浆水芹菜营养功能成分与亚硝酸盐变化规律及加工机理研究
|
摘要
浆水芹菜是西北地区传统发酵蔬菜,以其制作简单、风味独特、营养丰富并具有保健功能而千百年流传。近年也有类似商品面市,但其制作工艺一般通过民间“引子”(菌种)家庭自制自用,缺乏系统技术优化及理论研究,更难以实现传统优质食品的现代化。本研究在对民间传统浆水芹菜制作工艺调查总结基础上,对自然发酵过程中微生物的优势菌群进行了分离及鉴定,初步筛选了四株优良菌株,在对该四个菌株发酵特性研究的同时,对浆水芹菜发酵过程中浆水芹菜营养功能成分和亚硝酸盐含量的变化规律进行了系统研究;在对浆水芹菜加工机理及工艺优化研究的基础上,提出了风味独特、保质期长的浆水芹菜优化工艺及其产品标准。主要研究结果如下:
1.对民间传统制作工艺调查、分析、总结,得到典型、成功的制作工艺为:芹菜→沸水热烫(预杀菌)→加面条汤、特制面汤或米汤→敞口发酵3～5天→成品。
2.发现浆水芹菜自然发酵过程中优势菌群变化规律如下:在发酵初期(1～3天),好氧菌,如枯草芽孢杆菌、酵母菌、醋酸菌占优势,随后是明串珠菌;发酵中期(4～7天)以兼性厌氧乳酸杆菌为主;发酵后期(8～9天)一些耐酸的酵母菌数量增多。此阶段若继续发酵,会产生很浓的酒精味或酵母味,影响产品质量;超过10天后,若未进行杀菌保存,耐酸的霉菌会滋生,引起产品腐烂变质。从自然发酵过程中分离出四株优良乳酸菌L1、L2、L3和L4,经初步鉴定L1为明串珠菌属,L2为短乳杆菌属,L3和L4为植物乳杆菌属。
3.面汤中含有一定量可溶性糖和淀粉等物质,给微生物生长繁殖提供了有利条件。因此,比较加面汤的芹菜与不加面汤的芹菜发酵过程,可以发现:加面汤的芹菜发酵速度快,产酸量大,加面汤的芹菜发酵第5天产酸量是不加面汤的芹菜发酵同期产酸量的近2倍。
4.研究发现,敞口发酵与密闭发酵优势菌群的变化趋势基本一致。但敞口发酵杂菌多,前期醋酸含量稍高;密闭发酵前期杂菌少,产生的醋酸含量也少,进入乳酸发酵阶段相对缓慢,但维持乳酸发酵时间比敞口发酵长,乳酸含量高,产品质量稳定,货架期长,但口感不如敞口发酵好。
在20～35℃范围内,温度越高,乳酸发酵速度越快,乳酸菌生长迅速,但生长周期短;成品非经杀菌保存周期短;温度低于20℃或超过35℃不利于乳酸菌的生长繁殖;温度在25～30℃之间为最佳发酵温度。
5.自然发酵或接种发酵都会产生亚硝酸盐高峰,亚硝酸盐含量与硝酸还原酶活性相关。硝酸还原酶活性高峰与亚硝酸盐高峰在发酵前期出现,随着酸度的增加,硝酸还原酶活性在pH为4.5时下降,亚硝酸盐含量高峰也消失。
添加面汤、接入陈浆水、适当热烫及加盐,可明显抑制亚硝酸盐的峰值,在20～35℃,发酵温度越高,pH值下降越快,亚硝酸盐高峰出现的越早,峰值越低。
接种发酵可明显降低硝酸还原酶活性和亚硝酸盐含量,无论是接入单一菌株还是接入混合菌株都能明显地降低硝酸还原酶活性和亚硝酸盐含量,尤以接入四种混合菌株(L1、L2、L3和L4= 1:1:1:1)效果最佳。发酵成熟的浆水芹菜中亚硝酸盐低于FAO/WHO规定的允许值。
6.面汤稀释比例为1:1、热烫2～3 min、接入3%的陈浆水和发酵温度在25～30℃时,pH下降快,酸度高,VB2、VC和氨基酸含量较高,但总胡萝卜素含量损失较大。VB2在整个发酵过程中逐渐升高,浆水芹菜中VB2含量是新鲜芹菜中的7.1倍;发酵初期是Vc损失的主要阶段,当发酵环境的pH<4时,Vc处于较稳定的状态,Vc在整个发酵过程中损失50～60%,但较其他方法Vc保存较好;氨基酸与新鲜芹菜相比增加6倍左右。
7.以VB2、VC和氨基酸评价,不同接种方法和接种发酵菌群对产品营养成份影响明显,总趋势为:接入混合乳酸菌菌株>接入单一乳酸菌>接入陈浆水(引子)发酵>自然发酵。接入混合菌株浆水芹菜中与接入陈浆水发酵的浆水芹菜相比,VB2是1.1倍, VC是2.45倍,氨基酸VC是1.6倍;口感也好于自然发酵和接入陈浆水发酵的浆水芹菜。研究还发现,亚硝酸盐含量降低和营养物质含量增高(除总胡萝卜素下降外)与发酵过程中乳酸菌的生长繁殖规律密切相关:随着乳酸菌数量的增加,亚硝酸盐含量逐渐降低,而Vc和VB2及氨基酸含量逐渐增高。说明乳酸菌与这些物质密切相关。通过这些物质的测定,可以确定浆水菜最佳自然食用和安全食用期。
8.建立了发酵工艺的数学模型并优化出最佳发酵工艺为:接种量5%,面汤稀释比例2:1,沸水热烫3 min,发酵温度26℃。
9.对发酵过程中芹菜黄酮进行了研究,结果表明:发酵后有利于黄酮提取,从而发现“发酵萃取”方法。利用超声波提取浆水芹菜中的黄酮物质,比用同样方法提取新鲜芹菜中芹菜黄酮的得率高1.4倍;接种发酵浆水芹菜总黄酮的得率比自然发酵浆水芹菜总黄酮的得率高。
10.通过面汤对浆水芹菜发酵的影响和优势菌群、营养成分变化规律的研究、分析,提出浆水芹菜加工机理主要是靠面汤的营养作用、微生物的发酵作用、蛋白质的分解作用和热烫作用完成的。
11.获得产品保藏方法的数学模型并得到最佳保藏方法:贮藏温度0.5℃,苯甲酸钠用量0.3‰,微波(800w)处理时间68s。
Jiangshui celery was a kind of traditional fermentation vegetables of northwest area in China. It was handed down from generation to generation for thousands years because its simple technology, special flavour and rich nutrition. It was generally recognized as healthy function food. Homologous products were sold at market in the recent years. But its processing technology depended on exchanging“starter”(strains) each other.However, it was hard to process this kind of food in modern ways due to lack of systematic reseach on its fermentation theory.
In this experiment, traditional folk processing technology was investigated and summaryed. The predominant microorganism flora were isolated and identified, and the four desire strains (flora) were screened. Their fermentation characteristics were reseach, in the same time, the changing regularity of nutritional, founctional compositions and nitrite were systematically studied during Jiangshui celery fermentation. The optimum technology and production standard of Jiangshui celery was put forward based on research of Jiangshui celery processing mechanism and technology.The main results including:
1.Through investigation, analysis and summary of traditional folk processing technology, the successful technology of Jiangshui celery was: celery→blanching(beforehand sterilizing)→flour or rice adhesive→open fermentation 3～5 days→products.
2. The changing regularity of the preponderant population during the natural Jiangshui celery fermentation was: Bacillus subtilis, yeast, and acetic bacteria were dominant in the first stage of fermentation(1～3days),then leuconostoc. Anaerobicbacteria were the main species in the middle stage(4～7days). Acid-fast yeasts multiplied in the last period (8～9days) and produced alcohol and yeast bite if the fermentation were keeping on in the period. Ten days later, if products were not sterilized, acid-fast mold propagated and bring about the corruption of products.
L1、L2、L3 and L4 strains were isolated and identified from the fermentation Jiangshui celery, and L1 was leuconostoc, L2 was lactobacillus brevis, L3 and L4 were lactobacillus plantarum.
3. Flour adhesive contains much nutrient such as soluble saccharide and starch etc, which provide good conditions for microorganism growth and propagation. Found: fermentation speed and acid production of celery that added flour adhesive were higher than that of fermentation medium without flour adhesive, and the acid content in flour adhesive was nearly 2.0 times than that of fermentation medium without flour adhesive at the fifth fermentation day.
4. The research found that the change of preponderant population was almost same in open and close fermentation. The obvious difference was that at early stage, the infectious microorganisms in open fermentation were more and acetic content was higher than that of closing fermentation. Therefore the lactic acid fermentation of close fermentation started slowly, but its lactic acid fermentation can last long time and the lactic acid content was high. It means that the quality of products was stable,and shelf life was long,but the mouth-feeling was inferior to the products produced by opening fermentation method.
The change of preponderant population was effected by the temperature. Within 20～35℃,the fermentation speed and the lactic bacteria propagation become quicker with the temperature increasing, but the period of propagation was short. The length for preservation of products were short if products were not sterilized.However, the lactic acid bacteria growth was constrained if temperature exceeds 35℃. 25～30℃was desirable for lactic acid fermentation.
5. The nitrite peak appeared in both spontaneous fermentation and inoculating fermentation, and nitrite content depended on nitrate reductase activity. The peaks of nitrite and nitrate reductase activity appeared in fermentation earlier stage. With acid content increasing, nitrate reductase activity declined gradually at pH≤4.5, meanwhile the nitrite peaks also disappeared gradually.
Nitrite peak could be controlled obviously by adding flour adhesive, salt, inoculating mellow Jiangshui and proper blanching. Within 20～35℃,with the fermentation temperature enhancing, the pH decilined quickly, the nitrite peak appeared early and its value was low. Both the peak of nitrate reductase activity and nitrite content could be lowered by inoculation fermentation, no matter single strain or mixed strins were used, among these treatments, the ratio of strains L1:L2:L3:L4 = 1:1:1:1 achieved the best result. The content of nitrate in final fermentation Jiangshui celery was lower than the standard issued by FAO/WHO.
6. The diluent ratio of Flour adhesive was 1:1, blanching 2～3 min, fermentation temperature 25～30℃, the pH decreased quickly and acidity was high, VB2 content and Vc conservation rate were high, but total carotene had more loss. VB2 was enhanced gradually and its content during fermentation of Jiangshui celery was 7.1times than that of fresh celery. Loss of VC was heavy during the first period of fermentation. At pH<4, VC content was stable, and VC lost for 50～60% during whole fermentation. Amino acid during fermentation was about 6 times than that of fresh celery.
7. The VB2,Vc and amino acid as evaluation,the effect of different inoculating method and inoculating strains on products nutrition was obvious. The total trend was:inoculating mix strains>inoculating pure strains>inoculating mellow Jiangshui>spontaneous fermentation.The VB2 of Jiangshui celery produced by inoculating four LAB strains was 1.1times than inoculating mellow Jiangshui, Vc content was 2.45times, and amino acid was 1.6 times. Furthermore, the mouth-feeling of inoculating fermentation was better than later two methods.
It was also found that nitrite and nutrition content increasing (besides total carotene decreases) were closely related to the regularity of LAB growth. While LAB increasing, the content of nitrite reduced and content of VC,VB2 and AA increased. It was showed: LAB was closely related with those materials. Through analysis of those materials, edible and safety optimum period of Jiangshui vegetables was determined.
8. The mathematical model of fermentation technology was building-up by analysis of the regression orthogonal test. The optimum fermentation technology was: inoculate amount 5%, flour adhesive:water 2:1, blanching in boiling water for 3 minutes, fermentation temperature 26℃.
