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Lemon slice:
Rich in vitamins, whitening beauty, refreshing, to prevent osteoporosis, but also to add food flavor

Lemon (Citruslimon (L.) Burm.F.) belongs to the Rutaceae (Rutaceae) citrus genus of evergreen small trees. It is the third largest citrus species after oranges and tangerines. It has great commercial value in the fresh fruit market and food industry. Studies have shown that the flavonoids, vitamins, dietary fiber, essential oils, carotenoids and alkaloids contained in lemons have important physiological functions. The by-products produced by the lemon processing chain are rich in biologically active substances, which can be used as food products. , Health food and animal feed.

Lemon is rich in vitamin C, vitamin B1, vitamin B2, citric acid, malic acid, limonene, calcium, phosphorus, iron and other trace elements, and has extremely high nutritional value and medicinal value.

The branches, leaves, flowers and fruits of lemon all contain special aromatic oils. Lemon oil is mainly used in the production of flavors and fragrances for food and daily necessities. The fruit juice yield is about 38%, and the soluble solids are 8.5%. Each 100mL fruit juice contains 6.7～7.0g acid, 1.48g sugar, and Vc50～65mg. Peel residue contains about 5% pectin, which can be used to make various candied fruits, jams or extract pectin; seeds are rich in vitamin E and fat, which can be squeezed for consumption; lemon is rich in limonene, vitamin C and Ca and other trace elements.

1. Lemon peel essential oil
Lemon peel essential oil is composed of 90% lemon essential oil, 5% citral, a small amount of citronellic acid, α-terpineol, etc.
2. Lemon juice aromatic substances
Lemon juice is deeply loved by consumers because of its rich nutrition and unique taste. Aromatic substances are the main body of the flavor of the juice. The composition of lemon juice is similar to the composition of lemon essential oil, and can also be divided into three categories: monoterpenes, monoterpene oxides and sesquiterpenes.
3. Flavonoids
Flavonoids have antioxidant, antibacterial and anti-inflammatory effects. Lemon peel flavonoid compounds can be divided into four categories: flavone-O-glycosides (digitoflavone-7-rutin glycoside and geraniol), flavone-C-glycosides (four types of 6,8-di-C-glycosides) ), flavonols (rutin and three polymethoxy flavonoids) and flavanones (hesperidin and citrin). The flavonoids of lemon juice are mainly flavonoid glycosides, hesperidin, holy citrin, and flavonoid glycoside geraniol.
4. Coumarin
Coumarin has the effects of inhibiting platelet aggregation, antibacterial and anti-mutagenic effects, as well as inhibiting the production of tumor promoters, peroxides and NO. Coumarin is mainly present in the inner peel of lemon.
5. Citric acid
Citric acid is often used as a food additive to increase the acidity and sour taste of foods and beverages.
6. Limonin
Limonin is one of the most important components of bitterness in citrus juices, and has antiviral, anti-tumor, insecticidal and antibacterial effects.
7, lemon pectin
Pectin is a kind of natural polymer polysaccharide mainly formed by D-galacturonic acid connected and polymerized by α-1,4-glycosidic bonds. It usually exists in a partially methylated state.
8. Dietary fiber