[1] 花秀凤.草莓种质资源鉴定和种质创新研究[D].福州:福建农林大学,2012.HUA Xiufeng. Strawberry Germplasm resource identificatian and studies on Germplasm Innovation[D].Fuzhou: Fujian Agriculture and Forestry University, 2012. [2] 王俊宇,梁艳霞,刘刚,张拥兵,曹贵寿. 山西省草莓种质资源研究与利用[J].黑龙江农业科学,2016, (3):151-153.WANG Junyu, LIANG Yanxia, LIU Gang.ZHANG Yongbing,CAO Guishou.Research and Utilization of Strawberry Germplasms in Shanxi Province[J]. Heilongjiang Agricultural Sciences, 2016, (3):151-153. [3] MEYERS K J, WATKINS C B, PRITTS M P, LIU R H. Antioxidant and antiproliferative activities of strawberries[J].Journal of Agricultural and Food Chemistry,2003,51(23) : 6887-6892. [4] WANG H, CAO G H, RONALD L. PRIOR. Total antioxidant capacity of fruits[J].Journal of Agricultural and Food Chemistry,1996,44(3) :701-705. [5] HENNING S M, SEERAM NP, ZHANG YJ, LI L, GAO K. Strawberry consumption is associated with increased antioxidant capacity in serum[J].Journal of Medicinal Food,2010,13 (1) : 116-122. [6] 左丽丽,王振宇,樊梓鸾,田双起.植物多酚类物质及其功能研究进展[J].中国林副特产,2012, (5):39-43.ZUO Lili,WANG Zhenyu,FAN Ziluan,TIAN Suangqi. Research Progress of Plant Polyphenols for Improving Cognitive Function[J]. Forest By-Productand Specialityin China ,2012, (5):39-43. [7] CELESTINO SANTOS-BUSLGA. Recent advances in polyphenol research [M]. UK:Blackwell, 2010:269-282. [8] JAN O, ANETA W. Polyphenols content and antoxidative activity in apple purées with rhubarbjuice supplement [J]. International Journal of Food Science and Technology, 2008, 43(3): 501-509. [9] BEKTAS N, OZTURUK N. Antioxidant activity of Punica granatum (Pomegranate) flowers [J].Toxicology Letters,2007,(5):184-214. [10] 廖霞,郑少杰,卢可可,肖星凝,吴素蕊,明建. 植物多酚通过Nrf2/ARE信号通路抗氧化作用研究进展[J].食品科学,2016, 37(7): 227-232.LIAO Xia, ZHENG Shaojie, LU Keke, XIAO Xingning, WU Surui, MING Jian. Plant Polyphenols Exert Antioxidant Activity of by Nrf2/ARE Signaling Pathway: A Review[J]. Food Science,2016, 37(7): 227-232. [11] 伊娟娟,王振宇,曲航,李景彤.植物多酚抗肿瘤活性及其机制研究进展[J].食品工业科技,2016, 37(18):391-395.YI Juanjuan, WANG Zhenyu, QU Hang, LI Jingtong. Research progress in the anti-tumor activities and related mechanisms of plant polyphenols[J]. Science and Technology of Food Industry,2016, 37(18):391-395. [12] 杨成涛,赵云令,孙云, 庄永亮.植物多酚抗骨质疏松作用的研究[J].食品工业科技,2014, 35(17):386-389.YANG Chengtao, ZHAO Yunling, SUN Yun, ZHUANG Yongliang. Effect of plant polyphenols on anti-osteoporosis[J]. Science and Technology of Food Industry, 2014, 35(17):386-389. [13] 高航,徐虹.植物多酚抗肥胖作用研究进展[J].