黑莓清汁的制备
|
摘要
黑莓是新兴的浆果类水果,色泽艳丽,风味醇美,具有丰富的营养价值,被誉为“紫色生命果”。目前我国已经成为亚洲最大的黑莓种植产地,2006年总产量超过了10,000吨。由于黑莓收获期短,容易腐烂,除少部分直接鲜食外,极大部分黑莓都用于加工。黑莓清汁气味浓郁,可用于各种食品与饮料中,具有广阔的发展前景。但是现有的黑莓清汁产品很容易变色和产生沉淀,产品质量差,严重影响了黑莓清汁在市场上的推广。因此,深入系统地进行黑莓清汁的加工技术和黑莓清汁品质的理论研究是十分必要的,具有重要的现实和理论意义。
本文研究了酶法制备黑莓汁、羧甲基壳聚糖澄清黑莓汁以及黑莓清汁的贮存稳定性,主要研究内容如下:
研究了蒸汽热烫工艺对引起黑莓酶促褐变的多酚氧化酶(PPO)的钝化作用。结果发现黑莓中的多酚氧化酶是一种不耐热的酶,采用蒸汽热烫2 min,黑莓中心温度达到52℃时,就可以使多酚氧化酶完全失活,从而减轻黑莓汁的褐变。热烫灭酶还促进了花色苷和多酚类物质的溶出,提高了黑莓汁的营养价值。
通过建立模拟体系探讨了黑莓PPO降解花色苷的机制。在花色苷和PPO的模拟体系中,黑莓中的PPO可以直接催化降解黑莓花色苷,但是黑莓花色苷并不是PPO的良好作用底物,只有当其它多酚类物质在PPO的作用下生成醌类物质时,醌类化合物与花色苷进一步发生反应,使黑莓花色苷的降解速度明显加快。
通过研究不同果胶酶制剂对黑莓汁品质的影响,发现不同的商业果胶酶制剂中含有的果胶酶、纤维素酶及花色苷酶的酶活各不相同,因而制得的黑莓汁的澄清度、花色苷含量和总酚含量也各不相同。在黑莓果浆中添加具有复合酶活性(果胶酶活和纤维素酶活)的果胶酶制剂Klerzyme150制备的黑莓汁具有较高的澄清度和较高的花色苷含量。通过均匀设计实验优化得到酶法制备黑莓汁的最佳工艺条件为:Klerzyme 150添加量0.063%(v/w),44℃酶解反应110 min。
将壳聚糖进行羧甲基改性,得到具有不同取代度的羧甲基壳聚糖,通过红外光谱、热重分析、X射线衍射、核磁共振等多种仪器手段,证实了改性壳聚糖为N,O-羧甲基壳聚糖。比较了不同取代度的羧甲基壳聚糖对黑莓汁澄清度的影响,实验发现,取代度为0.86的羧甲基壳聚糖澄清黑莓汁的效果最好,其添加量为0.02%(w/w)时,室温下静置30min,澄清后的黑莓清汁浊度达到0NTU,4℃贮存6个月后无二次沉淀,而壳聚糖澄清的黑莓清汁的浊度不能达到0NTU,贮存160天产生二次沉淀。
分别用壳聚糖和取代度为0.86的羧甲基壳聚糖澄清黑莓汁,对澄清前后黑莓汁中的化学成分变化和色泽的研究结果表明,壳聚糖和羧甲基壳聚糖澄清后黑莓清汁的可溶性固形物含量都没有显著变化,但澄清后的黑莓清汁的褐变减少了,黑莓清汁中的蛋白质含量比澄清前分别降低了20.5%和8.2%,总酚含量分别降低了11.64%和9.32%。因此羧甲基壳聚糖澄清黑莓汁的效果优于壳聚糖。
通过红外光谱、热重、X射线衍射和Zeta电位仪等多种仪器手段,探讨了羧甲基壳聚糖澄清黑莓汁的机理。结果表明,由于羧甲基壳聚糖分子链含有-COOH、-NH2、-OH等基团,它们能够通过氢键吸附黑莓汁中的蛋白质、多酚类物质形成小的絮凝体,然后羧甲基壳聚糖的分子链在这些小的絮凝体之间通过架桥形成大絮凝体而起到澄清作用。由于羧甲基壳聚糖分子中具有较高的正电荷密度,依靠分子内正电荷的相互排斥作用,羧甲基壳聚糖分子内的主链得到最大限度的伸展,从而大大增强了吸附架桥能力。
研究了黑莓清汁在不同温度贮存时花色苷的变化。黑莓清汁中花色苷在贮存中很容易发生降解,降解规律符合一级动力学。贮存期间,花色苷的降解及其与多酚的聚合反应,使得黑莓清汁色度下降,聚合色上升,褐变增加。低温有助于黑莓清汁中花色苷的保留和色泽稳定性。
通过对贮存6个月的黑莓清汁二次沉淀的主要成分分析,初步探讨了引起黑莓清汁产生二次沉淀的主要因素。黑莓清汁二次沉淀物中含有15.67%的蛋白质、13.19%的总糖、50.39%的多酚和1.73%的灰分。黑莓清汁混浊物的主要成分是单宁或单宁-蛋白质。对黑莓清汁二次沉淀进行固体核磁共振分析,结果表明其中含有缩合单宁,它是由花色苷与儿茶素或者表儿茶素发生缩合反应形成的,缩合单宁进一步聚合以及与蛋白质相互作用生成了二次沉淀。
通过HPLC-DAD-ESI-MS检测了黑莓中的多酚类物质。黑莓中的花色苷都是矢车菊类花色苷,以矢车菊3-O-葡萄糖苷为主,占到总花色苷的76.92%,其它花色苷包括矢车菊3-O-阿拉伯糖苷(3.29%)、矢车菊3-O-丙二酸酰葡萄糖花色苷(2.86%)和矢车菊3-O-草酸酐酰葡萄糖花色苷(14.46%)。黑莓果肉中的黄酮醇类多酚含量比种子高,黑莓种子中的苯甲酸类、黄烷醇类(儿茶素、表儿茶素)多酚占有较高的比例。由于在贮存期间,黑莓清汁中的儿茶素、表儿茶素等黄烷醇类多酚同花色苷发生缩合反应生成二次沉淀,因此在酶法制备黑莓清汁时除去黑莓种子再进行酶解、澄清,以减少黑莓清汁中的儿茶素和表儿茶素含量,可以防止和减轻黑莓清汁中二次沉淀的产生。
对黑莓浓缩汁的加工工艺及其流变性质进行了研究。静态流变性质测定结果表明,黑莓浓缩汁是牛顿型流体。温度和可溶性固形物对黑莓浓缩汁粘度的影响可以用一定的数学方程来描述。
分析了加工对黑莓清汁和黑莓浓缩汁挥发性成分的影响。经SPME富集,GC-MS分离与检测,在黑莓清汁中检测出65种挥发性化合物,其中醇类和醛类物质是主要的挥发性组分。从黑莓浓缩汁中鉴定出47种化合物,大部分来源于黑莓清汁,主要的风味物质是醛类化合物和醇类化合物。热加工引起的脂肪水解、脂肪酸氧化、Maillard反应,使黑莓清汁中醇类化合物、酸类化合物及羰基化合物含量增加。真空浓缩使黑莓浓缩汁中的挥发性风味物质的种类减少。
Blackberry(Rubus fruticosus L.) is a burgeoning berry fruit, which is highly flavored and colored and is called“purple life fruit”for its abundant nutrition. The yield of blackberry in China reached 10,000 tons in 2006, and China has become the first largest producer of blackberry in Asia. Blackberry is primarily a table fruit, but most of blackberries are processed into many products due to its badly storage performance. Clear blackberry juice, with highly acceptable aroma, can be used in various foods and drinks and can be well developed. However, clear blackberry juice has not been commercially successful due to its excessive haze and sediment formation with color loss. In order to improve the qualities of clear blackberry juice, it is essential to study systemically on the processing and qualities of clear juices.
The objective of this dissertation is to develop an enzymatic technology for processing blackberry juice, prepare carboxymethyle chitosan to clarify blackberry juice and investigate the stability of clear blackberry juice. The main results are as follows:
The effect of steam blanching on the polyphenol oxidase (PPO) was studied and the results showed that PPO from blackberry pulp had a relatively low thermal stability. The optimum parameters of steam blanching process were confirmed with blanching for 2 min to inactivate PPO when the central temperature of blackberry was 52℃. Moreover, steam blanching could not only inactivate PPO, but also induce a significant recovery increase of anthocyanins and polyphenols, in relation to the higher quality of blackberry juice.
The mechanism for the degradation of anthocyanins by PPO was investigated by establishing a model system. The loss of the colour in this model system containing PPO and blackberry anthocyanins indicated that PPO could act directly on these pigments. However they remain fairly poor substrates of PPO. The rate of anthocyanin degradation was stimulated by the addition of non anthocyanin polyphenols. Anthocyanins were oxidised via the enzymatically generated o-quinone by coupled oxidation mechanism.
The effects of different commercial pectinolytic enzyme preparations on blackberry juice quality were determined. The enzyme preparations affected the clarity and contents of anthocyanins and polyphenols in the juice due to different activity profiles of these enzyme preparations. The commercial pectinase named Klerzyme 150, which contained almost no anthocyaninase activity, had a desirable effect on the yield and quality of blackberry juice. Studies on the uniform design for Klerzyme 150 enzyme revealed that the optimum conditions were 0.063 % (v/w), 44 oC and 110 min for enzyme dosage, reaction temperature and reaction time, respectively.
Chitoan was modified to carboxymethyl chitosan, which had different degree of substitution. The chemical structure was characterized by the combination investigation of FTIR, XRD, TG and NMR and the compound were identified as N,O-carboxymethyl chitosan. Carboxymethyl chitosan was used to clarify the blackberry juice and the results showed that the clarity of blackberry juice was related to the degree of substitution. When the degree of substitution was 0.86, carboxymethyl chitosan could clarify blackberry juice greatly. The characteristics of clear blackberry juices clarified with chitosan and carboxymethyl chitosan were compared. It indicated that the juice clarified with carboxymethyl chitosan had much less potein and polyphenols.
Clarification mechanism of blackberry juice by carboxymethyl chitosan was investigated. There existed interaction of hydrogen bond between -COOH、-NH2、-OH of carboxymethyl chitosan and blackberry protein and blackberry polyphenol, which was confirmed by FTIR, XRD, TG and Zeta potential. Carboxymethyl chitosan could absorb protein and polyphenol in blackberry to produce primary ?ocs and then bridge among these primary ?ocs to form bigger flocs and thus clarify blackberry juice.
The results of storage tests at different storage temperature indicated that anthocyanins were prone to degradation. It was found that the thermal degradation of anthocyanins followed first-order reaction kinetics. During storage, the browning index and polymeric color increased, while the color density decreased. Storage at low temperature was good for the color stability of blackberry juices.
According to the analysis of the main components of sediment of clear blackberry juice after 6 months storage, the main aspects influencing sedimentation of blackberry juice were discussed. There were 50.39% of polyphnols, 15.67% of protein, 13.19% of carbohydrates, and 1.73% of ash. The haze of clear blackberry juice was mainly the type of tannin and protein-tannin haze. The second sediment contained condensed tannin when analyzed the composition with NMR. Anthocyanin and catechin could condense to produce tannin, which could increase degree of polymer and/or interact with protein to produce sediment.
The polyphenols in blackberry fruit were isolated and characterized by high performance liquid chromatography (HPLC) with UV-visible detection, electrospray ionization mass spectroscopy (ESI-MS). Four defined anthocyanin pigments were detected, all of them containing cyanidin (Cy) as aglycone. Cy 3-O-glucoside was the major pigment constituting 76.92% of the anthocyanins in blackberry fruit followed by Cy 3-O-dioxalylglucose (14.46%)、Cy 3-arabinoside (3.29%)、and Cy 3-malonylglucos(e2.86%). Flavonols (primarily quercetin glycosides) were the major flavonols in berries pulp, whereas procyanidins (catechin and epicatechin) and benzoic acid predominated in seeds.
Clear blackberry juice concentrates and their rheological properties were studied. The concentrates were predominantly Newtonian over the range of temperature and solids content studied. The effect of temperature and solids content on the viscosity of clear blackberry juice concentrates could be characterized by a mathematical model.
The volatile compounds of blackberry juice during processing were concentrated by SPME, separated and identified by GC-MS. There were 65 kinds of compounds in volatile fraction of blackberry juice, and the main components were alcohols and aldehydes. The kinds of volatile compounds were decreased by 27% and 2-Hexenal became the most compounds in blackberry juice concentrates. Because of fat hydrolysis, fatty acids oxidation and Maillard reaction, furan and some alcohols produced during juice processing were also detected in original and blackberry juice concentrates.