9.The change of flavonoids was researched during fermentation. The conclusions showed: the flavonoids yield were high after fermentation and found the method of“fermentation extraction”.The flavonoids yield in fermentation Jiangshui celery by the method of ultrasonic extraction was 1.4 times than flavonoids yield in fresh celery by the same method. The flavonoids yield of inoculate fermentation are higher than treatment of spontaneous fermentations.
10. Through reseach and analysis on the function of flour adhesive,change regularity of predominant strains and nutrition content in Jiangshui celery, the results showed that the processing mechanism of Jiangshui celery depended on the nutrition function of flour adhesive, microorganism fermentation, protein decomposition and blanching.
11.The mathematical model of storage method on Jiangshui celery was builded-up through orthogonal experiment, and the optimum preservation conditions were: storage temperature 0.5℃, benzoic acid-Na dose 0.3‰,microwave (800w)treatment 68s. Under this treatment, the nutrient contents preservation rate was high at the same time.
1.对民间传统制作工艺调查、分析、总结,得到典型、成功的制作工艺为:芹菜→沸水热烫(预杀菌)→加面条汤、特制面汤或米汤→敞口发酵3～5天→成品。
2.发现浆水芹菜自然发酵过程中优势菌群变化规律如下:在发酵初期(1～3天),好氧菌,如枯草芽孢杆菌、酵母菌、醋酸菌占优势,随后是明串珠菌;发酵中期(4～7天)以兼性厌氧乳酸杆菌为主;发酵后期(8～9天)一些耐酸的酵母菌数量增多。此阶段若继续发酵,会产生很浓的酒精味或酵母味,影响产品质量;超过10天后,若未进行杀菌保存,耐酸的霉菌会滋生,引起产品腐烂变质。从自然发酵过程中分离出四株优良乳酸菌L1、L2、L3和L4,经初步鉴定L1为明串珠菌属,L2为短乳杆菌属,L3和L4为植物乳杆菌属。
3.面汤中含有一定量可溶性糖和淀粉等物质,给微生物生长繁殖提供了有利条件。因此,比较加面汤的芹菜与不加面汤的芹菜发酵过程,可以发现:加面汤的芹菜发酵速度快,产酸量大,加面汤的芹菜发酵第5天产酸量是不加面汤的芹菜发酵同期产酸量的近2倍。
4.研究发现,敞口发酵与密闭发酵优势菌群的变化趋势基本一致。但敞口发酵杂菌多,前期醋酸含量稍高;密闭发酵前期杂菌少,产生的醋酸含量也少,进入乳酸发酵阶段相对缓慢,但维持乳酸发酵时间比敞口发酵长,乳酸含量高,产品质量稳定,货架期长,但口感不如敞口发酵好。
在20～35℃范围内,温度越高,乳酸发酵速度越快,乳酸菌生长迅速,但生长周期短;成品非经杀菌保存周期短;温度低于20℃或超过35℃不利于乳酸菌的生长繁殖;温度在25～30℃之间为最佳发酵温度。
5.自然发酵或接种发酵都会产生亚硝酸盐高峰,亚硝酸盐含量与硝酸还原酶活性相关。硝酸还原酶活性高峰与亚硝酸盐高峰在发酵前期出现,随着酸度的增加,硝酸还原酶活性在pH为4.5时下降,亚硝酸盐含量高峰也消失。
添加面汤、接入陈浆水、适当热烫及加盐,可明显抑制亚硝酸盐的峰值,在20～35℃,发酵温度越高,pH值下降越快,亚硝酸盐高峰出现的越早,峰值越低。
接种发酵可明显降低硝酸还原酶活性和亚硝酸盐含量,无论是接入单一菌株还是接入混合菌株都能明显地降低硝酸还原酶活性和亚硝酸盐含量,尤以接入四种混合菌株(L1、L2、L3和L4= 1:1:1:1)效果最佳。发酵成熟的浆水芹菜中亚硝酸盐低于FAO/WHO规定的允许值。
6.面汤稀释比例为1:1、热烫2～3 min、接入3%的陈浆水和发酵温度在25～30℃时,pH下降快,酸度高,VB2、VC和氨基酸含量较高,但总胡萝卜素含量损失较大。VB2在整个发酵过程中逐渐升高,浆水芹菜中VB2含量是新鲜芹菜中的7.1倍;发酵初期是Vc损失的主要阶段,当发酵环境的pH<4时,Vc处于较稳定的状态,Vc在整个发酵过程中损失50～60%,但较其他方法Vc保存较好;氨基酸与新鲜芹菜相比增加6倍左右。
7.以VB2、VC和氨基酸评价,不同接种方法和接种发酵菌群对产品营养成份影响明显,总趋势为:接入混合乳酸菌菌株>接入单一乳酸菌>接入陈浆水(引子)发酵>自然发酵。接入混合菌株浆水芹菜中与接入陈浆水发酵的浆水芹菜相比,VB2是1.1倍, VC是2.45倍,氨基酸VC是1.6倍;口感也好于自然发酵和接入陈浆水发酵的浆水芹菜。研究还发现,亚硝酸盐含量降低和营养物质含量增高(除总胡萝卜素下降外)与发酵过程中乳酸菌的生长繁殖规律密切相关:随着乳酸菌数量的增加,亚硝酸盐含量逐渐降低,而Vc和VB2及氨基酸含量逐渐增高。说明乳酸菌与这些物质密切相关。通过这些物质的测定,可以确定浆水菜最佳自然食用和安全食用期。
8.建立了发酵工艺的数学模型并优化出最佳发酵工艺为:接种量5%,面汤稀释比例2:1,沸水热烫3 min,发酵温度26℃。
9.对发酵过程中芹菜黄酮进行了研究,结果表明:发酵后有利于黄酮提取,从而发现“发酵萃取”方法。利用超声波提取浆水芹菜中的黄酮物质,比用同样方法提取新鲜芹菜中芹菜黄酮的得率高1.4倍;接种发酵浆水芹菜总黄酮的得率比自然发酵浆水芹菜总黄酮的得率高。
10.通过面汤对浆水芹菜发酵的影响和优势菌群、营养成分变化规律的研究、分析,提出浆水芹菜加工机理主要是靠面汤的营养作用、微生物的发酵作用、蛋白质的分解作用和热烫作用完成的。
11.获得产品保藏方法的数学模型并得到最佳保藏方法:贮藏温度0.5℃,苯甲酸钠用量0.3‰,微波(800w)处理时间68s。
Jiangshui celery was a kind of traditional fermentation vegetables of northwest area in China. It was handed down from generation to generation for thousands years because its simple technology, special flavour and rich nutrition. It was generally recognized as healthy function food. Homologous products were sold at market in the recent years. But its processing technology depended on exchanging“starter”(strains) each other.However, it was hard to process this kind of food in modern ways due to lack of systematic reseach on its fermentation theory.
In this experiment, traditional folk processing technology was investigated and summaryed. The predominant microorganism flora were isolated and identified, and the four desire strains (flora) were screened. Their fermentation characteristics were reseach, in the same time, the changing regularity of nutritional, founctional compositions and nitrite were systematically studied during Jiangshui celery fermentation. The optimum technology and production standard of Jiangshui celery was put forward based on research of Jiangshui celery processing mechanism and technology.The main results including:
1.Through investigation, analysis and summary of traditional folk processing technology, the successful technology of Jiangshui celery was: celery→blanching(beforehand sterilizing)→flour or rice adhesive→open fermentation 3～5 days→products.
2. The changing regularity of the preponderant population during the natural Jiangshui celery fermentation was: Bacillus subtilis, yeast, and acetic bacteria were dominant in the first stage of fermentation(1～3days),then leuconostoc. Anaerobicbacteria were the main species in the middle stage(4～7days). Acid-fast yeasts multiplied in the last period (8～9days) and produced alcohol and yeast bite if the fermentation were keeping on in the period. Ten days later, if products were not sterilized, acid-fast mold propagated and bring about the corruption of products.
L1、L2、L3 and L4 strains were isolated and identified from the fermentation Jiangshui celery, and L1 was leuconostoc, L2 was lactobacillus brevis, L3 and L4 were lactobacillus plantarum.
3. Flour adhesive contains much nutrient such as soluble saccharide and starch etc, which provide good conditions for microorganism growth and propagation. Found: fermentation speed and acid production of celery that added flour adhesive were higher than that of fermentation medium without flour adhesive, and the acid content in flour adhesive was nearly 2.0 times than that of fermentation medium without flour adhesive at the fifth fermentation day.
4. The research found that the change of preponderant population was almost same in open and close fermentation. The obvious difference was that at early stage, the infectious microorganisms in open fermentation were more and acetic content was higher than that of closing fermentation. Therefore the lactic acid fermentation of close fermentation started slowly, but its lactic acid fermentation can last long time and the lactic acid content was high. It means that the quality of products was stable,and shelf life was long,but the mouth-feeling was inferior to the products produced by opening fermentation method.
The change of preponderant population was effected by the temperature. Within 20～35℃,the fermentation speed and the lactic bacteria propagation become quicker with the temperature increasing, but the period of propagation was short. The length for preservation of products were short if products were not sterilized.However, the lactic acid bacteria growth was constrained if temperature exceeds 35℃. 25～30℃was desirable for lactic acid fermentation.
5. The nitrite peak appeared in both spontaneous fermentation and inoculating fermentation, and nitrite content depended on nitrate reductase activity. The peaks of nitrite and nitrate reductase activity appeared in fermentation earlier stage. With acid content increasing, nitrate reductase activity declined gradually at pH≤4.5, meanwhile the nitrite peaks also disappeared gradually.
Nitrite peak could be controlled obviously by adding flour adhesive, salt, inoculating mellow Jiangshui and proper blanching. Within 20～35℃,with the fermentation temperature enhancing, the pH decilined quickly, the nitrite peak appeared early and its value was low. Both the peak of nitrate reductase activity and nitrite content could be lowered by inoculation fermentation, no matter single strain or mixed strins were used, among these treatments, the ratio of strains L1:L2:L3:L4 = 1:1:1:1 achieved the best result. The content of nitrate in final fermentation Jiangshui celery was lower than the standard issued by FAO/WHO.
6. The diluent ratio of Flour adhesive was 1:1, blanching 2～3 min, fermentation temperature 25～30℃, the pH decreased quickly and acidity was high, VB2 content and Vc conservation rate were high, but total carotene had more loss. VB2 was enhanced gradually and its content during fermentation of Jiangshui celery was 7.1times than that of fresh celery. Loss of VC was heavy during the first period of fermentation. At pH<4, VC content was stable, and VC lost for 50～60% during whole fermentation. Amino acid during fermentation was about 6 times than that of fresh celery.
7. The VB2,Vc and amino acid as evaluation,the effect of different inoculating method and inoculating strains on products nutrition was obvious. The total trend was:inoculating mix strains>inoculating pure strains>inoculating mellow Jiangshui>spontaneous fermentation.The VB2 of Jiangshui celery produced by inoculating four LAB strains was 1.1times than inoculating mellow Jiangshui, Vc content was 2.45times, and amino acid was 1.6 times. Furthermore, the mouth-feeling of inoculating fermentation was better than later two methods.
It was also found that nitrite and nutrition content increasing (besides total carotene decreases) were closely related to the regularity of LAB growth. While LAB increasing, the content of nitrite reduced and content of VC,VB2 and AA increased. It was showed: LAB was closely related with those materials. Through analysis of those materials, edible and safety optimum period of Jiangshui vegetables was determined.
8. The mathematical model of fermentation technology was building-up by analysis of the regression orthogonal test. The optimum fermentation technology was: inoculate amount 5%, flour adhesive:water 2:1, blanching in boiling water for 3 minutes, fermentation temperature 26℃.
9.The change of flavonoids was researched during fermentation. The conclusions showed: the flavonoids yield were high after fermentation and found the method of“fermentation extraction”.The flavonoids yield in fermentation Jiangshui celery by the method of ultrasonic extraction was 1.4 times than flavonoids yield in fresh celery by the same method. The flavonoids yield of inoculate fermentation are higher than treatment of spontaneous fermentations.
