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当前位置: 首页 > 文章 > 原桃胶的性质、加工及组分研究与食品、医药应用概况 食品工业科技 2019 (19) 321-325
Position: Home > Articles > Study on the Properties,Processing and Components of Original Peach Gum and Its Application in Food and Medicine Science and Technology of Food Industry 2019 (19) 321-325

原桃胶的性质、加工及组分研究与食品、医药应用概况

作  者：
向燕茹;李祖頔;陈建伟
单  位：
南京中医药大学药学院
关键词：
原桃胶;形成过程;性质;加工分类;成分组成;应用
摘  要：
原桃胶是桃或山桃等蔷薇科植物分泌的树胶。它广泛应用于食品、医药等行业,工业上将原桃胶作为粘合剂、增稠剂、稳定剂、乳化剂等。由于原桃胶的物理化学性质稳定、化学组成成分明确等,为它的应用提供了依据。我国桃树种植面积广阔,原桃胶作为农业副产物,每年产量可观。本文就原桃胶的形成过程,物理化学特性、加工分类情况、化学组分、应用研究等情况进行总结,为原桃胶的进一步研究与开发应用提供参考依据。
译  名：
Study on the Properties,Processing and Components of Original Peach Gum and Its Application in Food and Medicine
作  者：
XIANG Yan-ru;LI Zu-di;CHEN Jian-wei;School of Pharmacy,Nanjing University of Chinese Medicine;
关键词：
original peach gum;;formation process;;properties;;processing and classification;;chemical constituents;;application
摘  要：
The original peach gum is secreted by the rosaceae plants such as peach or wild peach plants. It has been widely applied in many fields such as the food and medicine. It is also used as adhesion agent,thickening agent,stabilizer,emulsifier in the industry. Because the physical and chemical properties of raw peach gum are stable and its chemical composition is clear,it provides a basis for its application. China has wide peach tree planting areas,the annual output of the original peach gum is considerable as a by-product of agriculture. In this paper,the formation process,physicochemical properties,processing classification,chemical constituents and application of raw peach gum are summarized,which can provide reference for further research and development and application of raw peach gum.

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