids，color，
polyphenolics，and antioxidant activity were investigated during natural fermentation（sealed by water）of citrus
peels. Results showed that during natural fermentation of citrus peels，lactic acid bacteria and yeasts were dominant
strains，the texture of citrus peel could be retained well，and its color（green）gradually turned into dark brown.
The soluble bond phenolics were the dominant phenol，and the changes of phenolics and antioxidant activity were
positively related. Moreover，discontinuously opening the water seal for ventilation could accelerate the brown of
citrus peel color during fermentation，but had no significant effect on the natural microbial flora，sugars，organic
acids，polyphenolics and antioxidant activity. |
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