食品科学,2016, 37(18):334-338.GAO Hang, XU Hong. Progress in Understanding Anti-obesity Effects of Plant Polyphenols[J]. Food Science, 2016, 37(18):334-338. [14] F GIAMPIERI, JM ALVAREZSUAREZ,SM BATTINO. Strawberry and human health: effects beyond antioxidant activity[J]. Journal of Agricultural and Food Chemistry,2014,62(18),3867-76. [15] 张粹烂,张名位,廖森泰,魏振承,张雁,唐小俊,张瑞芬,邓媛元.荔枝果肉不同极性多酚提取及其抗氧化活性比较[J].华南师范大学学报,2011,(4):116-120.ZHANG Cuilan, ZHANG Mingwei, LIAO Sentai,WEI Zhencheng, ZHANG Yan,TANGXiaojun, ZHANG Ruifen, DENG Yuan-yuan. Comparison of the Content and Antioxidant Activities of Different Polarity Phenolics of Litchi Pulp[J].Journal of South China Normal Uniwersity,2011,(4):116-120. [16] 热依木古丽.阿布都拉,刘力,阿吉艾克拜尔.艾萨.新疆石榴花多酚的提取工艺[J].食品科学,2011,32(2):158-161.Rahima ABDULLA, LIU Li, Haji Akber AISA1. Optimization of the Extraction Process ofPolyphenols from the Flower of Pomegranate (Punica granatum L.) in Xinjiang[J]. Food Science,2011,32(2):158-161. [17] ZHANG Z, HUBER D J,SQU H, ,YUN Z, WANG H, HUANG Z, HUANG H, JIANG Y. Enzymatic browningand antioxidant activities in harvested litchi fruit as influenced by apple polyphenols [J].Food Chemistry,2015:191-199. [18] 罗娅,唐勇,冯珊, 周迪,汤浩茹.6个草莓品种营养品质与抗氧化能力研究[J].食品科学,2011,32(7):52-56.LUO Ya, TANG Yong, FENG Shan, ZHOU Di , TANG Haoru. Comparison on NutritionalQuality and Antioxidant Capacity of Six Different Strawberry Cultivars[J]. Food Science,2011,32(7):52-56. [19] 金亮,阮松林,忻雅,方献平,李小白,马华升,祝水金.森林草莓与栽培草莓体外抗氧化能力比较[J].核农学报,2015,29(1):52-56.JIN Liang, RUAN Songlin, XIN Ya, FANG Xianping, LI Xiaobai, MA Huasheng, ZHUShuijin. Comparison on Antioxidant Capacity in vitro of Fragaria vesca and StrawberryCultivars[J]. Acta Agriculturae Nucleatae Sinica,2015,29(1):52-56. [20] GIAMPIERI F, ALVAREZ-SUAREZ JM, MAZZONI L. Strawberry enriched diet counteractsoxidative stress in plasma and liver of old rats and improves mitochondrial functionality [J]. FreeRadical Biology and Medicine, 2013, 65(2): S108. [21] GIAMPIERI F, ALVAREZ-SUAREZ JM, TULIPANI S. Photoprotective potential of strawberry (Fragaria× ananassa) extract against UV-A irradiation damage on human fibroblasts [J]. J Agric Food Chem, 2012, 60(9): 2322-2327. [22]侯玉茹,李文生,王宝刚, 苗飞,石磊.不同品种草莓抗氧化活性及品质研究[J].食品工业,2015,36(3):65-68.Hou Yuru,Li Wensheng, Wang Baogang, Miao Fei, Shi Lei. Study on Antioxidant Activityand Quality of Different Cultivars of Strawberries[J]. Food Industry,2015,36(3):65-68. [23] 于漫漫,弓志青,曹晖, 王文亮,孙若琳,张璐.不同品种草莓抗氧化能力分析[J].中国食物与营养,2016,22(2):63-66.YU Manman, GONG Zhiqing, CAO Hui, WANG Wenliang,SUN Ruolin, ZHANG Lu.Analysis on Antioxidant Capacity of Different Varieties of Strawberries[J]. Food and Nutrition inChina,2016,22(2):63-66. [24] 张毛莉,罗仓学. 石榴皮中总酚含量测定方法的比较[J].食品工业科技, 2011,32(5):383-388.ZHANG Maoli,LUO Cangxue. Study on determination of total polyphenolic compoundsin the pomegranate husk [J]. Science and Technology of Food Industry,2011,32(5): 383-388. [25] SLINKARD K, SINGLETON V L. Total phenol analyses: automation and comparison with manualmethods [J] . American Journal of Enology and Viticulture, 1997, 28: 49-55. [26] 涂斌,李新莹,姚舜,曹宇,吴子波,宋航. 甘蔗中原花青素含量的分析方法[J].食品研究与开发, 2009, 30(6): 130-133.TU Bin, LI Xinying, YAO Shun, CAO Yu, WU Zibo, SONG Hang. Analysis Methods of theContents of Procyanidins in Sugarcane[J]. Food Research and Development, 2009, 30(6):130-133. [27] 蒋晓岚,孟菲,刘亚军,万根文,吴珂,夏涛,高丽萍. 茶树根原花青素提取工艺及检测方法的优化[J].安徽农业大学学报, 2013,40(6):891-898.JIANG Xiaolan, MENG Fei, LIU Yajun, WAN Genwen, WU Ke, XIA Tao, GAO Liping.Optimization of extraction technology and detection method on proanthocyanidins in tea root[J].Journal of Anhui Agricultural University, 2013,40(6):891-898. [28] 王毕妮.红枣多酚的种类及抗氧化活性研究[D].杨陵:西北农林科技大学,2011.WANG Bi-ni. Kinds of Phenolic Compounds in Jujube and Antioxidant Acitivity[D].Yangli: North West Agriculture and Forestry University,2011 [29] 杨冬梅,金月亭,柯乐芹, 姜健美,黄晓丹,应铁进. 12种常见蔬菜抗氧化活性的比较研究[J].中国食品学报, 2007, 7(5): 24-29.Yang Dongmei, Jin Yueting, Ke Leqin, Jiang Jianmei, Huang Xiaodan, Ying Tiejin.Antioxidant Activities of 12 Common Vegetables[J]. Journal of Chinese Institute of Food Scienceand Technology,2007, 7(5): 24-29. [30] 杜荣茂,杨虎清.成熟度对草莓果实抗氧化能力的影响[J].安徽农业科学,2013,41(4): 6466-6467.DU Rongmao, YANG Huqing. Effect of Maturity on Antioxidant Activities of Strawberry Fruit[J]. Journal of Anhui Agricultural Sciences,2013,41(4): 6466-6467. [31] FRANCO C, JESSICA S, BRUNO M, MAURIZIO B. Combining quality and antioxidant attributes in the strawberry: the role of genotype[J]. Food Chemistry, 2008, 111: 872-878. [32] RICARDO M F, SONIA Z V, ALICIA M, ALICIA R C. Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva[J].Scientia Horticulturae, 2007, 112: 27-32. [33] FRANKEL E N. Antioxidants in lipid foods and food quality. Food Chemistry, 2008, 57: 51-55. [34] 公丽艳,孟宪军,刘乃桥,毕金峰.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285.Gong Liyan, Meng Xianjun, Liu Naiqiao, Bi Jinfeng. Evaluation of apple quality based on principal component and hierarchical cluster analysis[J]. Transactions of the Chinese Society of Agricultural Engineering,2014,30(13):276-285. [35] 刘科鹏,黄春辉,冷建华,陈葵,严玉平,辜青青,徐小彪.‘金魁’猕猴桃果实品质的主成分分析与综合评价[J].果树学报,2012,29(5):867-871.LIU Kepeng, HUANG Chunhui, LENG Jianhua, CHEN Kui, YAN Yuping, GU Qingqing, XU Xiaobiao. Principal component analysis and comprehensive evaluation of the fruitquality of ‘Jinkui’ kiwifruit[J]. Journal of Fruit Science,2012,29(5):867-871.
|