中国食物与营养2025，Vol.31Issue(8)：30-41,49,13.
芒果植物化学成分及其在制汁/浆关键环节的变化研究进展
Research Progress on Mango Phytochemicals and Its Change After Classic Juice/Nectar Producing Technologies
摘要
Abstract
[Objective and Method]Mango holds a prominent position in the sector of tropical fruit and vegetable processing intermedi-ates due to its distinctive aroma.This paper summarized the known phytochemical components of mango and extracts the key links based on the typical process flow of juice(pulp)processing intermediates,and reviews the changes of mango phytochemical constituents in the above key links.[Result]The mango is rich in phytochemicals such as phenols,terpenoids,lipids,amino acids,carboxylic acids,etc.,and there types and contents are influenced by factors such as variety and ripeness.Blending technology is often used in the production of mango juice(pulp)to combine the advantages of different mango varieties in order to standardize the flavor and quality of the product.Relevant key processing links will also affect the composition and content changes of various types of phytochemicals,thus affecting the quality of mango juice(pulp),of which post-harvest ripening technology and sterilization technology have a greater impact on the phytochemicals in mango juice/pulp.[Conclusion]This paper provides scientific data for the processing and quality control of high-quality mango juice(pulp)and provides a reference basis for the expansion of its application scenarios.关键词
芒果汁/浆/植物化学成分/杀菌/催熟Key words
mango juice(puree)/phytochemicals/pasteurization/ripening引用本文复制引用
张楠,王珂雯,米璐,刘凤霞,张星联,徐贞贞..芒果植物化学成分及其在制汁/浆关键环节的变化研究进展[J].中国食物与营养,2025,31(8):30-41,49,13.基金项目
"十四五"国家重点研发计划项目课题(项目编号:2022YFD2100805) （项目编号:2022YFD2100805）
中国农业科学院科技创新工程(项目编号:CAAS-ASTIP-IQSTAP-2024). （项目编号:CAAS-ASTIP-IQSTAP-2024）