10. Through reseach and analysis on the function of flour adhesive,change regularity of predominant strains and nutrition content in Jiangshui celery, the results showed that the processing mechanism of Jiangshui celery depended on the nutrition function of flour adhesive, microorganism fermentation, protein decomposition and blanching.
11.The mathematical model of storage method on Jiangshui celery was builded-up through orthogonal experiment, and the optimum preservation conditions were: storage temperature 0.5℃, benzoic acid-Na dose 0.3‰,microwave (800w)treatment 68s. Under this treatment, the nutrient contents preservation rate was high at the same time.
引文
[1] Rosenberg IH.Key to longer,heathier,more vital life[J].Nutrition Reviews,1994,52(8):50-52. .
[2] 傅乃武.大蒜油和大蒜素的抗氧化作用[J].中国医学科学院通报,1993,15(4):295.
[3] 李 建 伟 .2005 年 我 国 蔬 菜 产 业 发 展 的 回 顾 [BE/OL].2006-11-24 ,http://www.bjnw.gov.cn/jqdt/nccyfz/20061123-63345.html.
[4] 董文章,丁海风.中国蔬菜产业发展的机遇与挑战[J].世界农业,2003,2:7-9.
[5] Brian J.B.Wood,徐岩译.发酵食品微生物学[M].北京.中国轻工出版社,2001:35-40.
[6] Hernandez Jover T. Izquierdo Pulido M. Veciana Nogues M.T, etl. Effect of starter cultures on biogenic amine formation during fermentated sausage production[J].Journal of food protection,1997,60 (7):825-830.
[7] Kingamkono,Sjogren,Svanberg,elt. pH and acidity in lactic-fermenting cereal gruels: effects on viability of enteropathogenic microorganisms[J].World Journal of Microbiology and Biotechnology,1994,10: 6, 664-669.
[8] Ando S,Tanabe R,Ikeda T,elt. Effects of fermenting temperatures and fermenting time on the quality of fermented sausages using four different kinds of starters[J]. World Journal of Microbiology and Biotechnology,1992,52:23-30.
[9] Sanz Y Vila,R. Toldra,F. Nieto,P,elt. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages[J].International journal food microbiology,1997,37 (2/3):225-229.
[10] Wisdom Kofi Amoa-Awua, Margaret Owusu and Patrick Feglo.Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelima [J].World journal of microbiology and biotechnology ,2005,21:1201–1207.
[11] Berna Kilinc,Sukran Cakli,Sebnem Tolasa,Tolga Dincer.Chemical, microbiological and sensory changes associated with fish sauce processing[J].Europe Food Reseach Technology ,2005,4,198-217.
[12] Achinewhu SC, Oboh CA.Chemical,microbiological and sensory properties of fermented fish products from Sardinellasp.in Nigeria[J].Aquatic Food Product Technology,2002 11(2):53–59.
[13] 金仲品.发酵豆制品保健功能多[J].健康博览,2006,1:32.
[14] 吴宪忠,赵辉吴,国峰.乳酸菌在酸奶中的应用及研究进展[J].中国酿造,2007,166(1):1-3.
[15] 吕兵,张国农,肖光辉. 新型酸奶发酵剂的研究[J].中国乳品工业,1999(10):9-11,16.
[16] 刘丽莉,杨协立,张仲欣.发酵烤肠发酵工艺条件的研究[J].食品科学,2006,26(增刊0:64-68.
[17] 田呈瑞.中式发酵香肠发酵特性的研究[J].食品与发酵工业,2003,27(5): 23-26.
[18] Rosi I. Domizio P. Ferrari S,etl. Effect of different strains of malolactic bacteria on wine quality[J].Vignevini,1998,25(7-8):60-63.
[19] 叶兴乾.水果蔬菜加工工艺学[M].北京:中国农业出版社,2002,2.
[20] 尹利端.几种泡菜的安全性研究与优良乳酸菌的分离、鉴定,中国农业大学硕士学位论文,2005,3.
[21] 张岩,肖更生,陈卫东,等.发酵蔬菜的研究进展[J].现代食品科技,2005,21(1):184-186.
[22] 杨荣玲,肖更生,吴晓玉,等.我国蔬菜发酵加工研究进展[J].保鲜与加工,2006,33(2):15-17.
[23] Mizutani T, Kimizuka A, Ruddle K, Ishige N (1992) Chemical components of fermented fish products[J].J Food Composition Anal 5:152–159.
[24] 芬兰发现酸菜抑制癌细胞[J].中医药信息月报,2003,2(2):19.
[25] 潘之.酸菜遏制癌细胞[J].农村经济与科技,2002,12(123):38.
[26] 王雅茜,黄鸿志,陈宗道.抗突变保健食品的研究进展.食品与发酵工业,1999,25( 3):59-64.
[27] Kazuhiro Hirayama , Joseph Rafter. The role of lactic acid bacteria in colon cancer prevention: mechanistic considerations[J]. Nutr. Cancer,1999,76: 391–394.
[28] 郑云荣.泡菜(Kimchi )——韩国代表性的传统发酵食品[J]. 四川食品与发酵2001, 114(38):9.
[29] 夏志琼.韩国泡菜的思考[J]. 企业家信息,2003,4:64.
[30]韩国泡菜产业现代化的启示[J]. 江西食品工业(来源于人民文摘),2003,1:51.
[31] 周涛.蔬菜腌制品的种类及腌制原理和保藏措施[J]. 中国调味品,2000,255(5):6-12.
[32] 陈仲翔,董英.泡菜工业化生产的研究进展[J].食品科技,2004,4:33-35.
[33] 陈功编.盐渍蔬菜生产实用技术[M].北京.中国轻工出版社,2001:
[34] 陈静.国内外泡菜生产的研究进展[J].江苏食品与发酵,2007,128(1):17-20.
[35] Levallois P, Ayotte P. Excretion of volatile nitrosamines in a rural population in relation to food and drinking water consumption[J].Food and Chemistry Toxicology,2000,38:1013-1019.
[36] 张学杰,王金玉,方智远.我国蔬菜加工产业发展现状[J].中国蔬菜, 2007(4):1-4
[37] 孙维承.浆水与酸菜[J].四川烹饪,2006,13(1):18.
[38] 江萍,张倩,秦礼康,等.凯里“酸汤”的微生物区系调查及营养成分分析[J].中国酿造,1997,4:18-20
[39] Pederson,C.S.,Albury,M.N.Factors affecting the bacterial flora in fermenting vegetables[J].Food reseach, 1953,18:290-300.
[40] Vaughn,R.H.The microbiology of vegetable fermentation, in Microbiology of Fermented Food. Elsevier Applied Science Publishers,1:49-109.
[41] Buchenhuske,H.J.,Aabye Jensen,H.,Andersson,R.,et l.[M].Fermented vegetables,in Processing and quality of food,1990,2:87-162.
[42] Hennebery W.[M].Handbook of Fermentation Bacteriology,1926,2.
[43] McDonald LC,Fleming HP, Daeschel MA. Acidification effects on microbial populations during initiation of cucumber fermentation. Journal of Food Science,1991,56(5):1353-1356, 1359.
[44] Pederson,C.S.,Albury,M.N.The effect of pure culture inoculation on fermentation of cucumbers[J]. Food technology,1961,15:351-354.
[45] Sanz Y Vila,R. Toldra,F. Nieto,P. et l. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages[J].International journal food microbiology,1997,37 (2/3) :225-229.
[46] 李书华,陈封政.泡菜的研究进展及生产中存在的问题[J].食品科技,2007,3:8-11.
[47] Kelly, W.J., Davey, G.P., Ward, L.J.H. Characterization of lactococci isolated from minimally processed fresh fruit and vegetables. International Journal food microbiology,1998,45 (2) :85-92.
[48] Nancy, J., Gardnera ,Tony Savarda, et l.Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures[J].International Journal of Food Microbiology,2001,64:261–275.
[49] 钟之绚,郭剑.酸白菜发酵中乳酸菌群的分析[J].微生物学报,1995,35(1):74- 76.
[50] 邱致广,黄忠村.酸菜腌制过程中乳酸菌之分离、鉴定及特性测定[J].食品科学,1993,20: 551-566.
[51] 钟敏.辣椒的自然乳酸发酵机理及工艺研究, TQ921.3 ,山东农业大学硕士学位论文 2001,2.
[52] 高岭.四川泡菜与韩国泡菜生产工艺的区别[J].中国调味品,2004,310(12):3-5.
[53] 李金红.泡菜与乳酸菌[J].中国调味品,2004,3:3-4.
[54] 马寿成.发酵的日本食文化[J].食品与健康,2006,4: 35.
[55] Stamer,J.R .Fermentation of vegetables balactic acid bacteria,in Proceedings[M].Frontiers in Food Research,1968:46-52.
[56] 沈国华.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(一) [J].中国调味品,2002,3:22-25.
[57] 沈国华.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二) [J].中国调味品,2002,6:24-31.
[58] 蒋和体.四川泡菜袋装发酵技术[J].食品科学,1994,127(4):39.
[59] 杨瑞,张伟,陈炼红,等.发酵条件对泡菜发酵过程中微生物菌系的影响[J].食品与发酵工业,2005,31(3):91- 92.
[60] 闫征,王昌禄,周小波.pH 值对乳酸菌生长和乳酸产量的影响[J].食品与发酵工业,2003,29(6):35.
[61] 陈惠音, 杨汝德.超低盐多菌种快速发酵腌菜技术[J].食品科学,1994, (5): 18-22.
[62] 张建军,蔡同一.甘蓝乳酸发酵及葛芭纯接种乳酸发酵的研究[J].中国调味品,1987,1:17-21.
[63] Chang H. K, et al. Inhibitory effect on the growth of intestinal pathogenic bacteria by Kimchi fermentation [J]. kerean journal of food science and technology,2002,34(3):480- 486.
[64] Jong H.K., et al. The effect of Kimchi on production of free radicals and anti- oxidative enzyme activities in the brain of SAM[J]. Journal of the Korean Society of food Science and Nutrition,2002,31(1):117- 123.
[65] Woon Y. C, Kun Y. P. Anticancer effects organic Chinese cabbage Kimchi[J]. Journal of food scienceand Nutrition,1999,4(2):113- 116.
[66] Keun Ok Jung, et al. Anticancer effects of leek Kimchi on human cancer cells[J]. Nutraceuticals and food,2002,7(3):250- 254.
[67] Sun Mi Choi, et al. Red pepper powder and Kimichi reduce body weight and blood and tissue lipds in rats fed a high fat diet [J].Nutraceuticals and food,2002,7(2):162-167.
[68] Park,K.Y.The Nutritional Evaluation,and Antimutagenic and Anticancer Effects of Kimchi[J].Societyof Food and Nutrition[J],1995,(1): 169-182.
[69] Ishibashi N,Yamazaki S. Probiotics and Safety[J]. Am J Clin Nutri, 2001,73:465-470.
[70] Klaenhammer,T R.Bacteriocins of lacticacid bacteria[J].Biochimie,1988,70:337-49.
[71] Daeschel,M.,Maenhammer,T.R.Association of a 13.6 megadalton plasmid in Pedioooccus pentosaceus with bacteriocin activity[J].Applied and Environmental Microbiology,1985,45:1538-1560.
[72] Ruiz-Barba,J.L.,Cathcart,D .P.,Wamcr,P J.,et l.Use of Lactobacillus plantarum LPCOl0,a bacteriocin producer,as a starter culture in Spanish-style green olive fermentations.Applied and Environmental Microbiology,1994,60:2059-2064.
[73] 杨汝德,陈琼,陈惠音.乳酸菌发酵制品研究的现状与发展[J].广州食品工业科技,2003,77(19):79-82.
[74] 余焕玲,晏萍.乳酸菌的生理功能及在食品中的应用[J].饮料工业, 2000, 3( 4) : 10-13.
