In order to all-components and high-value utilizing citrus peel residues,the drying technology of citrus peel residues for maximizing retaining pectin and flavonoids was studied.The hot-air drying and the microwave-vacuum drying were used successively to remove the content of moisture in citrus peel residues.The effects of the laying thickness,the drying temperature and the drying time on the content of moisture,pectin and total flavonoid in citrus peel residue were investigated.The optimum conditions of hot-air drying was that the laying thickness was 2.0 cm,the drying temperature was 60 ℃ and the drying time was 0.5 h;The optimum conditions of microwave-vacuum drying was that the vacuum degree was -0.085 MPa,the laying thickness was 2.5 cm,the drying temperature was 50 ℃ and drying 2.0 h.Under the above conditions,the content of moisture in citrus peel residues was reduced to below 10％,the loss content of pectin was less than 20％ and the loss content of total flavonoids was less than 15％.The drying technology was simple and easy-operation,and not only could remove the content of moisture in citrus peel residues,but also could maximizing retain the content of pectin and flavonoids in citrus peel residues simultaneously.The study offered an effective reference for all-components and high-value utilizing citrus peel residues and especially provided a convenience for industrial extracting the active ingredients such as pectin and flavonoids in citrus peel residues in other places.%为全组分高值化利用柑橘皮渣,研究了富含果胶和黄酮类化合物的柑橘皮渣干燥工艺.依次采用热风干燥和微波真空干燥脱除柑橘皮渣的水分,考察柑橘皮渣铺放厚度、干燥温度、干燥时间对皮渣含水率、果胶和总黄酮含量的影响.结果表明,热风干燥的最佳工艺条件为:皮渣铺放厚度2.0 cm,60℃干燥0.5h;微波真空干燥的最佳工艺条件为:真空度-0.085 MPa,铺放厚度2.5 cm,50℃干燥2.0h.在该条件下,柑橘皮渣含水率降至10％以下,果胶含量损失少于20％,总黄酮含量损失少于15％.该干燥工艺简单,可操作性好,能在脱除柑橘皮渣水分的同时最大限度保留了其中的果胶和黄酮类化合物,为全组分高值化利用柑橘皮渣提供有益的参考,为异地提取柑橘皮渣中果胶、黄酮等活性物质提供方便.
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