| 刘姚,徐小明,奚志芳,等.澳洲坚果不同部位化学成分分析与加工利用研究进展[J].广东农业科学,2020,(8-9):- |
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澳洲坚果不同部位化学成分分析与加工利用研究进展 |
| Advances in chemical composition analysis and processing of different parts of macadamia nut |
| 投稿时间：2020-06-01 修订日期：2020-07-16 |
| DOI： |
| 中文关键词: 澳洲坚果 不同部位 化学成分 综合利用 |
| 英文关键词: Macadamia internifolia different parts ingredients comprehensive utilization |
| 基金项目:乡村振兴战略省级财政专项资金(森林资源培育及管护、林业产业发展)(199-2019-XMZC-0009-10-0044)；广东省林业科技创新项目(2019KJCX018)。 |
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| 摘要点击次数: 213 |
| 全文下载次数: 0 |
| 中文摘要: |
| 近年来,我国澳洲坚果的栽培面积和产量持续增加,滇桂粤等亚热带地区逐渐成为澳洲坚果的主要产地。本文重点对澳洲坚果叶、花、青皮、果壳、果仁的化学成分进行分析,并对澳洲坚果加工过程中副产物的利用进行综述,以期为澳洲坚果产业的加工体系构建与资源综合利用提供理论依据。 |
| 英文摘要: |
| In the years, the cultivation area and yield of macadamia nuts in China show an upward trend, and Yunnan province, Guangxi province, Guangdong province and other subtropical regions gradually become the main producing areas of macadamia nuts. In this paper, the chemical components of macadamia nut leaves, flowers, green skins, shells and kernels were analyzed, and the utilization of by-products in macadamia nut planting and processing was summarized, so as to provide theoretical basis for the construction of macadamia nut processing system and the comprehensive utilization of macadamia resources. |
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