[75] 张静,张锦丽,杨娟侠.乳酸菌群对乳酸发酵作用的探讨[J].天津农业科学,2002,8(2):18-20.
[76] 郭松年,田淑梅,白洪涛.乳酸菌及乳酸菌发酵食品[J].食品科技,2005,12(1):39-41.
[77] 李平兰,张篪,郑海涛.乳酸菌及其生物工程研究进展[J].中国乳品工业,2000,28(4):50-53.
[78] Jong H.K.,Jae D.R.The effect of kimcbi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM[J].Journal of the Korean Society of Food Science andnutrition,2002,31(l):117-123.
[79] Heui D.P.,Chang H.R.Antimutagenic activity of Lactobacillus plantarum KLAB21 isolated from kimchi Korean fermented vegetables[J].Biotechnology-Letters,2001,23(19):1583-1589.
[80] Park,K.Y.The Nutritional Evaluation, and Antimutagenic and Anticancer effects of Kimchi. [J].Society of Food and Nutrition,1995,(1): 169-182.
[81] Jong-Hyen Kim, et al. The effect of Kimchi on production of free radicals and anti- oxidative enzyme activities in the brain of SAM[J]. Journal of the Korean Society of food Science and Nutrition,2002,31(1):117- 123.
[82] 张艾青,刘书亮,詹莉,等.产广谱细菌素乳酸菌的筛选[J].中国酿造2007,167(2):45-49.
[83] 赵玲艳,邓放明,杨细平,等.广谱高效抑菌作用乳酸菌的选育[J].中国食物与营养,2005,8:28-30.
[84] Daeschel M A. Antimicrobial substances from lactic acid bacteria for use as food preservative [J]. J Food Technol,1989,43: 164-167.
[85] 那淑敏,贾士芳,陈秀珠,等.嗜酸乳杆菌发酵代谢产物分析[J].中国微生态学杂志,1999,11(5):266-268.
[86] Ebenezer S M,Esther S D,Wisomkofi A A. Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelimn with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens[J].Int J Food Microbiol,2003,89(1):41-50.
[87] M.E.Somders , T.R.Klaenhammer.The Scientific Basis of Lactobacillus.acidophihs as Probiotic[J].Dairy Sci,200184,319-331.
[88] Hosoda M,Hashimoto H,He F,et al. Effect of administration of milk fermented with Lactobacillus acidophilus LA-2on fecal mutagenicity and microflora in the human intestine [J]. J Dairy Sci,1995,7:945-949.
[89] 李平兰,张蹇,江汉湖,等. 乳酸菌细菌素研究进展[J]. 微生物学通报,1998,25(5):295-298.
[90] M.Van de Guchte ,S.D.Ehrlich and E.Maguin.Production of Growth-inhibitors by Lactobacillus Delbrueckii[J].Appl.Microbiol,2001,91:147-153.
[91] Ahrne S,Nobaek S,Jeppsson B,et al. The normal Lactobacillus flora of healthy human rectal and oral mucosa [J]. Application Microbiol,1998,85: 88-94.
[92] T.I,Wirjantoro and M.J.Lewis. Effect of nisin and high temperature pasterization on the shelf-1ife of whole Milk[J].Soc.Dairy.Techno1,1996,49(4),99-102.
[93] 云雪霞,胡静,陈清.乳酸链球菌素对产肠毒素大肠杆菌的抑菌作用观察[J].中国消毒学杂志, 2006, 23(6): 529-531.
[94] Stevens KA, Sheldon BW, Klapes NA, et al. Nisin treatment for inactivation of Salmonella species and other gram - negative bacteria[J]. Appl Environ Microbiol,1991, 57 (12) : 3613.
[95] 侯革非,何仁.乳酸链球菌素抑菌效果的研究[J].广西工学院学报, 2001,12(4):63-65.
[96] Masschalck B, DeckersD, Michiels CW. Sensitization of outer -membrane mutants of Salmonella typhimurium and Pseudomonas aeruginosa to antimicrobial pep tides under high pressure [J]. J Food Prot, 2003, 66 (8): 1360.
[97] 朱 俊 晨 , 魏 展 饶 . 乳 酸 链 球 菌 素 对 金 黄 色 葡 萄 抑 制 条 件 的 研 究 [J]. 食 品 工 业 科技,2005,26(1):164-166.
[98] 中国农业科学院蔬菜花卉研究所主编[M].中国蔬菜品种志,中国农业科技出版社,2001,758.
[99] 金同铭.浅谈芹菜的营养与药用[J].营养与保健,1998,6 :29.
[100] 应森林,李彦.芹菜的药理研究和应用[J].天津中医学院学报,2000,19(4):45-46.
[101] 周辉,卢向阳,田云,等.芹菜化学成分及药理活性研究进展[J].氨基酸和生物资源,2006,28(1): 6-9.
[102] 严建刚.芹菜黄酮提取及其抗氧化与降血脂作用研究[D].西北农林科技大学,2004,5.
[103] 张桂,畅天狮,刘俊果,等.从芹菜中提取黄酮类物质的研究[J].食品科学,2002,23(8):121-125.
[104] 赵文婉,张珍田,周淑姿.浅谈植物类化学物质对抗自由基之机制[J].食品工业(台 湾),2002 ,34(2):49-59.
[105] 张德权,台建祥,付勤.生物类黄酮的研究及应用概况[J].食品与发酵工业,1999,25(6):52-57.
[106] 陈春,韩芬霞.生物类黄酮的研究与应用综述[J]. 安徽农业科学,2006,34(13):2949-2951.
[107] 陈钧,猪股宏,新井邦夫.定量分析银杏黄酮甙的水解反应条件[J].分析化学,2001,29(4):450-452.
[108] 邓丹丹,赵浩如,黄罗生.水解时间对银杏黄酮含量的影响[J].中成药,2004,26(8):662-664.
[109] 张英,吴晓琴,陈秀俊.竹叶黄酮糖苷的水解及其苷元的抗氧化性能研究注——I 黄酮糖苷水解工艺的响应面法优化[J].中国粮油学报,2001,16(3):34-37.
[110] 天然产物化学
[111] L. H. Yao, Y. M. Jiang, J. Shi,etal. Flavonoids in Food and Their Health Benefits[J]. Plant Foods for Human Nutrition,2004,59: 113–122.
[112] L. D. Kotenko, A. U. Mamatkhanov, M. T. Turakhozhaev, etal. Quantitative Analysis of Flavonoids in the Total Preparation of Thermopsis alterniflora[J]. Chemistry of Natural Compounds, 2001, 379 (2):137-139.
[113] 于守洋,崔洪斌主编. 中国保健食品的进展[M].北京:人民卫生出版社, 2001.
[114] 董钰明,封士兰,段生玉,等.不同品种芹菜及其不同部位中总黄酮含量的测定[J].兰州医学院学报,2002,28(3):32-33.
[115] 谈宜斌编著.蔬菜与养生[M].北京:中国食品出版社,1989:10-12.
[116] 应森林,李彦.芹菜的药理研究和应用[J].天津中医学院学报 2000,19(4):45-46.
[117] ChoochoteW, Tuetun B, Kanjanapothi D. et al. Potential of crude seed extract of celery, Apium graveolens L., against the mosquito Aedesaegypti (L.) [J]. J Vector Ecol, 2004, 29 (2) : 340-346.
[118] 张雁,魏振承,张惠娜.芹菜的营养保健功能及加工技术[J].杭州食品科技,2000,2:20-23.
[119] Dan E Pratt.Lipid antioxidants in plant tissue[J].Food Sci,1965,30:737-741.
[120] Yang B, Kallio H. Effects of harvesting time on triacylglycerols and glycerophospholipids of sea buckthom(Hippophae rhamnoides L.)berries of different origins[J].Journal of Food Composition and Analysis 2002,15(2): 143-157.
[121] Ahmet C.Essential oil and fatty acid composition of the fruits of Hippophae rharuuoides L(sea buckthom) and Mytus communis L from Turkey[J]. Biochemical System atics and Ecology, 2004,32(9): 809- 816.
[122] Yao Y, Tigerstedt P.Variation of vitamin C concentration between and within natural sea buckthom(Hippophae rhamnoides L)populations[ J]. Acta Agriculturae Scandinavica Section B Soil and Plant Science,1992, 42(1):12-17.
[123] Cheng I,Kondo K,Suzuki Y,et al. Inhibitory effects of total flavones of Hippophae rhamnoides L on thrombosis inmouse femoralartery and in vitro platelet aggregation[ J].Life Sciences,2003,72(20): 2263-2271.
[124] 杨立红.芹菜叶柄与叶片中总黄酮含量的研究[J].山东师范大学学报(自然科学版)1998,13(4):434-436.
[125] Alan C.Quantitative analysis of the flavonoid content of commercial tomatoes,onions,lettuce and celery[J]. Agric Food Chem,1997,45:590-595.
[126] 张桂,畅天狮,刘俊果,等.芹菜中提取黄酮类物质的研究[J].食品科学,2002,21(8):121-125.
[127] 郭孝武.超声提取杜仲叶中黄酮类物质工艺研究[J].陕西师范大学学报(自然科学版),2005,33(4):59-61.
[128] 周燕芳,丁利君.超声波辅助提取艾叶黄酮的工艺研究[J].食品与机械,2006,22(4):39-41.
[129] 严建刚,张名位,杨公明.芹菜黄酮的提取条件及其抗氧化活性研究[J].西北农林科技大学学报(自然科学版),2005,33(1):132-135.
[130] LIN M Y,CHANG F Y.Antioxidative effect of intestinal Bifidobacterium longum ATCC 15708 and Lactobacilius acdophiius ATCC 4356[J].Dig D is Sci, 2000,45:1617-1622
[131] 张尊听,贺云,刘谦光,等.分光光度法测定太白山20种中草药的抗氧化活性[J].分析试验室,2002,21(2):50-51.
[132] 钱和,蒋将,陈正行.蔬菜中硝酸盐与亚硝酸盐的积累规律与控制方法 [J]. 食品科技,2007,1:64-67.
[133] W E J Phillips.Naturally occurring nitrate and nitritein foods in relation to infant methaemoglobinaemia[J].Food and Cosmetics Toxicology,1971,9(2):219-228.
[134] Jon R Kelley,John M Duggan.Gastric cancer epidemiology and risk factors[J].Journal of Clinical Epidemiology,2003,56(1):1-9.
[135] 刘会珍,胡海英.蔬菜腌渍中的安全问题[J].中国农村科技,2006,12: 20-21.
[136] 马建国,周旭锋,郑佐波.蔬菜加工与食用安全[J].中国食品,2006,24:27.
[137] 张兰威.酸菜鲜对北方酸菜中亚硝酸盐形成规律及维生素 C 损失的影响[J].食品工业.1994,1:10-11.
[138] 江汉湖.食品微生物学[M].北京:中国农业出版社,2002, 123-131.
[139] 施安辉,周波.蔬菜传统腌制发酵工艺过程中微生物生态学的意义[J].中国调味品,2002,5:32 -35.
[140] 郭小红.甘蓝乳酸发酵过程中亚硝峰消长机制及抑制途径的研究 [J]. 食品与发酵工业.1989,(2):26-34.
[141] 杨洁彬,凌代文.乳酸菌——生物学基础及应用[M].北京:中国轻工业出版社,1996.
[142] 赵书欣,张春艳,宋美英,等.不同方法腌制渍菜过程中的菌相分析[J].吉林农业大学学报,1999,1: 83-86.
[143] 吴正奇,凌秀菊.酱腌菜生产过程中亚硝酸盐和亚硝胺的产生与预防[J].四川食品工业科技。1996,2:1-5.
[144] Shalaby A R .Significance of biogenic amines to food safety and human health[J].Food Research,1996,7 : 675-690.