本文研究了酶法制备黑莓汁、羧甲基壳聚糖澄清黑莓汁以及黑莓清汁的贮存稳定性,主要研究内容如下:
研究了蒸汽热烫工艺对引起黑莓酶促褐变的多酚氧化酶(PPO)的钝化作用。结果发现黑莓中的多酚氧化酶是一种不耐热的酶,采用蒸汽热烫2 min,黑莓中心温度达到52℃时,就可以使多酚氧化酶完全失活,从而减轻黑莓汁的褐变。热烫灭酶还促进了花色苷和多酚类物质的溶出,提高了黑莓汁的营养价值。
通过建立模拟体系探讨了黑莓PPO降解花色苷的机制。在花色苷和PPO的模拟体系中,黑莓中的PPO可以直接催化降解黑莓花色苷,但是黑莓花色苷并不是PPO的良好作用底物,只有当其它多酚类物质在PPO的作用下生成醌类物质时,醌类化合物与花色苷进一步发生反应,使黑莓花色苷的降解速度明显加快。
通过研究不同果胶酶制剂对黑莓汁品质的影响,发现不同的商业果胶酶制剂中含有的果胶酶、纤维素酶及花色苷酶的酶活各不相同,因而制得的黑莓汁的澄清度、花色苷含量和总酚含量也各不相同。在黑莓果浆中添加具有复合酶活性(果胶酶活和纤维素酶活)的果胶酶制剂Klerzyme150制备的黑莓汁具有较高的澄清度和较高的花色苷含量。通过均匀设计实验优化得到酶法制备黑莓汁的最佳工艺条件为:Klerzyme 150添加量0.063%(v/w),44℃酶解反应110 min。
将壳聚糖进行羧甲基改性,得到具有不同取代度的羧甲基壳聚糖,通过红外光谱、热重分析、X射线衍射、核磁共振等多种仪器手段,证实了改性壳聚糖为N,O-羧甲基壳聚糖。比较了不同取代度的羧甲基壳聚糖对黑莓汁澄清度的影响,实验发现,取代度为0.86的羧甲基壳聚糖澄清黑莓汁的效果最好,其添加量为0.02%(w/w)时,室温下静置30min,澄清后的黑莓清汁浊度达到0NTU,4℃贮存6个月后无二次沉淀,而壳聚糖澄清的黑莓清汁的浊度不能达到0NTU,贮存160天产生二次沉淀。
分别用壳聚糖和取代度为0.86的羧甲基壳聚糖澄清黑莓汁,对澄清前后黑莓汁中的化学成分变化和色泽的研究结果表明,壳聚糖和羧甲基壳聚糖澄清后黑莓清汁的可溶性固形物含量都没有显著变化,但澄清后的黑莓清汁的褐变减少了,黑莓清汁中的蛋白质含量比澄清前分别降低了20.5%和8.2%,总酚含量分别降低了11.64%和9.32%。因此羧甲基壳聚糖澄清黑莓汁的效果优于壳聚糖。
通过红外光谱、热重、X射线衍射和Zeta电位仪等多种仪器手段,探讨了羧甲基壳聚糖澄清黑莓汁的机理。结果表明,由于羧甲基壳聚糖分子链含有-COOH、-NH2、-OH等基团,它们能够通过氢键吸附黑莓汁中的蛋白质、多酚类物质形成小的絮凝体,然后羧甲基壳聚糖的分子链在这些小的絮凝体之间通过架桥形成大絮凝体而起到澄清作用。由于羧甲基壳聚糖分子中具有较高的正电荷密度,依靠分子内正电荷的相互排斥作用,羧甲基壳聚糖分子内的主链得到最大限度的伸展,从而大大增强了吸附架桥能力。
研究了黑莓清汁在不同温度贮存时花色苷的变化。黑莓清汁中花色苷在贮存中很容易发生降解,降解规律符合一级动力学。贮存期间,花色苷的降解及其与多酚的聚合反应,使得黑莓清汁色度下降,聚合色上升,褐变增加。低温有助于黑莓清汁中花色苷的保留和色泽稳定性。
通过对贮存6个月的黑莓清汁二次沉淀的主要成分分析,初步探讨了引起黑莓清汁产生二次沉淀的主要因素。黑莓清汁二次沉淀物中含有15.67%的蛋白质、13.19%的总糖、50.39%的多酚和1.73%的灰分。黑莓清汁混浊物的主要成分是单宁或单宁-蛋白质。对黑莓清汁二次沉淀进行固体核磁共振分析,结果表明其中含有缩合单宁,它是由花色苷与儿茶素或者表儿茶素发生缩合反应形成的,缩合单宁进一步聚合以及与蛋白质相互作用生成了二次沉淀。
通过HPLC-DAD-ESI-MS检测了黑莓中的多酚类物质。黑莓中的花色苷都是矢车菊类花色苷,以矢车菊3-O-葡萄糖苷为主,占到总花色苷的76.92%,其它花色苷包括矢车菊3-O-阿拉伯糖苷(3.29%)、矢车菊3-O-丙二酸酰葡萄糖花色苷(2.86%)和矢车菊3-O-草酸酐酰葡萄糖花色苷(14.46%)。黑莓果肉中的黄酮醇类多酚含量比种子高,黑莓种子中的苯甲酸类、黄烷醇类(儿茶素、表儿茶素)多酚占有较高的比例。由于在贮存期间,黑莓清汁中的儿茶素、表儿茶素等黄烷醇类多酚同花色苷发生缩合反应生成二次沉淀,因此在酶法制备黑莓清汁时除去黑莓种子再进行酶解、澄清,以减少黑莓清汁中的儿茶素和表儿茶素含量,可以防止和减轻黑莓清汁中二次沉淀的产生。
对黑莓浓缩汁的加工工艺及其流变性质进行了研究。静态流变性质测定结果表明,黑莓浓缩汁是牛顿型流体。温度和可溶性固形物对黑莓浓缩汁粘度的影响可以用一定的数学方程来描述。
分析了加工对黑莓清汁和黑莓浓缩汁挥发性成分的影响。经SPME富集,GC-MS分离与检测,在黑莓清汁中检测出65种挥发性化合物,其中醇类和醛类物质是主要的挥发性组分。从黑莓浓缩汁中鉴定出47种化合物,大部分来源于黑莓清汁,主要的风味物质是醛类化合物和醇类化合物。热加工引起的脂肪水解、脂肪酸氧化、Maillard反应,使黑莓清汁中醇类化合物、酸类化合物及羰基化合物含量增加。真空浓缩使黑莓浓缩汁中的挥发性风味物质的种类减少。
Blackberry(Rubus fruticosus L.) is a burgeoning berry fruit, which is highly flavored and colored and is called“purple life fruit”for its abundant nutrition. The yield of blackberry in China reached 10,000 tons in 2006, and China has become the first largest producer of blackberry in Asia. Blackberry is primarily a table fruit, but most of blackberries are processed into many products due to its badly storage performance. Clear blackberry juice, with highly acceptable aroma, can be used in various foods and drinks and can be well developed. However, clear blackberry juice has not been commercially successful due to its excessive haze and sediment formation with color loss. In order to improve the qualities of clear blackberry juice, it is essential to study systemically on the processing and qualities of clear juices.
The objective of this dissertation is to develop an enzymatic technology for processing blackberry juice, prepare carboxymethyle chitosan to clarify blackberry juice and investigate the stability of clear blackberry juice. The main results are as follows:
The effect of steam blanching on the polyphenol oxidase (PPO) was studied and the results showed that PPO from blackberry pulp had a relatively low thermal stability. The optimum parameters of steam blanching process were confirmed with blanching for 2 min to inactivate PPO when the central temperature of blackberry was 52℃. Moreover, steam blanching could not only inactivate PPO, but also induce a significant recovery increase of anthocyanins and polyphenols, in relation to the higher quality of blackberry juice.
The mechanism for the degradation of anthocyanins by PPO was investigated by establishing a model system. The loss of the colour in this model system containing PPO and blackberry anthocyanins indicated that PPO could act directly on these pigments. However they remain fairly poor substrates of PPO. The rate of anthocyanin degradation was stimulated by the addition of non anthocyanin polyphenols. Anthocyanins were oxidised via the enzymatically generated o-quinone by coupled oxidation mechanism.
The effects of different commercial pectinolytic enzyme preparations on blackberry juice quality were determined. The enzyme preparations affected the clarity and contents of anthocyanins and polyphenols in the juice due to different activity profiles of these enzyme preparations. The commercial pectinase named Klerzyme 150, which contained almost no anthocyaninase activity, had a desirable effect on the yield and quality of blackberry juice. Studies on the uniform design for Klerzyme 150 enzyme revealed that the optimum conditions were 0.063 % (v/w), 44 oC and 110 min for enzyme dosage, reaction temperature and reaction time, respectively.
Chitoan was modified to carboxymethyl chitosan, which had different degree of substitution. The chemical structure was characterized by the combination investigation of FTIR, XRD, TG and NMR and the compound were identified as N,O-carboxymethyl chitosan. Carboxymethyl chitosan was used to clarify the blackberry juice and the results showed that the clarity of blackberry juice was related to the degree of substitution. When the degree of substitution was 0.86, carboxymethyl chitosan could clarify blackberry juice greatly. The characteristics of clear blackberry juices clarified with chitosan and carboxymethyl chitosan were compared. It indicated that the juice clarified with carboxymethyl chitosan had much less potein and polyphenols.
Clarification mechanism of blackberry juice by carboxymethyl chitosan was investigated. There existed interaction of hydrogen bond between -COOH、-NH2、-OH of carboxymethyl chitosan and blackberry protein and blackberry polyphenol, which was confirmed by FTIR, XRD, TG and Zeta potential. Carboxymethyl chitosan could absorb protein and polyphenol in blackberry to produce primary ?ocs and then bridge among these primary ?ocs to form bigger flocs and thus clarify blackberry juice.
The results of storage tests at different storage temperature indicated that anthocyanins were prone to degradation. It was found that the thermal degradation of anthocyanins followed first-order reaction kinetics. During storage, the browning index and polymeric color increased, while the color density decreased. Storage at low temperature was good for the color stability of blackberry juices.
According to the analysis of the main components of sediment of clear blackberry juice after 6 months storage, the main aspects influencing sedimentation of blackberry juice were discussed. There were 50.39% of polyphnols, 15.67% of protein, 13.19% of carbohydrates, and 1.73% of ash. The haze of clear blackberry juice was mainly the type of tannin and protein-tannin haze. The second sediment contained condensed tannin when analyzed the composition with NMR. Anthocyanin and catechin could condense to produce tannin, which could increase degree of polymer and/or interact with protein to produce sediment.
The polyphenols in blackberry fruit were isolated and characterized by high performance liquid chromatography (HPLC) with UV-visible detection, electrospray ionization mass spectroscopy (ESI-MS). Four defined anthocyanin pigments were detected, all of them containing cyanidin (Cy) as aglycone. Cy 3-O-glucoside was the major pigment constituting 76.92% of the anthocyanins in blackberry fruit followed by Cy 3-O-dioxalylglucose (14.46%)、Cy 3-arabinoside (3.29%)、and Cy 3-malonylglucos(e2.86%). Flavonols (primarily quercetin glycosides) were the major flavonols in berries pulp, whereas procyanidins (catechin and epicatechin) and benzoic acid predominated in seeds.
Clear blackberry juice concentrates and their rheological properties were studied. The concentrates were predominantly Newtonian over the range of temperature and solids content studied. The effect of temperature and solids content on the viscosity of clear blackberry juice concentrates could be characterized by a mathematical model.
The volatile compounds of blackberry juice during processing were concentrated by SPME, separated and identified by GC-MS. There were 65 kinds of compounds in volatile fraction of blackberry juice, and the main components were alcohols and aldehydes. The kinds of volatile compounds were decreased by 27% and 2-Hexenal became the most compounds in blackberry juice concentrates. Because of fat hydrolysis, fatty acids oxidation and Maillard reaction, furan and some alcohols produced during juice processing were also detected in original and blackberry juice concentrates.
引文
1吴文龙,顾姻.新经济植物黑莓的引种[ J ].植物资源与环境学报,2000,9 (2):18–21
2吴文龙,李维林,闾连飞.不同品种黑莓鲜果营养成分的比较[J].植物资源与环境学报,2007,16(1): 58–61
3孙醉君,蔡剑华,殷云龙,等.黑莓的开发价值及其栽培[J].落叶果树,2001,33(1):18–20
4恩斯明格A H,恩斯明格M E,康立德J E,等.食物与营养美国食物与营养百科全书(食物成分分册)[M ].金善宝译.北京:农业出版社,1989.311–312
5孙醉君,顾姻,蔡剑华.黑莓引种十年的回顾与展望[J].江苏林业科技,1998,25(3):46–48
6李维林,孙醉君,郑海燕.黑莓鲜果及其加工品的营养成分[J].天然产物研究与开发,1997,10(1): 55–59
7 Jennings D L.Raspberries and blackberries:Their breeding,diseases and growth.London:Academic Press,1998
8 Wrolstad R E,Culbertson J D,Cornwell C J,et al.Detection of adulteration in blackberry juice concentrates and wines.J Assoc Off Anal Chem,1982,65(6):1417–1423
9 Perkins-Veazie P,Collins J K.Shelf-life and quality of“Navaho”and“Shawnee”blackberry fruit stored under retail storage conditions.J Food Quality,1999,22(5):535–544
10 Plowman J E.Sugars and acids of raspberries,blackberries and other brambles.Lebensm Wiss Technol,1991,24(2):113–115
11 Kafkas E,Ko?ar M,Turemi? N.Analysis of sugars,organic acids and vitamin C contents of blackberry genotypes from Turkey.Food Chem,2006,97(4):732–736
12 Wrolstad R E,Culbertson J D,Nagaki D A,et al.Sugars and nonvolatile acids of blackberries.J Agric Food Chem,1980,28(3):553–558
13 Türemi? N,Kafkas S,Kafkas E,et al.Fruit characteristics of nine thornless blackberry genotypes.J Am Pomo Soc,2003,57(4):161–165
14 Bravo L.Polyphenols:chemistry,dietary sources,metabolism,and nutritional significance.Nutr Rev, 1998,56(11):317–333
15 Parr A J,Bolwell G P.Phenols in the plant and in man.The potential for possible nutritional enhancement of the diet bymodifying the phenols content or profile.J Sci Food Agri,2000,80(7): 985–1012
16凌关庭.有“第七类营养素”之称的多酚类物质[J].中国食品添加剂,2000,(1):28–37
17 King A,Young G.Characteristics and occurrence of phenolic phytochemicals.J Am Diet Assoc,1999, 99(2):213–218
18 Arts I C W,Putte B V D,Hollman P C H.Catechin contents of foods commonly consumed in the Netherlands.1.Fruits, vegetables, staple foods, and processed foods.J Agric Food Chem,2000,48(5), 1746–1751
19 Clifford M N,Scalbert A.Ellagitannins:nature,occurrence and dietary burden.J Sci Food Agri,2000, 80(7):1063–1072
20 Fukumoto L R,Mazza G.Assessing antioxidant and prooxidant activities of phenolic compounds.JAgric Food Chem,2000,48(8),3597–3604
21 Heinonen I M,Meyer A S,Frankel E N.Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation.J Agric Food Chem,1998,46(10):4107–4112
22 Schuster B,Herrmann K.Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry,1985,24(11):2761–2764
23 Wald B,Galensa R,Herrmann K,et al.Quercetin 3-O-[6"-(3-hydroxy-3-methylglutaroyl)–beta– galactoside from blackberries.Phytochemistry,1986,25 (12):2904–2905
24 Wang S Y,Maas J L,Daniel E M,et al.Improved HPLC resolution and quantification of ellagic acid from strawberry,blackberry,and cranberry.Hortscience,1990,25(9):1078
25 Wang S Y.Lin H S.Antioxidant Activity in fruits and leaves of blackberry,raspberry,and strawberry varies with cultivar and developmental stage. J Agric Food Chem,2000,48,140–146
26 Sirwoharn T,Wrolstad R E.Polyphenolic composition of marion and evergreen blackberries. J Food Sci,2004,69(4):FCT233?FCT240
27 Bilyk A,Sapers G M.Varietal Differences in the quercetin,kaempferol,and myricetin contents of highbush blueberry,cranberry,and thornless blackberry fruits.J Agri Food Chem,1986,34(4):585– 588
28 Daniel E M,Krupnick A S,Heur Y H,et al.Extraction, stability,and quantitation of ellagic acid in various fruits and nuts. J Food Comp Anal,1989,2(4):338?349
29李凌,陈林.美国黑萄在重庆地区栽培结果初报[J].柑桔与亚热带果树信息,2003,19(4):39
30 Mosel HD,Herrmann K.Phenolios of fruits.IV.The phenolies of blackberries and raspberries and their changes during development and ripeness of the fruits.Z Lebensm Unters Forsch,1974,154(6): 324?327
31 Kong J M,Chia L S,Goh N K.Analysis and biological activities of anthocyanins.Phytochemistry, 2003,64(5):923–933
32 Wrolstad R E,Durst R W,Lee J.Tracking color and pigment changes in anthocyanin products.Trends Food Sci Technol,2005,16(9):423–428
33菲尼玛O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003.567–580
34 Torre L C,Barritt B H.Quantitative evaluation of Rubus fruit anthocyanin pigments.J Food Sci,1977, 42(2):488–90
35 Moyer R A,Hummer K E,Finn C E,et al.Anthocyanins,phenolics,and antioxidant capacity in diverse small fruit:Vaccinium,Rubus,and Ribes. J Agric Food Chem,2002,50(3):519–525
36 Sellappan S,Akoh C C,Krewer G..Phenolic Compounds and antioxidant capacity of Georgia-Grown blueberries and blackberries.J Agric Food Chem,50(8):2432–2438,2002
37 Iriwoharn T S,Wrolstad R E.Polyphenolic composition of Marion and Evergreen blackberries. J Food Sci,2004,69(4):FCT233–FCT240
38 Wang S Y.Lin H S.Antioxidant activity in fruits and leaves of blackberry,raspberry,and strawberry varies with cultivar and developmental stage.J Agric Food Chem,2000,48(2):140–146
39 Hang V,Wrolstad R E.Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection.J Agric Food Chem,1990,38(3):698–708
40 McGhie T K,Hall H K,Ainge G D,et al.Breeding rubus cultivars for high anthocyanin content and high antioxidant capacity.Acta Hort,2002,585:495–500
41 Sapers G M,Burgher A M,Phillips J G,et al.Composition and color of fruit and juice of thornless blackberry cultivars.J Am Soc Hort Sci,1985,111:945–950
42 Stintzing F C,Stintzing A S,Carle,et al.A novel zwitterionic anthocyanin from Evergreen blackberry (Rubus laciniatus Willd.).J Agric Food Chem,2002,50(2):396–399
43 Wada L,OU B.Antioxidant activity and phenolic content of Oregon caneberries.J Agric Food Chem, 2002,50(12):3495–3501
44 Sánchez-Moreno C,Larrauri J A,Saura-Calixto F.Free radical scavenging capacity and inhibition of lipid oxidation of wines,grape juices and related polyphenolic constituents.Food Res Int,1999, 32(6):407–412
