柿子的化学成分、营养价值及治理废水功能<sup>*</sup>

doi:10.13884/j.1003-3807hxjy.2024030214

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摘要：从化学学科的层面深入剖析柿子中多糖、类胡萝卜素与类黄酮营养成分,从单宁-蛋白质结合的角度,阐明胃柿石产生的化学机理,揭示柿涩味的化学来源,并通过构筑柿子多元的应用价值和广阔的发展前景,为健康饮食与绿色生产提供新视角、新思路、新方法。

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	吴景文
	卿颖
	曾睿源
	伍晓春

关键词： 柿子, 单宁, 重金属, 涩味, 类胡萝卜素

收稿日期: 2024-03-31

基金资助:* 四川师范大学校级课题“课程思政领航学院”(20220030XSZ);四川师范大学研究生教育教学改革研究项目:社校合作促进化学专业学位研究生实践能力提升——基于“以学增智,科普惠民”科普实践活动(2023YJSJG007)

通讯作者: ** E-mail:wuxiaochun@sicnu.edu.cn

引用本文:

吴景文, 卿颖, 曾睿源, 伍晓春. 柿子的化学成分、营养价值及治理废水功能^*[J]. 化学教育（中英文）, 2025, 46(4): 9-16

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