[145] Pavel K ,JirI P ,et al.The effects of lacticacid bacteria inoculation on biogenic amines formation in sauerkraut[J].Food Chemistry,2000,70:355-359.
[146] Pavel K.,Lid S.Concentration of seven biogenic aminesin sauerkraut[J].Food Chemistry,1999,67: 275 -280.
[147] 吴延东.啤酒中生物胺的产生与控制[J].淮阴工学院学报,2003,5: 86-88.
[148] 吴永宁.现代食品安全科学[M]北京:化学工业出版社,2003, 256-28.
[149] 纪淑娟,孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业,2001,27(2):42-46.
[150] 陈有容,杨凤琼.降低腌制蔬菜亚硝酸盐含量方法的研究进展 [J]. 上海水产大学学报,2004,13(1):67-70.
[151] 张庆芳,迟乃玉,郑燕,等.乳酸菌降解亚硝酸盐的机理[J].食品与发酵工业,2002,28(8):27-31.
[152] 赵书欣,甄清.接种乳酸菌腌制渍菜过程中亚硝酸盐的变化规律的研究[J].中国畜产与食品,1998,4:153-154.
[153] Sen N P,Seaman S W. Formation of N -Nitroso-methylurea in various samples of smoked/dried fish ,fish sauce,sea food,and ethnic fermented/pickled vegetables following incubation with nitrite under acidic conditions[J].Journal of Agriculture and Food Chemistry,2001,4 9:153-162.
[154] Seel D J,Kawata T.N–Nitroso compounds in two nitrosated food products in south west Korea[J].Food Chemistry,2002,12:251-263.
[155] 赵云斌.大葱清除亚硝酸盐的实验研究[J].食品科学,2001,22(5):76-79.
[156] 周彬,孟宪军,张忠泽.白菜乳酸菌混菌发酵的研究[J].微生物学杂志,2002,3: 33-35.
[157] 段翰英,李远志,蒋善有,等.泡菜的亚硝酸盐积累问题研究[J].食品研究与开发,2001,6:15-17.
[158] 吴国隆.优质酸菜不致癌[J].食品与健康,2004,12:22.
[159] 吕承广.浅谈蔬菜腌制过程中有害徽生物的作用及防治措施[J].中国调味品,1995,6:26-27.
[160] 贺稚非.发酵酸菜变质原因的微生物学探讨[J].食品工业科技,1994,3:39-40.
[161] 杜小兵,张篪,郑海涛.胡萝卜汁双歧杆菌发酵饮料的研制[J].食品与发酵工业,2004,30,7:143-147.
[162] 蒋和体,刘晓丽.四川泡菜微生态保藏技术研究[J]. 食品与发酵工业,2004,30,1:134-135.
[163] YifenWang,Timothy D.Wig. Dielectric p roperties of foods relevant to RF and microwave pasteurization and sterilization [J]. Food Engineering, 2003 (57) : 257～268.
[164] M H Lau, J Tang, IA Taub. Kinetics of chemical maker formation in whey p rotein gels for studying microwave sterilization [ J ]. Food Engineering, 2003 (60) : 397～405.
[165] 辛志宏,马海乐,樊明涛,等.微波技术在食品杀菌与保鲜中的应用[J].粮油加工与食品机械,2000, 4: 30-32.
[166] Yuanyuan Huang, J ianchun Sheng, Fangmei Yang, Qiuhui Hu.Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea [ J ]. Food Engineering, 2007(78) : 687～692.
[167] 李清明,谭兴和,何煋波,等.微波杀菌技术在食品工业中的应用[J].食品研究与开发,2004,1: 11-13.
[168] D Guan, M Chen J Tang. Dielectric p roperties ofmask potatoes revelent to microwave and radio2frequency pasteurization and sterilization[ J ]. Food Science, 2004, 69 (1) : 30～37.
[169] YWang T D Wig, J Tang, et al. Dielectric p ropertiies of food revelent to RF and microwave pasteurization sterilization[J]. Food Engineering, 2003 (57) : 331～338.
[170] Lu Zhang, James G. Lyng, Nigel P. Brunton. The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating[ J ].online Food Engineering, 2006, 80 (1) : 142～151.
[171] Dan E Pratt. Lipid antioxidants in plant tissue[J].Food Sci,1965,30:737-741.
[172] 程丽娟,薛宏泉.微生物学实验技术[M].西安:世界图书出版公司,2000.
[173] Mcdonald L C, Fleming H P,Daeschel M A. Acidification effects on microbial populations during initiation of cucumber fermentation[J]. Journal of Food Science, 1991,56(5):1353-1356, 1359.
[174] Pederson C.S.,Albury M.N. The effect of pure culture inoculation on fermentation of cucumbers[J].Food Technology,1961,15:351-354. .
[175] Sanz Y.,Vila R.,Toldra F.,et al. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages[J].International journal food microbiology,1997,37 (2/3) :225-229.
[176] 杨春哲,冉红颜.乳酸菌在泡菜生产中的应用[J].食品工业,2003, 1: 6-8.
[177] Kelly, W.J., Davey, G.P., Ward, L.J.H. Characterization of lactococci isolated from minimally processed fresh fruit and vegetables[J].International journal food microbiology, 1998,45 (2) :85-92.
[178] 张静,张锦丽,杨娟侠.乳酸菌群对乳酸发酵作用的探讨[J].天津农业科学,2002,8(2):18-20
[179] 谭周进,肖克宇,肖启明,等.乳酸菌计数培养基和培养方法的筛选[J].湖南农业大学学报(自然版),2001,27(5):398-400.
[180] 赵斌,何邵江,陈大松,等.微生物学实验[M].北京:科学出版社,2002.
[181] 毕金峰,刘长江,孟宪军.自然发酵酸菜汁中乳酸菌的分离、鉴定及发酵剂的筛选[J].沈阳农业大学学报,2000,31(4):346-349.
[182] 周彬,孟宪军,张忠泽.白菜乳酸菌混菌发酵的研究[J].微生物学杂志,2002,22(2):12-14
[183] 赵文红,黄小丹,范敏华,等.自然发酵泡菜中乳酸菌的分离及特性研究(一)[J].广州食品工业科技,2003,18(1):77-79.
[184] Abiodun I., Sanni · Anthony A., Onilude Samuel T., et al. Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria [J].Europe Food Research Technology ,2002,214:405–407.
[185] 杨军,陈九武,夏新明,等.醋酸菌的分离及苹果醋饮料的研制[J].中国酿造,1999,1:21-23.
[186] 郭丽萍,成剑峰,田莉,等.高活性醋酸菌的选育[J].山西食品工业,2000,4:43-45.
[187] Usha Antony,T.S.chandra.Microbial population and biochemical changes in fermenting finger millet(Eleusine coracana[J].World journal of microbiology and biotechnology,1997,13:533-537.
[188] 祖国仁,刘阳.优势醋酸菌的分离筛选[J].大连轻工业学院学报,1998,17(1):42-45.
[189] 张忠明.高产醋酸菌的筛选及其形态生化特征研究[J].甘肃农业大学学报,2006,6:83-86.
[190] 陈英才.固定化醋酸菌酿造食醋的过氧化反应[J].中国调味品,2001,9:34-36.
[191] 陈素娟.啤酒酿造过程中醋酸菌的分离与鉴定[J].技术交流,2006,4:25-28.
[192] 徐立新,徐开成,王春梅.产酸菌的分离纯化[J].酿酒科技,2001, 107 (5):34-36.
[193] 钟之绚, 郭剑.酸白菜发酵中乳酸菌群的分析[J].微生物学报,1995,1:14-16.
[194] 冉艳红,黄雪松,于淑娟.自然发酵泡菜汁中主要成分的变化[J].中国调味品2002,8:13-14.
[195] 施纪,白洁.食品分析[M].北京,2004,178-200.
[196] 李利军,孔红星,陆丹梅.蒽酮-硫酸法快速测定蔗糖的研究及应用[J].食品工业科技,2003,10:145-148.
[197] 宁正祥.食品成分分析手册[M].北京,中国轻工业出版社,2001:7,78,120-121,227.
[198] 高俊风.植物生理实验指导书[M].西安:世界图书出版社,2000,93-95.
[199] 牟英,王元好,修志龙,等.高效液相色谱法测定1,3-丙二醇发酵液中的有机酸[J].分析化学,2006,34:183-186.
[200] 王耀庆,张志然,陈旭伟,等.葡萄酒中主要有机酸的HPLC 测定方法[J].中外葡萄与葡萄酒,2003,3:56.
[201] 丁玲,屠幼英,陈晓敏.高效液相色谱测定紧压茶中有机酸条件研究[J].茶叶,2005, 31 (4) : 224-227.
[202] 康春莉,王洋,于宏兵,等.高效液相色谱法快速测定糠醛废水中的乙酸含量[J].吉林大学学报(理学版)2004,42(3): 467-470.
[203] 张玉奎,张维冰,邹汉法.分析化学手册(第二版),第六分册,液相色谱分析[M].北京:化学工业出版社, 2000:79.
[204] 毕丽君,张骊,张鸿发.固相萃取高效液相色谱法分析酱油中的有机酸[J ].分析化学,2000,28 (11) : 1391-1394.
[205] 丁明玉,陈培榕,罗国安.食品中有机酸的高效液相色谱分析[J].色谱,1997,15(3):212-214.
[206] Figenschoa D L ,Marais J P.Spectrophotometric method for the determination of microquantities of lactic acid in biological material [J].Analbiochem ,1991,195(2):308-312.
[207] Puchades P,Herrero MA.Simultaneous enzymatic determination of L(-) malic acid and L( + ) lactic acid in wine by flow injection analysis [J].Food Chem ,1991,42:167-182.
[208] RE布坎南,E吉本斯.中国科学院微生物研究所《伯杰细菌鉴定手册》翻译组译.伯杰细菌鉴定手册(第八版)[M].北京:科学出版.
[209] 东秀珠,蔡妙英编.常见细菌系统鉴定手册[M].北京:科学出版社,2001.
[210] 何淑玲,李博,籍保平.泡菜发酵过程中硝酸盐还原酶活性的研究[J].食品科技,2005,(1):94-97.
[211] L Beevers,R Hageman.Nitrate reduction in higher plants.Annu Rev Plant Physiol,1969,20: 495-522.
[212] 燕平梅,薛文通,张惠,等.蔬菜腌渍发酵中亚硝酸盐问题的研究[J].中国调味品,2005, 8:42-45.
[213] 高俊凤.植物生理学实验技术[M].世界图书出版社,2000,93-95.
[214] 许安邦,林维宣.食品分析[M].中国轻工业出版社,1996,316-319.
[215] 林颖,王旭太,刘仁奉.酸菜腌渍过程中的变化及毒理学研究(综述) [J].中国食品卫生杂志,2000,12(5):38-39.
[216] 郑桂富.亚硝酸盐在雪里蕻腌制过程中生成规律的研究[J].四川大学学报,2000,32(3):85- 87.
[217] 杨瑞,张伟,徐小会.泡菜发酵过程中主要化学成分变化规律的研究[J].食品工业科技,2005,(2):95- 98.
[218] 叶兴乾.水果蔬菜加工工艺学[M].北京:中国农业出版社,2002,2.
[219] Stamer,J.R.Stoyla,B,O.Dunckel,B.A.Growth rates and fermentation patterns of lactic acid bacteria associated with the sauerkraut fermentation[J].Journal of milk and food technology, 1971, 34:521-525.
[220] 张菊华,单杨.乳酸菌发酵蔬菜汁营养成分变化研究[J].食品研究与开发,2006,27(4):24-26.
[221] Schmitt R. Enzymes in the Fruit Juice Industry[J].Contructa Studien,1983 32:138-159.
[222] 阚建全.食品化学[M].北京: 中国农业大学出版社,2002,216-218.
[223] 刘邻渭.食品化学[M].北京: 中国农业出版社,1998,127-129.
[224] 韩雅珊.类胡萝卜素的功能研究进展(综述)[J].中国农业大学学报,1999,4(1):5-9.
[225] 罗季阳,田呈瑞,张晓娟.酶法提取杜仲叶活性成分的研究[J]. 食品科学,2005,164(1):164-166.
[226] 赵喜茹,郑其良.影响泡菜的因素及其质量控制[J].江苏调味副食品,2005,22(1):28-30
[2] 傅乃武.大蒜油和大蒜素的抗氧化作用[J].中国医学科学院通报,1993,15(4):295.
[3] 李 建 伟 .2005 年 我 国 蔬 菜 产 业 发 展 的 回 顾 [BE/OL].2006-11-24 ,http://www.bjnw.gov.cn/jqdt/nccyfz/20061123-63345.html.
[4] 董文章,丁海风.中国蔬菜产业发展的机遇与挑战[J].世界农业,2003,2:7-9.
[5] Brian J.B.Wood,徐岩译.发酵食品微生物学[M].北京.中国轻工出版社,2001:35-40.
[6] Hernandez Jover T. Izquierdo Pulido M. Veciana Nogues M.T, etl. Effect of starter cultures on biogenic amine formation during fermentated sausage production[J].Journal of food protection,1997,60 (7):825-830.
[7] Kingamkono,Sjogren,Svanberg,elt. pH and acidity in lactic-fermenting cereal gruels: effects on viability of enteropathogenic microorganisms[J].World Journal of Microbiology and Biotechnology,1994,10: 6, 664-669.
[8] Ando S,Tanabe R,Ikeda T,elt. Effects of fermenting temperatures and fermenting time on the quality of fermented sausages using four different kinds of starters[J]. World Journal of Microbiology and Biotechnology,1992,52:23-30.
[9] Sanz Y Vila,R. Toldra,F. Nieto,P,elt. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages[J].International journal food microbiology,1997,37 (2/3):225-229.
[10] Wisdom Kofi Amoa-Awua, Margaret Owusu and Patrick Feglo.Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelima [J].World journal of microbiology and biotechnology ,2005,21:1201–1207.
[11] Berna Kilinc,Sukran Cakli,Sebnem Tolasa,Tolga Dincer.Chemical, microbiological and sensory changes associated with fish sauce processing[J].Europe Food Reseach Technology ,2005,4,198-217.
[12] Achinewhu SC, Oboh CA.Chemical,microbiological and sensory properties of fermented fish products from Sardinellasp.in Nigeria[J].Aquatic Food Product Technology,2002 11(2):53–59.
[13] 金仲品.发酵豆制品保健功能多[J].健康博览,2006,1:32.
[14] 吴宪忠,赵辉吴,国峰.乳酸菌在酸奶中的应用及研究进展[J].中国酿造,2007,166(1):1-3.
[15] 吕兵,张国农,肖光辉. 新型酸奶发酵剂的研究[J].中国乳品工业,1999(10):9-11,16.
[16] 刘丽莉,杨协立,张仲欣.发酵烤肠发酵工艺条件的研究[J].食品科学,2006,26(增刊0:64-68.
[17] 田呈瑞.中式发酵香肠发酵特性的研究[J].食品与发酵工业,2003,27(5): 23-26.
[18] Rosi I. Domizio P. Ferrari S,etl. Effect of different strains of malolactic bacteria on wine quality[J].Vignevini,1998,25(7-8):60-63.
[19] 叶兴乾.水果蔬菜加工工艺学[M].北京:中国农业出版社,2002,2.
[20] 尹利端.几种泡菜的安全性研究与优良乳酸菌的分离、鉴定,中国农业大学硕士学位论文,2005,3.
[21] 张岩,肖更生,陈卫东,等.发酵蔬菜的研究进展[J].现代食品科技,2005,21(1):184-186.
[22] 杨荣玲,肖更生,吴晓玉,等.我国蔬菜发酵加工研究进展[J].保鲜与加工,2006,33(2):15-17.
[23] Mizutani T, Kimizuka A, Ruddle K, Ishige N (1992) Chemical components of fermented fish products[J].J Food Composition Anal 5:152–159.
[24] 芬兰发现酸菜抑制癌细胞[J].中医药信息月报,2003,2(2):19.
[25] 潘之.酸菜遏制癌细胞[J].农村经济与科技,2002,12(123):38.
[26] 王雅茜,黄鸿志,陈宗道.抗突变保健食品的研究进展.食品与发酵工业,1999,25( 3):59-64.
[27] Kazuhiro Hirayama , Joseph Rafter. The role of lactic acid bacteria in colon cancer prevention: mechanistic considerations[J]. Nutr. Cancer,1999,76: 391–394.
[28] 郑云荣.泡菜(Kimchi )——韩国代表性的传统发酵食品[J]. 四川食品与发酵2001, 114(38):9.
[29] 夏志琼.韩国泡菜的思考[J]. 企业家信息,2003,4:64.
[30]韩国泡菜产业现代化的启示[J]. 江西食品工业(来源于人民文摘),2003,1:51.
[31] 周涛.蔬菜腌制品的种类及腌制原理和保藏措施[J]. 中国调味品,2000,255(5):6-12.
[32] 陈仲翔,董英.泡菜工业化生产的研究进展[J].食品科技,2004,4:33-35.
[33] 陈功编.盐渍蔬菜生产实用技术[M].北京.中国轻工出版社,2001:
[34] 陈静.国内外泡菜生产的研究进展[J].江苏食品与发酵,2007,128(1):17-20.
[35] Levallois P, Ayotte P. Excretion of volatile nitrosamines in a rural population in relation to food and drinking water consumption[J].Food and Chemistry Toxicology,2000,38:1013-1019.
[36] 张学杰,王金玉,方智远.我国蔬菜加工产业发展现状[J].中国蔬菜, 2007(4):1-4
[37] 孙维承.浆水与酸菜[J].四川烹饪,2006,13(1):18.
[38] 江萍,张倩,秦礼康,等.凯里“酸汤”的微生物区系调查及营养成分分析[J].中国酿造,1997,4:18-20
[39] Pederson,C.S.,Albury,M.N.Factors affecting the bacterial flora in fermenting vegetables[J].Food reseach, 1953,18:290-300.
[40] Vaughn,R.H.The microbiology of vegetable fermentation, in Microbiology of Fermented Food. Elsevier Applied Science Publishers,1:49-109.
[41] Buchenhuske,H.J.,Aabye Jensen,H.,Andersson,R.,et l.[M].Fermented vegetables,in Processing and quality of food,1990,2:87-162.
[42] Hennebery W.[M].Handbook of Fermentation Bacteriology,1926,2.
[43] McDonald LC,Fleming HP, Daeschel MA. Acidification effects on microbial populations during initiation of cucumber fermentation. Journal of Food Science,1991,56(5):1353-1356, 1359.
[44] Pederson,C.S.,Albury,M.N.The effect of pure culture inoculation on fermentation of cucumbers[J]. Food technology,1961,15:351-354.
[45] Sanz Y Vila,R. Toldra,F. Nieto,P. et l. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages[J].International journal food microbiology,1997,37 (2/3) :225-229.
[46] 李书华,陈封政.泡菜的研究进展及生产中存在的问题[J].食品科技,2007,3:8-11.
[47] Kelly, W.J., Davey, G.P., Ward, L.J.H. Characterization of lactococci isolated from minimally processed fresh fruit and vegetables. International Journal food microbiology,1998,45 (2) :85-92.
[48] Nancy, J., Gardnera ,Tony Savarda, et l.Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures[J].International Journal of Food Microbiology,2001,64:261–275.
[49] 钟之绚,郭剑.酸白菜发酵中乳酸菌群的分析[J].微生物学报,1995,35(1):74- 76.
[50] 邱致广,黄忠村.酸菜腌制过程中乳酸菌之分离、鉴定及特性测定[J].食品科学,1993,20: 551-566.
[51] 钟敏.辣椒的自然乳酸发酵机理及工艺研究, TQ921.3 ,山东农业大学硕士学位论文 2001,2.
[52] 高岭.四川泡菜与韩国泡菜生产工艺的区别[J].中国调味品,2004,310(12):3-5.
[53] 李金红.泡菜与乳酸菌[J].中国调味品,2004,3:3-4.
[54] 马寿成.发酵的日本食文化[J].食品与健康,2006,4: 35.
[55] Stamer,J.R .Fermentation of vegetables balactic acid bacteria,in Proceedings[M].Frontiers in Food Research,1968:46-52.
[56] 沈国华.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(一) [J].中国调味品,2002,3:22-25.
[57] 沈国华.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二) [J].中国调味品,2002,6:24-31.
[58] 蒋和体.四川泡菜袋装发酵技术[J].食品科学,1994,127(4):39.
[59] 杨瑞,张伟,陈炼红,等.发酵条件对泡菜发酵过程中微生物菌系的影响[J].食品与发酵工业,2005,31(3):91- 92.
[60] 闫征,王昌禄,周小波.pH 值对乳酸菌生长和乳酸产量的影响[J].食品与发酵工业,2003,29(6):35.
[61] 陈惠音, 杨汝德.超低盐多菌种快速发酵腌菜技术[J].食品科学,1994, (5): 18-22.
[62] 张建军,蔡同一.甘蓝乳酸发酵及葛芭纯接种乳酸发酵的研究[J].中国调味品,1987,1:17-21.
[63] Chang H. K, et al. Inhibitory effect on the growth of intestinal pathogenic bacteria by Kimchi fermentation [J]. kerean journal of food science and technology,2002,34(3):480- 486.
[64] Jong H.K., et al. The effect of Kimchi on production of free radicals and anti- oxidative enzyme activities in the brain of SAM[J]. Journal of the Korean Society of food Science and Nutrition,2002,31(1):117- 123.
[65] Woon Y. C, Kun Y. P. Anticancer effects organic Chinese cabbage Kimchi[J]. Journal of food scienceand Nutrition,1999,4(2):113- 116.
[66] Keun Ok Jung, et al. Anticancer effects of leek Kimchi on human cancer cells[J]. Nutraceuticals and food,2002,7(3):250- 254.
[67] Sun Mi Choi, et al. Red pepper powder and Kimichi reduce body weight and blood and tissue lipds in rats fed a high fat diet [J].Nutraceuticals and food,2002,7(2):162-167.
[68] Park,K.Y.The Nutritional Evaluation,and Antimutagenic and Anticancer Effects of Kimchi[J].Societyof Food and Nutrition[J],1995,(1): 169-182.
[69] Ishibashi N,Yamazaki S. Probiotics and Safety[J]. Am J Clin Nutri, 2001,73:465-470.
[70] Klaenhammer,T R.Bacteriocins of lacticacid bacteria[J].Biochimie,1988,70:337-49.
[71] Daeschel,M.,Maenhammer,T.R.Association of a 13.6 megadalton plasmid in Pedioooccus pentosaceus with bacteriocin activity[J].Applied and Environmental Microbiology,1985,45:1538-1560.
[72] Ruiz-Barba,J.L.,Cathcart,D .P.,Wamcr,P J.,et l.Use of Lactobacillus plantarum LPCOl0,a bacteriocin producer,as a starter culture in Spanish-style green olive fermentations.Applied and Environmental Microbiology,1994,60:2059-2064.
[73] 杨汝德,陈琼,陈惠音.乳酸菌发酵制品研究的现状与发展[J].广州食品工业科技,2003,77(19):79-82.
[74] 余焕玲,晏萍.乳酸菌的生理功能及在食品中的应用[J].饮料工业, 2000, 3( 4) : 10-13.
[75] 张静,张锦丽,杨娟侠.乳酸菌群对乳酸发酵作用的探讨[J].天津农业科学,2002,8(2):18-20.
[76] 郭松年,田淑梅,白洪涛.乳酸菌及乳酸菌发酵食品[J].食品科技,2005,12(1):39-41.