45 Dugo P,Mondello L,Errante G,et al.Identification of Anthocyanins in Berries by narrow-bore high-performance liquid chromatography with electrospray ionization detection.J Agric Food Chem, 2001,49(8):3987–3992
46 Perkons-Veazie P,Clark J R,Huber D J,et al.Ripening physiology in 'Navaho' thornless blackberries: color, respiration,ethylene production,softening,and compositional changes.J Am Soc Hort Sci, 2000,125(3):357–363
47 Perkins-Veazie P,Collins J K,Clar J R.Cultivar and maturity affect postharvest quality of fruit from erect blackberries.HortScience,1996,31(2):258–261
48 Bilyk A,Sapers G M.Varietal Differences in the quercetin,kaempferol,and myricetin contents of highbush blueberry,cranberry,and thornless blackberry fruits.J Agri Food Chem,1986,34(4): 585–
588
49 Turemis N,Kafkas E,Kafkas S.Determination of aroma compounds in blackberry by by GC/MS analysis.Chem Nat Compd,2003,39(2):174–176
50 Ibá?ez E,López-Sebastán S,Ramos E.Analysis of volatile fruit components by headspace solid-phase microextraction.Food Chem,1998,63(2):281–286
51 Wang Y,Finn C,Qian M C.Impact of growing environment on Chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.J Agri Food Chem,2005,53 (9):3563–3571
52 Klesk K,Qian M.Preliminary Aroma comparison of marion(Rubus spp. hyb)and evergreen(R. laciniatus L.)blackberries by dynamic headspace/OSME technique.J Food Sci,2003,68(2): 697–700
53严奉伟,汤维东.黑树莓果汁饮料果酱的研制[J].食品工业科技,2005,26(3):111–112
54林庆斌,廖升荣,熊亚红,等.超氧化物歧化酶(SOD)的研究和应用进展[J].化学世界,2006,47(6): 378–381
55 Podsedek A.Natural antioxidants and antioxidant capacity of Brassica vegetables:a review.LWT Food Sci Technol,2007,40(1):1–11
56 Balasundram N,Sundram K,Samman S.Phenolic compounds in plants and agri-industrial by- products: antioxidant activity, occurrence, and potential uses.Food Chem, 2006,99(1):191–120
57 Pantelidis G.E,Vasilakakis M,Manganaris G A,et al.Antioxidant capacity,phenol,anthocyanin andascorbic acid contentsin raspberries,blackberries,red currants,gooseberries and Cornelian cherries. Food Chem,2007,102(1):777–78
58 Cho MJ,Howard L R,Prior R L,et al.Flavonoid glycosides and antioxidant capacity of various blackberry,blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry.J Sci Food Agric,2004,84(13):1771–1782
59 Wang S Y,Jiao H.Scavenging capacity of berry crops on superoxide radicals,hydrogen peroxide, hydroxyl radicals,and singlet oxygen.J Agric Food Chem,2000,48(11):5677–5684
60 Wang H,Cao G,Prior R.Oxygen radical absorbing capacity of anthocyanins.J Agri Food Chem,1997, 45(2):304–309
61 Elisia I,Hu C,Popovich D G,et al.Antioxidant assessment of an anthocyanin-enriched blackberry extract.Food Chem,2007,101(3):1052–105
62 Tate P,Kuzmar A,Smith S W,et al.Comparative effects of eight varieties of blackberry on mutagenesis.Nutr Res,2003,23(3):971–97
63 Tate P,Stanner A,Shields K,et al.Blackberry extracts inhibit UV-induced mutagenesis in Salmonella typhimurium TA100.Nutr Res,2006,26(2):100–110
64 Marquina M A.Corao G M,Araujo L,et al.Hyaluronidase inhibitory activity from the polyphenols in the fruit of blackberry Rubus(fruticosus B.).Fitoterapia,2002,73(7):727–772
65 Mazza G,Miniati E.Anthocyanins in fruits,vegetables,and grains.Florida:CRC Press,1993
66 Sousa M B,Canet W,Alvarez M D,et al.Effect of processing on the texture and sensory attributes of raspberry (cv.Heritage) and blackberry (cv.Thornfree).J Food Eng,2007,78(7):9–21
67徐怀德,彭铁山,郭波莉.黑莓干酒工艺研究[J].西北林学院学报,2004,19(4):132–135
68孙尤海,王培忠.生物酶法酿造黑莓酒的研究[J].酿酒,2004,31(1):64–66
69焦中高,刘杰超,王思新,等.黑莓红色素的提取及其稳定性的初步研究[J].食品科学,2005,26(3): 154–157
70王悦宏.黑莓色素的提取精制和色素性质研究[D]:[硕士学位论文].长春:吉林农业大学,2002
71陈欣欣.黑莓渣的开发利用[D]:[硕士学位论文].无锡:江南大学食品学院,2006
72田金辉.黑莓果汁的研制[D]:[硕士学位论文].无锡:江南大学食品学院,2006
73钱骅,张卫明,赵伯涛,等.黑莓果蔬汁加工工艺研究[J].食品科技,2006,31(9):186–189
74吴文龙,王小敏,李维林,等.黑莓优良品种果汁加工性能的研究[J].食品工业科技,2007,28(8):
129–131
75张丽华,韩永斌,孙晶,等.低温果浆酶处理对黑莓出汁率和几个理化指标的影响[J].食品工业科技,2005,26(11):82–84
76 Skirvin R M,Hellman E W.Blackberry products and production regions.Hortscience,1984,19(2): 195–197
77 Rommel A,Wrolstad R E,Heatherbell D A.Blackberry juice and wine:processing and storage effects on anthocyanin composition,color and appearance.J Food Sci,1992,57(2):385–391
78 Heatherbell D A.Haze and sediment formation from starch degration products in apple wine and clarified apple juice.Confruta,1976,21(3):36–42
79 Heatherbell D A.Haze and sediment formation in clarified apple juice and apple wine.Ⅱ:The role ofpolyvalent cations,polyphenolics and proteins.Food Technol NZ,1976,11(6):17,23
80 Wu L C,Siebert K J.Characterization of haze-active proteins in apple juice.J Agric Food Chem,2002, 50(13):3828–3834
81 Boyle J A,Hsu L.Identification and quantitation of ellagic acid in muscadine grape juice.Am J Enol Vitic,1990,41(1):43–47
82 Garrido V M,Sims C A,Marshall M R,et al.Factors influencing ellagic acid precipitation in muscadine grape juice during storage.J Food Sci,1993,58(1):193–196
83 Lee J H,Talcott S T.Ellagic acid and ellagitannins affect on sedimentation in muscadine juice and wine. J Agric Food Chem,2002,50(14):3971–3976
84 Cevallos-Casals B A,Cisneros-Zevallos L.Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants.Food Chem, 2004,86(1):69–77
85 Fossen T,Cabrita L,Andersen O M.Colour and stability of pure anthocyanins influenced by pH including the alkaline region.Food Chem,1998,63(4):435–440
86 K?rca A.,Cemero?lu B.Thermal degradation of blood orangeanthocyanins.Food Chem,2003,81(4): 583–587
87 Cemero?lu B,Velio?lu S,I??k S.Degradation kinetics of anthocyanins in sour cherry juice and concentrate.J Food Sci,1994.59(6):1216–1217
88卢钰,董现义,杜景平,等.花色苷研究进展[J].山东农业大学学报(自然科学版),2004,35(2):315–
320
89 Starr M S,Francis F J.Oxygen and ascorbic acid effect on the relative stability of four anthocyanin pigments in cranberry juice.Food Tech,1968,22(10): 91–93
90 Blom H.Partial characterization of athermostable anthocyanin-beta-glycosidase from AsPergillus niger.Food Chem,1983,12 (3):197–204
91 Poei-Langston M S,Wrolstad R E.Color degradation in an ascorbic acid– anthocyanin–flavonol model system.J Food Sci,1981,46(4):1218–1222,1326
92 Rein M J,Heinonen M.Stability and enhancement of berry juice color.J Agric Food Chem,2004, 52(10):3106–3114
93 Boulton R.The copigmentation of anthocyanins and its role in the color of red wine:a critical review.Am J Enol Vitic,2001,52(2):67–87
94 Brouillard R.Flavonoids and flower color[C].In:Harborne J B,eds.The flavonoids advances in research since 1980.London:Chapman & Hall,1988.525–538
95 Neubert A M,Veldhuis M K.Clouding and sedimentation in clarified apple juice.Fruit Prod J 1944, 324–437
96 Siebert K J.Effects of protein-polyphenol interactions on beverage haze,stabilization,and analysis.J Agric Food Chem,1999,47(2):353–362
97 Beveridge T.Haze and cloud in apple juices.Crit Rev Food Sci.1997,37(1):75–91
98 Churms S C,Merrifield E H,Stephen A M,et al.An L-arabinan from apple juice concentrates. Carbohydr Res,1983,113:339–344
99 Belleville M P,Williams P,Brillouet J M.A linear arabinan from a red wine.Phytochemistry,1993,33 (1):227–229
100 Johnson G,Donnelly B J,Johnson D K.The chemical nature and precursors of clarified apple juice sediment.J Food Sci,1968,33(3):254–257
101 Wall K M,Tait V M,Eastwell K C,et al.Haze development in aerobically or anaerobically produced clarified apple juices.J Food Sci,1996,61(1):92–96
102 Siebert K J.Protein-polyphenol haze in beverages.Food Technol,1999,53 (1):54–57
103 Hagerman A E,Butler L G.The specificity of proanthocyanidin-protein interactions.J Biol Chem, 1981,256(9): 4494–4497
104 Gao L,Beveridge T,Weintraub S E.Procyanidin contributions to haze formation in anaerobically produced apple juice haze.LWT Food Sci Technol,1997,30(6):594–601
105 Lin T Y,Vine R P.Identification and reduction of ellagic acid in muscadine grape juice.J Food Sci, 1990,55(6):1607–1609
106 Beveridge T,Tait V.Structure and composition of apple juice haze.Food Struct,1993,12(2):195– 198
107 Siebert K J,Troukhanova N V,Lynn P Y.Nature of polyphenol-protein interactions.J Agric Food Chem,1996,44(1):80–85
108 Iiyama K,Lam T B T,Stone B A.Covalent cross-links in the cell wall.Plant Physiol,1994,104(2):
315–319
109 Hsu J C,Heatherbell D A,Yorgey B M.Effects of fruit storage and processing on clarity,proteins and stability of Granny Smith apple juice.J Food Sci,1989,54(3):660–662
110 Carrín E M, Ceci L N, Lozano J E.Characterization of starch in apple juice and its degradation by amylases.Food Chem,2004,87(2):173–178
111 Peynand E著.葡萄酒科学与工艺[M].朱宝镛等译.北京:中国轻工业出版社,1992
112胡连香.猕猴桃汁的明胶单宁法澄清试验[J].食品工业,1995,(2):58
113 Vardin H,Fenercio?lu H.Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.Nahrung/Food,2003,47(5):300–303
114晋艳曦.葡萄汁澄清及其机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2000
115 Siebert K J,Lynn P Y.Comparison of polyphenol interactions with polyvinylpolypyrrolidone and haze-active protein.J Am Soc Brew Chem,1998,56(1): 24–31
116史清龙,樊明涛,马兆瑞.用PVPP澄清桑葚汁的工艺研究[J].酿酒,2005, 32(4):62–63
117 Endo A.Studies on pectolytic enzymes of molds.PartⅩⅣProperties of pectin in apple juice.Agric Biol Chem,1965,29(2):137–143
118 Endo A.Studies on pectolytic enzymes of molds.PartⅩⅥMechanism of enzymatic clarifyication of apple juice.Agric Biol Chem,1965,29(3):229–233
119 Yamasaki M,Yasui T,Arima K.Pectic enzymes in the clarification of apple juice.PartⅠStudies on the clarification reaction in a simplified model.Agric Biol Chem,1964,28(11): 779–787
120王素雅.酶法液化制备澄清型香蕉汁[D]:[博士学位论文].无锡:江南大学食品学院,2004
121 Yu J,Lencki R W.Effect of enzyme treatments on the fouling behavior of apple juice during microfiltration[J].J Food Eng,2004,63(4):413–423
122伍军,陈壁洲,韩秀峰等.山楂果汁澄清工艺研究[J].食品科技,2004,(9):82–85
123许文玲,熊雄,张志杰等.果胶酶澄清菠萝汁最佳工艺研究[J].食品科技,2007,32(5):202–205
124李斌,赵光鳌,帅桂兰等.果胶酶在猕猴桃果汁处理中的应用[J].酿酒,2002,29(6):71–73
125曾庆梅,谢慧明,潘见等.几种澄清方法对梨汁理化和感官等指标的影响[J].食品科学,2004,25(12):87–92
126王鸿飞,李和生,马海乐等.果胶酶对草莓果汁澄清效果的研究[J].农业工程学报,2003,19(3): 161–164
127马齐,秦涛,王丽娥等.酶法澄清石榴果汁的研究[J].食品科技,2007,32(1):144–146
128 Girard B,Fukumoto L R.Membrane processing of fruit juices and beverages:a review.Crit Rev Food Sci Nutr,2000,40(2):91―157
129 Hsu J C,Heathetbell D A.Heat-unstable proteins in wine.I.Characterization and removal by bentonite fining and heat treatment.Am J Enol. Vitcult,1987,38(1):11–16
130 Hsu J C,Heathetbell D A.Effects of fruit storage and processing on clarity, proteins and stability of Granny Smith apple juice.J Food Sci,1989,54(3):660–662
131 Hsu J C,Heathetbell D A.Effects of variety,maturity and processing on pear quality and protein stability.J Food Sci,1990,55(6):1610–1613
132 Rwabahizi S R,Wrolstad R E.Effects of mould contamination and ultrafiltration on the color stability of strawberry juice and concentrate.J Food Sci,1998,53(3):857–861
133 Padilla O I,Mclellan M R.Molecular weight cut-off of ultrafiltration membranes and the quality and stability of apple juice.J Food Sci,1989,54(5):1250–1254
134 Bruijn J P F de,Venegas A,Martínez J A,et al.Ultrafiltration performance of Carbosep membranes for the clarification of apple juice.LWT Food Sci Technol,2003,36(4):397–406
135 Gao L,Beveridge T.Effects of Processing and packaging conditions on haze formation in apple juices.LWT Food Sci Technol,1997,30(4):23–29
136 Alvarez S,Riera F A,Alvarez R,et al.A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate.J Food Eng,2000,46(2):109–125
137夏文水,王璋.壳聚糖澄清果汁作用的研究[J].无锡轻工业学院学报,1993,12(2):111–117
138 Nella V,Horst M,Dietrich K.Effects of chitosan treatments on the clarity and color of apple juice.J Food Sci,1989,54(2):495–496
139 Shahidi F,Arachchi J K V,Jeon Y J.Food applications of chitin and chitosans.Trends in Food Sci Technol,1999,10(2):37–51
140吴长青.壳聚糖在果汁澄清工艺上的应用[J].饮料工业,2001,4(3):9–11
141 Hwang D C,Damodaran S.Selective precipitation and removal of lipids from cheese whey using chitosan.J Agri Food Chem,1995,43(1):33–37
142 Chen L,Chen D,Wu C.A new approach for the flocculation mechanism of chitosan.J Polym Environ, 2003,11(3):87–92
143王岸娜.壳聚糖澄清猕猴桃果汁及其澄清机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2004
144 Spagna G,Pifferi P G,Rangoni C,et al.The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan.Food Res Int,1996,29(3):241–248
145王丽敏,刘振鸿.羧甲基壳聚糖的制备及在水处理中的应用研究进展[J].安徽化工.2005,31(4): 8–10
146夏文水,吴焱楠.羧甲基壳聚糖:一种多用途的甲壳素衍生物[J].无锡轻工大学学报,1995,14(4): 372–376
147陈凌云,杜予民.羧甲基壳聚糖的取代度及保湿性[J].应用化学,2001,18(1):5–8
148杨智宽,袁扬,曹丽芬.羧甲基壳聚糖对水溶性染料废水的脱色研究[J].环境科学与技术,1999, (2):8–10
149张秋华,唐小琪.羧甲基壳聚糖处理印染废水试验[J].环境污染与防治,1995,17(5):7–9
150韩蕴华,何均.羧甲基壳聚糖在含油漆废水处理中的应用[J].精细石油化工,2001(4):29–31
151 Sun S L,Wang A Q.Adsorption properties of carboxymethyl-chitosan and cross-linked carboxymethyl chitosan resin with Cu(II) as template.Sep Purif Technol,2006,49(3):197–204
152田澍,顾学芳.羧甲基壳聚糖的制备及应用研究[J].化工时刊,2004,18(4):30–32
153韩蕴华,何均.羧甲基壳聚糖在含油漆废水处理中的应用[J].精细石油化工,2001(4):29–31
154刘维俊.羧甲基壳聚糖的制备及絮凝性能探讨[J].环境污染与防治,2002,24(4):210–213
155 Sun S L,Wang A Q.Adsorption kinetics of Cu(II)ions using N,O-carboxymethyl-chitosan.J Hazard Mater,2005,131(1):103–111
156白立峰,齐鲁,刘小杰.羧甲基壳聚糖与明胶共混膜的制备及其性能的研究[J].合成纤维,2005, 34(11):5–9
157张宝忠,杜予民,樊李红.羧甲基壳聚糖/明胶共混膜的结构表征与吸湿保湿性[J].分析科学学报,2005,21(3):245–248
158 Tressler D K,Joslyn M A著.果蔬和蔬菜汁生产工艺学[M].顾季寅等译.北京:轻工业出版社,1965.40?45
159 Pilnik W,Voragen A G J,de Vos L.Enzymic liquefaction of fruits and vegetables.Flussigesn Obst, 1975,42(11):448?451
160 Scols H A,Posthumus M A,Voragen A G J.Structural features of hairy regions of pecting isolated from apple juice produced by the liquefaction process.Carbohydr Res,1990,206(11):117?129
161 Godfrev T and West S.Industrial Enzymology (Second Edition).New York:Stockton Press.1996
162杜鹏.山楂和胡萝卜酶法液化工艺研究[J].食品工业科技.1993,(5):10?20
163 Jing J,Paterson A,Piggott J R.Short communication:effects of pectolytic enzyme treatments on anthocyanins in raspberry juice.Int J Food Sci Tech,1990,25(9):596?600
164 Wrolstad R E,Wightman J W,Durst R W.Glycosidase activity of enzyme preparations used in fruit juice processing.Food Technol,1994,48(11):90?98
165大连轻工学院等编.食品分析[M].北京:中国轻工业出版社,2001
166宁正祥主编.食品成分分析手册[M].北京:中国轻工业出版社,1998
167罗平主编.饮料分析与检验[M].北京:中国轻工业出版社,1992
168 Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substance.Analytical Chem,1956,28:350?356
169 Kintner P K,Van Buren J P.Carbohydrate interference and its correction in pectin analysis using the m-hydroxydiphenyl method.J Food Sci,1982,47(3):756?759
170 Trappey II A,Bawadi H A,Bansode R R,et al.Anthocyanin profile of mayhaw (Cretaegus opaca). Food Chem,2005, 91(4):665–671
