平贝母淀粉改性及抗炎抗氧化作用研究
|
摘要
平贝母是百合科(Liliaceae)贝母属(Fritillaria)植物的干燥鳞茎,大量研究表明生物碱、皂苷等是其主要活性成分,但对于含量高达40%~60%的淀粉研究却很少,为了更全面地开发利用该植物资源,本文在对原淀粉研究的基础上,采用不同方法对其改性并进行系统表征。
本文首次制备了平贝母羧甲基淀粉(CMS)、乙酰化淀粉、酸水解和酶解淀粉,并使用红外光谱(FT-IR)、扫描电子显微镜(SEM)、X-射线衍射(XRD)、激光散射粒度分布(PSD)、差示扫描量热(DSC)和热失重分析(TGA)等方法对四种变性淀粉进行了系统的表征(包括基本的理化性质,颗粒微观形态,颗粒尺寸分布,晶体学性质及热学性质等),同时比较了原淀粉和变性淀粉的各种性质差异。
基本理化性质实验结果显示CMS冷水可溶且溶液透明度高;乙酰化淀粉比原淀粉具有较高的膨胀度和溶解性,而酸水解和酶解程度较高的淀粉吸水性好。SEM结果显示完整、光滑呈卵圆形或椭圆形的平贝母原淀粉经羧甲基化和乙酰化后原淀粉颗粒被严重腐蚀,出现了凝结成块的现象,并且表面出现了蜂窝状的小孔;原淀粉经酸水解时,其表面首先被酸腐蚀成孔穴,继而颗粒内部被水解,最终分裂成碎块,而经糖化酶水解时,表面只出现小的裂缝,颗粒内部首先被水解。X-射线衍射结果表明平贝母原淀粉晶体结构呈B型,经羧甲基化和乙酰化后结晶区域随着取代度的增大而减少;而酸水解和酶解时,淀粉的晶体构型变化不大,但结晶度相对增大。DSC结果显示羧甲基淀粉和酶解淀粉熔融温度降低,热塑性增加,乙酰化淀粉降低了凝胶化转变温度和热焓值(ΔHgel),增加其热塑性和热成形性。热重分析(TGA)结果显示CMS较原淀粉具有较低的分解温度;而乙酰化淀粉和酶解淀粉分解温度升高,热稳定性增强。
现代药理研究表明,平贝母能抑制血小板聚集,提示其可能具有抗炎作用,因此,本文还对平贝母各提取物进行抗炎、抗氧化作用研究,并对其抗炎机理进行了初步探讨,结果表明,平贝母总黄酮和总皂苷在一定剂量下具有很好的抗炎、抗氧化活性,且总黄酮作用较强。抗炎机理实验证明平贝母抗炎作用可能与通过抑制炎性液中PGE2和MDA的形成有关,还可能通过抑制自由基攻击机体细胞,减少细胞损伤,从而降低炎症反应程度,此外,抑制NO的生成也可能是其抗炎作用的另一机制。
Fritillaria ussurensis Maxim. is derived from the bulbs of the genus Fritillaria of the Liliaceae. A lots of studies indicated that alkaloid,saponin and other chemical ingredients are the major active components. However, there are few works on the starch which was r esponsible f or t he m ian c omponents of F. ussurensis Maxim. occupying approximately 40-60%. In order to understand the medicinal plant better for the development and utilization of the starch, different modified starches were prepared and their properties were investigated sufficiently.
The essential physicochemical, morphological, crystalline and thermal properties of native and modified F. ussurensis Maxim. starches were researched using Fourier transform i nfrared (FT-IR), scanning electron microscope (SEM), X -ray diffractometry (XRD), pa rticle s ize di stribution (PSD), differential s canning calorimetry (DSC) and thermogravimetry analysis (TGA) in this thesis.
These results indi cated tha t C MS possessed any unique properties such as solubility in unheated water, less retrogradation and well light transmittance, while the acetylated starch has improved swelling capacity and solubility. Water absorption capacity increased after acid and enzyme hydrolysis. The SEM results revealed that carboxymethylation and acetylation process no t onl y a ffected t he s urface of t he granules but also the internal part,and the structural arrangement of starch granules was destroyed and many alveolate holes could be seen on t he granule surface. In addition, t he external s tructure was at tacked firstly by acid, w here the i nternal fractions were hydrolyzed easily by glucoamylase. From t he X RD, a pr onounced reduction in crystallinity of CMS and the starch acetates was obs erved. The DSC results s howed that af ter carboxymethylation or enzyme hydrolyztion, the thermoplastic property was improved and the starch acetates showed lower transition gelatinization temperature and enthalpy values than native starch. From the TGA, the melting temperature of the starch decreased and at a lower decomposition speed after modified by acetyl group and glucoamylase.
Modern pharmacological studies have shown that Fritillaria ussuriensis Maxim. inhibits platelet aggregation, suggesting that it ma y have anti-inflammatory effect. Therefore the ant i-inflammatory and antioxidant activities of all the extracts from Fritillaria ussuriensis Maxim. were i nvesgated. The mechanisms of anti-inflammatory actions of the ethanol extract were also explored. The antioxidant activity of the t hree extracts de creased in the order: flavonoids e xtract> saponin extract> ethanol ex tract. All the a dministered gr oups pr oduced s ignificant anti-inflammatory effects on the three animal models. The results demonstrated that the different fractions of Fritillaria ussurensis Maxim. have different responses with different antioxidant methods and anti-inflammation animal models. The flavonoids extract showed the best antioxidant and anti-inflammatory activities and the saponin extract and the e thanol followed. The results of anti-inflammatory mechanisms revealed that the effect may be related to reduce the content of PGE2 and MDA in the exudates. Moreover, it relevented to decrease t he l evel of i nflammatory reaction through i nhibitin t he attack of cel lular caus ed by free r adical and alleviated the cellular damage. Moreover, the administrated groups had good preventive action of the level of NO in the serum, which is also an action mechanism.
本文首次制备了平贝母羧甲基淀粉(CMS)、乙酰化淀粉、酸水解和酶解淀粉,并使用红外光谱(FT-IR)、扫描电子显微镜(SEM)、X-射线衍射(XRD)、激光散射粒度分布(PSD)、差示扫描量热(DSC)和热失重分析(TGA)等方法对四种变性淀粉进行了系统的表征(包括基本的理化性质,颗粒微观形态,颗粒尺寸分布,晶体学性质及热学性质等),同时比较了原淀粉和变性淀粉的各种性质差异。
基本理化性质实验结果显示CMS冷水可溶且溶液透明度高;乙酰化淀粉比原淀粉具有较高的膨胀度和溶解性,而酸水解和酶解程度较高的淀粉吸水性好。SEM结果显示完整、光滑呈卵圆形或椭圆形的平贝母原淀粉经羧甲基化和乙酰化后原淀粉颗粒被严重腐蚀,出现了凝结成块的现象,并且表面出现了蜂窝状的小孔;原淀粉经酸水解时,其表面首先被酸腐蚀成孔穴,继而颗粒内部被水解,最终分裂成碎块,而经糖化酶水解时,表面只出现小的裂缝,颗粒内部首先被水解。X-射线衍射结果表明平贝母原淀粉晶体结构呈B型,经羧甲基化和乙酰化后结晶区域随着取代度的增大而减少;而酸水解和酶解时,淀粉的晶体构型变化不大,但结晶度相对增大。DSC结果显示羧甲基淀粉和酶解淀粉熔融温度降低,热塑性增加,乙酰化淀粉降低了凝胶化转变温度和热焓值(ΔHgel),增加其热塑性和热成形性。热重分析(TGA)结果显示CMS较原淀粉具有较低的分解温度;而乙酰化淀粉和酶解淀粉分解温度升高,热稳定性增强。
现代药理研究表明,平贝母能抑制血小板聚集,提示其可能具有抗炎作用,因此,本文还对平贝母各提取物进行抗炎、抗氧化作用研究,并对其抗炎机理进行了初步探讨,结果表明,平贝母总黄酮和总皂苷在一定剂量下具有很好的抗炎、抗氧化活性,且总黄酮作用较强。抗炎机理实验证明平贝母抗炎作用可能与通过抑制炎性液中PGE2和MDA的形成有关,还可能通过抑制自由基攻击机体细胞,减少细胞损伤,从而降低炎症反应程度,此外,抑制NO的生成也可能是其抗炎作用的另一机制。
Fritillaria ussurensis Maxim. is derived from the bulbs of the genus Fritillaria of the Liliaceae. A lots of studies indicated that alkaloid,saponin and other chemical ingredients are the major active components. However, there are few works on the starch which was r esponsible f or t he m ian c omponents of F. ussurensis Maxim. occupying approximately 40-60%. In order to understand the medicinal plant better for the development and utilization of the starch, different modified starches were prepared and their properties were investigated sufficiently.
The essential physicochemical, morphological, crystalline and thermal properties of native and modified F. ussurensis Maxim. starches were researched using Fourier transform i nfrared (FT-IR), scanning electron microscope (SEM), X -ray diffractometry (XRD), pa rticle s ize di stribution (PSD), differential s canning calorimetry (DSC) and thermogravimetry analysis (TGA) in this thesis.
These results indi cated tha t C MS possessed any unique properties such as solubility in unheated water, less retrogradation and well light transmittance, while the acetylated starch has improved swelling capacity and solubility. Water absorption capacity increased after acid and enzyme hydrolysis. The SEM results revealed that carboxymethylation and acetylation process no t onl y a ffected t he s urface of t he granules but also the internal part,and the structural arrangement of starch granules was destroyed and many alveolate holes could be seen on t he granule surface. In addition, t he external s tructure was at tacked firstly by acid, w here the i nternal fractions were hydrolyzed easily by glucoamylase. From t he X RD, a pr onounced reduction in crystallinity of CMS and the starch acetates was obs erved. The DSC results s howed that af ter carboxymethylation or enzyme hydrolyztion, the thermoplastic property was improved and the starch acetates showed lower transition gelatinization temperature and enthalpy values than native starch. From the TGA, the melting temperature of the starch decreased and at a lower decomposition speed after modified by acetyl group and glucoamylase.
Modern pharmacological studies have shown that Fritillaria ussuriensis Maxim. inhibits platelet aggregation, suggesting that it ma y have anti-inflammatory effect. Therefore the ant i-inflammatory and antioxidant activities of all the extracts from Fritillaria ussuriensis Maxim. were i nvesgated. The mechanisms of anti-inflammatory actions of the ethanol extract were also explored. The antioxidant activity of the t hree extracts de creased in the order: flavonoids e xtract> saponin extract> ethanol ex tract. All the a dministered gr oups pr oduced s ignificant anti-inflammatory effects on the three animal models. The results demonstrated that the different fractions of Fritillaria ussurensis Maxim. have different responses with different antioxidant methods and anti-inflammation animal models. The flavonoids extract showed the best antioxidant and anti-inflammatory activities and the saponin extract and the e thanol followed. The results of anti-inflammatory mechanisms revealed that the effect may be related to reduce the content of PGE2 and MDA in the exudates. Moreover, it relevented to decrease t he l evel of i nflammatory reaction through i nhibitin t he attack of cel lular caus ed by free r adical and alleviated the cellular damage. Moreover, the administrated groups had good preventive action of the level of NO in the serum, which is also an action mechanism.
引文
[1] Ellis R P, Cochrane M P, Dale M F B, et al. Starch production and industrial use[J]. Journal of the science of food and agriculture, 1998, 77(3): 289~311.
[2] Wurzburg O B.Introduction.In:Wurzburg O.B.Modified starches:properties and uses [M] Boca Raton:CRC Press,Inc.1986,3~16.
[3] Kawaljit S S, Narpinder S, Maninder K. Characteristics of the different corn types and their grain fraction: ph ysicochemical, thermal, morphological, and rheological properties of starches[J]. Journal of food engineering, 2004, 64(1): 119~127.
[4] S ingh J, S ingh N . S tudies on t he m orphological, t hermal a nd r heological properties of starch from some Indian potato cultivars[J]. Food Chemistry, 2001, 75(1): 67~77.
[5]张媛媛,郭建生.羧甲基淀粉的研究现状[J].内蒙古石油化工,2005,(8):1~3.
[6]张友松.变性淀粉生产与应用手册[M].北京:中国轻工业出版社,1999:45~50.
[7]封学军,吴加根.干法制备高取代度羧甲基淀粉[M].粮食与饲料工业,1999,(2):37~39.
[8]刘钟栋.微波条件下小麦羧甲基淀粉的制备和结构分析研究[J].化学反应工程与工艺,1998,(3):243~250.
[9]汤庆莉,邱树毅.芭蕉芋淀粉改性研究[J].贵州工业大学学报,1999,(2):79~84.
[10]陈玲,卢声宇.羧甲基化对淀粉消化性能和抗酶解性能的影响[J].华南理工大学学报(自然版),1999,(6):79~83.