[77] 李平兰,张篪,郑海涛.乳酸菌及其生物工程研究进展[J].中国乳品工业,2000,28(4):50-53.
[78] Jong H.K.,Jae D.R.The effect of kimcbi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM[J].Journal of the Korean Society of Food Science andnutrition,2002,31(l):117-123.
[79] Heui D.P.,Chang H.R.Antimutagenic activity of Lactobacillus plantarum KLAB21 isolated from kimchi Korean fermented vegetables[J].Biotechnology-Letters,2001,23(19):1583-1589.
[80] Park,K.Y.The Nutritional Evaluation, and Antimutagenic and Anticancer effects of Kimchi. [J].Society of Food and Nutrition,1995,(1): 169-182.
[81] Jong-Hyen Kim, et al. The effect of Kimchi on production of free radicals and anti- oxidative enzyme activities in the brain of SAM[J]. Journal of the Korean Society of food Science and Nutrition,2002,31(1):117- 123.
[82] 张艾青,刘书亮,詹莉,等.产广谱细菌素乳酸菌的筛选[J].中国酿造2007,167(2):45-49.
[83] 赵玲艳,邓放明,杨细平,等.广谱高效抑菌作用乳酸菌的选育[J].中国食物与营养,2005,8:28-30.
[84] Daeschel M A. Antimicrobial substances from lactic acid bacteria for use as food preservative [J]. J Food Technol,1989,43: 164-167.
[85] 那淑敏,贾士芳,陈秀珠,等.嗜酸乳杆菌发酵代谢产物分析[J].中国微生态学杂志,1999,11(5):266-268.
[86] Ebenezer S M,Esther S D,Wisomkofi A A. Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelimn with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens[J].Int J Food Microbiol,2003,89(1):41-50.
[87] M.E.Somders , T.R.Klaenhammer.The Scientific Basis of Lactobacillus.acidophihs as Probiotic[J].Dairy Sci,200184,319-331.
[88] Hosoda M,Hashimoto H,He F,et al. Effect of administration of milk fermented with Lactobacillus acidophilus LA-2on fecal mutagenicity and microflora in the human intestine [J]. J Dairy Sci,1995,7:945-949.
[89] 李平兰,张蹇,江汉湖,等. 乳酸菌细菌素研究进展[J]. 微生物学通报,1998,25(5):295-298.
[90] M.Van de Guchte ,S.D.Ehrlich and E.Maguin.Production of Growth-inhibitors by Lactobacillus Delbrueckii[J].Appl.Microbiol,2001,91:147-153.
[91] Ahrne S,Nobaek S,Jeppsson B,et al. The normal Lactobacillus flora of healthy human rectal and oral mucosa [J]. Application Microbiol,1998,85: 88-94.
[92] T.I,Wirjantoro and M.J.Lewis. Effect of nisin and high temperature pasterization on the shelf-1ife of whole Milk[J].Soc.Dairy.Techno1,1996,49(4),99-102.
[93] 云雪霞,胡静,陈清.乳酸链球菌素对产肠毒素大肠杆菌的抑菌作用观察[J].中国消毒学杂志, 2006, 23(6): 529-531.
[94] Stevens KA, Sheldon BW, Klapes NA, et al. Nisin treatment for inactivation of Salmonella species and other gram - negative bacteria[J]. Appl Environ Microbiol,1991, 57 (12) : 3613.
[95] 侯革非,何仁.乳酸链球菌素抑菌效果的研究[J].广西工学院学报, 2001,12(4):63-65.
[96] Masschalck B, DeckersD, Michiels CW. Sensitization of outer -membrane mutants of Salmonella typhimurium and Pseudomonas aeruginosa to antimicrobial pep tides under high pressure [J]. J Food Prot, 2003, 66 (8): 1360.
[97] 朱 俊 晨 , 魏 展 饶 . 乳 酸 链 球 菌 素 对 金 黄 色 葡 萄 抑 制 条 件 的 研 究 [J]. 食 品 工 业 科技,2005,26(1):164-166.
[98] 中国农业科学院蔬菜花卉研究所主编[M].中国蔬菜品种志,中国农业科技出版社,2001,758.
[99] 金同铭.浅谈芹菜的营养与药用[J].营养与保健,1998,6 :29.
[100] 应森林,李彦.芹菜的药理研究和应用[J].天津中医学院学报,2000,19(4):45-46.
[101] 周辉,卢向阳,田云,等.芹菜化学成分及药理活性研究进展[J].氨基酸和生物资源,2006,28(1): 6-9.
[102] 严建刚.芹菜黄酮提取及其抗氧化与降血脂作用研究[D].西北农林科技大学,2004,5.
[103] 张桂,畅天狮,刘俊果,等.从芹菜中提取黄酮类物质的研究[J].食品科学,2002,23(8):121-125.
[104] 赵文婉,张珍田,周淑姿.浅谈植物类化学物质对抗自由基之机制[J].食品工业(台 湾),2002 ,34(2):49-59.
[105] 张德权,台建祥,付勤.生物类黄酮的研究及应用概况[J].食品与发酵工业,1999,25(6):52-57.
[106] 陈春,韩芬霞.生物类黄酮的研究与应用综述[J]. 安徽农业科学,2006,34(13):2949-2951.
[107] 陈钧,猪股宏,新井邦夫.定量分析银杏黄酮甙的水解反应条件[J].分析化学,2001,29(4):450-452.
[108] 邓丹丹,赵浩如,黄罗生.水解时间对银杏黄酮含量的影响[J].中成药,2004,26(8):662-664.
[109] 张英,吴晓琴,陈秀俊.竹叶黄酮糖苷的水解及其苷元的抗氧化性能研究注——I 黄酮糖苷水解工艺的响应面法优化[J].中国粮油学报,2001,16(3):34-37.
[110] 天然产物化学
[111] L. H. Yao, Y. M. Jiang, J. Shi,etal. Flavonoids in Food and Their Health Benefits[J]. Plant Foods for Human Nutrition,2004,59: 113–122.
[112] L. D. Kotenko, A. U. Mamatkhanov, M. T. Turakhozhaev, etal. Quantitative Analysis of Flavonoids in the Total Preparation of Thermopsis alterniflora[J]. Chemistry of Natural Compounds, 2001, 379 (2):137-139.
[113] 于守洋,崔洪斌主编. 中国保健食品的进展[M].北京:人民卫生出版社, 2001.
[114] 董钰明,封士兰,段生玉,等.不同品种芹菜及其不同部位中总黄酮含量的测定[J].兰州医学院学报,2002,28(3):32-33.
[115] 谈宜斌编著.蔬菜与养生[M].北京:中国食品出版社,1989:10-12.
[116] 应森林,李彦.芹菜的药理研究和应用[J].天津中医学院学报 2000,19(4):45-46.
[117] ChoochoteW, Tuetun B, Kanjanapothi D. et al. Potential of crude seed extract of celery, Apium graveolens L., against the mosquito Aedesaegypti (L.) [J]. J Vector Ecol, 2004, 29 (2) : 340-346.
[118] 张雁,魏振承,张惠娜.芹菜的营养保健功能及加工技术[J].杭州食品科技,2000,2:20-23.
[119] Dan E Pratt.Lipid antioxidants in plant tissue[J].Food Sci,1965,30:737-741.
[120] Yang B, Kallio H. Effects of harvesting time on triacylglycerols and glycerophospholipids of sea buckthom(Hippophae rhamnoides L.)berries of different origins[J].Journal of Food Composition and Analysis 2002,15(2): 143-157.
[121] Ahmet C.Essential oil and fatty acid composition of the fruits of Hippophae rharuuoides L(sea buckthom) and Mytus communis L from Turkey[J]. Biochemical System atics and Ecology, 2004,32(9): 809- 816.
[122] Yao Y, Tigerstedt P.Variation of vitamin C concentration between and within natural sea buckthom(Hippophae rhamnoides L)populations[ J]. Acta Agriculturae Scandinavica Section B Soil and Plant Science,1992, 42(1):12-17.
[123] Cheng I,Kondo K,Suzuki Y,et al. Inhibitory effects of total flavones of Hippophae rhamnoides L on thrombosis inmouse femoralartery and in vitro platelet aggregation[ J].Life Sciences,2003,72(20): 2263-2271.
[124] 杨立红.芹菜叶柄与叶片中总黄酮含量的研究[J].山东师范大学学报(自然科学版)1998,13(4):434-436.
[125] Alan C.Quantitative analysis of the flavonoid content of commercial tomatoes,onions,lettuce and celery[J]. Agric Food Chem,1997,45:590-595.
[126] 张桂,畅天狮,刘俊果,等.芹菜中提取黄酮类物质的研究[J].食品科学,2002,21(8):121-125.
[127] 郭孝武.超声提取杜仲叶中黄酮类物质工艺研究[J].陕西师范大学学报(自然科学版),2005,33(4):59-61.
[128] 周燕芳,丁利君.超声波辅助提取艾叶黄酮的工艺研究[J].食品与机械,2006,22(4):39-41.
[129] 严建刚,张名位,杨公明.芹菜黄酮的提取条件及其抗氧化活性研究[J].西北农林科技大学学报(自然科学版),2005,33(1):132-135.
[130] LIN M Y,CHANG F Y.Antioxidative effect of intestinal Bifidobacterium longum ATCC 15708 and Lactobacilius acdophiius ATCC 4356[J].Dig D is Sci, 2000,45:1617-1622
[131] 张尊听,贺云,刘谦光,等.分光光度法测定太白山20种中草药的抗氧化活性[J].分析试验室,2002,21(2):50-51.
[132] 钱和,蒋将,陈正行.蔬菜中硝酸盐与亚硝酸盐的积累规律与控制方法 [J]. 食品科技,2007,1:64-67.
[133] W E J Phillips.Naturally occurring nitrate and nitritein foods in relation to infant methaemoglobinaemia[J].Food and Cosmetics Toxicology,1971,9(2):219-228.
[134] Jon R Kelley,John M Duggan.Gastric cancer epidemiology and risk factors[J].Journal of Clinical Epidemiology,2003,56(1):1-9.
[135] 刘会珍,胡海英.蔬菜腌渍中的安全问题[J].中国农村科技,2006,12: 20-21.
[136] 马建国,周旭锋,郑佐波.蔬菜加工与食用安全[J].中国食品,2006,24:27.
[137] 张兰威.酸菜鲜对北方酸菜中亚硝酸盐形成规律及维生素 C 损失的影响[J].食品工业.1994,1:10-11.
[138] 江汉湖.食品微生物学[M].北京:中国农业出版社,2002, 123-131.
[139] 施安辉,周波.蔬菜传统腌制发酵工艺过程中微生物生态学的意义[J].中国调味品,2002,5:32 -35.
[140] 郭小红.甘蓝乳酸发酵过程中亚硝峰消长机制及抑制途径的研究 [J]. 食品与发酵工业.1989,(2):26-34.
[141] 杨洁彬,凌代文.乳酸菌——生物学基础及应用[M].北京:中国轻工业出版社,1996.
[142] 赵书欣,张春艳,宋美英,等.不同方法腌制渍菜过程中的菌相分析[J].吉林农业大学学报,1999,1: 83-86.
[143] 吴正奇,凌秀菊.酱腌菜生产过程中亚硝酸盐和亚硝胺的产生与预防[J].四川食品工业科技。1996,2:1-5.
[144] Shalaby A R .Significance of biogenic amines to food safety and human health[J].Food Research,1996,7 : 675-690.
[145] Pavel K ,JirI P ,et al.The effects of lacticacid bacteria inoculation on biogenic amines formation in sauerkraut[J].Food Chemistry,2000,70:355-359.
[146] Pavel K.,Lid S.Concentration of seven biogenic aminesin sauerkraut[J].Food Chemistry,1999,67: 275 -280.
[147] 吴延东.啤酒中生物胺的产生与控制[J].淮阴工学院学报,2003,5: 86-88.