171 Dugh C S,Amerine M A.Methods for analysis of musts and wines (second edition).New York: 1988:203?205.
172施特尔马赫B著.酶的测定方法[M].钱嘉渊译.北京:中国轻工业出版社,1992
173 Martino A,Pifferi P G,Spagna G J.The separation of pectinlyase fromβ-glucosidase in a commercial preparation.J Chem Tech Biotech,1994,61(3):255?260
174张利奋编译,国际饮料分析方法[M].北京:中国轻工业出版社,1992
175李云雁,胡传荣.试验设计与数据处理[M].北京:化学工业出版社,2005
176 Benvenuti S,Pellati F,Melegari M,et al.Polyphenols,anthocyanins,ascorbicacid,and radical scavenging activity of Rubus,Ribes,and Aronia.J Food Sci,2004,69(3):FCT164?169
177 Prior R L,Cao G,Martin A,et a1.Antioxidant capacity as influenced by total phenolic and anthocyanin content,maturity and variety of Vaccinium species.J Agric Food Chem,1998,46(7):2686?2693
178田呈瑞,徐建国.软饮料工艺学[M].北京:中国计量出版社,2005.120
179王素雅.酶法液化制备澄清型香蕉汁[D]:[博士学位论文].无锡:江南大学食品学院,2004
180方忠祥.杨梅清汁变色与混浊形成的机理与控制[D]:[博士学位论文].无锡:江南大学食品学院,2007
181 Mathew A G.Parpia H A B.Food browning as a polyphenol reaction.Adv Food Res,1971,19:75?145
182 Zhang Z,Pang X,Ji Z,et al.Role of anthocyanin degradation in litchi pericarp browning.Food Chem, 2001,75(2):217?221
183 Kader F,Niclas J P,Metche M.Degradation of pelargonidin 3-glucoside in the present of chlorogenic acid and blueberry polyphenol oxidase.J Sci Food Agri,1999,79(4):517?522
184 Kader F,Haluk J P,Nicolas J P,et al.Degradation of cyaniding 3-glucoside by bluberry polyphenoloxidase:kinetics studies and mechanisms.J Agri Food Chem,1998,46(8):3060?3065
185 Sakamura S,Shibusa S,Obata Y.Seperation of a polyphenol oxidase for anthocyanin-degradation in eggplant.J Food Sci,1966,31(3):317?319
186 Kader F,Rovel,B.Girardin M,et al.Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum,L.).Role of blueberry polyphenol oxidase,chlorogenic acid and anthocyanins.J Sci Food Agic,1997,74(1):31?34
187 Wesche-Ebeling P.and Montgomery M W.Strawberry polyphenoloxidase:its role in anthocyanin degradation.J Food Sci,1990,55(3):731?734,745
188 Garzón G A,Wrolstad R E.Comparision of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate.J Food Sci,2002,67(5):1288?1299
189 Cemero?lu B,Velio?lu S,I??k S.Degradation kinetics of anthocyanins in sour cherry juice and concentrate.J Food Sc,1994,59(6):1216?1218
190 Fennema O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003
191 Stutz C.Enzymatic liquefaction dream or reality?Fruit processing,1996,6(9):358?362
192 Beveridge T.Haze and cloud in apple juices.Crit Rev Food Sci Nutr,1997,37(1):75?91
193晋艳曦,许时婴,王璋.澄清工艺对红葡萄汁品质的影响[J].食品工业,1999,(2):12?14
194 Buchert J,Koponen J M,Suutarinen M,et al.Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices.J Sci Food Agri,2005,85(15):2548–2556
195曾云龙.均匀设计在制药工艺考察中的应用[J].数理医药学杂志,1999,12(1):73?74
196 Beverage T.Haze and cloud in apple juices.Crit Rew Food Sci,1997,37(1):75?91
197 Bough W A.Reduction of suspend solids in vegetable canning waste effluents by coagulation with chitosan.J Food Sci,1975,40(2):297?283
198 Cheng W P,Chi F H,Yu R F.Using chitosan as a coagulant in recovery of organic matters from the mash and lauter wastewater of brewery.J Polym Environ,2005,13(4):383?388
199 Sapers G M.Chitosan enhances control of enzymatic browing in apple and pear juice by filtration.J Food Sci,1992,57(5):1192?1193
200 Spagna G,Pifferi P G,Rangoni C.The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan.Food Res Int,1996,29(4):241?248
201吴长青.壳聚糖在果汁澄清工艺上的应用[J].饮料工业,2001,4(3):9?11
202王岸娜.壳聚糖澄清猕猴桃果汁及其澄清机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2004
203杨智宽.羧甲基壳聚糖对地水中Cd2+的絮凝处理研究[J].环境科学与技术,2000,88(1):10?12
204林友文,陈伟,罗红斌.羧甲基壳聚糖对铅离子的吸附性能研究[J].离子交换与吸附,2001,17(4): 333?338
205许时婴,沈欣.羧甲基可聚糖性质与结构的研究[J].无锡轻工大学学报,1993,12(2):92?100
206李科.羧甲基壳聚糖对水稻氮代谢关键酶活性及籽粒蛋白质含量的影响[J].湖南农业大学学报, 2001,27(6):421?424
207曹农,王爱勤,李文惠,等.壳聚糖衍生物的抗凝血活性[J].中国生化药物杂志, 1998, 19(3): 148?149
208陈凌云.羧甲基壳聚糖结构与抗菌性能研究[J].武汉大学学报(自然科学版),2002,46(2):191? 194
209王峰.壳聚糖改性絮凝剂的制备、应用与絮凝机理研究[D]:[博士学位论文].上海:同济大学环境科学与工程学院,2003
210许时婴,沈欣.羧甲基可聚糖性质与结构的研究[J].无锡轻工大学学报,1993,12(2):92?100
211 Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substance.Analytical Chem,1956,28:350?356
212 Boyes S,Strübi P,Dawes H.Measurement of protein content in fruit juices,wine and plant extracts in the presence of endogenous organic compounds.Lebensm.-Wiss.u.-Technol,1997,30:778– 785
213 Yokotsuka K,Nozaki K,Takayanagi T.Characterization of soluble glycoproteins in red wine.Am J Enol Vitic,1994,45(4):410?416
214陈欣欣.黑莓渣的开发利用[D]:[硕士学位论文].无锡:江南大学食品学院,2006
215 Bodek K H,Kufelnicki A.Protolytic and complexing properties of microcrystalline chitosan with Co(Ⅱ),Zn(Ⅱ),and Cu(Ⅱ) ions.J Appl Polym Sci,1995,57:645?651
216 Ge H C,Luo D K.Preparation of carboxymethyl chitosan in aqueous solution under microwave irradiation.Carbohydrate Research,2005,340:1351–135
217吴奕光,韦少慧,郑宗坤,等.低取代6-O-羧甲基壳聚糖结构及其抗菌和促进皮肤创面愈合的研究[J].中国生物医学工程学报,2006,25(5):613?617
218 Sun L P, Du Y M,Yang J H,et al.Conversion of crystal structure of the chitin to facilitate preparation of a 6-carboxychitin with moisture absorption–retention abilities.Carbohyd Polym,2006,66:168-175
219 Chen X G, Park H J.Chemical characteristics of O-carboxymethyl chitosans related to the preparation conditions. Carbohyd Polym,2003,53:355–359
220王岸娜.壳聚糖澄清猕猴桃果汁及其澄清机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2004
221陈渝,李远志,王玉娟.壳聚糖对菠萝汁澄清效果的研究[J].食品与机械,2005,21(1):43?47
222石碧,狄莹.植物多酚[M].北京:科学出版社,2000.138?139
223张惟杰.糖复合物生化研究技术(第二版).杭州:浙江大学出版社,1999
224宁永成.有机化合物结构鉴定与有机波谱学[M].北京:科学出版社,2000.330
225 Yao K D,Liu J,Cheng G X.Swelling behavior of pectin/chitosan complex films.J Appl Polym Sci, 1996,60:279?283
226张宝忠,杜予民,樊李红,等.羧甲基壳聚糖/明胶共混膜的结构表征与吸湿保湿性[J].分析科学学报,2005,21(3):245?248
227 Kim J H,Lee Y M.Synthesis and preparation of diethylaminoethyl chitosan. Polymer,1993,34(9): 1952
228朱华跃,肖玲.壳聚糖-明胶共混膜湿热处理及FTIR和XRD谱图分析[J].浙江海洋学院学报(自然科学版)报,2006,25(3):301?304
229 Zaleska H,Tomasik P,Lii C Y.Formation of carboxymethyl cellulose-casein complexes by electrosynthesis.Food Hydrocolloid,2002,16:215?224
230 Dentel S K.Coagulation control in water treatment.Crit Rev In Environ Control,1991,21:41?46
231 Rutledge P.Production of nonfermented fruit products[C].In:Arthey D, Ashurst P R, eds. Fruit processing:Nutrition,products,and quality management.Gaithersburg,MA:Aspen Publishers,Inc, 2001.85?109
232 Rommel A,Wrolstad R E,Heatherbell D A.Blackberry juice and wine:processing and storage effects on anthocyanin composition,color and appearance.J Food Sci,1992,57(2):385?391
233 Neubert A M,Veldhuis M K.Clouding and sedimentation in clarified apple juice.Fruit Prod J 1944, 324?437
234 Beveridge T.Haze and cloud in apple juices.Crit Rev Food Sci Nutr,1997,37 (1):75?91
235 Hagerman A E.Butler L G.The specifity of proanthocyanidin–protein interactions.J Biol Chem,1981, 256(9):4494?4497
236 Baxter N J,Lilley T H,Haslam E,et al.Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation.Biochemistry,1997,36(18):5566? 5577
237 Bianco A,Chiacchio U,Rescifina A,et al.Biomimetic supramolecular biophenol-carbohydrate and biophenol-protein models by NMR experiments.J Agri Food Chem,1997,45(11):4281?4285
238 Siebert K J.Effects of protein-polyphenol interactions on beverage haze,stabilization,and analysis.J Agric Food Chem,1999,47(2):353?362
239 Bonerz D,Würth K,Dietrich H,et al.Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars.Eur Food Res Technol,2007,224(3):355–364
240菲尼玛O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003.567–580
241 Timberlake C F,Bridle P.Interactions between anthocyanins,phenolic compounds,and acetaldehyde and their significance in red wines.Am J Soc Enol Vitic,1976,27(3):97–105
242 Liao H, Cai Y, Haslam E.Polyphenol interactions:anthocyanins co-pigmentation and colour changes in red wines.J Sci Food Agric,1992,59(3):299–305
243大连轻工学院等编.食品分析[M].北京:中国轻工业出版社,2001
244宁正祥主编.食品成分分析手册[M].北京:中国轻工业出版社,1998
245 Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substance.Analytical Chem,1956,28:350–356.