[11] Bi Y H, L iu M Z, W u L. Synthesis of c arboxymethyl pot ato starch a nd comparison of optimal reaction conditions from different sources[J]. Polymers Advanced Technology, 2008, 19(9): 1185~1192.
[12]黄立新,周俊侠.用差示扫描量热法(DSC)研究酸性淀粉的糊化特性[J].华南理工大学学报(自然),1998,(2):17~21.
[13]刘粼.酶-化学复合法制备醋酸酯淀粉[J].食品科学,1999,(1):37~39.
[14]于泓鹏.食用醋酸酷淀粉制备和性质的研究[J],食品科学,2003,24(7): 71~74.
[15]杨敏丽.马铃薯淀粉醋酸酷的合成研究[J],宁夏大学学报,2000,21(2):159~162.
[16]章华伟,刘临渭.制备乔麦淀粉醋酸酷的研究[J].粮油加工与食品机械, 2003,(3):47~49.
[17] Tester R F , J ohn K , Xin Q. Starch-composition, f ine s tructure a nd architecture[J]. Journal of cereal science, 2004, 39(2): 151~165.
[18] Narpinder S , J aspreet S , Lovedeep K , et a l. M orphological, t hermal and rheological properties from different botanical sources[J]. Food chemistry, 2003, 81(2): 219~231.
[19] Singh N, Sandhu K S, Kaur M. Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivar[J]. Journal of food engineering, 2004, 63(4): 441~449.
[20] David G S , S ang H Y, P aul L H , e t al. Stuctural and physicochemical characteristics of w inter s quash (Cucurbita maxima D.) fruit s tarches a t harvest[J]. Carbohydrate polymers, 2005, 59(2): 153~163.
[21] Lawal O S . Succinyl and acetyl s tarch derivatives of a h ybrid maize: Physicochemical cha racteristics and retrogradation properties m onitored by differential s canning c alorimetry[J]. Carbohydrate Research, 2004, 339(16): 2673~2682.
[22] Gonzalez Z , & Perez E . Effect of a cetylation on some pr operties of r ice starch[J]. Starch-Starke, 2002, 54(3-4): 148~154.
[23] Singh N, Chawla D, Singh J. Influence of acetic anhydride on physicochemical, morphological a nd t hermal pr operties of c orn a nd pot ato s tarch[J]. Food Chemistry, 2004, 86(4): 601~608.
[24] Singh J, Kaur L, Singh N. Effect of acetylation on some properties of corn and potato starches[J]. Starch-Starke, 2004, 56(12): 586~601.
[25] Sodhi N S , S ingh N . Characteristics of acet ylated starches pr epared using starches separated from different rice cultivars[J]. Journal of Food Engineering, 2005, 70(1): 117~127.
[26] Kaur L, S ingh N , Singh J . Factors i nfluencing t he pr operties o f hydroxypropylated pot ato s tarches[J]. Carbohydrate Polymers, 2004, 55(2): 211~223.
[27] Choi S G, Kerr W L. Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time[J]. Starch-Starke, 2004, 56(5): 181~189.
[28] Hirsch J B, Kokini J L. Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behaviour and pasting properties of cross-linked waxy maize starches[J]. Cereal Chemistry, 2002, 79(1): 102~107.
[29] Gluck-Hirsch J, Kokini J L. Determination of the molecular weight betweencross-links of w axy m aize s tarches us ing t he t heory of r ubber e lasticity[J]. Journal of Rheology, 1997, 41: 129~139.
[30] Huber K C , B eMiller J N . L ocation of s ites of r eaction w ithin s tarch granules[J]. Cereal Chemistry, 2001, 78(2): 173~180.
[31] Kaur L, Singh J, Singh N. Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches[J]. Journal of the Science of Food and Agriculture, 2006, 86(12): 1945~1954.
[32] Lim S T, Seib P A. Location of phosphate esters in a wheat starch phosphate by 31P-nuclear magnetic resonance spectroscopy[J]. Cereal Chemistry, 1993, 70(2): 145~152.
[33] Morikawa K, Nishinari K. Rheological and DSC studies of gelatinization of chemically m odi?ed starch heated at various te mperatures[J]. Carbohydrate Polymers, 2000, 43(3): 241~247.
[34] Reddy I, Seib P A. Modified waxy wheat starch compared to modified waxy corn starch[J]. Journal of Cereal Science, 2000, 31(1): 25~39.
[35] Woo K S , S eib P A . C ross-linking o f wheat s tarch and h ydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphate[J]. Carbohydrate Polymers, 1997, 33(4): 263~271.
[36] Zheng G H, Han H L, Bhatty R S. Functional properties of cross-linked and hydroxypropylation waxy hull-less barley starches[J]. Cereal Chemistry, 1999, 76(2): 182~188.
[37] Chen X Y, Liu S Y, Wang G Y . K inetics a nd a dsorption behavior of carboxymethyl starch onα-alumina in aqueous medium[J]. Journal of Colloid and Interface Science, 2006, 303(2): 380~387.
[38] Kim H R , Hermansson A M , E riksson C E . S tructural c haracteristics of hydroxypropyl potato starch granules depending on their molar substitution[J]. Starch, 1992, 44(3): 111~116.
[39] French D. Organization of starch granules[M]. In R. L. Whistler, et al. (Eds.), Starch chemistry and technology. New York: Academic Press, 1984, 183~247.
[40] Biliaderis C G. Physical characteristics, enzymatic digestibility, and structure of chemically m od?ied smooth pea and waxy maize starches [J]. Journal of Agricultural and Food Chemistry, 1982, 30(5): 925~930.
[41] Yeh A I, Yeh S L. Some characteristics of hydroxypropylated and cross-linked rice starches[J]. Cereal Chemistry, 1993, 70(5): 596~601.
[42] Perera C, Hoover R, Martin A M. The effect of hydroxypropylation on t he structure and physicochemical properties of native defatted and heat- moisture treated potato starches[J]. Food Research International, 1997, 30(3-4): 235~247.
[43] Wang X, Gao W Y, Zhang L M, et al. Study on t he morphology, crystalline structure and thermal properties of yam starch acetates with different degrees of s ubstitution[J]. Science in China Series B: Chemistry, 2008, 51( 9): 859~865.
[44] Zhang L M, Liu Y, Gao W Y, et al. Preparation and characterization of yam starch acetates with high degrees substitution of substitution[J]. Transactions of the CSAE, 2008, 24(1): 213~217.
[45] Sitohi M Z, Ramadan M F. Granular properties of different starch phosphate monoesters[J]. Starch, 2001, 53(1): 27~34.
[46] Atwell W A, Hood L F, Lineback D R, et al. The terminology and methodology associated with basic starch phenomena[J]. Cereal Foods World, 1988, 33(3): 306~311.
[47] Kaur L, Singh N, Sodhi N S. Some properties of potatoes and their starches II. Morphological, t hermal a nd r heological pr operties of s tarches[J]. Food Chemistry, 2002, 79(2): 183~192.
[48] K aur L, S ingh J, S ingh N . Effect o f g lycerol m onostearate on t he physico-chemical, thermal, rheological and noodle making properties of corn and potato starches[J]. Food Hydrocolloids, 2005, 19(5): 839~849.
[49] Krueger B R , K nutson C A , Inglett G E , et al . A di fferential s canning calorimetry study on the effect of annealing on gelatinization behaviour of corn starch[J]. Journal of Food Science, 1987, 52(3): 715~718.
[50] Singh J , Singh N. S tudies on t he m orphological, t hermal a nd r heological properties of starch from some Indian potato cultivars[J]. Food Chemistry, 2001, 75(1): 67~77.
[51] Singh J, Singh N. Studies on t he morphological and rheological properties of granular cold water soluble corn and potato starches[J]. Food Hydrocolloids, 2003, 17(1): 63~72.
[52] Tester R F. Starch: The polysaccharide fractions. In Frazier P J, Richmond P & Donald A M (Eds.), Starch, structure and functionality[M]. Royal Society of Chemistry, 1997, 163~171.
[53] N akazawa F, Noguchi S, Takahashi J, et al. Gelatinization and retrogradation of rice s tarch studied by differential s canning calorimetry[J]. Agricultural and Biological Chemistry, 1984, 48(1): 201~203.
[54] Shiotsubo T , T akahashi K . Differential t hermal an alysis o f p otato starch gelatinization[J]. Agricultural and Biological Chemistry, 1984, 48(1): 9~17.
[55] Slade L, Levine H. In Stivala S S, Crescenzi V & Dea I C M (Eds.), Recent developments in industrial polysaccharides[M]. New York: Gorton and Breach Science, 1987, 387~430.
[56] Wada K . Takahashi K , Shirai K, et al . Differential the rmal a nalysis ( DTA) applied to examining gelatinization of starches in foods[J]. Journal of Food Science, 1979, 44(5): 1366~1368.
[57] I’Anson K J, Miles M J, Morris V J, et al. A study of amylose gelation using a synchrotron X-ray source[J]. Carbohydrate Polymers, 1988, 8(1): 45~53.
[58] Zobel H F, Young S N, Rocca L A. Starch gelatinization. An X-ray diffraction study[J]. Cereal Chemistry, 1988, 65(6): 443~446.
[59] Chinachoti P, White V A, Lo L, et al. Application of high-resolution carbon-13, oxygen-17, and sodium-23 nuclear magnetic resonance to study the in?uence of water, s ucrose, a nd s odium c hloride on s tarch ge latinization[J]. Cereal Chemistry, 1991, 68(3): 238~244.
[60] Biliaderis C G, Page C M, Maurice T J, et al. Thermal characterization of rice starches: A pol ymeric approach t o pha se t ransitions of gr anular s tarch[J]. Journal of Agricultural and Food Chemistry, 1986, 34(1): 6~14.
[61] Huang R M, Chang W H, Chang Y H, et al. Phase transitions of rice starch and flour gels[J]. Cereal Chemistry, 1994, 71(2): 202~207.
[62] Russel P L, Oliver G. The effect of pH and Nacl content on starch gel ageing. A study by differential scanning calorimetery and rheology[J]. Journal of Cereal Science, 1989, 10(2): 123~138.
[63] Yook C, Pek U H, Park K H. Gelatinization and retrogradation characteristics of h ydroxypropylated c ross-linked rices[J]. Journal of Food Science, 1993, 58(2): 405~407.
[64] Adebowale K O, Lawal O S . F unctional pr operties a nd r etrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)[J]. Journal of the Science of Food and Agriculture, 2003, 83(15): 1541~1546.
[65] Betancur-Ancona D , C hel-Guerrero L, Canizares-Hernandez E . Acetylation and characterization of Canavalia ensiformis starch[J]. Journal of Agricultural and Food Chemistry, 1997, 45(2): 378~382.
[66] You S , Izydorczyk M S . Comparison o f t he ph ysicochemical pr operties of barley starches after partialα-amylolysis and a cid/alcohol h ydrolysis[J]. Carbohydrate Polymers, 2007, 69(3): 489~502.
[67] Cooke D, Gidley M J. Loss of crystalline and molecular order during starch gelatinization: or igin of the enthalpic tr ansition[J]. Carbohydrate Research, 1992, 227(6): 103~112.
[68] Eliasson A C. Retrogradation of starch as measured by differential scanning calorimetery. In Hill R D, Munck L (Eds.), New approaches to research on cereal carbohydrates[M]. Amsterdam, Netherlands: Elsevier Science Publishers,1985, 93~98.
[69] Hennig V H J, Lechert H, Goemann W. Examination of swelling mechanism of starch by pulsed NMR method[J]. Starch-Starke, 1976, 28(1): 10~17.
[70] Tester R F, Morrison W R. Swelling and gelatinization of cereal starches[J]. Cereal Chemistry, 1990, 67: 558~563.
[71] Morikawa K , N ishinari K . Effects of granule s ize and size distribution on rheological behaviour of chemically modified potato starch[J]. Journal of Food Science, 2002, 67(4): 1388~1392.
[72] Okechukwu P E, Rao M A. Influence of granule size on viscosity of corn starch suspension[J]. Journal of Texture Studies, 1995, 26(5): 501~516.
[73] Gonzalez Z, Perez E. Effect of acetylation on some properties of rice starch[J]. Starch-Starke, 2002, 54(3-4): 148~154.
[74] Kim H R, Muhrbeck P, Eliasson A C. Changes in rheological properties of hydroxypropylated pot ato s tarch pa stes during freeze-thaw tr eatments. III. Effect of cooking conditions and concentration of the starch paste[J]. Journal of the Science of Food and Agriculture, 1993, 61: 109~116.
[75] Reddy I, Seib P A. Paste properties of modified starches from partial waxy wheats[J]. Cereal Chemistry, 1999, 76(3): 341~349.
[76] Wang Y L, Gao W Y, Li X. Carboxymethyl Chinese yam Starch: Synthesis, Characterization and Influence of R eaction Parameters[J]. Carbohydrate Research, 2009, 344(13): 1764~1769.
[77] Jayakody L , Hoover R , Liu O. Studies on t uber s tarches (Ⅱ) Molecular structure,composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka[J]. Carbohydrate Polymers, 2007, 69(1): 148~163.