[148] 吴永宁.现代食品安全科学[M]北京:化学工业出版社,2003, 256-28.
[149] 纪淑娟,孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业,2001,27(2):42-46.
[150] 陈有容,杨凤琼.降低腌制蔬菜亚硝酸盐含量方法的研究进展 [J]. 上海水产大学学报,2004,13(1):67-70.
[151] 张庆芳,迟乃玉,郑燕,等.乳酸菌降解亚硝酸盐的机理[J].食品与发酵工业,2002,28(8):27-31.
[152] 赵书欣,甄清.接种乳酸菌腌制渍菜过程中亚硝酸盐的变化规律的研究[J].中国畜产与食品,1998,4:153-154.
[153] Sen N P,Seaman S W. Formation of N -Nitroso-methylurea in various samples of smoked/dried fish ,fish sauce,sea food,and ethnic fermented/pickled vegetables following incubation with nitrite under acidic conditions[J].Journal of Agriculture and Food Chemistry,2001,4 9:153-162.
[154] Seel D J,Kawata T.N–Nitroso compounds in two nitrosated food products in south west Korea[J].Food Chemistry,2002,12:251-263.
[155] 赵云斌.大葱清除亚硝酸盐的实验研究[J].食品科学,2001,22(5):76-79.
[156] 周彬,孟宪军,张忠泽.白菜乳酸菌混菌发酵的研究[J].微生物学杂志,2002,3: 33-35.
[157] 段翰英,李远志,蒋善有,等.泡菜的亚硝酸盐积累问题研究[J].食品研究与开发,2001,6:15-17.
[158] 吴国隆.优质酸菜不致癌[J].食品与健康,2004,12:22.
[159] 吕承广.浅谈蔬菜腌制过程中有害徽生物的作用及防治措施[J].中国调味品,1995,6:26-27.
[160] 贺稚非.发酵酸菜变质原因的微生物学探讨[J].食品工业科技,1994,3:39-40.
[161] 杜小兵,张篪,郑海涛.胡萝卜汁双歧杆菌发酵饮料的研制[J].食品与发酵工业,2004,30,7:143-147.
[162] 蒋和体,刘晓丽.四川泡菜微生态保藏技术研究[J]. 食品与发酵工业,2004,30,1:134-135.
[163] YifenWang,Timothy D.Wig. Dielectric p roperties of foods relevant to RF and microwave pasteurization and sterilization [J]. Food Engineering, 2003 (57) : 257～268.
[164] M H Lau, J Tang, IA Taub. Kinetics of chemical maker formation in whey p rotein gels for studying microwave sterilization [ J ]. Food Engineering, 2003 (60) : 397～405.
[165] 辛志宏,马海乐,樊明涛,等.微波技术在食品杀菌与保鲜中的应用[J].粮油加工与食品机械,2000, 4: 30-32.
[166] Yuanyuan Huang, J ianchun Sheng, Fangmei Yang, Qiuhui Hu.Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea [ J ]. Food Engineering, 2007(78) : 687～692.
[167] 李清明,谭兴和,何煋波,等.微波杀菌技术在食品工业中的应用[J].食品研究与开发,2004,1: 11-13.
[168] D Guan, M Chen J Tang. Dielectric p roperties ofmask potatoes revelent to microwave and radio2frequency pasteurization and sterilization[ J ]. Food Science, 2004, 69 (1) : 30～37.
[169] YWang T D Wig, J Tang, et al. Dielectric p ropertiies of food revelent to RF and microwave pasteurization sterilization[J]. Food Engineering, 2003 (57) : 331～338.
[170] Lu Zhang, James G. Lyng, Nigel P. Brunton. The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating[ J ].online Food Engineering, 2006, 80 (1) : 142～151.
[171] Dan E Pratt. Lipid antioxidants in plant tissue[J].Food Sci,1965,30:737-741.
[172] 程丽娟,薛宏泉.微生物学实验技术[M].西安:世界图书出版公司,2000.
[173] Mcdonald L C, Fleming H P,Daeschel M A. Acidification effects on microbial populations during initiation of cucumber fermentation[J]. Journal of Food Science, 1991,56(5):1353-1356, 1359.
[174] Pederson C.S.,Albury M.N. The effect of pure culture inoculation on fermentation of cucumbers[J].Food Technology,1961,15:351-354. .
[175] Sanz Y.,Vila R.,Toldra F.,et al. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages[J].International journal food microbiology,1997,37 (2/3) :225-229.
[176] 杨春哲,冉红颜.乳酸菌在泡菜生产中的应用[J].食品工业,2003, 1: 6-8.
[177] Kelly, W.J., Davey, G.P., Ward, L.J.H. Characterization of lactococci isolated from minimally processed fresh fruit and vegetables[J].International journal food microbiology, 1998,45 (2) :85-92.
[178] 张静,张锦丽,杨娟侠.乳酸菌群对乳酸发酵作用的探讨[J].天津农业科学,2002,8(2):18-20
[179] 谭周进,肖克宇,肖启明,等.乳酸菌计数培养基和培养方法的筛选[J].湖南农业大学学报(自然版),2001,27(5):398-400.
[180] 赵斌,何邵江,陈大松,等.微生物学实验[M].北京:科学出版社,2002.
[181] 毕金峰,刘长江,孟宪军.自然发酵酸菜汁中乳酸菌的分离、鉴定及发酵剂的筛选[J].沈阳农业大学学报,2000,31(4):346-349.
[182] 周彬,孟宪军,张忠泽.白菜乳酸菌混菌发酵的研究[J].微生物学杂志,2002,22(2):12-14
[183] 赵文红,黄小丹,范敏华,等.自然发酵泡菜中乳酸菌的分离及特性研究(一)[J].广州食品工业科技,2003,18(1):77-79.
[184] Abiodun I., Sanni · Anthony A., Onilude Samuel T., et al. Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria [J].Europe Food Research Technology ,2002,214:405–407.
[185] 杨军,陈九武,夏新明,等.醋酸菌的分离及苹果醋饮料的研制[J].中国酿造,1999,1:21-23.
[186] 郭丽萍,成剑峰,田莉,等.高活性醋酸菌的选育[J].山西食品工业,2000,4:43-45.
[187] Usha Antony,T.S.chandra.Microbial population and biochemical changes in fermenting finger millet(Eleusine coracana[J].World journal of microbiology and biotechnology,1997,13:533-537.
[188] 祖国仁,刘阳.优势醋酸菌的分离筛选[J].大连轻工业学院学报,1998,17(1):42-45.
[189] 张忠明.高产醋酸菌的筛选及其形态生化特征研究[J].甘肃农业大学学报,2006,6:83-86.
[190] 陈英才.固定化醋酸菌酿造食醋的过氧化反应[J].中国调味品,2001,9:34-36.
[191] 陈素娟.啤酒酿造过程中醋酸菌的分离与鉴定[J].技术交流,2006,4:25-28.
[192] 徐立新,徐开成,王春梅.产酸菌的分离纯化[J].酿酒科技,2001, 107 (5):34-36.
[193] 钟之绚, 郭剑.酸白菜发酵中乳酸菌群的分析[J].微生物学报,1995,1:14-16.
[194] 冉艳红,黄雪松,于淑娟.自然发酵泡菜汁中主要成分的变化[J].中国调味品2002,8:13-14.
[195] 施纪,白洁.食品分析[M].北京,2004,178-200.
[196] 李利军,孔红星,陆丹梅.蒽酮-硫酸法快速测定蔗糖的研究及应用[J].食品工业科技,2003,10:145-148.
[197] 宁正祥.食品成分分析手册[M].北京,中国轻工业出版社,2001:7,78,120-121,227.
[198] 高俊风.植物生理实验指导书[M].西安:世界图书出版社,2000,93-95.
[199] 牟英,王元好,修志龙,等.高效液相色谱法测定1,3-丙二醇发酵液中的有机酸[J].分析化学,2006,34:183-186.
[200] 王耀庆,张志然,陈旭伟,等.葡萄酒中主要有机酸的HPLC 测定方法[J].中外葡萄与葡萄酒,2003,3:56.
[201] 丁玲,屠幼英,陈晓敏.高效液相色谱测定紧压茶中有机酸条件研究[J].茶叶,2005, 31 (4) : 224-227.
[202] 康春莉,王洋,于宏兵,等.高效液相色谱法快速测定糠醛废水中的乙酸含量[J].吉林大学学报(理学版)2004,42(3): 467-470.
[203] 张玉奎,张维冰,邹汉法.分析化学手册(第二版),第六分册,液相色谱分析[M].北京:化学工业出版社, 2000:79.
[204] 毕丽君,张骊,张鸿发.固相萃取高效液相色谱法分析酱油中的有机酸[J ].分析化学,2000,28 (11) : 1391-1394.
[205] 丁明玉,陈培榕,罗国安.食品中有机酸的高效液相色谱分析[J].色谱,1997,15(3):212-214.
[206] Figenschoa D L ,Marais J P.Spectrophotometric method for the determination of microquantities of lactic acid in biological material [J].Analbiochem ,1991,195(2):308-312.
[207] Puchades P,Herrero MA.Simultaneous enzymatic determination of L(-) malic acid and L( + ) lactic acid in wine by flow injection analysis [J].Food Chem ,1991,42:167-182.
[208] RE布坎南,E吉本斯.中国科学院微生物研究所《伯杰细菌鉴定手册》翻译组译.伯杰细菌鉴定手册(第八版)[M].北京:科学出版.
[209] 东秀珠,蔡妙英编.常见细菌系统鉴定手册[M].北京:科学出版社,2001.
[210] 何淑玲,李博,籍保平.泡菜发酵过程中硝酸盐还原酶活性的研究[J].食品科技,2005,(1):94-97.
[211] L Beevers,R Hageman.Nitrate reduction in higher plants.Annu Rev Plant Physiol,1969,20: 495-522.
[212] 燕平梅,薛文通,张惠,等.蔬菜腌渍发酵中亚硝酸盐问题的研究[J].中国调味品,2005, 8:42-45.
[213] 高俊凤.植物生理学实验技术[M].世界图书出版社,2000,93-95.
[214] 许安邦,林维宣.食品分析[M].中国轻工业出版社,1996,316-319.
[215] 林颖,王旭太,刘仁奉.酸菜腌渍过程中的变化及毒理学研究(综述) [J].中国食品卫生杂志,2000,12(5):38-39.
[216] 郑桂富.亚硝酸盐在雪里蕻腌制过程中生成规律的研究[J].四川大学学报,2000,32(3):85- 87.
[217] 杨瑞,张伟,徐小会.泡菜发酵过程中主要化学成分变化规律的研究[J].食品工业科技,2005,(2):95- 98.
[218] 叶兴乾.水果蔬菜加工工艺学[M].北京:中国农业出版社,2002,2.
[219] Stamer,J.R.Stoyla,B,O.Dunckel,B.A.Growth rates and fermentation patterns of lactic acid bacteria associated with the sauerkraut fermentation[J].Journal of milk and food technology, 1971, 34:521-525.
[220] 张菊华,单杨.乳酸菌发酵蔬菜汁营养成分变化研究[J].食品研究与开发,2006,27(4):24-26.
[221] Schmitt R. Enzymes in the Fruit Juice Industry[J].Contructa Studien,1983 32:138-159.
[222] 阚建全.食品化学[M].北京: 中国农业大学出版社,2002,216-218.
[223] 刘邻渭.食品化学[M].北京: 中国农业出版社,1998,127-129.
[224] 韩雅珊.类胡萝卜素的功能研究进展(综述)[J].中国农业大学学报,1999,4(1):5-9.
[225] 罗季阳,田呈瑞,张晓娟.酶法提取杜仲叶活性成分的研究[J]. 食品科学,2005,164(1):164-166.
[226] 赵喜茹,郑其良.影响泡菜的因素及其质量控制[J].江苏调味副食品,2005,22(1):28-30