246 Van Buren J P.Causes and prevention of turbidity in apple juice[C].In: Dowing D L,eds.Processed apple products.New York: Van Nostrand Reinhold Publishing Co,1989.97–119
247张惟杰主编.糖复合物生化研究技术[M].第二版.杭州:浙江大学出版社,1999
248 Bengoechea M L,Sancho A I,Bartolome B,et al.Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits.J Agric Food Chem,1997,45(10):4071?4075
249赵光远.混浊苹果汁的研制及其贮存稳定性的研究[D]:[博士学位论文].无锡:江南大学食品学院,2003
250钟瑞敏.花色苷结构与稳定性的关系及其应用研究[J].韶关学院学报(自然科学版),2001,22(12): 79?83
251 Rein M J, Heinonen M.Stability and enhancement of berry juice.J Agric Food Chem,2004,52(10): 3106?3114
252 Garzón G A,Wrolstad R E.Comparision of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate.J Food Sci,67(5):1288?1299
253 Bonerz D,Würth K,Dietrich H,et al.Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars. Eur Food Res Technol,2006,224(3):355?364
254 McMurrough I,Kelly R,Byrne J.Effect of the removal of sensitive proteins and proanthocyanidins on the colloidal stability of large beer.J Am Soc Brew Chem,1992,50:67?76
255 Tajchakavit S,Boye J I,Bélanger D,et al.Kinetics of haze formation and factors influencing the development of haze in clarified apple juice.Food Res Int,2001,34(5):431–440
256 Li C W,Siebert K J.Characterization of haze-active proteins in apple juice.J Agri Food Chem,2002, 50(13):3828?3834
257 Siebert K J,Troukhanova N V,Lynn P Y.Nature of polyphenol-protein interactions.J Agric Food Chem,1996,44(1):80?85
258 Asano K,Shinagawa K,Hashimoto N.Characterization of haze-forming proteins of beer and their roles in chill haze formation.J Am Soc Brew Chem,1982,40(4):147?154
259 Johnson G,Donnelly B J,Johnson D K.The chemical nature and precursors of clarified apple juice sediment.J Food Sci,1968,33(3):254?257
260李娜,李全宏,蔡同一.与浓缩苹果汁后混浊有关的蛋白质组成分析[J].食品科学,2005,26(8):
106?110
261方忠祥.杨梅汁变色和混浊形成的机理和控制[D]:[博士学位论文].无锡:江南大学食品学院, 2007
262 Daniel E M,Krupnick A S,Heur Y H,et al.Extraction, stability,and quantitation of ellagic acid in various fruits and nuts. J Food Comp Anal,1989,2(4):338?349
263 Beveridge T,Veto L,Harrison J E.Formation of chain- like structures in apple juice haze.Lebensm Wiss Technol,1998(31):74?77
264綦菁华.苹果浓缩汁二次混浊形成机理及控制技术研究[D]: [博士学位论文].北京:中国农业大学食品科学与营养工程学院,2003
265 Somers T C.The polymeric nature of wine pigments.Phytochemistry,1971,10(9):2175–2186
266 Baianu I C.High-Resolution NMR studies of food proteins[C].In:Pfeffer P E,Gerasimowicz W V,eds.Nuclear Magnetic resonance in agriculture.Boca Raton FL:CRC Press,1989.167?218
267 Newman R H,Porter L J.Solid state 13C-NMR studies of condensed tannins[C].In:Hemingway R W,Laks P E,eds.Plant polyphenols:synthesis,properties,significance.New York:Plenum,1992. 339?347
268 Monagas M,BartoloméB,Gómez-Cordovés C.Updated knowledge about the presence of phenolic compounds in wine.Crit Rev Food Sci Nutr,2005,45(2):85–118 39 Monagas M,BartoloméB,Gómez-Cordovés C.Updated knowledge about the presence of phenolic compounds in wine.Crit Rev Food Sci Nutr,2005,45(2):85?118
269 Shahidi A,Williamson G.Dietary intake and bioavailability of polyphenols.J Nutr,2000,130:2073s? 2085s
270 Hertog M G,Kromhout D,Aravanis C,et al.Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study.Arch Intern Med,1995,155(4):381?386
271 Sesso H D,Gaziano J M,Liu S,et al.Flavonoid intake and cardiovascular disease mortality:a prospective study in postmenopausal women.Am J Clin Nutr,2007,85(3):895?909
272 Marchand L L,Murphy S P,Hankin J H,et al.Intake of flavonoids and lung cancer.J Natl Cancer Inst, 2000,92(2):154?160
273 Hollman P C H,Hertog M G L,Katan M B.Analysis and health effects of flavonoids.Food Chem, 1996,57(1):43?46
274 Bravo L.Polyphenols:chemistry,dietary sources,metabolism,and nutritional significance.Nutr Rev,1998,56(11):317?333
275 Wang S Y,Lin H -S.Antioxidant activity in fruits and leaves of blackberry,raspberry,and strawberry varies with cultivar and developmental stage.J Agric Food Chem,2000,48(2):140?146
276 Moyer R A,Hummer K E,Finn C E,et al.Anthocyanins,phenolics,and antioxidant capacity in diverse small fruits:Vaccinium,Rubus,and Ribes.J Agric Food Chem,2002,50(3):519?525
277 Benvenuti S,Pellati F,Melegari M,et al.Polyphenols,anthocyanins,ascorbic acid,and radical scavenging activity of Rubus,Ribes,and Aronial.J Food Sci,2004,69(3):FCT164?169
278 Prior R L,Cao G,Martin A,et al.Antioxidant capacity as influenced by total phenolic and anthocyanin content,maturity,and variety of vaccinium species.J Agric Food Chem,1998,46(7): 2686?2693
279 Lidija J,Marijan S,Martina M K,et al.Anthocyanin content and antioxidant activity of various red fruit juices.Dtsch Lebensm-Rundsch,2007,103(2):58?64
280 Wang S Y,Maas J L,Daniel E M,et al.Improved HPLC resolution and quantification of ellagic acid from strawberry,blackberry,and cranberry.Hortscience,1990,25(9):1078?1083
281 Sellappan S,Akoh C C,Krewer G.Phenolic compounds and antioxidant capacity of Georgia-grow blueberries and blackberries.J Agri Food Chem,2002,50(8):2432?2438
282 Wald B,Galensa R,Herrmann K,et al.Quercetin 3-O-[6-(3-hydroxy-3-methylglutaroyl)-β-galactoside] from blackberries.Phetochemistry,1986,25(12):2904?2905
283 Schuster B,Herrmann K.Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry,1985,24(11):2761?2764
284 Sapers G M,Hicks K B,Burgher A M,et al.Anthocyanin patterns in ripening thornless blackberries.J Am Soc Hortic Sci,1985,111(6):945?950
285 Torre L C,Barritt B H.Quantitative evaluation of Rubus fruit anthocyanin pigments.J Food Sci, 1977, 42(2):488?490
286 Wada L,Ou B. Antioxidant activity and phenolic content of Oregon caneberries.J Agric Food Chem, 2002,50(12):3495?3500
287 Stintzing F C,Stintzing A S,Carle,et al.A novel zwitterionic anthocyanin from Evergreen blackberry (Rubus laciniatus Willd.).J Agric Food Chem,2002,50(2):396?399
21 Dugo P,Mondello L,Errante G,et al.Identification of anthocyanins in berries by narrow-bore high– performance liquid chromatography with electrospray ionization detection.J Agric Food Chem,2001, 49(8):3987?3992
289 Felgines C,Texier O,Besson C.Blackberry anthocyanins are slightly bioavailable in rats.J Nutr, 2002,132(6):1249?1253
290 Beveridge T,Tait V.Structure and composition of apple juice haze.Food Stru,1993,12(2):195?198
291 Beveridge T.Haze and cloud in apple juice. CRC Crit Rev Food Sci Nutr,1997,37(1):75?91
292 McManus J P,Davis K G,Beart,et al.Polyphenol Interactions.Part 1.Introduction:Some observations on the reversible complexation of polyphenols with proteins and polysaccharides.J Chem Soc [Perkin II],1985,25:1429–1438
293 Tajchakavit S,Boye J I,Bélanger D,et al.Kinetics of haze formation and factors influencing thedevelopment of haze in clarified apple juice.Food Res Int,2001,34(5):431?440
294 Lee J H,Talcott S T.Ellagic acid and ellagitannins affect on sedimentation in muscadine juice and wine. J Agric Food Chem,2002,50(14):3971–3976
295 Wall K M,Tait V M,Eastwell K C,et al.Haze development in aerobically or anaerobically produced clarified apple juices.J Food Sci,1996,61(1):92?96
296 Trappey II A,Bawadi H A,Bansode R R,et al.Anthocyanin profile of mayhaw (Cretaegus opaca). Food Chem,2005, 91(4):665–671
297 Harborne J B.Comparatibe biochemistry of the flavonoids[M].New York:Academic Press,1967.
298 Hong V,Wrolstad R E.Characterization of anthocyanin-containing colorants and fruit juices by HPLC photodiode array detection.J Agric Food Chem,1990,38(3):698?708
299 Hong V,Wrolstad R E.Use of HPLC separation/photodiode array detection for characterization of anthocyanins.J Agric Food Chem,1990,38(3):708?715
300菲尼玛O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003.567–580
301 Fang-Chiang H J.Anthocyanin pigments,nonvolatile acid and sugar composition of blackberries[D]. [硕士学位论文].Corvalllis:Oregon State Univeersity,2000
302 Mosel HD,Herrmann K.Phenolios of fruits.IV.The phenolies of blackberries and raspberries and their changes during development and ripeness of the fruits.Z Lebensm Unters Forsch,1974,154:324?327
303 Alonso-Salces R M,Ndjoko K,Queiroz E F,et al.On-line characterisation of apple polyphenols by liquid chromatography coupled with mass spectrometry and ultraviolet absorbance detection.J Chromatogr A, 2004,1046(1):89–100
304 Cho M J, Howard L R, Prior R L,et al. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry.J Sci Food Agric,2004,84(13):1771–1782
305 Garbisa S,Sartor L,Biggin S,et al.Tumor gelatinases and invasion inhibited by the green tea flavanol epigallocatechin-3-gallate.Cancer,2001,91(4):822?832
306 Beveridge T,Harrison J E,Weintraub,S E.Procyanidin contributions to haze formation in anaerobically produced apple juice.Lebensm Wiss U Technol,1997,30(6):594–601
307袁惠新,刘志刚.浅谈果汁饮料及果汁浓缩技术[J].粮油加工与食品机械,2001,(10):12?16
308 Jiao B,Cassano A,Drioli E.Recent advances on membrane processes for the concentration of fruit juices:a review.J Food Eng,2004,63(1):303?324
309 Holdsworth S D.Rheological models used for the prediction of the flow properties of food products:a literature review.Trans Inst Chem Eng:Part C,1993,71c:139?179
310 Saravacos G D.Effect of temperature on viscosity of fruit juices and purees.J Food Sci,1970,35(2): 122?123
311 Rao M A.Rheology of solid and semisolid foods.Gaithersburg:Aspen Pub Inc,1999
312 Zuritz C,APuntes E M,Mathey H H,et al.Density,viscosity and coefficient of thermal expansion of clear grape juice at different soluble solid concentrations and temperatures.J Food Eng,2005,71(2): 143?149
313秦蓝.蔬菜汁—南瓜混汁和胡萝卜混汁的研究[D]:[博士学位论文].无锡:江南大学食品学院,2005
314 Georgilopoulos D N,Gallois A N.Volatile flavour compounds in heated blackberry juices.Z Lebensm Unters Forsch,1987,185(4):299?306
315 Nindo C I,Tang J,Powers J R,et al.Viscosity of blueberry and raspberry juices for processing applications.J Food Eng,2005,69(3):343?350
316路福绥,黄雪松,王汉忠.浓缩梨汁的流变特性研究[J].山东农业大学学报,1996,27(1):44?48
317 Holdsworth S D.Applicability of rheological models to the interpretation of flow and processing behavior of fluid food products.J Texture Stud,1971,2(4):393?418
318 Ibarz A,Pagan J.Rheology of raspberry juices.J Food Eng,1987,6(4): 269?89
319 Ibarz A,Gonzalez C,Esplugas S,et al.Rheology of clarified fruit juices.I:Peach juices.J Food Eng, 1992,15(1):49?61
320 Ibarz A,Pagan J,Miguelsanz R.Rheology of clarified fruit juices.II:Blackcurrant juices.J Food Eng, 1992,15(1):63?73
321周国燕,叶秀东,华泽钊.草莓玻璃化转变的DSC测量[J].食品工业科技,2007,28(6):67?69
322 Rizzolo A,Nani R C,Viscardi D, et al.Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices.J Food Eng,2003,56(2,3):229–231
323 Turemis N,Kafkas E,Kafkas S,et al.Determination of aroma compounds in blackberry by GC/MS analysis.Chem Natl Compd,2003,39(2):174?176
324李维林,贺善安,顾姻,等.黑莓果实挥发油化学成分的研究[J].中国药学杂志,1998,33 (6):335? 336
325 Klesk K,Qian M.Preliminary aroma comparison of Marion(Rubus spp.hyb)and Evergreen(R. laciniatus L.)blackberries by dynamic headspace/OSME technique.J Food Sci,2003,68(2):697– 700
326 Georgilopoulos D N,Gallois A N.Aroma compounds of fresh blackberries(Rubus laciniata L.).ZLebensm Unters Forsch,1987,184(5):374?380
327王素雅.酶法液化制备澄清型香蕉汁[D]:[博士学位论文].无锡:江南大学食品学院,2004
328丁耐克.食品风味化学.北京:中国轻工业出版社,1996
2吴文龙,李维林,闾连飞.不同品种黑莓鲜果营养成分的比较[J].植物资源与环境学报,2007,16(1): 58–61
3孙醉君,蔡剑华,殷云龙,等.黑莓的开发价值及其栽培[J].落叶果树,2001,33(1):18–20
4恩斯明格A H,恩斯明格M E,康立德J E,等.食物与营养美国食物与营养百科全书(食物成分分册)[M ].金善宝译.北京:农业出版社,1989.311–312
5孙醉君,顾姻,蔡剑华.黑莓引种十年的回顾与展望[J].江苏林业科技,1998,25(3):46–48
6李维林,孙醉君,郑海燕.黑莓鲜果及其加工品的营养成分[J].天然产物研究与开发,1997,10(1): 55–59
7 Jennings D L.Raspberries and blackberries:Their breeding,diseases and growth.London:Academic Press,1998
8 Wrolstad R E,Culbertson J D,Cornwell C J,et al.Detection of adulteration in blackberry juice concentrates and wines.J Assoc Off Anal Chem,1982,65(6):1417–1423
9 Perkins-Veazie P,Collins J K.Shelf-life and quality of“Navaho”and“Shawnee”blackberry fruit stored under retail storage conditions.J Food Quality,1999,22(5):535–544
10 Plowman J E.Sugars and acids of raspberries,blackberries and other brambles.Lebensm Wiss Technol,1991,24(2):113–115
11 Kafkas E,Ko?ar M,Turemi? N.Analysis of sugars,organic acids and vitamin C contents of blackberry genotypes from Turkey.Food Chem,2006,97(4):732–736
12 Wrolstad R E,Culbertson J D,Nagaki D A,et al.Sugars and nonvolatile acids of blackberries.J Agric Food Chem,1980,28(3):553–558
13 Türemi? N,Kafkas S,Kafkas E,et al.Fruit characteristics of nine thornless blackberry genotypes.J Am Pomo Soc,2003,57(4):161–165
14 Bravo L.Polyphenols:chemistry,dietary sources,metabolism,and nutritional significance.Nutr Rev, 1998,56(11):317–333
15 Parr A J,Bolwell G P.Phenols in the plant and in man.The potential for possible nutritional enhancement of the diet bymodifying the phenols content or profile.J Sci Food Agri,2000,80(7): 985–1012
16凌关庭.有“第七类营养素”之称的多酚类物质[J].中国食品添加剂,2000,(1):28–37
17 King A,Young G.Characteristics and occurrence of phenolic phytochemicals.J Am Diet Assoc,1999, 99(2):213–218
18 Arts I C W,Putte B V D,Hollman P C H.Catechin contents of foods commonly consumed in the Netherlands.1.Fruits, vegetables, staple foods, and processed foods.J Agric Food Chem,2000,48(5), 1746–1751