[78] Wang S J, Yu J L, Y u J G. Granule structure of C -type C hinese Y am (Dioscorea opposita Thunb var. Z hongbowen) starch by aci d hydrolysis[J]. Food Hydrocolloids, 2008, 22(4): 538~542.
[79] Wang S J , G ao W Y , Liu H Y, e t al. S tudies on t he P hysicochemical, morphological, thermal and crystalline p roperties of s tarches s eparated from different Dioscorea opposita cultivars[J]. Food Chemistry, 2006, 99(1): 38~44.
[80] Wang S J, Gao W Y, Yu J L, et al. The crystalline changes of starch from Dioscorea rhizoma by acid hydrolysis[J]. Chinese Chemical Letter, 2006, 17(6): 1255~1258.
[81] Wang S J, Liu H Y, Gao W Y, et al.Characterization of new starches separated from di fferent C hinese yam (Dioscorea opposita Thunb) cultivars[J]. F ood Chemistry, 2006, 99(1): 30~37.
[82] Wang S J, Yu J L, Gao W Y, et al. New starches from traditional Chinese medicine (TCM)-Chinese y am (Dioscorea opposita Thunb.) cultivars[J].Carbohydrate Research, 2006, 341(2): 289~293.
[83] Wang S J , Yu J L, Gao W Y , et al . Granule s tructural c hanges i n na tive Chinese Yam (Dioscorea opposite Thunb var. Anguo) starch during acid hydrolysis[J]. Carbohydrate Research, 2007, 69(2): 286~292.
[84] Wang S J, Yu J L, Gao W Y, et al. The structure of C-type Rhizoma Dioscorea starch granule revealed by acid hydrolysis method[J]. Food Chemistry, 2009, 113(2): 585~591.
[85] Yu J L, Wang S J, Yu J G, et al. Morphological and Crystalline Properties of Starches f rom N ew Sources-Traditional C hinese M edicines (TCMs)[J]. Starch-St?rke,2008, 60(2): 110~114.
[86] Pang J P, Wang S J, Yu J L, et al. Comparative studies on morphological and crystalline properties of B-type and C-type starches by acid hydrolysis[J]. Food Chemistry, 2007, 105(3): 989~995.
[87] Lawal O S. S ingle a nd m ulti-step carboxymethylation of w ater yam (Dioscorea alata) starch: Synthesis and characterization[J]. International Journal of Biological Macromolecules, 2008, 42(5): 429~435.
[88] Verraest D L. Carboxymethylation of inulin[J]. Carbohydrate Research, 1995, 271(1): 101~112.
[89] Wang S J, Yu J L, Gao W Y, et al. Comparison of starches separated from three di fferent F. cirrhosa[J]. Journal of food engineering, 2007, 80 (2): 417~422.
[90] Wang S J, Yu J L, Gao W Y, et al. Characterization of starch isolated from Fritillaria traditional C hinese me dicine (TCM)[J]. Journal of Food Engineering, 2007, 80(2): 727~734.
[91] Wang S J, Gao W Y, Chen H X, et al. Studies on the morphological, thermal and crystalline pr operties of s tarches s eparated from m edicinal pl ants[J]. Journal of Food Engineering, 2006, 76(3): 727~734.
[92] Wang S J, Gao W Y, Jia W, et al. Crystallography, morphology and thermal properties of s tarches from f our di ?erent me dicinal pl ants of Fritillaria species[J]. Food Chemistry, 2006, 96 (4): 519~596.
[93] Wang S J, Gao W Y, Chen H X, et al. New starches from Fritillaria species medicinal plants[J]. Carbohydrate Polymers, 2005, 61 (1): 111~114.
[94]王书军,高文远,于九皋,等.淀粉的X-射线衍射在鉴别贝母类中药材中的研究[J].中国中药杂志,2005,30(11):805~807.
[95]刘陶世,赵新慧,段金廒.芍药甘草汤总苷抗炎镇痛作用的配伍研究[J].中药新药与临床药理,2007,18(6):427~429.
[96]朱丹妮,谭末萍.HPLC-ELSD分析测定贝母类药材中生物碱成分[J].药物分析杂志,2000,20(2):87~90.
[97]徐东铭,张本,李焕荣,等.平贝母生物碱的分离和鉴定[J].药学学报,1982,17(5):355~359.
[98]徐东铭,王淑琴,黄恩喜,等.平贝碱乙的分离和鉴定[J].药学学报,1988,23(12):902~905.
[99]徐东铭,贺存恒,王淑琴,等.平贝碱丙的结构[J].药学学报,1990,25(2):127~130.
[100] Wang Y,Peng D Z H, Huang W H, et al.Mechanism of altered TNF-αexpression by macrophage and the modulatory effect of Panax notoginseng saponins in scald mice[J]. Bums, 2006, 32(7): 846~850.
[101] Kitajima J, Komori T , Kawasaki T , et a 1. S tudies on t he C onstituents of Crude D rug“Fritillariae B ulbus”[J]. Chemical and Pharmceutical Bulletin, 1982, 30(11): 3912~3921.
[102] Kitajima J, Noda T N, Ida Y, et a1. Studies on the Constituents of Crude Drug“Fritillariae Bulbus”[J]. Chemical and Pharmceutical Bulletin, 1982, 30(11): 3922~3931.
[103]徐东铭,张本,孝延文.平贝母的化学成分研究[J].药学学报,1983,18(11): 868~870.
[104]徐东铭,张本,祁彦.平贝母生物碱研究Ⅱ[J].中草药,1983,14(2):7~8.
[105]陈泽乃,陆阳,徐佩娟,等.中药贝母中水溶性成分的研究[J].中国中药杂志,1996,21(7):420~422.
[106]韩成花,罗惠善,徐东花.平贝母氯仿和乙酸乙酯提取物化学成分的研究[J].黑龙江中医药,2008,(3):47~48.
[107]李万祥,平贝保健饮料,中国专利,1439311A,2003-09-03.
[108]韩成花,罗惠善,李英姬.平贝母挥发油化学成分分析[J].延边大学医学学报,2006,29(4):234~235.
[109]徐东铭,黄恩喜,许卯力.平贝母茎叶生物碱成分的研究[J].中药通报,1986,11(11):40~41.
[110]崔东滨,严铭铭,王淑琴,等.平贝母茎叶化学成分的研究[J].中国中药杂志,1995,20(5):298~300.
[111]李萍,季晖,许国钧.贝母类中药的镇咳祛痰作用研究[J].中国药科大学学报,1993,24(6):360~362.
[112]闫琳,李汉清,戴贵东.宁夏贝母总碱的镇咳与祛痰作用[J].宁夏医学院学报,1999,21 (3):164~165.
[113]张治针,范崔生.江西彭泽贝母祛痰作用的研究[J].江西中医药,1993,24 (3):179~180.
[114]杜少芬.川贝母、平贝母有效性的比较[J].中药新药与临床药理,1996,7(2):45~46.
[115]曲淑岩,姜秀莲,陈颡莉,等.平贝母鳞茎与茎叶药理研究[J].特产研究,1990,l:19~20.
[116]章鸣玉,周晓琳.宁国贝母总碱的镇静镇痛作用[J].安微医学,1990,11(5):46~49.
[117]赵学慧,曲涉岩,金将福.平贝母总碱的抗溃疡作用[J].中草药,1988,19(3):28~31.
[118]国家中医药管理局《中华本草》编委会.中华本草[M],上海:上海科学技术出版社,2005,10:204.
[119] Jiang H X, Jane J L, Acevedo D, et al. Variations in starch physicochemical properties from a generation-means analysis study using amylomaize V and VII parents. Journal of Agriculture and Food Chemistry, 2010, 58: 5633-5639.
[120] Lin Z R, Gao Q Y, Chen L Y, Cai J . The preparation and application of carboxyl methyl starch[J]. Modern Food Science and Technology, 2005, 1(21): 180~182.
[121]张炯亮,李芝藩,羧甲基淀粉取代度测定方法的改进[J].石油化工应用,2006,25(6):30~32.
[122] Leach H W, McCowen L D, Scoch T J . Structure of the starch granule I. Swelling and solubility patterns of various starches[J]. Cereal Chemistry, 1959, 36: 534~544.
[123] Bhandari P N, Singhal R S. Effect of succinylation on the corn and amaranth starch paste[J]. Carbohydrate Polymers, 2002, 48(3): 233~240.
[124] Nara S, Komiy T. Study on the relationship between water-saturated state and crystallinity by the diffraction method for moistened potato starch[J]. Starch, 1983, 35(12): 407~410.
[125] Bhattacharyya D, Singhal R S, Kulkarni P S. Physicochemical properties of carboxymethyl s tarch prepared from cor n and w axy am aranth starch[J]. Carbohydrate Polymers, 1995, 27(3): 167~169.
[126] Bolhuis G K, Zuurman K, & Wierik G H P. Improvement of dissolution of poorly s oluble d rugs b y s olid de position on a super di sintegrant.Ⅱ. T he choice of super disintegrants and effect of granulation[J]. European Journal of Pharmaceutical Science, 1997, 5(2): 63~69.
[127] Ragheb A A, EI-Sayied H S, & Hebeish A. Preparation and characterization of c arboxymethyl s tarch (CMS) products a nd t heir ut ilization in textile printing[J]. Starch/ Starke, 1997, 49(6): 238~245.
[128] Battacharyya D, S inghal R S , K ulkarni P S . A c omparative account of synthesis of sodium carboxymethyl starch from corn and amaranth starch[J]. Carbohydrate Polymers, 1995, 27(4): 247~253.
[129] Lawal O S , Lechner M D , Kulicke W M . The s ynthesis c onditions, characterizations and thermal degradation studies of an etherified starch from an unconventional source[J]. Polymer Degradation and Stability, 2008, 93(8): 1520~1528.
[130] Wang S J, Gao W Y, Jia W, et al. Crystallography morphology and thermal properties of starch in F. thunbergii and F. ussurensis as well as comparison with potato starch[J]. Chinese Troditional and Herble Drugs, 2005, 36 (8): 1216~1220.
[131] Kittipongpatana O S, Sirithunyalug J, Laenger R. Preparation and physico- chemical pr operties of s odium c arboxymethyl m ungbean s tarches[J]. Carbohydrate Polymers, 2006, 63(1): 1051~1053.
[132] Debasis B , R ekha S S , P ushpa R K. P hysicochemical pr operties of carboxymethyl s tarch prepared from cor n and w axy am aranth starch[J]. Carbohydrate Polymers, 1995, 27(3): 167~169.
[133] Filho G R , de Assuncao R M N , V ieira J G , e t a l. Characterization of methylcellulose produced from sugar cane bagasse cellulose: Crystallinity and thermal pr operties[J]. Polymer Degradation and Stability, 2007 , 92(2): 205~210.
[134] Phillips D L , L iu H L, P an D , et al . General appl ication of R aman spectroscopy f or t he d etermination of l evel of a cetylation i n m odified starches[J]. Cereal Chemistry, 1999, 76(3): 439~443.
[135] Wurzburg O B. S tarch, m odified s tarch a nd d extrin. P roducts of t he corn refining industry: Seminar proceedings. 1978, Washington, DC: Corn Refiners Association, Inc, pp. 23~32.
[136] Whistler R L , Daniel J R . C arbohydrates. In O . R . Fennema (Ed), F ood Chemistry[M]. New York: Marcel Decker, 1995, 69~137.
[137] Lawal O S . Composition, ph ysicochemical pr operties a nd retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma s agittifolium) s tarch[J]. Food Chemistry, 2004, 87(2): 205~218.
[138] Adebowale K O, Lawal O S . Effect of anne aling and heat moi sture conditioning on t he ph ysicochemical c haracteristics of ba mbarra groundnut (Voandzeia subterranea) starch[J]. Nahrung/ Food, 2002, 46(5): 311~316.
[139] Seog H M, Park Y K, Nam Y J, et al. Physicochemical properties of several sweet potato starches[J]. Ham guk nanghwa Hakhoechi, 1987, 30, 179~185.
[140] Gallant D J, Bewa M, Buy Q H, et al. On ultrastructural nutritional aspects of some tropical tuber starches[J]. Starch, 1982, 34(8): 255~262.
[141] Hoover R, Manuel H. The effects of heat moisture treatment on the structureand ph ysicochemical pr operties of normal m aize, waxy m aize, Dull w axy maize and amylomaize V starches[J]. Journal of Cereal Science, 1996, 23(2): 153~162.
[142] Lewandowicz G, Fornal J, Voelkel E. Starch ethers obtained by microwave radiation– structure and functionality. In T. L. Barsby, A. M. Donald, & P. J. Frazier (Eds.), Starch: Advances in structure and function[M]. Cambridge, UK: Royal Society of Chemistry, 2001, 82~96.
