为综合利用柚子资源，本文以柚子皮为原料，制备了一种富含膳食纤维的柚皮粉，并对其理化特性、香气成分等进行了研究。结果表明：所制柚皮粉中膳食纤维含量丰富，可溶性膳食纤维、不溶性膳食纤维和总膳食纤维含量分别为9.88、59.49和70.38%。柚皮粉的持水性、持油性和溶胀性等性能随着粒径的减小而提高，超微粉碎的柚皮粉持水性可达到12.41 g/g，持油性可达到 4.47 g/g，溶胀性可达到21.0 mL/g，均优于市售纤维素。柚皮粉中的柚皮苷含量在1.64 mg/g左右，既保证了其味道不苦涩、可接受，又具有一定的生物活性。同时，柚皮粉还保留了新鲜柚子的独特香气和风味。综合考虑，柚皮粉是一种丰富的膳食纤维来源，性能良好，可作为添加剂用于各类食品尤其是高纤低能的食品加工中，改善产品品质。

To comprehensively use the resources of pomelos, a dietary fiber-rich powder from pomelo peel was prepared and evaluated for its physicochemical properties and aromatic compounds. The result showed that the powder from pomelo peels was rich in dietary fibers, where the percentages of soluble, insoluble, and total dietary fiber were 9.88%, 59.49%, and 70.38%, respectively. The water-holding capacity, oil-holding capacity, and swelling capacity increased with particle size reduction. The water-holding capacity, oil-holding capacity, and swelling capacity of the superfine powder were found to be 12.41 g/g, 4.47 g/g, and 21.0 mL/g, respectively. All of these values were better than those of commercial cellulose. The naringin content of the powder was approximately 1.64 mg/g. This ensured the powder was not bitter and had certain bio-active properties. In addition, the powder preserved the unique aroma and flavor of pomelo. These characteristics indicated that pomelo peel powder is a rich source of dietary fiber and has physicochemical properties that make it suitable as an additive in various food products, especially to enhance the quality of high-fiber and low-calorie foods.

广东省科技计划项目（2012B090700007）