19 Clifford M N,Scalbert A.Ellagitannins:nature,occurrence and dietary burden.J Sci Food Agri,2000, 80(7):1063–1072
20 Fukumoto L R,Mazza G.Assessing antioxidant and prooxidant activities of phenolic compounds.JAgric Food Chem,2000,48(8),3597–3604
21 Heinonen I M,Meyer A S,Frankel E N.Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation.J Agric Food Chem,1998,46(10):4107–4112
22 Schuster B,Herrmann K.Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry,1985,24(11):2761–2764
23 Wald B,Galensa R,Herrmann K,et al.Quercetin 3-O-[6"-(3-hydroxy-3-methylglutaroyl)–beta– galactoside from blackberries.Phytochemistry,1986,25 (12):2904–2905
24 Wang S Y,Maas J L,Daniel E M,et al.Improved HPLC resolution and quantification of ellagic acid from strawberry,blackberry,and cranberry.Hortscience,1990,25(9):1078
25 Wang S Y.Lin H S.Antioxidant Activity in fruits and leaves of blackberry,raspberry,and strawberry varies with cultivar and developmental stage. J Agric Food Chem,2000,48,140–146
26 Sirwoharn T,Wrolstad R E.Polyphenolic composition of marion and evergreen blackberries. J Food Sci,2004,69(4):FCT233?FCT240
27 Bilyk A,Sapers G M.Varietal Differences in the quercetin,kaempferol,and myricetin contents of highbush blueberry,cranberry,and thornless blackberry fruits.J Agri Food Chem,1986,34(4):585– 588
28 Daniel E M,Krupnick A S,Heur Y H,et al.Extraction, stability,and quantitation of ellagic acid in various fruits and nuts. J Food Comp Anal,1989,2(4):338?349
29李凌,陈林.美国黑萄在重庆地区栽培结果初报[J].柑桔与亚热带果树信息,2003,19(4):39
30 Mosel HD,Herrmann K.Phenolios of fruits.IV.The phenolies of blackberries and raspberries and their changes during development and ripeness of the fruits.Z Lebensm Unters Forsch,1974,154(6): 324?327
31 Kong J M,Chia L S,Goh N K.Analysis and biological activities of anthocyanins.Phytochemistry, 2003,64(5):923–933
32 Wrolstad R E,Durst R W,Lee J.Tracking color and pigment changes in anthocyanin products.Trends Food Sci Technol,2005,16(9):423–428
33菲尼玛O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003.567–580
34 Torre L C,Barritt B H.Quantitative evaluation of Rubus fruit anthocyanin pigments.J Food Sci,1977, 42(2):488–90
35 Moyer R A,Hummer K E,Finn C E,et al.Anthocyanins,phenolics,and antioxidant capacity in diverse small fruit:Vaccinium,Rubus,and Ribes. J Agric Food Chem,2002,50(3):519–525
36 Sellappan S,Akoh C C,Krewer G..Phenolic Compounds and antioxidant capacity of Georgia-Grown blueberries and blackberries.J Agric Food Chem,50(8):2432–2438,2002
37 Iriwoharn T S,Wrolstad R E.Polyphenolic composition of Marion and Evergreen blackberries. J Food Sci,2004,69(4):FCT233–FCT240
38 Wang S Y.Lin H S.Antioxidant activity in fruits and leaves of blackberry,raspberry,and strawberry varies with cultivar and developmental stage.J Agric Food Chem,2000,48(2):140–146
39 Hang V,Wrolstad R E.Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection.J Agric Food Chem,1990,38(3):698–708
40 McGhie T K,Hall H K,Ainge G D,et al.Breeding rubus cultivars for high anthocyanin content and high antioxidant capacity.Acta Hort,2002,585:495–500
41 Sapers G M,Burgher A M,Phillips J G,et al.Composition and color of fruit and juice of thornless blackberry cultivars.J Am Soc Hort Sci,1985,111:945–950
42 Stintzing F C,Stintzing A S,Carle,et al.A novel zwitterionic anthocyanin from Evergreen blackberry (Rubus laciniatus Willd.).J Agric Food Chem,2002,50(2):396–399
43 Wada L,OU B.Antioxidant activity and phenolic content of Oregon caneberries.J Agric Food Chem, 2002,50(12):3495–3501
44 Sánchez-Moreno C,Larrauri J A,Saura-Calixto F.Free radical scavenging capacity and inhibition of lipid oxidation of wines,grape juices and related polyphenolic constituents.Food Res Int,1999, 32(6):407–412
45 Dugo P,Mondello L,Errante G,et al.Identification of Anthocyanins in Berries by narrow-bore high-performance liquid chromatography with electrospray ionization detection.J Agric Food Chem, 2001,49(8):3987–3992
46 Perkons-Veazie P,Clark J R,Huber D J,et al.Ripening physiology in 'Navaho' thornless blackberries: color, respiration,ethylene production,softening,and compositional changes.J Am Soc Hort Sci, 2000,125(3):357–363
47 Perkins-Veazie P,Collins J K,Clar J R.Cultivar and maturity affect postharvest quality of fruit from erect blackberries.HortScience,1996,31(2):258–261
48 Bilyk A,Sapers G M.Varietal Differences in the quercetin,kaempferol,and myricetin contents of highbush blueberry,cranberry,and thornless blackberry fruits.J Agri Food Chem,1986,34(4): 585–
588
49 Turemis N,Kafkas E,Kafkas S.Determination of aroma compounds in blackberry by by GC/MS analysis.Chem Nat Compd,2003,39(2):174–176
50 Ibá?ez E,López-Sebastán S,Ramos E.Analysis of volatile fruit components by headspace solid-phase microextraction.Food Chem,1998,63(2):281–286
51 Wang Y,Finn C,Qian M C.Impact of growing environment on Chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.J Agri Food Chem,2005,53 (9):3563–3571
52 Klesk K,Qian M.Preliminary Aroma comparison of marion(Rubus spp. hyb)and evergreen(R. laciniatus L.)blackberries by dynamic headspace/OSME technique.J Food Sci,2003,68(2): 697–700
53严奉伟,汤维东.黑树莓果汁饮料果酱的研制[J].食品工业科技,2005,26(3):111–112
54林庆斌,廖升荣,熊亚红,等.超氧化物歧化酶(SOD)的研究和应用进展[J].化学世界,2006,47(6): 378–381
55 Podsedek A.Natural antioxidants and antioxidant capacity of Brassica vegetables:a review.LWT Food Sci Technol,2007,40(1):1–11
56 Balasundram N,Sundram K,Samman S.Phenolic compounds in plants and agri-industrial by- products: antioxidant activity, occurrence, and potential uses.Food Chem, 2006,99(1):191–120
57 Pantelidis G.E,Vasilakakis M,Manganaris G A,et al.Antioxidant capacity,phenol,anthocyanin andascorbic acid contentsin raspberries,blackberries,red currants,gooseberries and Cornelian cherries. Food Chem,2007,102(1):777–78
58 Cho MJ,Howard L R,Prior R L,et al.Flavonoid glycosides and antioxidant capacity of various blackberry,blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry.J Sci Food Agric,2004,84(13):1771–1782
59 Wang S Y,Jiao H.Scavenging capacity of berry crops on superoxide radicals,hydrogen peroxide, hydroxyl radicals,and singlet oxygen.J Agric Food Chem,2000,48(11):5677–5684
60 Wang H,Cao G,Prior R.Oxygen radical absorbing capacity of anthocyanins.J Agri Food Chem,1997, 45(2):304–309
61 Elisia I,Hu C,Popovich D G,et al.Antioxidant assessment of an anthocyanin-enriched blackberry extract.Food Chem,2007,101(3):1052–105
62 Tate P,Kuzmar A,Smith S W,et al.Comparative effects of eight varieties of blackberry on mutagenesis.Nutr Res,2003,23(3):971–97
63 Tate P,Stanner A,Shields K,et al.Blackberry extracts inhibit UV-induced mutagenesis in Salmonella typhimurium TA100.Nutr Res,2006,26(2):100–110
64 Marquina M A.Corao G M,Araujo L,et al.Hyaluronidase inhibitory activity from the polyphenols in the fruit of blackberry Rubus(fruticosus B.).Fitoterapia,2002,73(7):727–772
65 Mazza G,Miniati E.Anthocyanins in fruits,vegetables,and grains.Florida:CRC Press,1993
66 Sousa M B,Canet W,Alvarez M D,et al.Effect of processing on the texture and sensory attributes of raspberry (cv.Heritage) and blackberry (cv.Thornfree).J Food Eng,2007,78(7):9–21
67徐怀德,彭铁山,郭波莉.黑莓干酒工艺研究[J].西北林学院学报,2004,19(4):132–135
68孙尤海,王培忠.生物酶法酿造黑莓酒的研究[J].酿酒,2004,31(1):64–66
69焦中高,刘杰超,王思新,等.黑莓红色素的提取及其稳定性的初步研究[J].食品科学,2005,26(3): 154–157
70王悦宏.黑莓色素的提取精制和色素性质研究[D]:[硕士学位论文].长春:吉林农业大学,2002
71陈欣欣.黑莓渣的开发利用[D]:[硕士学位论文].无锡:江南大学食品学院,2006
72田金辉.黑莓果汁的研制[D]:[硕士学位论文].无锡:江南大学食品学院,2006
73钱骅,张卫明,赵伯涛,等.黑莓果蔬汁加工工艺研究[J].食品科技,2006,31(9):186–189
74吴文龙,王小敏,李维林,等.黑莓优良品种果汁加工性能的研究[J].食品工业科技,2007,28(8):
129–131
75张丽华,韩永斌,孙晶,等.低温果浆酶处理对黑莓出汁率和几个理化指标的影响[J].食品工业科技,2005,26(11):82–84
76 Skirvin R M,Hellman E W.Blackberry products and production regions.Hortscience,1984,19(2): 195–197
77 Rommel A,Wrolstad R E,Heatherbell D A.Blackberry juice and wine:processing and storage effects on anthocyanin composition,color and appearance.J Food Sci,1992,57(2):385–391
78 Heatherbell D A.Haze and sediment formation from starch degration products in apple wine and clarified apple juice.Confruta,1976,21(3):36–42
79 Heatherbell D A.Haze and sediment formation in clarified apple juice and apple wine.Ⅱ:The role ofpolyvalent cations,polyphenolics and proteins.Food Technol NZ,1976,11(6):17,23
80 Wu L C,Siebert K J.Characterization of haze-active proteins in apple juice.J Agric Food Chem,2002, 50(13):3828–3834
81 Boyle J A,Hsu L.Identification and quantitation of ellagic acid in muscadine grape juice.Am J Enol Vitic,1990,41(1):43–47
82 Garrido V M,Sims C A,Marshall M R,et al.Factors influencing ellagic acid precipitation in muscadine grape juice during storage.J Food Sci,1993,58(1):193–196
83 Lee J H,Talcott S T.Ellagic acid and ellagitannins affect on sedimentation in muscadine juice and wine. J Agric Food Chem,2002,50(14):3971–3976
84 Cevallos-Casals B A,Cisneros-Zevallos L.Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants.Food Chem, 2004,86(1):69–77
85 Fossen T,Cabrita L,Andersen O M.Colour and stability of pure anthocyanins influenced by pH including the alkaline region.Food Chem,1998,63(4):435–440
86 K?rca A.,Cemero?lu B.Thermal degradation of blood orangeanthocyanins.Food Chem,2003,81(4): 583–587
87 Cemero?lu B,Velio?lu S,I??k S.Degradation kinetics of anthocyanins in sour cherry juice and concentrate.J Food Sci,1994.59(6):1216–1217
88卢钰,董现义,杜景平,等.花色苷研究进展[J].山东农业大学学报(自然科学版),2004,35(2):315–
320
89 Starr M S,Francis F J.Oxygen and ascorbic acid effect on the relative stability of four anthocyanin pigments in cranberry juice.Food Tech,1968,22(10): 91–93
90 Blom H.Partial characterization of athermostable anthocyanin-beta-glycosidase from AsPergillus niger.Food Chem,1983,12 (3):197–204
91 Poei-Langston M S,Wrolstad R E.Color degradation in an ascorbic acid– anthocyanin–flavonol model system.J Food Sci,1981,46(4):1218–1222,1326
92 Rein M J,Heinonen M.Stability and enhancement of berry juice color.J Agric Food Chem,2004, 52(10):3106–3114
93 Boulton R.The copigmentation of anthocyanins and its role in the color of red wine:a critical review.Am J Enol Vitic,2001,52(2):67–87
94 Brouillard R.Flavonoids and flower color[C].In:Harborne J B,eds.The flavonoids advances in research since 1980.London:Chapman & Hall,1988.525–538
95 Neubert A M,Veldhuis M K.Clouding and sedimentation in clarified apple juice.Fruit Prod J 1944, 324–437
96 Siebert K J.Effects of protein-polyphenol interactions on beverage haze,stabilization,and analysis.J Agric Food Chem,1999,47(2):353–362
97 Beveridge T.Haze and cloud in apple juices.Crit Rev Food Sci.1997,37(1):75–91
98 Churms S C,Merrifield E H,Stephen A M,et al.An L-arabinan from apple juice concentrates. Carbohydr Res,1983,113:339–344
99 Belleville M P,Williams P,Brillouet J M.A linear arabinan from a red wine.Phytochemistry,1993,33 (1):227–229
100 Johnson G,Donnelly B J,Johnson D K.The chemical nature and precursors of clarified apple juice sediment.J Food Sci,1968,33(3):254–257
101 Wall K M,Tait V M,Eastwell K C,et al.Haze development in aerobically or anaerobically produced clarified apple juices.J Food Sci,1996,61(1):92–96
102 Siebert K J.Protein-polyphenol haze in beverages.Food Technol,1999,53 (1):54–57
103 Hagerman A E,Butler L G.The specificity of proanthocyanidin-protein interactions.J Biol Chem, 1981,256(9): 4494–4497
104 Gao L,Beveridge T,Weintraub S E.Procyanidin contributions to haze formation in anaerobically produced apple juice haze.LWT Food Sci Technol,1997,30(6):594–601
105 Lin T Y,Vine R P.Identification and reduction of ellagic acid in muscadine grape juice.J Food Sci, 1990,55(6):1607–1609
106 Beveridge T,Tait V.Structure and composition of apple juice haze.Food Struct,1993,12(2):195– 198
107 Siebert K J,Troukhanova N V,Lynn P Y.Nature of polyphenol-protein interactions.J Agric Food Chem,1996,44(1):80–85
108 Iiyama K,Lam T B T,Stone B A.Covalent cross-links in the cell wall.Plant Physiol,1994,104(2):
315–319
109 Hsu J C,Heatherbell D A,Yorgey B M.Effects of fruit storage and processing on clarity,proteins and stability of Granny Smith apple juice.J Food Sci,1989,54(3):660–662
110 Carrín E M, Ceci L N, Lozano J E.Characterization of starch in apple juice and its degradation by amylases.Food Chem,2004,87(2):173–178
111 Peynand E著.葡萄酒科学与工艺[M].朱宝镛等译.北京:中国轻工业出版社,1992
112胡连香.猕猴桃汁的明胶单宁法澄清试验[J].食品工业,1995,(2):58
113 Vardin H,Fenercio?lu H.Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.Nahrung/Food,2003,47(5):300–303
114晋艳曦.葡萄汁澄清及其机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2000
115 Siebert K J,Lynn P Y.Comparison of polyphenol interactions with polyvinylpolypyrrolidone and haze-active protein.J Am Soc Brew Chem,1998,56(1): 24–31
116史清龙,樊明涛,马兆瑞.用PVPP澄清桑葚汁的工艺研究[J].酿酒,2005, 32(4):62–63
117 Endo A.Studies on pectolytic enzymes of molds.PartⅩⅣProperties of pectin in apple juice.Agric Biol Chem,1965,29(2):137–143
118 Endo A.Studies on pectolytic enzymes of molds.PartⅩⅥMechanism of enzymatic clarifyication of apple juice.Agric Biol Chem,1965,29(3):229–233