[143] Wang Y J, Wang L. Characterization of acet ylated waxy m aize s tarches prepared under catalysis by different alkali and alkalineearth hydroxides[J]. Starch-Sta¨rke, 2002, 54(1): 25~30.
[144] Xu Y X, Dzenis Y, Hanna M A. Water solubility, thermal characteristics and biodegradability of extruded starch a cetate f oams[J]. Industrial Crops and Products, 2005, 21(3): 361~368.
[145] Xu Y, Miladinov V, Hanna M A. S ynthesis and characterization of starch acetates with high substitution[J]. Cereal Chemistry, 2004, 81(6):735~740
[146] Singh Sodhi N, & Singh N. Characteristics of acetylated starches prepared using s tarches s eparated from di fferent r ice c ultivars[J]. Journal of Food Engineering, 2005, 70(1): 117~127.
[147] Jeong J H, Bae J S, Oh M J. Physico-chemical properties of acetylated rice starches[J]. Korean Journal of Food Scicence and Technology, 1993, 25 : 123~129.
[148] Gonzalez Z, & Perez E . Effect of acetylation on some pr operties of r ice starch[J]. Starch-Starke, 2002, 54(3-4): 148~154.
[149] Singh N , C hawla D , & S ingh J . Influence of a cetic anh ydride on physico-chemical, morphological and thermal properties of corn and potato starch[J]. Food Chemistry, 2004, 88(4): 601~608.
[150] Ramesh Yadav A, Mahadevamma S, Tharanathan R N, et al. Characteristics of acetylated and enzyme-modified pot ato a nd s weet pot ato f lours[J] Food Chemistry, 2007, 103(4): 1119~1126.
[151] Fringant C , R inaudo M , Foray M F, et al . Preparation of m ixed esters of starch or us e of an ex ternal pl asticizer: T wo different ways t o change t he properties of starch acetate films[J]. Carbohydrate Polymers, 1998, 35(1-2): 97~106.
[152] Shogren R L. Preparation, thermal properties and extrusion of high amylose starch acetates[J]. Carbohydrate Polymers, 1996, 29(1): 57~62.
[153] Matveev Y I, Soest J J G, Nieman C , et al . The r elationship be tween thermodynamic a nd s tructural pr operties of l ow a nd hi gh amylose m aize starches[J]. Carbohydrate Polymers, 2001, 44(2): 151~160.
[154] Rolee A , Chiotelli E , Meste M L. E ffect of m oisture content on t he thermomechanical be haviour of con centrated w axy corn starch-water preparations - a comparison with wheat starch[J]. Journal of Food Science, 2002, 67(3): 1043~1050.
[155] Wootton M , B amunuarachchi A . Application of D SC t o s tarch gelatinization[J]. Starch-Starke, 1979, 31, 201~204.
[156] Moorthy S N. Tropical sources of starch. In A. C. Elliasson (Ed), Starch in food: Structure, function and application, Woodhead Publishing Limited and CRC Press LLC, Cambridge and New York, 2007, pp. 321~359.
[157] Eliasson A C, Finstand H, Ljunger G. A study of starch lipid interactions of some na tive a nd m odi?ed maize s tarches[J]. Starch-Starke, 1988, 40 (3): 95~100.
[158] Hoover R, Sosulski F. A comparative study of the e?ect of acetylation on starches of P haseolus vul garis bi otypes[J]. Starch-Starke,1985, 37(12): 397~404.
[159] Liu H, Ramsden L, Corke H. Physical properties and enzymatic digestibility of acet ylated ae, wx, and normal m aize s tarch[J]. Carbohydrate Polymers, 1997, 34 (4): 283~289.
[160] Zhang L M, Xie W G, Zhao X, et al. Study on t he morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution[J]. Thermochimica Acta, 2009, 495(1-2): 57~62.
[161] Elomaa M , A splund T , S oininen P , et al . Determination of t he de gree o f substitution of a cetylated s tarch b y h ydrolysis, 1H NM R a nd TGA/IR[J]. Carbohydrate Polymers, 2004, 57(3): 261~267.
[162] Rudnik E , M atuschek G , M ilanov N , et a l. Thermal pr operties of s tarch succinates[J]. Thermochimica Acta, 2005, 427(1-2): 163~166.
[163] Srichuwong S, Isono N, Mishima T, et al. Structure of lintnerized starch is related to X-ray di ffraction pa ttern a nd s usceptibility t o acid and e nzyme hydrolysis of s tarch granules[J]. International Journal of Biological Macromolecules, 2005, 37(3): 115~121.
[164] G′erard C, Colonna P, Bul′eon A , et al. Oder in maize mut ant s tarches revealed by m ild acid h ydrolysis[J]. Carbohydrate Polymers, 2002, 48: 131~137.
[165] Cairns P, Leloup V M, Miles M J, et al. Resistant starch: An X-ray diffraction study i nto t he effect of e nzymatic h ydrolysis on a mylose gels in vitro[J]. Journal of Cereal Science, 1990, 12(3): 203~206.
[166] Liu Y Q. Research on the affects of acid-enzyme catalyzed hydrolyzation on the structure and properties of starch crystal. PhD thesis, Tianjin University.
[167] Sun X P, Yu J G, Liu Y Q. Study of acid hydrolysis course and properties of different starches[J]. Fine Chemicals, 2004, 21(3): 202~205.
[168] Bogracheva T Y, Morris V J, Ring S G, et al. The granular structure of C-type pea starch and its role in gelatinization[J]. Biopolymers, 1998, 45(4): 323~332.
[169] Lawal O S , Adebowale K O , Ogunsanwo B M , et al . Oxidized and acid thinned s tarch derivatives of h ybrid maize: F unctional c haracteristics, wide-angle X -ray di ffractometry a nd t hermal pr operties[J]. International Journal of Bioogical Macromolecules, 2005, 35(1-2): 71~79.
[170] Olayide S L. C omposition, ph ysicochemical pr operties a nd retrogradation characteristics of native, oxidised, acetylated and acid thinned new cocoyam (Xanthosoma sagittifolium) starch[J]. Food Chemistry, 2004, 87(2): 205~218.
[171] BeMiller J N. Acid hydrolysis and other lytic reactions of starch. In Whistler R. L.; P aschall, E . F. (Eds.). Starch: C hemistry and technology. Academic Press: New York, 1964, Vol. 1, pp 495-499.
[172] Dupuy N, Wojciechowski C, Ta C D , et al. Mid-infrared spectroscopy and chemometrics i n corn starch classification[J]. Molechlar Spectroscopy and Molecular Structure, 1997, 410–411(16): 551~554.
[173] Sevenou O, Hill S E, Farhat I A, et al. Organization of the external region of the starch granules as determined by infrared spectroscopy[J]. International Journal of Biological Macromolecules, 2002, 31(1-3): 79~85.
[174] Fang J M , F owler P A , T omkinson J , et al . The pr eparation and characterization of a series of ch emically modified potato starches[J]. Carbohydrate Polymers, 2002, 47(3): 245-252.
[175] Li J H , Vasanthan T, Rossnagel B , e t a l. Starch from hul l-less ba rley. I. Granule m orphology, composition a nd amylopectin s tructure[J]. Food Chemistry, 2001, 74(4): 395~405.
[176] Tang H , Ando H, Watanabe K , et al . Some ph ysicochemical pr operties of small-, m edium-, a nd large-granule s tarches i n f ractions of w axy ba rley grain[J]. Cereal Chemistry, 2000, 77(1): 27~31.
[177] Cooke D, Gidley M J. Loss of crystalline and molecular order during starch gelatinization: origin of the enthalpic transition[J]. Carbohydrate Research, 1992, 227(6): 103~112.
[178] Czuchajowska Z, Szczodrak J, Pomeranz Y. Characterization and estimation of barley polysaccharides by near-infrared spectroscopy. I. Barleys, starches, andβ-D-glucans[J]. Cereal Chemistry, 1992, 69(4): 413~418.
[179] Shi Y C , S eib P A. The structure of f our w axy starches r elated to gelatinization and retrogradation[J]. Carbohydrate Research, 1992, 227(6): 131~145.
[180] Lauro M, Forssell P M, Suortti M T, et al.α-Amylolysis of large barley starch granules[J]. Cereal Chemistry, 1999, 76(6): 925~930.
[181]黄志超,崔龙新.碘量法测定葡萄糖DE值应用实际问题分析[J].淀粉与淀粉糖,2005(2):32~35.
[182] Ma Y , C ai C G , Wang J , et al . Enzymatic h ydrolysis of c orn s tarch f or producing f at mime tics[J]. Journal of Food Engineering, 2006, 73(3): 297~303.
[183] O’Brien S, Wang Y J. Susceptibility of annealed starches to hydrolysis byα-amylase and glucoamylase[J]. Carbohydrate Polymers, 2008, 72(4): 597~607.
[184]马嫄,刘雄,阚建全.制备微孔淀粉的酶源比较研究[J].四川工业学院学报,2004,23(4):54~56.
[185] Aggarwal P , Dollimore D A. A t hermal a nalysis i nvestigation of partially hydrolyzed starch[J]. Thermochimica Acta, 1998, 319(1-2): 17~25.
[186] Sujka M, Jamroz J.α-Amylolysis of native potato and corn starches- SEM, AFM, nitrogen and iodine sorption investigations[J]. LWT - Food Science and Technology, 2009, 42(7): 1219~1224.
[187] Helbert W, Schu¨lein M, Henrissat B. Electron microscopic investigation of the diffusion of Bacillus licheniformisα-amylase into corn starch granules[J]. International Journal of Biological Macromolecules, 1999, 19(3): 165~169.
[188] Zhou Y, Hoover R, Liu Q. Relationship betweenα-amylase defradation and the s tructure and physicochemical pr operties of l egume s tarches[J]. Carbohydrate Polymers, 2004, 57(3): 299~317.
[189]马嫄,阚建全,陈宗道.酶复合处理制备多孔淀粉的研究[J].食品科技,2004,7:7~10.
[190] White P J , Abbas I R , Johnson L J . F reeze-thaw s tability and refrigerated-storage retrogradation of starches[J]. Starch-Starke, 1989, 41(5): 176~180.
[191] Menard K P . In: B rostow W , e ditor. P erformance of pl astics[M]. Hanser: Munich–Cincinnati; 2000, [chapter 8].
[192]高江国,李岩,王军,等.千里光总生物碱的富集工艺及Adonifoline的分离纯化[J].上海中医药杂志,2009,43(2):72~74.
[193]尹秀莲,游庆红,魏晓春.聚酰胺层析法分离纯化银杏叶总黄酮的研究[J].医药世界,2007,(2):43~44.
[194] B oiteau P, Pasich B, Ratsimamanga A M. Les t riterpènes en physiologie végétale et animale[M]. Ed. Gauthier Villars, Paris, 1964, 1370.
[195]张喜梅,李琳,陈玲,等.葛根总黄酮提取工艺研究[J].现代食品科技,2008,24(1):42~45.
[196] Sun W J, Xie S C. Quantitative Analysis of Natural Medicines, 1st ed [M]. China M edico-Pharmaceutical S cience & T echnology P ublishing H ouse, Beijing,2002, 533~534.
[197]陶晨,杨小生,陈青,等.姜油化学成分的分离与鉴定[J].黔南民族医专学报.2007,20(2):67~68.
[198] Giner R M, Villalba M L, Recio M C, et al . A nti-inflammatory glycoterpenoids f rom S crophularia auriculata[J]. European Journal of Pharmacology, 2000, 389(2-3): 243~252.
[199] Winter C A, Risley E A, Nuss G W. Carrageenen-induced oedema in hind paw of rat: an assay for anti-inflammatory drugs[J]. Proceedings of the Society for Experimental Biology and Medicine, 1962, 111: 544~547.
[200] Whittle B A. The us e of cha nges i n capillary pe rmeability in mice to distinguish between narcotic and nonnarcotic analgesics[J]. British journal of pharmacology and chemotherapy, 1964, 22: 246~253.
[201]马瑜红,李玲,欧阳静萍,等.荔枝草抗炎作用的实验研究[J].时珍国医国药,2008,19(9):2209~2211.
[202]李莹,秦献辉,李旭东,等.复方鱼腥草胶囊抗炎作用及机制实验研究[J].沈阳药科大学学报,2004,10(2):83~85.
[203]刘芳,曲极冰,李红,等.白藜芦醇抗炎作用机制的初步研究[J].中国药学杂志,2006,41(15):1138~1141.
[204]陈阳,川贝母非生物碱类成分的研究:[硕士学位论文],成都;四川大学,2004.
[205] Hunskaar S , H ole K . The f ormalin test in mice: di ssociation between inflammatory and non-inflammatory pain[J]. Pain, 1987, 30(1): 103~104.
[206] Osadebe P, OkoyéF. Anti-inflammatory effects of crude methanolic extract and fractions of Alchornea cordifolia leaves[J]. Journal of ethnopharmacology, 2003, 89(1): 19~24.
