Use of functional products from industrial wastes of fruits and vegetables

果蔬工业废弃物中含有大量有用的多酚类、抗氧化剂等功能性物质，如日本水果的幼果。本研究对这些功能性产品进行了提取和利用.以日本梨幼果为原料制备功能性产品经高效液相色谱法测定，日本梨幼果中总多酚含量约为1.2FW %，其中绿原酸含量约为30%。80%乙醇提取物在TBA等抗氧化试验中表现出较强的抗氧化活性，其抗氧化活性是BHT的2 ~ 3倍，且随着果实发育，总多酚含量逐渐降低。可食期果实总多酚含量约为幼果的8 ~ 10%，说明日本梨幼果是开发功能性抗氧化产品（多酚类化合物）的良好材料.以日本梨幼果为原料制作功能茶，并对茶进行感官测试。以日本梨幼果冻干品为原料制作功能茶。用95 ℃水提取5 min，得到的功能性多酚类化合物（日本梨茶）具有较高的抗氧化活性。HPLC分析表明，该茶中多酚类物质主要为绿原酸，感官审评表明，该茶有适量的甜味，且无苦涩味，说明该梨幼果是制备抗氧化功能茶的理想原料，具有一定的保健作用。

Industrial wastes of fruits and vegetables such as young fruits of Japanese fruit have large amount of useful functional products such as polyphnoles and anti-oxidant. In this study, the extraction and use of these functional products were performed.1. Make of functional products from young fruits of Japanese pearAbout 1.2 FW% of total polyphenol was found in young fruits of Japanese pear, and about 30% of the polyphenol was found to be chlorogenic acid by HPLC. The polyphenol extract with 80 % alcohol exhibits high anti-oxidative activities in TBA test and so on. The anti-oxidative activities were 2 to 3 times higher than that of BHT.Total polyphenol content of Japanese pear was decreased with the fruits development. The total polyphenol content of edible stage fruits was 8 to 10 % of that of the young fruits.These results suggested that the young fruits of Japanese pear were good materials of the functional anti-oxidative products (polyphenolic compound).2. Make the functional tea from the young fruits of Japanese pear, and sensory test of the tea.The functional tea was made from freeze-dried product of the young Japanese pear fruits. The functional polyphenolic compounds were extracted with 95 C water at 5 min. The extract (Japanese pear tea) had higher anti-oxidative activity. HPLC analysis indicated that the major polyphenolic compound in the tea was chlorogenic acid.Sensory test of the Japanese tea indicated that the tea have proper amount of sweetness, and the panelist had not detected bitterness and astringency.Above results indicated that the young Japanese pear fruit was suitable raw material for functional tea based on anti-oxidative compound, and the tea was good for health.