119 Yamasaki M,Yasui T,Arima K.Pectic enzymes in the clarification of apple juice.PartⅠStudies on the clarification reaction in a simplified model.Agric Biol Chem,1964,28(11): 779–787
120王素雅.酶法液化制备澄清型香蕉汁[D]:[博士学位论文].无锡:江南大学食品学院,2004
121 Yu J,Lencki R W.Effect of enzyme treatments on the fouling behavior of apple juice during microfiltration[J].J Food Eng,2004,63(4):413–423
122伍军,陈壁洲,韩秀峰等.山楂果汁澄清工艺研究[J].食品科技,2004,(9):82–85
123许文玲,熊雄,张志杰等.果胶酶澄清菠萝汁最佳工艺研究[J].食品科技,2007,32(5):202–205
124李斌,赵光鳌,帅桂兰等.果胶酶在猕猴桃果汁处理中的应用[J].酿酒,2002,29(6):71–73
125曾庆梅,谢慧明,潘见等.几种澄清方法对梨汁理化和感官等指标的影响[J].食品科学,2004,25(12):87–92
126王鸿飞,李和生,马海乐等.果胶酶对草莓果汁澄清效果的研究[J].农业工程学报,2003,19(3): 161–164
127马齐,秦涛,王丽娥等.酶法澄清石榴果汁的研究[J].食品科技,2007,32(1):144–146
128 Girard B,Fukumoto L R.Membrane processing of fruit juices and beverages:a review.Crit Rev Food Sci Nutr,2000,40(2):91―157
129 Hsu J C,Heathetbell D A.Heat-unstable proteins in wine.I.Characterization and removal by bentonite fining and heat treatment.Am J Enol. Vitcult,1987,38(1):11–16
130 Hsu J C,Heathetbell D A.Effects of fruit storage and processing on clarity, proteins and stability of Granny Smith apple juice.J Food Sci,1989,54(3):660–662
131 Hsu J C,Heathetbell D A.Effects of variety,maturity and processing on pear quality and protein stability.J Food Sci,1990,55(6):1610–1613
132 Rwabahizi S R,Wrolstad R E.Effects of mould contamination and ultrafiltration on the color stability of strawberry juice and concentrate.J Food Sci,1998,53(3):857–861
133 Padilla O I,Mclellan M R.Molecular weight cut-off of ultrafiltration membranes and the quality and stability of apple juice.J Food Sci,1989,54(5):1250–1254
134 Bruijn J P F de,Venegas A,Martínez J A,et al.Ultrafiltration performance of Carbosep membranes for the clarification of apple juice.LWT Food Sci Technol,2003,36(4):397–406
135 Gao L,Beveridge T.Effects of Processing and packaging conditions on haze formation in apple juices.LWT Food Sci Technol,1997,30(4):23–29
136 Alvarez S,Riera F A,Alvarez R,et al.A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate.J Food Eng,2000,46(2):109–125
137夏文水,王璋.壳聚糖澄清果汁作用的研究[J].无锡轻工业学院学报,1993,12(2):111–117
138 Nella V,Horst M,Dietrich K.Effects of chitosan treatments on the clarity and color of apple juice.J Food Sci,1989,54(2):495–496
139 Shahidi F,Arachchi J K V,Jeon Y J.Food applications of chitin and chitosans.Trends in Food Sci Technol,1999,10(2):37–51
140吴长青.壳聚糖在果汁澄清工艺上的应用[J].饮料工业,2001,4(3):9–11
141 Hwang D C,Damodaran S.Selective precipitation and removal of lipids from cheese whey using chitosan.J Agri Food Chem,1995,43(1):33–37
142 Chen L,Chen D,Wu C.A new approach for the flocculation mechanism of chitosan.J Polym Environ, 2003,11(3):87–92
143王岸娜.壳聚糖澄清猕猴桃果汁及其澄清机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2004
144 Spagna G,Pifferi P G,Rangoni C,et al.The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan.Food Res Int,1996,29(3):241–248
145王丽敏,刘振鸿.羧甲基壳聚糖的制备及在水处理中的应用研究进展[J].安徽化工.2005,31(4): 8–10
146夏文水,吴焱楠.羧甲基壳聚糖:一种多用途的甲壳素衍生物[J].无锡轻工大学学报,1995,14(4): 372–376
147陈凌云,杜予民.羧甲基壳聚糖的取代度及保湿性[J].应用化学,2001,18(1):5–8
148杨智宽,袁扬,曹丽芬.羧甲基壳聚糖对水溶性染料废水的脱色研究[J].环境科学与技术,1999, (2):8–10
149张秋华,唐小琪.羧甲基壳聚糖处理印染废水试验[J].环境污染与防治,1995,17(5):7–9
150韩蕴华,何均.羧甲基壳聚糖在含油漆废水处理中的应用[J].精细石油化工,2001(4):29–31
151 Sun S L,Wang A Q.Adsorption properties of carboxymethyl-chitosan and cross-linked carboxymethyl chitosan resin with Cu(II) as template.Sep Purif Technol,2006,49(3):197–204
152田澍,顾学芳.羧甲基壳聚糖的制备及应用研究[J].化工时刊,2004,18(4):30–32
153韩蕴华,何均.羧甲基壳聚糖在含油漆废水处理中的应用[J].精细石油化工,2001(4):29–31
154刘维俊.羧甲基壳聚糖的制备及絮凝性能探讨[J].环境污染与防治,2002,24(4):210–213
155 Sun S L,Wang A Q.Adsorption kinetics of Cu(II)ions using N,O-carboxymethyl-chitosan.J Hazard Mater,2005,131(1):103–111
156白立峰,齐鲁,刘小杰.羧甲基壳聚糖与明胶共混膜的制备及其性能的研究[J].合成纤维,2005, 34(11):5–9
157张宝忠,杜予民,樊李红.羧甲基壳聚糖/明胶共混膜的结构表征与吸湿保湿性[J].分析科学学报,2005,21(3):245–248
158 Tressler D K,Joslyn M A著.果蔬和蔬菜汁生产工艺学[M].顾季寅等译.北京:轻工业出版社,1965.40?45
159 Pilnik W,Voragen A G J,de Vos L.Enzymic liquefaction of fruits and vegetables.Flussigesn Obst, 1975,42(11):448?451
160 Scols H A,Posthumus M A,Voragen A G J.Structural features of hairy regions of pecting isolated from apple juice produced by the liquefaction process.Carbohydr Res,1990,206(11):117?129
161 Godfrev T and West S.Industrial Enzymology (Second Edition).New York:Stockton Press.1996
162杜鹏.山楂和胡萝卜酶法液化工艺研究[J].食品工业科技.1993,(5):10?20
163 Jing J,Paterson A,Piggott J R.Short communication:effects of pectolytic enzyme treatments on anthocyanins in raspberry juice.Int J Food Sci Tech,1990,25(9):596?600
164 Wrolstad R E,Wightman J W,Durst R W.Glycosidase activity of enzyme preparations used in fruit juice processing.Food Technol,1994,48(11):90?98
165大连轻工学院等编.食品分析[M].北京:中国轻工业出版社,2001
166宁正祥主编.食品成分分析手册[M].北京:中国轻工业出版社,1998
167罗平主编.饮料分析与检验[M].北京:中国轻工业出版社,1992
168 Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substance.Analytical Chem,1956,28:350?356
169 Kintner P K,Van Buren J P.Carbohydrate interference and its correction in pectin analysis using the m-hydroxydiphenyl method.J Food Sci,1982,47(3):756?759
170 Trappey II A,Bawadi H A,Bansode R R,et al.Anthocyanin profile of mayhaw (Cretaegus opaca). Food Chem,2005, 91(4):665–671
171 Dugh C S,Amerine M A.Methods for analysis of musts and wines (second edition).New York: 1988:203?205.
172施特尔马赫B著.酶的测定方法[M].钱嘉渊译.北京:中国轻工业出版社,1992
173 Martino A,Pifferi P G,Spagna G J.The separation of pectinlyase fromβ-glucosidase in a commercial preparation.J Chem Tech Biotech,1994,61(3):255?260
174张利奋编译,国际饮料分析方法[M].北京:中国轻工业出版社,1992
175李云雁,胡传荣.试验设计与数据处理[M].北京:化学工业出版社,2005
176 Benvenuti S,Pellati F,Melegari M,et al.Polyphenols,anthocyanins,ascorbicacid,and radical scavenging activity of Rubus,Ribes,and Aronia.J Food Sci,2004,69(3):FCT164?169
177 Prior R L,Cao G,Martin A,et a1.Antioxidant capacity as influenced by total phenolic and anthocyanin content,maturity and variety of Vaccinium species.J Agric Food Chem,1998,46(7):2686?2693
178田呈瑞,徐建国.软饮料工艺学[M].北京:中国计量出版社,2005.120
179王素雅.酶法液化制备澄清型香蕉汁[D]:[博士学位论文].无锡:江南大学食品学院,2004
180方忠祥.杨梅清汁变色与混浊形成的机理与控制[D]:[博士学位论文].无锡:江南大学食品学院,2007
181 Mathew A G.Parpia H A B.Food browning as a polyphenol reaction.Adv Food Res,1971,19:75?145
182 Zhang Z,Pang X,Ji Z,et al.Role of anthocyanin degradation in litchi pericarp browning.Food Chem, 2001,75(2):217?221
183 Kader F,Niclas J P,Metche M.Degradation of pelargonidin 3-glucoside in the present of chlorogenic acid and blueberry polyphenol oxidase.J Sci Food Agri,1999,79(4):517?522
184 Kader F,Haluk J P,Nicolas J P,et al.Degradation of cyaniding 3-glucoside by bluberry polyphenoloxidase:kinetics studies and mechanisms.J Agri Food Chem,1998,46(8):3060?3065
185 Sakamura S,Shibusa S,Obata Y.Seperation of a polyphenol oxidase for anthocyanin-degradation in eggplant.J Food Sci,1966,31(3):317?319
186 Kader F,Rovel,B.Girardin M,et al.Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum,L.).Role of blueberry polyphenol oxidase,chlorogenic acid and anthocyanins.J Sci Food Agic,1997,74(1):31?34
187 Wesche-Ebeling P.and Montgomery M W.Strawberry polyphenoloxidase:its role in anthocyanin degradation.J Food Sci,1990,55(3):731?734,745
188 Garzón G A,Wrolstad R E.Comparision of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate.J Food Sci,2002,67(5):1288?1299
189 Cemero?lu B,Velio?lu S,I??k S.Degradation kinetics of anthocyanins in sour cherry juice and concentrate.J Food Sc,1994,59(6):1216?1218
190 Fennema O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003
191 Stutz C.Enzymatic liquefaction dream or reality?Fruit processing,1996,6(9):358?362
192 Beveridge T.Haze and cloud in apple juices.Crit Rev Food Sci Nutr,1997,37(1):75?91
193晋艳曦,许时婴,王璋.澄清工艺对红葡萄汁品质的影响[J].食品工业,1999,(2):12?14
194 Buchert J,Koponen J M,Suutarinen M,et al.Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices.J Sci Food Agri,2005,85(15):2548–2556
195曾云龙.均匀设计在制药工艺考察中的应用[J].数理医药学杂志,1999,12(1):73?74
196 Beverage T.Haze and cloud in apple juices.Crit Rew Food Sci,1997,37(1):75?91
197 Bough W A.Reduction of suspend solids in vegetable canning waste effluents by coagulation with chitosan.J Food Sci,1975,40(2):297?283
198 Cheng W P,Chi F H,Yu R F.Using chitosan as a coagulant in recovery of organic matters from the mash and lauter wastewater of brewery.J Polym Environ,2005,13(4):383?388
199 Sapers G M.Chitosan enhances control of enzymatic browing in apple and pear juice by filtration.J Food Sci,1992,57(5):1192?1193
200 Spagna G,Pifferi P G,Rangoni C.The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan.Food Res Int,1996,29(4):241?248
201吴长青.壳聚糖在果汁澄清工艺上的应用[J].饮料工业,2001,4(3):9?11
202王岸娜.壳聚糖澄清猕猴桃果汁及其澄清机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2004
203杨智宽.羧甲基壳聚糖对地水中Cd2+的絮凝处理研究[J].环境科学与技术,2000,88(1):10?12
204林友文,陈伟,罗红斌.羧甲基壳聚糖对铅离子的吸附性能研究[J].离子交换与吸附,2001,17(4): 333?338
205许时婴,沈欣.羧甲基可聚糖性质与结构的研究[J].无锡轻工大学学报,1993,12(2):92?100
206李科.羧甲基壳聚糖对水稻氮代谢关键酶活性及籽粒蛋白质含量的影响[J].湖南农业大学学报, 2001,27(6):421?424
207曹农,王爱勤,李文惠,等.壳聚糖衍生物的抗凝血活性[J].中国生化药物杂志, 1998, 19(3): 148?149
208陈凌云.羧甲基壳聚糖结构与抗菌性能研究[J].武汉大学学报(自然科学版),2002,46(2):191? 194
209王峰.壳聚糖改性絮凝剂的制备、应用与絮凝机理研究[D]:[博士学位论文].上海:同济大学环境科学与工程学院,2003
210许时婴,沈欣.羧甲基可聚糖性质与结构的研究[J].无锡轻工大学学报,1993,12(2):92?100
211 Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substance.Analytical Chem,1956,28:350?356
212 Boyes S,Strübi P,Dawes H.Measurement of protein content in fruit juices,wine and plant extracts in the presence of endogenous organic compounds.Lebensm.-Wiss.u.-Technol,1997,30:778– 785
213 Yokotsuka K,Nozaki K,Takayanagi T.Characterization of soluble glycoproteins in red wine.Am J Enol Vitic,1994,45(4):410?416
214陈欣欣.黑莓渣的开发利用[D]:[硕士学位论文].无锡:江南大学食品学院,2006
215 Bodek K H,Kufelnicki A.Protolytic and complexing properties of microcrystalline chitosan with Co(Ⅱ),Zn(Ⅱ),and Cu(Ⅱ) ions.J Appl Polym Sci,1995,57:645?651
216 Ge H C,Luo D K.Preparation of carboxymethyl chitosan in aqueous solution under microwave irradiation.Carbohydrate Research,2005,340:1351–135
217吴奕光,韦少慧,郑宗坤,等.低取代6-O-羧甲基壳聚糖结构及其抗菌和促进皮肤创面愈合的研究[J].中国生物医学工程学报,2006,25(5):613?617
218 Sun L P, Du Y M,Yang J H,et al.Conversion of crystal structure of the chitin to facilitate preparation of a 6-carboxychitin with moisture absorption–retention abilities.Carbohyd Polym,2006,66:168-175
219 Chen X G, Park H J.Chemical characteristics of O-carboxymethyl chitosans related to the preparation conditions. Carbohyd Polym,2003,53:355–359
220王岸娜.壳聚糖澄清猕猴桃果汁及其澄清机理的研究[D]:[博士学位论文].无锡:江南大学食品学院,2004
221陈渝,李远志,王玉娟.壳聚糖对菠萝汁澄清效果的研究[J].食品与机械,2005,21(1):43?47
222石碧,狄莹.植物多酚[M].北京:科学出版社,2000.138?139
223张惟杰.糖复合物生化研究技术(第二版).杭州:浙江大学出版社,1999
224宁永成.有机化合物结构鉴定与有机波谱学[M].北京:科学出版社,2000.330
225 Yao K D,Liu J,Cheng G X.Swelling behavior of pectin/chitosan complex films.J Appl Polym Sci, 1996,60:279?283
226张宝忠,杜予民,樊李红,等.羧甲基壳聚糖/明胶共混膜的结构表征与吸湿保湿性[J].分析科学学报,2005,21(3):245?248
227 Kim J H,Lee Y M.Synthesis and preparation of diethylaminoethyl chitosan. Polymer,1993,34(9): 1952
228朱华跃,肖玲.壳聚糖-明胶共混膜湿热处理及FTIR和XRD谱图分析[J].浙江海洋学院学报(自然科学版)报,2006,25(3):301?304
229 Zaleska H,Tomasik P,Lii C Y.Formation of carboxymethyl cellulose-casein complexes by electrosynthesis.Food Hydrocolloid,2002,16:215?224
230 Dentel S K.Coagulation control in water treatment.Crit Rev In Environ Control,1991,21:41?46
231 Rutledge P.Production of nonfermented fruit products[C].In:Arthey D, Ashurst P R, eds. Fruit processing:Nutrition,products,and quality management.Gaithersburg,MA:Aspen Publishers,Inc, 2001.85?109
232 Rommel A,Wrolstad R E,Heatherbell D A.Blackberry juice and wine:processing and storage effects on anthocyanin composition,color and appearance.J Food Sci,1992,57(2):385?391
233 Neubert A M,Veldhuis M K.Clouding and sedimentation in clarified apple juice.Fruit Prod J 1944, 324?437
234 Beveridge T.Haze and cloud in apple juices.Crit Rev Food Sci Nutr,1997,37 (1):75?91
235 Hagerman A E.Butler L G.The specifity of proanthocyanidin–protein interactions.J Biol Chem,1981, 256(9):4494?4497
236 Baxter N J,Lilley T H,Haslam E,et al.Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation.Biochemistry,1997,36(18):5566? 5577
237 Bianco A,Chiacchio U,Rescifina A,et al.Biomimetic supramolecular biophenol-carbohydrate and biophenol-protein models by NMR experiments.J Agri Food Chem,1997,45(11):4281?4285
238 Siebert K J.Effects of protein-polyphenol interactions on beverage haze,stabilization,and analysis.J Agric Food Chem,1999,47(2):353?362
239 Bonerz D,Würth K,Dietrich H,et al.Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars.Eur Food Res Technol,2007,224(3):355–364
240菲尼玛O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003.567–580
241 Timberlake C F,Bridle P.Interactions between anthocyanins,phenolic compounds,and acetaldehyde and their significance in red wines.Am J Soc Enol Vitic,1976,27(3):97–105
242 Liao H, Cai Y, Haslam E.Polyphenol interactions:anthocyanins co-pigmentation and colour changes in red wines.J Sci Food Agric,1992,59(3):299–305
243大连轻工学院等编.食品分析[M].北京:中国轻工业出版社,2001
244宁正祥主编.食品成分分析手册[M].北京:中国轻工业出版社,1998
245 Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substance.Analytical Chem,1956,28:350–356.