[207] Glaros T, Larsen M, Li L. Macrophages and fibroblasts during inflammation, tissue da mage a nd o rgan i njury[J]. Frontiers in Bioscience, 2009, 14: 3988~3993.
[208] Choi J H, J ung B H, Kang O H, et a l. The ant i-inflammatory a nd anti-nociceptive e ffects of et hylacetate f raction of C ynanchi P aniculati Radix[J]. Biological and Pharmaceutical Bulletin, 2006, 29(5): 971~975.
[209] Jan G S, Kangb S, Ryu S Y, et al. Inhibitory effect of resveratrol analogs on unionized z ymosan2induced ox ygen r adical production[J]. Biochemical Pharmacology, 1999, 57: 705~712.
[210] Javier M, Juan J M. Effect of resveratrol, a natural polyphenolic compound, on r eactive ox ygen s pecies a nd pr ostaglandin pr oduction[J]. BiochemicalPharmacology, 2000, 59(7): 865~870.
[211] Ialenti A, Ianaro A, Moncada S, et al. Modulation of acute antiinflammation by endogenous nitric ox ide[J]. Euroupean Journal of Pharmacology, 1992, 211(2): 177~182.
[212] Iuvone T, Carnuccio R, Dirosa M. Modulation of granuloma formation by endogenous nitric oxide[J]. Euroupean Journal of Pharmacology, 1994, 265 (122): 89~92.
[213] Lee S C, J eong S M, Kim S Y. E ffect of f ar-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls[J]. Food Chemistry, 2006, 94(4): 489~493
[214] Benzie F F, Strain J J. The ferric reducing ability plasma (FRAP) measure of“antioxidant power”: the FRAP assay[J]. Journal of Agricultural and Food Chemistry, 2001, 49: 4083~4089.
[215] Yamaguchi T, Takamura H, Matoba T, et al. HPLC method for evaluation of the f ree r adical-scavenging activity o f f oods b y us ing 1, 1-diphenyl-2-picrylhydrazyl[J]. Bioscience Biotechnology Biochemistry, 1998, 62: 1201~1204.
[216] Velioglu Y S, Mazza G, Gao L, et al. Atioxidant activity and total phenolics in selected fruits, vegetables, and grain products[J]. Journal of Agricultural and Food Chemistry, 1998, 46(10): 4113~4117.
[217] Murisa M , J odynis-Liebert J , Matlawska I, et a l. Antioxidant activity o f isocytisoside and extracts of Aquilegia vulgaris[J]. Fitoterapia, 2005, 76 (5): 476~480.
[218] K riengsak T, Unaroj B, Crosby K, et al. Comparison of ABTS, DPPH, FRAP, and ORAC a ssays f or e stimating antioxidant a ctivity from guava fruit extracts[J]. Journal of Food Composition and Analysis, 2006, 19( 6-7): 669~675.
[219] Dominic D, Andr′e P, Vakhtang M, et al. Antioxidant, anti-inflammatory and anticancer a ctivities of me thanolic e xtracts f rom Ledum groenlandicum Retzius.[J]. Journal of Ethnopharmacology, 2007, 111(1): 22~28.
[220] Dorman H J, Kosar M, Kahlos K, et al . Antioxidant properties an d composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars[J]. Journal of Agricultural and Food Chemistry, 2003, 51(16): 4563~4569.
[221] Choi J, Huh K, Kim S H, et al. Antinociceptive and anti-rheumatoidal effects of Kalopanax pictus extract a nd i ts s aponin c omponents i n e xperimental animals[J]. Journal of Ethnopharmacology, 2002, 79 (2): 199~204.
[222] Da Silva B P, Parente J P. New steroidal saponins from rhizomes of Costusspiralis[J]. Zeitschrift f¨ur Naturforschung, 59c: 81~85.
[223] Sayyah M, Haidi N, Kamalinejad M. Analgesic and anti-inflammatory activity of Lactuca sativa seed extract i n rats[J]. Journal of Ethnopharmacology, 2004, 92(2-3): 325~329.
[224] Middleton E. Kandaswami C, Theoharides T C. T he e ffects of pl ant flavonoids on mammalian cells: implications for inflammation, heart disease and cancer. Pharmacological Reviews, 2000, 52 (4): 673~751.
[225] Kim H P, Son K H, Chang H W, et al. Anti-inflammatory plant flavonoids and cellular m echanisms[J]. Journal of Pharmacological Sciences, 20 04, 96(3): 229~245.
[226] Feresin G E, Tapia A, Guti′errez R A, et al . Free r adical scavengers, anti-inflammatory and analgesic activity of Acaena magellanica[J]. Journal of Pharacy and Pharmacology, 2002, 54 (6): 835~844.
[227] Lin C C, Ng L T, Yang J J, et al. Anti-inflammatory and hepatoprotective activity o f pe h-hue-juwa-chi-cao in male r ats[J]. The American Journal of Chinese Medicine, 2002, 30(2-3): 225~234.
[228] Rao Y K, Fang S H, Tzeng Y M. Anti-inflammatory activities of flavonoids isolated from C aesalpinia pul cherrima[J]. Journal of Ethnopharmacology, 2005, 100(3): 249~253.
[229] Rotelli A E, Guardia T, Juarez A O, et al. Comparative study of flavonoids in experimental mode ls of inf lammation[J]. Pharmacological Research, 2003, 48(6): 601~606.
[230] Havsteen B H. The biochemistry and medical significance of the flavonoids[J]. Pharmacology & Therapeutics, 2002, 96(2-3): 67~202.
[231] Ríos J L, Recio M C, Má?ez S, et al . Natural tr iterpenoids a s anti-inflammatory a gents[J]. Studies in Natural Products Chemistry, 2000, 22(3): 93~143.
[232] Safayhi H, Sailer E R. Anti-inflammatory actions of pentacyclic triterpenes[J]. Planta Medica, 1997, 63(6): 487~493.
[2] Wurzburg O B.Introduction.In:Wurzburg O.B.Modified starches:properties and uses [M] Boca Raton:CRC Press,Inc.1986,3~16.
[3] Kawaljit S S, Narpinder S, Maninder K. Characteristics of the different corn types and their grain fraction: ph ysicochemical, thermal, morphological, and rheological properties of starches[J]. Journal of food engineering, 2004, 64(1): 119~127.
[4] S ingh J, S ingh N . S tudies on t he m orphological, t hermal a nd r heological properties of starch from some Indian potato cultivars[J]. Food Chemistry, 2001, 75(1): 67~77.
[5]张媛媛,郭建生.羧甲基淀粉的研究现状[J].内蒙古石油化工,2005,(8):1~3.
[6]张友松.变性淀粉生产与应用手册[M].北京:中国轻工业出版社,1999:45~50.
[7]封学军,吴加根.干法制备高取代度羧甲基淀粉[M].粮食与饲料工业,1999,(2):37~39.
[8]刘钟栋.微波条件下小麦羧甲基淀粉的制备和结构分析研究[J].化学反应工程与工艺,1998,(3):243~250.
[9]汤庆莉,邱树毅.芭蕉芋淀粉改性研究[J].贵州工业大学学报,1999,(2):79~84.
[10]陈玲,卢声宇.羧甲基化对淀粉消化性能和抗酶解性能的影响[J].华南理工大学学报(自然版),1999,(6):79~83.
[11] Bi Y H, L iu M Z, W u L. Synthesis of c arboxymethyl pot ato starch a nd comparison of optimal reaction conditions from different sources[J]. Polymers Advanced Technology, 2008, 19(9): 1185~1192.
[12]黄立新,周俊侠.用差示扫描量热法(DSC)研究酸性淀粉的糊化特性[J].华南理工大学学报(自然),1998,(2):17~21.
[13]刘粼.酶-化学复合法制备醋酸酯淀粉[J].食品科学,1999,(1):37~39.
[14]于泓鹏.食用醋酸酷淀粉制备和性质的研究[J],食品科学,2003,24(7): 71~74.
[15]杨敏丽.马铃薯淀粉醋酸酷的合成研究[J],宁夏大学学报,2000,21(2):159~162.
[16]章华伟,刘临渭.制备乔麦淀粉醋酸酷的研究[J].粮油加工与食品机械, 2003,(3):47~49.
[17] Tester R F , J ohn K , Xin Q. Starch-composition, f ine s tructure a nd architecture[J]. Journal of cereal science, 2004, 39(2): 151~165.
[18] Narpinder S , J aspreet S , Lovedeep K , et a l. M orphological, t hermal and rheological properties from different botanical sources[J]. Food chemistry, 2003, 81(2): 219~231.
[19] Singh N, Sandhu K S, Kaur M. Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivar[J]. Journal of food engineering, 2004, 63(4): 441~449.
[20] David G S , S ang H Y, P aul L H , e t al. Stuctural and physicochemical characteristics of w inter s quash (Cucurbita maxima D.) fruit s tarches a t harvest[J]. Carbohydrate polymers, 2005, 59(2): 153~163.
[21] Lawal O S . Succinyl and acetyl s tarch derivatives of a h ybrid maize: Physicochemical cha racteristics and retrogradation properties m onitored by differential s canning c alorimetry[J]. Carbohydrate Research, 2004, 339(16): 2673~2682.
[22] Gonzalez Z , & Perez E . Effect of a cetylation on some pr operties of r ice starch[J]. Starch-Starke, 2002, 54(3-4): 148~154.
[23] Singh N, Chawla D, Singh J. Influence of acetic anhydride on physicochemical, morphological a nd t hermal pr operties of c orn a nd pot ato s tarch[J]. Food Chemistry, 2004, 86(4): 601~608.
[24] Singh J, Kaur L, Singh N. Effect of acetylation on some properties of corn and potato starches[J]. Starch-Starke, 2004, 56(12): 586~601.
[25] Sodhi N S , S ingh N . Characteristics of acet ylated starches pr epared using starches separated from different rice cultivars[J]. Journal of Food Engineering, 2005, 70(1): 117~127.
[26] Kaur L, S ingh N , Singh J . Factors i nfluencing t he pr operties o f hydroxypropylated pot ato s tarches[J]. Carbohydrate Polymers, 2004, 55(2): 211~223.
[27] Choi S G, Kerr W L. Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time[J]. Starch-Starke, 2004, 56(5): 181~189.
[28] Hirsch J B, Kokini J L. Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behaviour and pasting properties of cross-linked waxy maize starches[J]. Cereal Chemistry, 2002, 79(1): 102~107.
[29] Gluck-Hirsch J, Kokini J L. Determination of the molecular weight betweencross-links of w axy m aize s tarches us ing t he t heory of r ubber e lasticity[J]. Journal of Rheology, 1997, 41: 129~139.
[30] Huber K C , B eMiller J N . L ocation of s ites of r eaction w ithin s tarch granules[J]. Cereal Chemistry, 2001, 78(2): 173~180.
[31] Kaur L, Singh J, Singh N. Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches[J]. Journal of the Science of Food and Agriculture, 2006, 86(12): 1945~1954.
[32] Lim S T, Seib P A. Location of phosphate esters in a wheat starch phosphate by 31P-nuclear magnetic resonance spectroscopy[J]. Cereal Chemistry, 1993, 70(2): 145~152.
[33] Morikawa K, Nishinari K. Rheological and DSC studies of gelatinization of chemically m odi?ed starch heated at various te mperatures[J]. Carbohydrate Polymers, 2000, 43(3): 241~247.
[34] Reddy I, Seib P A. Modified waxy wheat starch compared to modified waxy corn starch[J]. Journal of Cereal Science, 2000, 31(1): 25~39.
[35] Woo K S , S eib P A . C ross-linking o f wheat s tarch and h ydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphate[J]. Carbohydrate Polymers, 1997, 33(4): 263~271.
[36] Zheng G H, Han H L, Bhatty R S. Functional properties of cross-linked and hydroxypropylation waxy hull-less barley starches[J]. Cereal Chemistry, 1999, 76(2): 182~188.
[37] Chen X Y, Liu S Y, Wang G Y . K inetics a nd a dsorption behavior of carboxymethyl starch onα-alumina in aqueous medium[J]. Journal of Colloid and Interface Science, 2006, 303(2): 380~387.
[38] Kim H R , Hermansson A M , E riksson C E . S tructural c haracteristics of hydroxypropyl potato starch granules depending on their molar substitution[J]. Starch, 1992, 44(3): 111~116.
[39] French D. Organization of starch granules[M]. In R. L. Whistler, et al. (Eds.), Starch chemistry and technology. New York: Academic Press, 1984, 183~247.
[40] Biliaderis C G. Physical characteristics, enzymatic digestibility, and structure of chemically m od?ied smooth pea and waxy maize starches [J]. Journal of Agricultural and Food Chemistry, 1982, 30(5): 925~930.
[41] Yeh A I, Yeh S L. Some characteristics of hydroxypropylated and cross-linked rice starches[J]. Cereal Chemistry, 1993, 70(5): 596~601.
[42] Perera C, Hoover R, Martin A M. The effect of hydroxypropylation on t he structure and physicochemical properties of native defatted and heat- moisture treated potato starches[J]. Food Research International, 1997, 30(3-4): 235~247.
[43] Wang X, Gao W Y, Zhang L M, et al. Study on t he morphology, crystalline structure and thermal properties of yam starch acetates with different degrees of s ubstitution[J]. Science in China Series B: Chemistry, 2008, 51( 9): 859~865.
[44] Zhang L M, Liu Y, Gao W Y, et al. Preparation and characterization of yam starch acetates with high degrees substitution of substitution[J]. Transactions of the CSAE, 2008, 24(1): 213~217.
[45] Sitohi M Z, Ramadan M F. Granular properties of different starch phosphate monoesters[J]. Starch, 2001, 53(1): 27~34.
[46] Atwell W A, Hood L F, Lineback D R, et al. The terminology and methodology associated with basic starch phenomena[J]. Cereal Foods World, 1988, 33(3): 306~311.
[47] Kaur L, Singh N, Sodhi N S. Some properties of potatoes and their starches II. Morphological, t hermal a nd r heological pr operties of s tarches[J]. Food Chemistry, 2002, 79(2): 183~192.
[48] K aur L, S ingh J, S ingh N . Effect o f g lycerol m onostearate on t he physico-chemical, thermal, rheological and noodle making properties of corn and potato starches[J]. Food Hydrocolloids, 2005, 19(5): 839~849.
[49] Krueger B R , K nutson C A , Inglett G E , et al . A di fferential s canning calorimetry study on the effect of annealing on gelatinization behaviour of corn starch[J]. Journal of Food Science, 1987, 52(3): 715~718.
[50] Singh J , Singh N. S tudies on t he m orphological, t hermal a nd r heological properties of starch from some Indian potato cultivars[J]. Food Chemistry, 2001, 75(1): 67~77.
[51] Singh J, Singh N. Studies on t he morphological and rheological properties of granular cold water soluble corn and potato starches[J]. Food Hydrocolloids, 2003, 17(1): 63~72.
[52] Tester R F. Starch: The polysaccharide fractions. In Frazier P J, Richmond P & Donald A M (Eds.), Starch, structure and functionality[M]. Royal Society of Chemistry, 1997, 163~171.
[53] N akazawa F, Noguchi S, Takahashi J, et al. Gelatinization and retrogradation of rice s tarch studied by differential s canning calorimetry[J]. Agricultural and Biological Chemistry, 1984, 48(1): 201~203.
[54] Shiotsubo T , T akahashi K . Differential t hermal an alysis o f p otato starch gelatinization[J]. Agricultural and Biological Chemistry, 1984, 48(1): 9~17.
[55] Slade L, Levine H. In Stivala S S, Crescenzi V & Dea I C M (Eds.), Recent developments in industrial polysaccharides[M]. New York: Gorton and Breach Science, 1987, 387~430.
[56] Wada K . Takahashi K , Shirai K, et al . Differential the rmal a nalysis ( DTA) applied to examining gelatinization of starches in foods[J]. Journal of Food Science, 1979, 44(5): 1366~1368.
[57] I’Anson K J, Miles M J, Morris V J, et al. A study of amylose gelation using a synchrotron X-ray source[J]. Carbohydrate Polymers, 1988, 8(1): 45~53.
[58] Zobel H F, Young S N, Rocca L A. Starch gelatinization. An X-ray diffraction study[J]. Cereal Chemistry, 1988, 65(6): 443~446.
[59] Chinachoti P, White V A, Lo L, et al. Application of high-resolution carbon-13, oxygen-17, and sodium-23 nuclear magnetic resonance to study the in?uence of water, s ucrose, a nd s odium c hloride on s tarch ge latinization[J]. Cereal Chemistry, 1991, 68(3): 238~244.
[60] Biliaderis C G, Page C M, Maurice T J, et al. Thermal characterization of rice starches: A pol ymeric approach t o pha se t ransitions of gr anular s tarch[J]. Journal of Agricultural and Food Chemistry, 1986, 34(1): 6~14.
[61] Huang R M, Chang W H, Chang Y H, et al. Phase transitions of rice starch and flour gels[J]. Cereal Chemistry, 1994, 71(2): 202~207.
[62] Russel P L, Oliver G. The effect of pH and Nacl content on starch gel ageing. A study by differential scanning calorimetery and rheology[J]. Journal of Cereal Science, 1989, 10(2): 123~138.
[63] Yook C, Pek U H, Park K H. Gelatinization and retrogradation characteristics of h ydroxypropylated c ross-linked rices[J]. Journal of Food Science, 1993, 58(2): 405~407.
[64] Adebowale K O, Lawal O S . F unctional pr operties a nd r etrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)[J]. Journal of the Science of Food and Agriculture, 2003, 83(15): 1541~1546.
[65] Betancur-Ancona D , C hel-Guerrero L, Canizares-Hernandez E . Acetylation and characterization of Canavalia ensiformis starch[J]. Journal of Agricultural and Food Chemistry, 1997, 45(2): 378~382.
[66] You S , Izydorczyk M S . Comparison o f t he ph ysicochemical pr operties of barley starches after partialα-amylolysis and a cid/alcohol h ydrolysis[J]. Carbohydrate Polymers, 2007, 69(3): 489~502.
[67] Cooke D, Gidley M J. Loss of crystalline and molecular order during starch gelatinization: or igin of the enthalpic tr ansition[J]. Carbohydrate Research, 1992, 227(6): 103~112.
[68] Eliasson A C. Retrogradation of starch as measured by differential scanning calorimetery. In Hill R D, Munck L (Eds.), New approaches to research on cereal carbohydrates[M]. Amsterdam, Netherlands: Elsevier Science Publishers,1985, 93~98.
[69] Hennig V H J, Lechert H, Goemann W. Examination of swelling mechanism of starch by pulsed NMR method[J]. Starch-Starke, 1976, 28(1): 10~17.
[70] Tester R F, Morrison W R. Swelling and gelatinization of cereal starches[J]. Cereal Chemistry, 1990, 67: 558~563.
[71] Morikawa K , N ishinari K . Effects of granule s ize and size distribution on rheological behaviour of chemically modified potato starch[J]. Journal of Food Science, 2002, 67(4): 1388~1392.
[72] Okechukwu P E, Rao M A. Influence of granule size on viscosity of corn starch suspension[J]. Journal of Texture Studies, 1995, 26(5): 501~516.
[73] Gonzalez Z, Perez E. Effect of acetylation on some properties of rice starch[J]. Starch-Starke, 2002, 54(3-4): 148~154.
[74] Kim H R, Muhrbeck P, Eliasson A C. Changes in rheological properties of hydroxypropylated pot ato s tarch pa stes during freeze-thaw tr eatments. III. Effect of cooking conditions and concentration of the starch paste[J]. Journal of the Science of Food and Agriculture, 1993, 61: 109~116.
[75] Reddy I, Seib P A. Paste properties of modified starches from partial waxy wheats[J]. Cereal Chemistry, 1999, 76(3): 341~349.
[76] Wang Y L, Gao W Y, Li X. Carboxymethyl Chinese yam Starch: Synthesis, Characterization and Influence of R eaction Parameters[J]. Carbohydrate Research, 2009, 344(13): 1764~1769.
[77] Jayakody L , Hoover R , Liu O. Studies on t uber s tarches (Ⅱ) Molecular structure,composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka[J]. Carbohydrate Polymers, 2007, 69(1): 148~163.
[78] Wang S J, Yu J L, Y u J G. Granule structure of C -type C hinese Y am (Dioscorea opposita Thunb var. Z hongbowen) starch by aci d hydrolysis[J]. Food Hydrocolloids, 2008, 22(4): 538~542.
[79] Wang S J , G ao W Y , Liu H Y, e t al. S tudies on t he P hysicochemical, morphological, thermal and crystalline p roperties of s tarches s eparated from different Dioscorea opposita cultivars[J]. Food Chemistry, 2006, 99(1): 38~44.
[80] Wang S J, Gao W Y, Yu J L, et al. The crystalline changes of starch from Dioscorea rhizoma by acid hydrolysis[J]. Chinese Chemical Letter, 2006, 17(6): 1255~1258.
[81] Wang S J, Liu H Y, Gao W Y, et al.Characterization of new starches separated from di fferent C hinese yam (Dioscorea opposita Thunb) cultivars[J]. F ood Chemistry, 2006, 99(1): 30~37.
[82] Wang S J, Yu J L, Gao W Y, et al. New starches from traditional Chinese medicine (TCM)-Chinese y am (Dioscorea opposita Thunb.) cultivars[J].Carbohydrate Research, 2006, 341(2): 289~293.
[83] Wang S J , Yu J L, Gao W Y , et al . Granule s tructural c hanges i n na tive Chinese Yam (Dioscorea opposite Thunb var. Anguo) starch during acid hydrolysis[J]. Carbohydrate Research, 2007, 69(2): 286~292.
[84] Wang S J, Yu J L, Gao W Y, et al. The structure of C-type Rhizoma Dioscorea starch granule revealed by acid hydrolysis method[J]. Food Chemistry, 2009, 113(2): 585~591.
[85] Yu J L, Wang S J, Yu J G, et al. Morphological and Crystalline Properties of Starches f rom N ew Sources-Traditional C hinese M edicines (TCMs)[J]. Starch-St?rke,2008, 60(2): 110~114.
[86] Pang J P, Wang S J, Yu J L, et al. Comparative studies on morphological and crystalline properties of B-type and C-type starches by acid hydrolysis[J]. Food Chemistry, 2007, 105(3): 989~995.
[87] Lawal O S. S ingle a nd m ulti-step carboxymethylation of w ater yam (Dioscorea alata) starch: Synthesis and characterization[J]. International Journal of Biological Macromolecules, 2008, 42(5): 429~435.
[88] Verraest D L. Carboxymethylation of inulin[J]. Carbohydrate Research, 1995, 271(1): 101~112.
[89] Wang S J, Yu J L, Gao W Y, et al. Comparison of starches separated from three di fferent F. cirrhosa[J]. Journal of food engineering, 2007, 80 (2): 417~422.
[90] Wang S J, Yu J L, Gao W Y, et al. Characterization of starch isolated from Fritillaria traditional C hinese me dicine (TCM)[J]. Journal of Food Engineering, 2007, 80(2): 727~734.
[91] Wang S J, Gao W Y, Chen H X, et al. Studies on the morphological, thermal and crystalline pr operties of s tarches s eparated from m edicinal pl ants[J]. Journal of Food Engineering, 2006, 76(3): 727~734.
[92] Wang S J, Gao W Y, Jia W, et al. Crystallography, morphology and thermal properties of s tarches from f our di ?erent me dicinal pl ants of Fritillaria species[J]. Food Chemistry, 2006, 96 (4): 519~596.
[93] Wang S J, Gao W Y, Chen H X, et al. New starches from Fritillaria species medicinal plants[J]. Carbohydrate Polymers, 2005, 61 (1): 111~114.
[94]王书军,高文远,于九皋,等.淀粉的X-射线衍射在鉴别贝母类中药材中的研究[J].中国中药杂志,2005,30(11):805~807.
[95]刘陶世,赵新慧,段金廒.芍药甘草汤总苷抗炎镇痛作用的配伍研究[J].中药新药与临床药理,2007,18(6):427~429.
[96]朱丹妮,谭末萍.HPLC-ELSD分析测定贝母类药材中生物碱成分[J].药物分析杂志,2000,20(2):87~90.
[97]徐东铭,张本,李焕荣,等.平贝母生物碱的分离和鉴定[J].药学学报,1982,17(5):355~359.
[98]徐东铭,王淑琴,黄恩喜,等.平贝碱乙的分离和鉴定[J].药学学报,1988,23(12):902~905.
[99]徐东铭,贺存恒,王淑琴,等.平贝碱丙的结构[J].药学学报,1990,25(2):127~130.
[100] Wang Y,Peng D Z H, Huang W H, et al.Mechanism of altered TNF-αexpression by macrophage and the modulatory effect of Panax notoginseng saponins in scald mice[J]. Bums, 2006, 32(7): 846~850.
[101] Kitajima J, Komori T , Kawasaki T , et a 1. S tudies on t he C onstituents of Crude D rug“Fritillariae B ulbus”[J]. Chemical and Pharmceutical Bulletin, 1982, 30(11): 3912~3921.
[102] Kitajima J, Noda T N, Ida Y, et a1. Studies on the Constituents of Crude Drug“Fritillariae Bulbus”[J]. Chemical and Pharmceutical Bulletin, 1982, 30(11): 3922~3931.
[103]徐东铭,张本,孝延文.平贝母的化学成分研究[J].药学学报,1983,18(11): 868~870.
[104]徐东铭,张本,祁彦.平贝母生物碱研究Ⅱ[J].中草药,1983,14(2):7~8.
[105]陈泽乃,陆阳,徐佩娟,等.中药贝母中水溶性成分的研究[J].中国中药杂志,1996,21(7):420~422.
[106]韩成花,罗惠善,徐东花.平贝母氯仿和乙酸乙酯提取物化学成分的研究[J].黑龙江中医药,2008,(3):47~48.
[107]李万祥,平贝保健饮料,中国专利,1439311A,2003-09-03.
[108]韩成花,罗惠善,李英姬.平贝母挥发油化学成分分析[J].延边大学医学学报,2006,29(4):234~235.
[109]徐东铭,黄恩喜,许卯力.平贝母茎叶生物碱成分的研究[J].中药通报,1986,11(11):40~41.
[110]崔东滨,严铭铭,王淑琴,等.平贝母茎叶化学成分的研究[J].中国中药杂志,1995,20(5):298~300.
[111]李萍,季晖,许国钧.贝母类中药的镇咳祛痰作用研究[J].中国药科大学学报,1993,24(6):360~362.
[112]闫琳,李汉清,戴贵东.宁夏贝母总碱的镇咳与祛痰作用[J].宁夏医学院学报,1999,21 (3):164~165.
[113]张治针,范崔生.江西彭泽贝母祛痰作用的研究[J].江西中医药,1993,24 (3):179~180.
[114]杜少芬.川贝母、平贝母有效性的比较[J].中药新药与临床药理,1996,7(2):45~46.
[115]曲淑岩,姜秀莲,陈颡莉,等.平贝母鳞茎与茎叶药理研究[J].特产研究,1990,l:19~20.
[116]章鸣玉,周晓琳.宁国贝母总碱的镇静镇痛作用[J].安微医学,1990,11(5):46~49.
[117]赵学慧,曲涉岩,金将福.平贝母总碱的抗溃疡作用[J].中草药,1988,19(3):28~31.
[118]国家中医药管理局《中华本草》编委会.中华本草[M],上海:上海科学技术出版社,2005,10:204.
[119] Jiang H X, Jane J L, Acevedo D, et al. Variations in starch physicochemical properties from a generation-means analysis study using amylomaize V and VII parents. Journal of Agriculture and Food Chemistry, 2010, 58: 5633-5639.
[120] Lin Z R, Gao Q Y, Chen L Y, Cai J . The preparation and application of carboxyl methyl starch[J]. Modern Food Science and Technology, 2005, 1(21): 180~182.
[121]张炯亮,李芝藩,羧甲基淀粉取代度测定方法的改进[J].石油化工应用,2006,25(6):30~32.
[122] Leach H W, McCowen L D, Scoch T J . Structure of the starch granule I. Swelling and solubility patterns of various starches[J]. Cereal Chemistry, 1959, 36: 534~544.
[123] Bhandari P N, Singhal R S. Effect of succinylation on the corn and amaranth starch paste[J]. Carbohydrate Polymers, 2002, 48(3): 233~240.
[124] Nara S, Komiy T. Study on the relationship between water-saturated state and crystallinity by the diffraction method for moistened potato starch[J]. Starch, 1983, 35(12): 407~410.
[125] Bhattacharyya D, Singhal R S, Kulkarni P S. Physicochemical properties of carboxymethyl s tarch prepared from cor n and w axy am aranth starch[J]. Carbohydrate Polymers, 1995, 27(3): 167~169.
[126] Bolhuis G K, Zuurman K, & Wierik G H P. Improvement of dissolution of poorly s oluble d rugs b y s olid de position on a super di sintegrant.Ⅱ. T he choice of super disintegrants and effect of granulation[J]. European Journal of Pharmaceutical Science, 1997, 5(2): 63~69.
[127] Ragheb A A, EI-Sayied H S, & Hebeish A. Preparation and characterization of c arboxymethyl s tarch (CMS) products a nd t heir ut ilization in textile printing[J]. Starch/ Starke, 1997, 49(6): 238~245.
[128] Battacharyya D, S inghal R S , K ulkarni P S . A c omparative account of synthesis of sodium carboxymethyl starch from corn and amaranth starch[J]. Carbohydrate Polymers, 1995, 27(4): 247~253.
[129] Lawal O S , Lechner M D , Kulicke W M . The s ynthesis c onditions, characterizations and thermal degradation studies of an etherified starch from an unconventional source[J]. Polymer Degradation and Stability, 2008, 93(8): 1520~1528.
[130] Wang S J, Gao W Y, Jia W, et al. Crystallography morphology and thermal properties of starch in F. thunbergii and F. ussurensis as well as comparison with potato starch[J]. Chinese Troditional and Herble Drugs, 2005, 36 (8): 1216~1220.
[131] Kittipongpatana O S, Sirithunyalug J, Laenger R. Preparation and physico- chemical pr operties of s odium c arboxymethyl m ungbean s tarches[J]. Carbohydrate Polymers, 2006, 63(1): 1051~1053.
[132] Debasis B , R ekha S S , P ushpa R K. P hysicochemical pr operties of carboxymethyl s tarch prepared from cor n and w axy am aranth starch[J]. Carbohydrate Polymers, 1995, 27(3): 167~169.
[133] Filho G R , de Assuncao R M N , V ieira J G , e t a l. Characterization of methylcellulose produced from sugar cane bagasse cellulose: Crystallinity and thermal pr operties[J]. Polymer Degradation and Stability, 2007 , 92(2): 205~210.
[134] Phillips D L , L iu H L, P an D , et al . General appl ication of R aman spectroscopy f or t he d etermination of l evel of a cetylation i n m odified starches[J]. Cereal Chemistry, 1999, 76(3): 439~443.
[135] Wurzburg O B. S tarch, m odified s tarch a nd d extrin. P roducts of t he corn refining industry: Seminar proceedings. 1978, Washington, DC: Corn Refiners Association, Inc, pp. 23~32.
[136] Whistler R L , Daniel J R . C arbohydrates. In O . R . Fennema (Ed), F ood Chemistry[M]. New York: Marcel Decker, 1995, 69~137.
[137] Lawal O S . Composition, ph ysicochemical pr operties a nd retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma s agittifolium) s tarch[J]. Food Chemistry, 2004, 87(2): 205~218.
[138] Adebowale K O, Lawal O S . Effect of anne aling and heat moi sture conditioning on t he ph ysicochemical c haracteristics of ba mbarra groundnut (Voandzeia subterranea) starch[J]. Nahrung/ Food, 2002, 46(5): 311~316.
[139] Seog H M, Park Y K, Nam Y J, et al. Physicochemical properties of several sweet potato starches[J]. Ham guk nanghwa Hakhoechi, 1987, 30, 179~185.
[140] Gallant D J, Bewa M, Buy Q H, et al. On ultrastructural nutritional aspects of some tropical tuber starches[J]. Starch, 1982, 34(8): 255~262.
[141] Hoover R, Manuel H. The effects of heat moisture treatment on the structureand ph ysicochemical pr operties of normal m aize, waxy m aize, Dull w axy maize and amylomaize V starches[J]. Journal of Cereal Science, 1996, 23(2): 153~162.
[142] Lewandowicz G, Fornal J, Voelkel E. Starch ethers obtained by microwave radiation– structure and functionality. In T. L. Barsby, A. M. Donald, & P. J. Frazier (Eds.), Starch: Advances in structure and function[M]. Cambridge, UK: Royal Society of Chemistry, 2001, 82~96.
[143] Wang Y J, Wang L. Characterization of acet ylated waxy m aize s tarches prepared under catalysis by different alkali and alkalineearth hydroxides[J]. Starch-Sta¨rke, 2002, 54(1): 25~30.
[144] Xu Y X, Dzenis Y, Hanna M A. Water solubility, thermal characteristics and biodegradability of extruded starch a cetate f oams[J]. Industrial Crops and Products, 2005, 21(3): 361~368.
[145] Xu Y, Miladinov V, Hanna M A. S ynthesis and characterization of starch acetates with high substitution[J]. Cereal Chemistry, 2004, 81(6):735~740
[146] Singh Sodhi N, & Singh N. Characteristics of acetylated starches prepared using s tarches s eparated from di fferent r ice c ultivars[J]. Journal of Food Engineering, 2005, 70(1): 117~127.
[147] Jeong J H, Bae J S, Oh M J. Physico-chemical properties of acetylated rice starches[J]. Korean Journal of Food Scicence and Technology, 1993, 25 : 123~129.
[148] Gonzalez Z, & Perez E . Effect of acetylation on some pr operties of r ice starch[J]. Starch-Starke, 2002, 54(3-4): 148~154.
[149] Singh N , C hawla D , & S ingh J . Influence of a cetic anh ydride on physico-chemical, morphological and thermal properties of corn and potato starch[J]. Food Chemistry, 2004, 88(4): 601~608.
[150] Ramesh Yadav A, Mahadevamma S, Tharanathan R N, et al. Characteristics of acetylated and enzyme-modified pot ato a nd s weet pot ato f lours[J] Food Chemistry, 2007, 103(4): 1119~1126.
[151] Fringant C , R inaudo M , Foray M F, et al . Preparation of m ixed esters of starch or us e of an ex ternal pl asticizer: T wo different ways t o change t he properties of starch acetate films[J]. Carbohydrate Polymers, 1998, 35(1-2): 97~106.
[152] Shogren R L. Preparation, thermal properties and extrusion of high amylose starch acetates[J]. Carbohydrate Polymers, 1996, 29(1): 57~62.
[153] Matveev Y I, Soest J J G, Nieman C , et al . The r elationship be tween thermodynamic a nd s tructural pr operties of l ow a nd hi gh amylose m aize starches[J]. Carbohydrate Polymers, 2001, 44(2): 151~160.
[154] Rolee A , Chiotelli E , Meste M L. E ffect of m oisture content on t he thermomechanical be haviour of con centrated w axy corn starch-water preparations - a comparison with wheat starch[J]. Journal of Food Science, 2002, 67(3): 1043~1050.
[155] Wootton M , B amunuarachchi A . Application of D SC t o s tarch gelatinization[J]. Starch-Starke, 1979, 31, 201~204.
[156] Moorthy S N. Tropical sources of starch. In A. C. Elliasson (Ed), Starch in food: Structure, function and application, Woodhead Publishing Limited and CRC Press LLC, Cambridge and New York, 2007, pp. 321~359.
[157] Eliasson A C, Finstand H, Ljunger G. A study of starch lipid interactions of some na tive a nd m odi?ed maize s tarches[J]. Starch-Starke, 1988, 40 (3): 95~100.
[158] Hoover R, Sosulski F. A comparative study of the e?ect of acetylation on starches of P haseolus vul garis bi otypes[J]. Starch-Starke,1985, 37(12): 397~404.
[159] Liu H, Ramsden L, Corke H. Physical properties and enzymatic digestibility of acet ylated ae, wx, and normal m aize s tarch[J]. Carbohydrate Polymers, 1997, 34 (4): 283~289.
[160] Zhang L M, Xie W G, Zhao X, et al. Study on t he morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution[J]. Thermochimica Acta, 2009, 495(1-2): 57~62.
[161] Elomaa M , A splund T , S oininen P , et al . Determination of t he de gree o f substitution of a cetylated s tarch b y h ydrolysis, 1H NM R a nd TGA/IR[J]. Carbohydrate Polymers, 2004, 57(3): 261~267.
[162] Rudnik E , M atuschek G , M ilanov N , et a l. Thermal pr operties of s tarch succinates[J]. Thermochimica Acta, 2005, 427(1-2): 163~166.
[163] Srichuwong S, Isono N, Mishima T, et al. Structure of lintnerized starch is related to X-ray di ffraction pa ttern a nd s usceptibility t o acid and e nzyme hydrolysis of s tarch granules[J]. International Journal of Biological Macromolecules, 2005, 37(3): 115~121.
[164] G′erard C, Colonna P, Bul′eon A , et al. Oder in maize mut ant s tarches revealed by m ild acid h ydrolysis[J]. Carbohydrate Polymers, 2002, 48: 131~137.
[165] Cairns P, Leloup V M, Miles M J, et al. Resistant starch: An X-ray diffraction study i nto t he effect of e nzymatic h ydrolysis on a mylose gels in vitro[J]. Journal of Cereal Science, 1990, 12(3): 203~206.
[166] Liu Y Q. Research on the affects of acid-enzyme catalyzed hydrolyzation on the structure and properties of starch crystal. PhD thesis, Tianjin University.
[167] Sun X P, Yu J G, Liu Y Q. Study of acid hydrolysis course and properties of different starches[J]. Fine Chemicals, 2004, 21(3): 202~205.
[168] Bogracheva T Y, Morris V J, Ring S G, et al. The granular structure of C-type pea starch and its role in gelatinization[J]. Biopolymers, 1998, 45(4): 323~332.
[169] Lawal O S , Adebowale K O , Ogunsanwo B M , et al . Oxidized and acid thinned s tarch derivatives of h ybrid maize: F unctional c haracteristics, wide-angle X -ray di ffractometry a nd t hermal pr operties[J]. International Journal of Bioogical Macromolecules, 2005, 35(1-2): 71~79.
[170] Olayide S L. C omposition, ph ysicochemical pr operties a nd retrogradation characteristics of native, oxidised, acetylated and acid thinned new cocoyam (Xanthosoma sagittifolium) starch[J]. Food Chemistry, 2004, 87(2): 205~218.
[171] BeMiller J N. Acid hydrolysis and other lytic reactions of starch. In Whistler R. L.; P aschall, E . F. (Eds.). Starch: C hemistry and technology. Academic Press: New York, 1964, Vol. 1, pp 495-499.
[172] Dupuy N, Wojciechowski C, Ta C D , et al. Mid-infrared spectroscopy and chemometrics i n corn starch classification[J]. Molechlar Spectroscopy and Molecular Structure, 1997, 410–411(16): 551~554.
[173] Sevenou O, Hill S E, Farhat I A, et al. Organization of the external region of the starch granules as determined by infrared spectroscopy[J]. International Journal of Biological Macromolecules, 2002, 31(1-3): 79~85.
[174] Fang J M , F owler P A , T omkinson J , et al . The pr eparation and characterization of a series of ch emically modified potato starches[J]. Carbohydrate Polymers, 2002, 47(3): 245-252.
[175] Li J H , Vasanthan T, Rossnagel B , e t a l. Starch from hul l-less ba rley. I. Granule m orphology, composition a nd amylopectin s tructure[J]. Food Chemistry, 2001, 74(4): 395~405.
[176] Tang H , Ando H, Watanabe K , et al . Some ph ysicochemical pr operties of small-, m edium-, a nd large-granule s tarches i n f ractions of w axy ba rley grain[J]. Cereal Chemistry, 2000, 77(1): 27~31.
[177] Cooke D, Gidley M J. Loss of crystalline and molecular order during starch gelatinization: origin of the enthalpic transition[J]. Carbohydrate Research, 1992, 227(6): 103~112.
[178] Czuchajowska Z, Szczodrak J, Pomeranz Y. Characterization and estimation of barley polysaccharides by near-infrared spectroscopy. I. Barleys, starches, andβ-D-glucans[J]. Cereal Chemistry, 1992, 69(4): 413~418.
[179] Shi Y C , S eib P A. The structure of f our w axy starches r elated to gelatinization and retrogradation[J]. Carbohydrate Research, 1992, 227(6): 131~145.
[180] Lauro M, Forssell P M, Suortti M T, et al.α-Amylolysis of large barley starch granules[J]. Cereal Chemistry, 1999, 76(6): 925~930.
[181]黄志超,崔龙新.碘量法测定葡萄糖DE值应用实际问题分析[J].淀粉与淀粉糖,2005(2):32~35.
[182] Ma Y , C ai C G , Wang J , et al . Enzymatic h ydrolysis of c orn s tarch f or producing f at mime tics[J]. Journal of Food Engineering, 2006, 73(3): 297~303.
[183] O’Brien S, Wang Y J. Susceptibility of annealed starches to hydrolysis byα-amylase and glucoamylase[J]. Carbohydrate Polymers, 2008, 72(4): 597~607.
[184]马嫄,刘雄,阚建全.制备微孔淀粉的酶源比较研究[J].四川工业学院学报,2004,23(4):54~56.
[185] Aggarwal P , Dollimore D A. A t hermal a nalysis i nvestigation of partially hydrolyzed starch[J]. Thermochimica Acta, 1998, 319(1-2): 17~25.
[186] Sujka M, Jamroz J.α-Amylolysis of native potato and corn starches- SEM, AFM, nitrogen and iodine sorption investigations[J]. LWT - Food Science and Technology, 2009, 42(7): 1219~1224.
[187] Helbert W, Schu¨lein M, Henrissat B. Electron microscopic investigation of the diffusion of Bacillus licheniformisα-amylase into corn starch granules[J]. International Journal of Biological Macromolecules, 1999, 19(3): 165~169.
[188] Zhou Y, Hoover R, Liu Q. Relationship betweenα-amylase defradation and the s tructure and physicochemical pr operties of l egume s tarches[J]. Carbohydrate Polymers, 2004, 57(3): 299~317.
[189]马嫄,阚建全,陈宗道.酶复合处理制备多孔淀粉的研究[J].食品科技,2004,7:7~10.
[190] White P J , Abbas I R , Johnson L J . F reeze-thaw s tability and refrigerated-storage retrogradation of starches[J]. Starch-Starke, 1989, 41(5): 176~180.
[191] Menard K P . In: B rostow W , e ditor. P erformance of pl astics[M]. Hanser: Munich–Cincinnati; 2000, [chapter 8].
[192]高江国,李岩,王军,等.千里光总生物碱的富集工艺及Adonifoline的分离纯化[J].上海中医药杂志,2009,43(2):72~74.
[193]尹秀莲,游庆红,魏晓春.聚酰胺层析法分离纯化银杏叶总黄酮的研究[J].医药世界,2007,(2):43~44.
[194] B oiteau P, Pasich B, Ratsimamanga A M. Les t riterpènes en physiologie végétale et animale[M]. Ed. Gauthier Villars, Paris, 1964, 1370.
[195]张喜梅,李琳,陈玲,等.葛根总黄酮提取工艺研究[J].现代食品科技,2008,24(1):42~45.
[196] Sun W J, Xie S C. Quantitative Analysis of Natural Medicines, 1st ed [M]. China M edico-Pharmaceutical S cience & T echnology P ublishing H ouse, Beijing,2002, 533~534.
[197]陶晨,杨小生,陈青,等.姜油化学成分的分离与鉴定[J].黔南民族医专学报.2007,20(2):67~68.
[198] Giner R M, Villalba M L, Recio M C, et al . A nti-inflammatory glycoterpenoids f rom S crophularia auriculata[J]. European Journal of Pharmacology, 2000, 389(2-3): 243~252.
[199] Winter C A, Risley E A, Nuss G W. Carrageenen-induced oedema in hind paw of rat: an assay for anti-inflammatory drugs[J]. Proceedings of the Society for Experimental Biology and Medicine, 1962, 111: 544~547.
[200] Whittle B A. The us e of cha nges i n capillary pe rmeability in mice to distinguish between narcotic and nonnarcotic analgesics[J]. British journal of pharmacology and chemotherapy, 1964, 22: 246~253.
[201]马瑜红,李玲,欧阳静萍,等.荔枝草抗炎作用的实验研究[J].时珍国医国药,2008,19(9):2209~2211.
[202]李莹,秦献辉,李旭东,等.复方鱼腥草胶囊抗炎作用及机制实验研究[J].沈阳药科大学学报,2004,10(2):83~85.
[203]刘芳,曲极冰,李红,等.白藜芦醇抗炎作用机制的初步研究[J].中国药学杂志,2006,41(15):1138~1141.
[204]陈阳,川贝母非生物碱类成分的研究:[硕士学位论文],成都;四川大学,2004.
[205] Hunskaar S , H ole K . The f ormalin test in mice: di ssociation between inflammatory and non-inflammatory pain[J]. Pain, 1987, 30(1): 103~104.
[206] Osadebe P, OkoyéF. Anti-inflammatory effects of crude methanolic extract and fractions of Alchornea cordifolia leaves[J]. Journal of ethnopharmacology, 2003, 89(1): 19~24.
[207] Glaros T, Larsen M, Li L. Macrophages and fibroblasts during inflammation, tissue da mage a nd o rgan i njury[J]. Frontiers in Bioscience, 2009, 14: 3988~3993.
[208] Choi J H, J ung B H, Kang O H, et a l. The ant i-inflammatory a nd anti-nociceptive e ffects of et hylacetate f raction of C ynanchi P aniculati Radix[J]. Biological and Pharmaceutical Bulletin, 2006, 29(5): 971~975.
[209] Jan G S, Kangb S, Ryu S Y, et al. Inhibitory effect of resveratrol analogs on unionized z ymosan2induced ox ygen r adical production[J]. Biochemical Pharmacology, 1999, 57: 705~712.
[210] Javier M, Juan J M. Effect of resveratrol, a natural polyphenolic compound, on r eactive ox ygen s pecies a nd pr ostaglandin pr oduction[J]. BiochemicalPharmacology, 2000, 59(7): 865~870.
[211] Ialenti A, Ianaro A, Moncada S, et al. Modulation of acute antiinflammation by endogenous nitric ox ide[J]. Euroupean Journal of Pharmacology, 1992, 211(2): 177~182.
[212] Iuvone T, Carnuccio R, Dirosa M. Modulation of granuloma formation by endogenous nitric oxide[J]. Euroupean Journal of Pharmacology, 1994, 265 (122): 89~92.
[213] Lee S C, J eong S M, Kim S Y. E ffect of f ar-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls[J]. Food Chemistry, 2006, 94(4): 489~493
[214] Benzie F F, Strain J J. The ferric reducing ability plasma (FRAP) measure of“antioxidant power”: the FRAP assay[J]. Journal of Agricultural and Food Chemistry, 2001, 49: 4083~4089.
[215] Yamaguchi T, Takamura H, Matoba T, et al. HPLC method for evaluation of the f ree r adical-scavenging activity o f f oods b y us ing 1, 1-diphenyl-2-picrylhydrazyl[J]. Bioscience Biotechnology Biochemistry, 1998, 62: 1201~1204.
[216] Velioglu Y S, Mazza G, Gao L, et al. Atioxidant activity and total phenolics in selected fruits, vegetables, and grain products[J]. Journal of Agricultural and Food Chemistry, 1998, 46(10): 4113~4117.
[217] Murisa M , J odynis-Liebert J , Matlawska I, et a l. Antioxidant activity o f isocytisoside and extracts of Aquilegia vulgaris[J]. Fitoterapia, 2005, 76 (5): 476~480.
[218] K riengsak T, Unaroj B, Crosby K, et al. Comparison of ABTS, DPPH, FRAP, and ORAC a ssays f or e stimating antioxidant a ctivity from guava fruit extracts[J]. Journal of Food Composition and Analysis, 2006, 19( 6-7): 669~675.
[219] Dominic D, Andr′e P, Vakhtang M, et al. Antioxidant, anti-inflammatory and anticancer a ctivities of me thanolic e xtracts f rom Ledum groenlandicum Retzius.[J]. Journal of Ethnopharmacology, 2007, 111(1): 22~28.
[220] Dorman H J, Kosar M, Kahlos K, et al . Antioxidant properties an d composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars[J]. Journal of Agricultural and Food Chemistry, 2003, 51(16): 4563~4569.
[221] Choi J, Huh K, Kim S H, et al. Antinociceptive and anti-rheumatoidal effects of Kalopanax pictus extract a nd i ts s aponin c omponents i n e xperimental animals[J]. Journal of Ethnopharmacology, 2002, 79 (2): 199~204.
[222] Da Silva B P, Parente J P. New steroidal saponins from rhizomes of Costusspiralis[J]. Zeitschrift f¨ur Naturforschung, 59c: 81~85.
[223] Sayyah M, Haidi N, Kamalinejad M. Analgesic and anti-inflammatory activity of Lactuca sativa seed extract i n rats[J]. Journal of Ethnopharmacology, 2004, 92(2-3): 325~329.
[224] Middleton E. Kandaswami C, Theoharides T C. T he e ffects of pl ant flavonoids on mammalian cells: implications for inflammation, heart disease and cancer. Pharmacological Reviews, 2000, 52 (4): 673~751.
[225] Kim H P, Son K H, Chang H W, et al. Anti-inflammatory plant flavonoids and cellular m echanisms[J]. Journal of Pharmacological Sciences, 20 04, 96(3): 229~245.
[226] Feresin G E, Tapia A, Guti′errez R A, et al . Free r adical scavengers, anti-inflammatory and analgesic activity of Acaena magellanica[J]. Journal of Pharacy and Pharmacology, 2002, 54 (6): 835~844.
[227] Lin C C, Ng L T, Yang J J, et al. Anti-inflammatory and hepatoprotective activity o f pe h-hue-juwa-chi-cao in male r ats[J]. The American Journal of Chinese Medicine, 2002, 30(2-3): 225~234.
[228] Rao Y K, Fang S H, Tzeng Y M. Anti-inflammatory activities of flavonoids isolated from C aesalpinia pul cherrima[J]. Journal of Ethnopharmacology, 2005, 100(3): 249~253.
[229] Rotelli A E, Guardia T, Juarez A O, et al. Comparative study of flavonoids in experimental mode ls of inf lammation[J]. Pharmacological Research, 2003, 48(6): 601~606.
[230] Havsteen B H. The biochemistry and medical significance of the flavonoids[J]. Pharmacology & Therapeutics, 2002, 96(2-3): 67~202.
[231] Ríos J L, Recio M C, Má?ez S, et al . Natural tr iterpenoids a s anti-inflammatory a gents[J]. Studies in Natural Products Chemistry, 2000, 22(3): 93~143.
[232] Safayhi H, Sailer E R. Anti-inflammatory actions of pentacyclic triterpenes[J]. Planta Medica, 1997, 63(6): 487~493.