中国食品学报

从柑橘加工到生物合成

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单杨 ¹ , 刘伟 ¹ , 张士凯 ¹ , 丁胜华 ¹ , 刘娟 ¹ , 李高阳 ¹ , 肖志强 ¹

中国食品学报 | 特约专栏 2026,26(1): 15-23

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中国食品学报 | 特约专栏 2026, 26(1): 15-23

从柑橘加工到生物合成

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单杨¹, 刘伟¹, 张士凯¹, 丁胜华¹, 刘娟¹, 李高阳¹, 肖志强¹

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^1.湖南省农业科学院农产品加工与质量安全研究所洞庭实验室长沙 410125

From Citrus Processing to Biosynthesis

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.002

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摘要

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柑橘是全球面积和产量均居第一的重要经济作物，当前加工产品仍以果汁、罐头等为主，资源综合利用率偏低。柑橘的果皮、果渣、生理落果等富含果胶、类黄酮、精油等高附加值活性成分，在食品、医药、化工等领域应用广泛。文章围绕柑橘加工产业发展现状与技术瓶颈，系统梳理柑橘资源关键功能组分特性、生物活性及传统提取技术的进展与局限，总结合成生物学在天然产物绿色制造中的技术优势，同时聚焦微生物在柑橘类黄酮生物合成方面的最新进展。结合资源循环利用和绿色低碳发展需求，提出合成生物学有望为柑橘高值活性成分的获取开辟新路径，推动全产业向高附加值、绿色可持续方向升级。

关键词

柑橘加工 / 高值化利用 / 类黄酮 / 合成生物学 / 微生物细胞工厂

Abstract

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Citrus is a globally significant economic crop with the largest cultivation area and highest production yield. Currently， its processed products are still dominated by juice， canned goods， and similar items， resulting in relatively low comprehensive utilization of citrus resources. Citrus peels， pomace， physiological fruit drops， and other by-products are rich in high-value bioactive components such as pectin， flavonoids， and essential oils， which have wide applications in food， pharmaceuticals， chemical engineering， and other fields. This article reviews the status and technological bottlenecks in the citrus processing industry， systematically outlines the properties， biological activities， and advancements and limitations of traditional extraction technologies for key functional components in citrus resources. It also summarizes the technical advantages of synthetic biology in the green manufacturing of natural products， with a focus on recent progress in microbial biosynthesis of citrus flavonoids. In line with the demands for resource recycling and green， low-carbon development， synthetic biology is expected to open new pathways for obtaining high-value active ingredients from citrus， thereby promoting the industry's transition toward higher added value and sustainable development.

Key words

citrus processing / high-value utilization / flavonoids / synthetic biology / microbial cell factories

引用本文

单杨, 刘伟, 张士凯, 丁胜华, 刘娟, 李高阳, 肖志强. 从柑橘加工到生物合成. 中国食品学报, 2026 , 26 (1) : 15 -23 . DOI: 10.16429/j.1009-7848.2026.01.002

. From Citrus Processing to Biosynthesis[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 15 -23 . DOI: 10.16429/j.1009-7848.2026.01.002

基金

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国家重点研发计划项目
洞庭实验室重点研究项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.002

接收时间：2026-01-04
首发时间：2026-05-22
出版时间：2026-01-31

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收稿日期：2026-01-04

基金

国家重点研发计划项目

洞庭实验室重点研究项目

作者信息

^1.湖南省农业科学院农产品加工与质量安全研究所洞庭实验室长沙 410125

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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