246 Van Buren J P.Causes and prevention of turbidity in apple juice[C].In: Dowing D L,eds.Processed apple products.New York: Van Nostrand Reinhold Publishing Co,1989.97–119
247张惟杰主编.糖复合物生化研究技术[M].第二版.杭州:浙江大学出版社,1999
248 Bengoechea M L,Sancho A I,Bartolome B,et al.Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits.J Agric Food Chem,1997,45(10):4071?4075
249赵光远.混浊苹果汁的研制及其贮存稳定性的研究[D]:[博士学位论文].无锡:江南大学食品学院,2003
250钟瑞敏.花色苷结构与稳定性的关系及其应用研究[J].韶关学院学报(自然科学版),2001,22(12): 79?83
251 Rein M J, Heinonen M.Stability and enhancement of berry juice.J Agric Food Chem,2004,52(10): 3106?3114
252 Garzón G A,Wrolstad R E.Comparision of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate.J Food Sci,67(5):1288?1299
253 Bonerz D,Würth K,Dietrich H,et al.Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars. Eur Food Res Technol,2006,224(3):355?364
254 McMurrough I,Kelly R,Byrne J.Effect of the removal of sensitive proteins and proanthocyanidins on the colloidal stability of large beer.J Am Soc Brew Chem,1992,50:67?76
255 Tajchakavit S,Boye J I,Bélanger D,et al.Kinetics of haze formation and factors influencing the development of haze in clarified apple juice.Food Res Int,2001,34(5):431–440
256 Li C W,Siebert K J.Characterization of haze-active proteins in apple juice.J Agri Food Chem,2002, 50(13):3828?3834
257 Siebert K J,Troukhanova N V,Lynn P Y.Nature of polyphenol-protein interactions.J Agric Food Chem,1996,44(1):80?85
258 Asano K,Shinagawa K,Hashimoto N.Characterization of haze-forming proteins of beer and their roles in chill haze formation.J Am Soc Brew Chem,1982,40(4):147?154
259 Johnson G,Donnelly B J,Johnson D K.The chemical nature and precursors of clarified apple juice sediment.J Food Sci,1968,33(3):254?257
260李娜,李全宏,蔡同一.与浓缩苹果汁后混浊有关的蛋白质组成分析[J].食品科学,2005,26(8):
106?110
261方忠祥.杨梅汁变色和混浊形成的机理和控制[D]:[博士学位论文].无锡:江南大学食品学院, 2007
262 Daniel E M,Krupnick A S,Heur Y H,et al.Extraction, stability,and quantitation of ellagic acid in various fruits and nuts. J Food Comp Anal,1989,2(4):338?349
263 Beveridge T,Veto L,Harrison J E.Formation of chain- like structures in apple juice haze.Lebensm Wiss Technol,1998(31):74?77
264綦菁华.苹果浓缩汁二次混浊形成机理及控制技术研究[D]: [博士学位论文].北京:中国农业大学食品科学与营养工程学院,2003
265 Somers T C.The polymeric nature of wine pigments.Phytochemistry,1971,10(9):2175–2186
266 Baianu I C.High-Resolution NMR studies of food proteins[C].In:Pfeffer P E,Gerasimowicz W V,eds.Nuclear Magnetic resonance in agriculture.Boca Raton FL:CRC Press,1989.167?218
267 Newman R H,Porter L J.Solid state 13C-NMR studies of condensed tannins[C].In:Hemingway R W,Laks P E,eds.Plant polyphenols:synthesis,properties,significance.New York:Plenum,1992. 339?347
268 Monagas M,BartoloméB,Gómez-Cordovés C.Updated knowledge about the presence of phenolic compounds in wine.Crit Rev Food Sci Nutr,2005,45(2):85–118 39 Monagas M,BartoloméB,Gómez-Cordovés C.Updated knowledge about the presence of phenolic compounds in wine.Crit Rev Food Sci Nutr,2005,45(2):85?118
269 Shahidi A,Williamson G.Dietary intake and bioavailability of polyphenols.J Nutr,2000,130:2073s? 2085s
270 Hertog M G,Kromhout D,Aravanis C,et al.Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study.Arch Intern Med,1995,155(4):381?386
271 Sesso H D,Gaziano J M,Liu S,et al.Flavonoid intake and cardiovascular disease mortality:a prospective study in postmenopausal women.Am J Clin Nutr,2007,85(3):895?909
272 Marchand L L,Murphy S P,Hankin J H,et al.Intake of flavonoids and lung cancer.J Natl Cancer Inst, 2000,92(2):154?160
273 Hollman P C H,Hertog M G L,Katan M B.Analysis and health effects of flavonoids.Food Chem, 1996,57(1):43?46
274 Bravo L.Polyphenols:chemistry,dietary sources,metabolism,and nutritional significance.Nutr Rev,1998,56(11):317?333
275 Wang S Y,Lin H -S.Antioxidant activity in fruits and leaves of blackberry,raspberry,and strawberry varies with cultivar and developmental stage.J Agric Food Chem,2000,48(2):140?146
276 Moyer R A,Hummer K E,Finn C E,et al.Anthocyanins,phenolics,and antioxidant capacity in diverse small fruits:Vaccinium,Rubus,and Ribes.J Agric Food Chem,2002,50(3):519?525
277 Benvenuti S,Pellati F,Melegari M,et al.Polyphenols,anthocyanins,ascorbic acid,and radical scavenging activity of Rubus,Ribes,and Aronial.J Food Sci,2004,69(3):FCT164?169
278 Prior R L,Cao G,Martin A,et al.Antioxidant capacity as influenced by total phenolic and anthocyanin content,maturity,and variety of vaccinium species.J Agric Food Chem,1998,46(7): 2686?2693
279 Lidija J,Marijan S,Martina M K,et al.Anthocyanin content and antioxidant activity of various red fruit juices.Dtsch Lebensm-Rundsch,2007,103(2):58?64
280 Wang S Y,Maas J L,Daniel E M,et al.Improved HPLC resolution and quantification of ellagic acid from strawberry,blackberry,and cranberry.Hortscience,1990,25(9):1078?1083
281 Sellappan S,Akoh C C,Krewer G.Phenolic compounds and antioxidant capacity of Georgia-grow blueberries and blackberries.J Agri Food Chem,2002,50(8):2432?2438
282 Wald B,Galensa R,Herrmann K,et al.Quercetin 3-O-[6-(3-hydroxy-3-methylglutaroyl)-β-galactoside] from blackberries.Phetochemistry,1986,25(12):2904?2905
283 Schuster B,Herrmann K.Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry,1985,24(11):2761?2764
284 Sapers G M,Hicks K B,Burgher A M,et al.Anthocyanin patterns in ripening thornless blackberries.J Am Soc Hortic Sci,1985,111(6):945?950
285 Torre L C,Barritt B H.Quantitative evaluation of Rubus fruit anthocyanin pigments.J Food Sci, 1977, 42(2):488?490
286 Wada L,Ou B. Antioxidant activity and phenolic content of Oregon caneberries.J Agric Food Chem, 2002,50(12):3495?3500
287 Stintzing F C,Stintzing A S,Carle,et al.A novel zwitterionic anthocyanin from Evergreen blackberry (Rubus laciniatus Willd.).J Agric Food Chem,2002,50(2):396?399
21 Dugo P,Mondello L,Errante G,et al.Identification of anthocyanins in berries by narrow-bore high– performance liquid chromatography with electrospray ionization detection.J Agric Food Chem,2001, 49(8):3987?3992
289 Felgines C,Texier O,Besson C.Blackberry anthocyanins are slightly bioavailable in rats.J Nutr, 2002,132(6):1249?1253
290 Beveridge T,Tait V.Structure and composition of apple juice haze.Food Stru,1993,12(2):195?198
291 Beveridge T.Haze and cloud in apple juice. CRC Crit Rev Food Sci Nutr,1997,37(1):75?91
292 McManus J P,Davis K G,Beart,et al.Polyphenol Interactions.Part 1.Introduction:Some observations on the reversible complexation of polyphenols with proteins and polysaccharides.J Chem Soc [Perkin II],1985,25:1429–1438
293 Tajchakavit S,Boye J I,Bélanger D,et al.Kinetics of haze formation and factors influencing thedevelopment of haze in clarified apple juice.Food Res Int,2001,34(5):431?440
294 Lee J H,Talcott S T.Ellagic acid and ellagitannins affect on sedimentation in muscadine juice and wine. J Agric Food Chem,2002,50(14):3971–3976
295 Wall K M,Tait V M,Eastwell K C,et al.Haze development in aerobically or anaerobically produced clarified apple juices.J Food Sci,1996,61(1):92?96
296 Trappey II A,Bawadi H A,Bansode R R,et al.Anthocyanin profile of mayhaw (Cretaegus opaca). Food Chem,2005, 91(4):665–671
297 Harborne J B.Comparatibe biochemistry of the flavonoids[M].New York:Academic Press,1967.
298 Hong V,Wrolstad R E.Characterization of anthocyanin-containing colorants and fruit juices by HPLC photodiode array detection.J Agric Food Chem,1990,38(3):698?708
299 Hong V,Wrolstad R E.Use of HPLC separation/photodiode array detection for characterization of anthocyanins.J Agric Food Chem,1990,38(3):708?715
300菲尼玛O R著.食品化学[M].第三版.王璋等译.北京:中国轻工业出版社,2003.567–580
301 Fang-Chiang H J.Anthocyanin pigments,nonvolatile acid and sugar composition of blackberries[D]. [硕士学位论文].Corvalllis:Oregon State Univeersity,2000
302 Mosel HD,Herrmann K.Phenolios of fruits.IV.The phenolies of blackberries and raspberries and their changes during development and ripeness of the fruits.Z Lebensm Unters Forsch,1974,154:324?327
303 Alonso-Salces R M,Ndjoko K,Queiroz E F,et al.On-line characterisation of apple polyphenols by liquid chromatography coupled with mass spectrometry and ultraviolet absorbance detection.J Chromatogr A, 2004,1046(1):89–100
304 Cho M J, Howard L R, Prior R L,et al. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry.J Sci Food Agric,2004,84(13):1771–1782
305 Garbisa S,Sartor L,Biggin S,et al.Tumor gelatinases and invasion inhibited by the green tea flavanol epigallocatechin-3-gallate.Cancer,2001,91(4):822?832
306 Beveridge T,Harrison J E,Weintraub,S E.Procyanidin contributions to haze formation in anaerobically produced apple juice.Lebensm Wiss U Technol,1997,30(6):594–601
307袁惠新,刘志刚.浅谈果汁饮料及果汁浓缩技术[J].粮油加工与食品机械,2001,(10):12?16
308 Jiao B,Cassano A,Drioli E.Recent advances on membrane processes for the concentration of fruit juices:a review.J Food Eng,2004,63(1):303?324
309 Holdsworth S D.Rheological models used for the prediction of the flow properties of food products:a literature review.Trans Inst Chem Eng:Part C,1993,71c:139?179
310 Saravacos G D.Effect of temperature on viscosity of fruit juices and purees.J Food Sci,1970,35(2): 122?123
311 Rao M A.Rheology of solid and semisolid foods.Gaithersburg:Aspen Pub Inc,1999
312 Zuritz C,APuntes E M,Mathey H H,et al.Density,viscosity and coefficient of thermal expansion of clear grape juice at different soluble solid concentrations and temperatures.J Food Eng,2005,71(2): 143?149
313秦蓝.蔬菜汁—南瓜混汁和胡萝卜混汁的研究[D]:[博士学位论文].无锡:江南大学食品学院,2005
314 Georgilopoulos D N,Gallois A N.Volatile flavour compounds in heated blackberry juices.Z Lebensm Unters Forsch,1987,185(4):299?306
315 Nindo C I,Tang J,Powers J R,et al.Viscosity of blueberry and raspberry juices for processing applications.J Food Eng,2005,69(3):343?350
316路福绥,黄雪松,王汉忠.浓缩梨汁的流变特性研究[J].山东农业大学学报,1996,27(1):44?48
317 Holdsworth S D.Applicability of rheological models to the interpretation of flow and processing behavior of fluid food products.J Texture Stud,1971,2(4):393?418
318 Ibarz A,Pagan J.Rheology of raspberry juices.J Food Eng,1987,6(4): 269?89
319 Ibarz A,Gonzalez C,Esplugas S,et al.Rheology of clarified fruit juices.I:Peach juices.J Food Eng, 1992,15(1):49?61
320 Ibarz A,Pagan J,Miguelsanz R.Rheology of clarified fruit juices.II:Blackcurrant juices.J Food Eng, 1992,15(1):63?73
321周国燕,叶秀东,华泽钊.草莓玻璃化转变的DSC测量[J].食品工业科技,2007,28(6):67?69
322 Rizzolo A,Nani R C,Viscardi D, et al.Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices.J Food Eng,2003,56(2,3):229–231
323 Turemis N,Kafkas E,Kafkas S,et al.Determination of aroma compounds in blackberry by GC/MS analysis.Chem Natl Compd,2003,39(2):174?176
324李维林,贺善安,顾姻,等.黑莓果实挥发油化学成分的研究[J].中国药学杂志,1998,33 (6):335? 336
325 Klesk K,Qian M.Preliminary aroma comparison of Marion(Rubus spp.hyb)and Evergreen(R. laciniatus L.)blackberries by dynamic headspace/OSME technique.J Food Sci,2003,68(2):697– 700
326 Georgilopoulos D N,Gallois A N.Aroma compounds of fresh blackberries(Rubus laciniata L.).ZLebensm Unters Forsch,1987,184(5):374?380
327王素雅.酶法液化制备澄清型香蕉汁[D]:[博士学位论文].无锡:江南大学食品学院,2004
328丁耐克.食品风味化学.北京:中国轻工业出版社,1996
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |