高压脉冲电场对大蒜、洋葱和生姜抗氧化物质的影响
摘要
大蒜、洋葱和生姜是重要的香辛蔬菜,同时也是天然植物抗氧化物质的重要来源。但其所含抗氧化物质在贮藏过程中极易降解,影响贮藏品质和经济价值。总结传统贮藏保鲜技术,开发利用现代贮藏保鲜技术,寻求新兴的节能贮藏保鲜技术,提高蔬菜贮藏质量,是打破国际市场果蔬绿色壁垒的重要手段。
果蔬电磁场保鲜是随生物电磁理论研究的深入而提出的一个全新的概念。本试验通过研究高压脉冲电场处理对大蒜、洋葱和生姜采后抗氧化物质(酶类抗氧化物质、非酶类抗氧化物质)的影响,探讨了高压脉冲电场处理对大蒜、洋葱和生姜采后生理的影响及调控作用,试验结果表明:
1.高压脉冲电场不同强度处理大蒜、洋葱和生姜产生的影响效果不同,即存在“阈值”。
2.高压脉冲电场处理不同品种的大蒜、洋葱和生姜,电场处理最佳剂量(电场强度×处理时间)与贮藏温度的组合不同。
电场处理白皮大蒜场强是1.1kV/cm,处理时间10min,贮藏温度20℃时效果最好;电场处理紫皮大蒜2.0kV/cm,处理时间10min,贮藏温度5℃时效果最好;电场处理黄皮洋葱、紫皮洋葱场强是0.5kV/cm,处理时间10min,贮藏温度5℃时效果最好;生姜场强是2.0kV/cm,处理时间10min,贮藏温度5℃时效果最好。
3.高压脉冲电场处理大蒜、洋葱和生姜均能明显的抑制相对电导率的上升,保持了细胞膜的完整性,同时也使含水量得到了较好的保持,对提高贮藏品质有利,延长了贮藏时间。处理后紫皮大蒜膜完整性优于白皮大蒜,紫皮洋葱的处理效果好于黄皮洋葱。
4.高压脉冲电场在贮藏初期激活了大蒜、洋葱和生姜SOD、POD活性,抑制了PPO活性。提高了大蒜、洋葱和生姜防御自由基氧化损伤的能力,有效抑制了其酶促褐变,提高了贮藏品质,延长了贮藏时间。各处理电场处理10min的效果好于电场处理5min的效果,5℃贮藏酶活性变化趋势稳定,紫皮大蒜处理效果优于白皮大蒜,紫皮洋葱处理效果好于黄皮洋葱。
5.高压脉冲电场处理能使大蒜、洋葱和生姜保持较高的抗氧化物质含量。高压脉冲电场处理大蒜、洋葱和生姜,贮藏初期能够促进黄酮类物质和多糖的合成和积累,在贮藏过程中能够有效抑制黄酮类物质、抗坏血酸和多糖的分解,使得在试验结束时大蒜、洋葱和生姜能够维持较高的抗氧化物质含量,增强其抗氧化能力,提高了贮藏品质。电场处理5min对黄酮类物质的影响效果最好,处理10min对抗坏血酸和多糖的影响效果最好。20℃下贮藏,抗氧化物质含量变化更稳定。
The garlic,the onion and the ginger are the important vegetables,simultaneously is also the natural plant oxidation resistance material important origin.But the antioxidant substances are extremely easy to degrade in the process of store and affects the quality and the economic value.Summarising the technology can keep the vegetables fresh,developing and using the modern techology,seeking the new techology of store which can saving the energy,enhancesing the quality of the vegetables in store are the important methods to break the international markes of fruits and vegetables.
The technology of store the fruits and vegetables in the electric field is a new concept which penetrates along with the biology electromagnetic theory research proposed.On the experiment of the studied on the predecessors,the effects of high intensity pulsed electric field(PEF) on the antioxidant substances of the garlics、the onions and the gingers were studied in this experiment,and discussed the effect and influence of the garlics、the onions and the gingers after treatmented by PEF.Experimental results in PEF show that:
1.The effects on the garlics、the onions and the gingers treatmented by the different dlectrics field intensity of PEF are different,means that the PEF treatment existence the "value of threshold".
2.They have different combinations of the dose(electric field intensity×treatment time) and the store temperature when different variety of the garlic、the onion and the ginger treated by PEF.
The best treatment combination of the silver skin garlic is that the electric field intensity is 1.1kV/cm, the time is 10min and the store temperature is 20℃;The best treatment combination of the purple skin garlic is that the electric field intensity is 2.0kV/cm,the time is 10min and the store temperature is 5℃;The best treatment combination of the yellow skin onion and the purple skin onion is that the electric field intensity is 0.5kV/cm,the time is 10min and the store temperature is 5℃;The best treatment combination of the ginger is that the electric field intensity is 2.0kV/cm,the time is 10min and the store temperature is 5℃.
3.PEF has a significant effect on restraining the relative electric conductivity of the garlics、the onion sand the gingers,maintaining the ceil membrane integrity,maintaining the high water content,keeping the qualities of store and lengthening the time of store.The effect on purple skin garlics are better than sliver skin garlics,and the effect of purple skin onions are better than yellow skin onions.
4.The garlics,the onions and the gingers treated by PEF increase the activities of superoxide dismutase(SOD) and peroxidase dismutase(POD),and restrain the activities of Polyphenol oxidase.It can play a better role on enhancing the ability of defense free radical oxidation damage and the quality of store, also control the senescence of the garlics、the onions and the gingers.The activity of enzyme changing is stable when it stores in 5℃,the best time of treatment is 10min.After treated by the PEF,the effect of purple skin garlics are better than sliver skin garlics,and the effect on purple skin onions are better than yellow skin onions.
5.PEF can restrain the reduction of antioxidant substances.The synthesis and accumulation of the flavonoids and the polyasccharides can be promoted by PEF in the initial period of stores,the dissolution of the flavonoids,ascorbic acids and polyasccharided can be suppressed in the process of stores.PEF has a significant effect on maintaining the content of antioxidant substances of the garlic、the onion and the ginger,strengthening the abilities of oxidation resistance and store.The best treanment time of flavonoids is 5min,the best treatment time of ascorbic acid and polyasccharide is 10min.The content of flavonoids changing is stabler when it storing under the 20℃.
果蔬电磁场保鲜是随生物电磁理论研究的深入而提出的一个全新的概念。本试验通过研究高压脉冲电场处理对大蒜、洋葱和生姜采后抗氧化物质(酶类抗氧化物质、非酶类抗氧化物质)的影响,探讨了高压脉冲电场处理对大蒜、洋葱和生姜采后生理的影响及调控作用,试验结果表明:
1.高压脉冲电场不同强度处理大蒜、洋葱和生姜产生的影响效果不同,即存在“阈值”。
2.高压脉冲电场处理不同品种的大蒜、洋葱和生姜,电场处理最佳剂量(电场强度×处理时间)与贮藏温度的组合不同。
电场处理白皮大蒜场强是1.1kV/cm,处理时间10min,贮藏温度20℃时效果最好;电场处理紫皮大蒜2.0kV/cm,处理时间10min,贮藏温度5℃时效果最好;电场处理黄皮洋葱、紫皮洋葱场强是0.5kV/cm,处理时间10min,贮藏温度5℃时效果最好;生姜场强是2.0kV/cm,处理时间10min,贮藏温度5℃时效果最好。
3.高压脉冲电场处理大蒜、洋葱和生姜均能明显的抑制相对电导率的上升,保持了细胞膜的完整性,同时也使含水量得到了较好的保持,对提高贮藏品质有利,延长了贮藏时间。处理后紫皮大蒜膜完整性优于白皮大蒜,紫皮洋葱的处理效果好于黄皮洋葱。
4.高压脉冲电场在贮藏初期激活了大蒜、洋葱和生姜SOD、POD活性,抑制了PPO活性。提高了大蒜、洋葱和生姜防御自由基氧化损伤的能力,有效抑制了其酶促褐变,提高了贮藏品质,延长了贮藏时间。各处理电场处理10min的效果好于电场处理5min的效果,5℃贮藏酶活性变化趋势稳定,紫皮大蒜处理效果优于白皮大蒜,紫皮洋葱处理效果好于黄皮洋葱。
5.高压脉冲电场处理能使大蒜、洋葱和生姜保持较高的抗氧化物质含量。高压脉冲电场处理大蒜、洋葱和生姜,贮藏初期能够促进黄酮类物质和多糖的合成和积累,在贮藏过程中能够有效抑制黄酮类物质、抗坏血酸和多糖的分解,使得在试验结束时大蒜、洋葱和生姜能够维持较高的抗氧化物质含量,增强其抗氧化能力,提高了贮藏品质。电场处理5min对黄酮类物质的影响效果最好,处理10min对抗坏血酸和多糖的影响效果最好。20℃下贮藏,抗氧化物质含量变化更稳定。
The garlic,the onion and the ginger are the important vegetables,simultaneously is also the natural plant oxidation resistance material important origin.But the antioxidant substances are extremely easy to degrade in the process of store and affects the quality and the economic value.Summarising the technology can keep the vegetables fresh,developing and using the modern techology,seeking the new techology of store which can saving the energy,enhancesing the quality of the vegetables in store are the important methods to break the international markes of fruits and vegetables.
The technology of store the fruits and vegetables in the electric field is a new concept which penetrates along with the biology electromagnetic theory research proposed.On the experiment of the studied on the predecessors,the effects of high intensity pulsed electric field(PEF) on the antioxidant substances of the garlics、the onions and the gingers were studied in this experiment,and discussed the effect and influence of the garlics、the onions and the gingers after treatmented by PEF.Experimental results in PEF show that:
1.The effects on the garlics、the onions and the gingers treatmented by the different dlectrics field intensity of PEF are different,means that the PEF treatment existence the "value of threshold".
2.They have different combinations of the dose(electric field intensity×treatment time) and the store temperature when different variety of the garlic、the onion and the ginger treated by PEF.
The best treatment combination of the silver skin garlic is that the electric field intensity is 1.1kV/cm, the time is 10min and the store temperature is 20℃;The best treatment combination of the purple skin garlic is that the electric field intensity is 2.0kV/cm,the time is 10min and the store temperature is 5℃;The best treatment combination of the yellow skin onion and the purple skin onion is that the electric field intensity is 0.5kV/cm,the time is 10min and the store temperature is 5℃;The best treatment combination of the ginger is that the electric field intensity is 2.0kV/cm,the time is 10min and the store temperature is 5℃.
3.PEF has a significant effect on restraining the relative electric conductivity of the garlics、the onion sand the gingers,maintaining the ceil membrane integrity,maintaining the high water content,keeping the qualities of store and lengthening the time of store.The effect on purple skin garlics are better than sliver skin garlics,and the effect of purple skin onions are better than yellow skin onions.
4.The garlics,the onions and the gingers treated by PEF increase the activities of superoxide dismutase(SOD) and peroxidase dismutase(POD),and restrain the activities of Polyphenol oxidase.It can play a better role on enhancing the ability of defense free radical oxidation damage and the quality of store, also control the senescence of the garlics、the onions and the gingers.The activity of enzyme changing is stable when it stores in 5℃,the best time of treatment is 10min.After treated by the PEF,the effect of purple skin garlics are better than sliver skin garlics,and the effect on purple skin onions are better than yellow skin onions.
5.PEF can restrain the reduction of antioxidant substances.The synthesis and accumulation of the flavonoids and the polyasccharides can be promoted by PEF in the initial period of stores,the dissolution of the flavonoids,ascorbic acids and polyasccharided can be suppressed in the process of stores.PEF has a significant effect on maintaining the content of antioxidant substances of the garlic、the onion and the ginger,strengthening the abilities of oxidation resistance and store.The best treanment time of flavonoids is 5min,the best treatment time of ascorbic acid and polyasccharide is 10min.The content of flavonoids changing is stabler when it storing under the 20℃.
引文
白亚乡,胡玉才,徐建萍.物理技术在食品贮藏与果蔬保鲜中的应用[J].物理学和高新技术.2003,32(3):171-175
白亚乡,胡玉才.高压静电场对农作物种子生物效应原发机制的探讨[J].农业工程学报,2003,19(2):49-51
毕世春,张慧.电磁场在农业技术方面的应用[J].山东农业大学学报,1995,26(6):246-248
蔡以滢,陈珈.植物防御反应中活性氧的产生和作用[J].植物学通报,1999,2:83-86
曹学成,原所佳,李永庚等.高压静电场对黄瓜种子萌发及幼苗光和特性的影响.北方园艺,2006(5):4-6
陈键.物理,1997,26(1):68
陈静波,田迪英.莴笋不同部位抗氧化活性的研究[J].食品研究与开发,2006,17(9):54-57
陈君石,闻芝梅主译.功能性食品的科学[M].北京:人民卫生出版社,2002,114-118
陈能煜,伍睿.大蒜研究进展[J].天然产物研究与开发,2000,(2):67-74
陈守江,姜松.果蔬贮藏过程中内源总抗氧化活性的变化[J].2004,25(6):172-175
程建军,王震新,于静海等.苹果梨和鸭梨酶促褐变机理研究[J].食品科学,2002,23(8):69-70
程建军.苹果梨中多酚氧化酶酶反应动力学和反应进程的研究[J]食品科学2002,23(8):69-71
丹阳,高压静电场对番茄采后成熟、衰老过程的调控及其机理研究[D].中国农业大学,2005
丹阳,李里特,叶青,张刚.高压静电场对早艳桃贮藏品质的影响[J].食品科学,2005,26(4):260-263
丹阳,李里特,张刚.短时高压静电场处理对黄瓜采后生理的影响[J].食品科学,2005,26(10):240-242
丹阳,李里特,张刚.高压静电场对黄瓜采后品质及细胞膜透性的影响[J].食品科学.2004,25(增刊):32-35
邓鸿模,虞锦岚,周艾民.高压静电场促进植物生长技术的研究.物理,2000,29(9):550-552
方胜,李里特.静电场对番茄保鲜过程的影响[J].食品工业科技,1997,1:9-14
冯双庆等.果品蔬菜贮藏运输学实验指导[M].北京,1993
高兴华,孔保华.高压脉冲电场的抑菌特性[J].应用科技,2000,27(5):32-33,37
郭长江,韦京豫,杨继军等.66种蔬菜、水果抗氧化活性的比较研究[J].营养学报,2003,25(2):203-207
郭永,韩漠.香水梨中多酚氧化酶的活性研究.烟台大学学报(自然科学与工程版)[J].2001,(10):309-312
胡献国.食物药用[M].北京:人民军医出版社,2007
胡玉才,袁泉,陈奎孚.农业生物的电磁环境效应研究综述[J].农业工程学报,1999,15(2):15-20
怀特A,汉德勒P,史密斯EL.生物化学原理(上册)[M].北京:科学出版社,1978,149-195
黄世明.大蒜、牛奶、生姜的防病新功效.中国食品,1992,(5):6-7
霍尔J.L.、贝克D.A.细胞膜与离子传递(焦新立译)[M].北京:科学出版社,1985,33-42
江萍.食物多糖与机体免疫[J].食品工业科技,1997,2:86
蒋跃明.酚类物质的高效液相色谱的快速检测[J].中国科学院华南植物研究所集刊,1995(10):106-108.
鞠志国,朱广廉,曹宗巽.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988,14(4):356-361
郎娜,罗红霞.黄花菜中黄酮类物质抗氧化性的研究[J].食品研究与开发,2007,128(3):74-77
李里特,方胜.对静电场下果蔬保鲜机理的初步分析[J].中国农业大学学报,1996,1(2):62-65
李里特,赵朝晖,方胜.高压静电场下黄瓜和豇豆的保鲜试验研究.中国农业大学学报.1998,3(6):107-110
李树田.非必须营养素-营养学研究的新课题.中国食品报,2000,09:12
李耀东,魏玉凝,顾淑荣.PG与番茄果实成熟的关系[J].植物学通报.2004,21(7):79-83
李志勇,郭勇,罗焕亮.大蒜愈伤组织诱导条件初报[J].广西植物,1999,19,3:251-254
梁运章.物理[M].1995,24(1):41
廖小军,钟葵,王黎明等.高压脉冲电场对橙汁大肠杆菌和理化性质的影响效果.食品科学,2003,24(6):59-61
林植芳,李双顺,林桂珠等.水稻叶片的衰老与超氧物歧化酶活性及脂质过氧化作用的关系[J].植
物学报,1984,26(6):605-615
刘军凯,雷泞菲,吴虹荠等.常见蔬菜种维生素C含量的研究[J].广东微量元素科学,2006,13(4):56-60
刘普和.物理因子的生物效应.北京:科学出版社[M].1992,5-11
刘少伟.大蒜的综合利用研究[D].中国农业大学,2001
刘学军,殷涌光,范松梅,朱畅.高压脉冲电场与食品加工[J].中国林副特产,2006,84:78-80
刘银燕,刘丽娟,杨晓红.分桑葱头化学成分的研究[J].中草药,2000,31(5):333-334
刘志会.冰温或适温条件下果蔬的高压静电保鲜研究[D].中国农业大学,2000
卢景雾.大蒜及其提取物清除活性氧自由基的ESR研究[J].中国药学杂志,1992,27(6):339-342
吕剑刚,杨体强,苏恩光,邓一兵,那日.电场处理小麦种子对幼苗生长抗盐性的影响.内蒙古大学学报(自然科学版)[J].2001,32(6):707-710
吕金海,李胜华,陈静.刺梨中维生素C和超氧化物歧化酶的稳定性研究[J].山地农业生物学报,2006,25(3):223-228
马旭俊,朱大海.植物超氧化物歧化酶(SOD)的研究进展[J].遗传,2003,25(2):225-231
潘瑞炽,王小菁,李娘辉.植物生理学(第4版)[M].北京:高等教育出版社,2001,279-281.
邱金龙,金巧玲,王钧.活性氧于植物抗病反应[J].植物生理学通讯,1998,34(1):56-61
石贵玉,张振球,梁苏琪等.高压静电场对水稻种子生理生化的影响.静电,1995,11(1):5-6,18
宋敏,刘伟,郭世荣.蔬菜生物活性物质研究进展[J].北方园艺,2006(6):60-62
宋占海.静电场处理作物种子对其活力的影响及机理初探[J].种子,1993,(1):43
苏冬梅,谷文众,陈灿等.CaCl2处理对奈李低温贮藏期生理生化的影响[J].中南林学院学报,2001,21(2):47-49,95
孙存普,张建中,段绍瑾.自由基生物学导论[J].中国科学技术出版社,1999,18-19.
孙东,孙毅.脱臭蒜素提取机理及脱臭蒜素多糖的研制[J].黑龙江农业科学,2003,(2):40-41.
孙贵宝,刘铁玲,梁鹏,吴东禾.高压静电场处理对青椒鲜度保持的影响[J].农机化研究,2007,3:134-136
孙希生,王志华,李志强,王文辉,张志云.1—MCP对番茄采后生理效应的影响[J].中国农业科学.2003,34(11):1337-1342
唐传核.植物生物活性物质[M].北京:化学工业出版社,2005
王颉,李里特,丹阳等.高压静电场处理对果实呼吸作用的影响机理研究[J].食品工业科技.2003,24(12):81-84
王颉.高压静电场处理对几种果品蔬菜采后品质的影响及机理探讨[D].中国农业大学,2003
王维琴,王剑平.高压脉冲电场在食品灭菌方面的应用[J].农机化研究,2004,(1):205-208
王文玲,黄雪松,曾莉莎.大蒜多糖的研究综述[J].广州食品工业科技,2004,20(4):144-147
王璋,许时婴,汤坚等.食品化学[M].北京:中国轻工业出版社,1999
吴旭红.高压静电场对甜瓜种子萌发及膜脂过氧化的影响[J].种子,2005,24(1):26-29
吴延军等.低温对枣果实采后软化衰老的生理效应[J].西北农林科技大学学报,2001,29(6):47-49.
谢棒祥,张敏红.生物类黄酮的生理功能及其应用研究进展[J].动物营养学宝,2003,15(2):11-15
谢菊芳,易伟松,熊钢等.高压静电场对植物细胞膜电位的影响及机理初探[J].武汉科技学院学报,2002,15(3):16-18
邢建民,赵德修,李茂寅,叶和春,李国凤,李佐虎.植物细胞培养生产黄酮类化合物的研究进展 [J].生物工程进展,2001,21(3):61-63
徐琴,江苏产淮山药多糖成分的研究[D].南京农业大学,2006
徐娅莉,曾新安,王新全.高强脉冲电场对过氧化物酶的影响[J].中国食品添加剂,2005,(2):62-64
徐娅莉,曾新安,于淑娟.高强脉冲电场处理对木瓜蛋白酶的影响[J].高电压技术,2005,31(12):39-41
徐娅莉,曾新安,于淑娟.高强脉冲电场对脂肪酶的影响研究[J].中国乳品工业,2005,33(9):44-46
杨铭,王明一.大蒜硒多糖对紫外线诱发的晶状体损伤的抑制[J].照明工程学报,1995,6(4):21-24
杨荣华,林家莲,周凌霄.香辛料的抗氧化性[J].广州食品工业科技,1999,15(3):69-71
叶青,李里特,丹阳等.高压静电场处理对红元帅苹果采后品质的影响[J].保鲜与加工,2004,(4):14-16
殷涌光,刘静波,林松毅.食品无菌加工技术与设备[M].化学工业出版社,2006,(1):118
臧志清,周瑞美大蒜药用和保健价值的总和开发[J].食品研究与开发,1999,20(1):25-28
张炳文,郝征红健康食品资源营养与功能评价[M].北京:中国轻工业出版社.2007
张德权,台建祥,付勤.生物类黄酮的研究及应用概况[J].食品发酵工业,1999,25(6):52-57
张培英,吕文河,孙丽等.马铃薯块茎中维生素C含量的变化[J].马铃薯杂志,1995(1):122-124
张振球.静电生物效应[M].北京:万国学术出版社,1989,1-58
赵光远,李娜,张培旗.储藏对苹果混浊汁色泽稳定性的影响[J].江苏农业科学,2007(2):170-173
赵剑,马福荣,杨文杰等.高压静电场(HVEF)对大豆种子吸胀冷害的影响[J].生物物理学报,1995,11(4):595-598
赵剑,杨文杰,马福荣等.高压静电场(HVEF)对苜蓿叶片愈伤组织诱导的影响.生物物理学报,1996,12(3):517-521
周爱梅,李汴生.大蒜素的稳定性研究[J].食品工业科技,1998,6:13-14
周坤福.分子生物学与中药开发[M].北京:人民卫生出版社,2000
Amiot M J,Fleuriet A,Cheynier V,et al.Phenolic compounds and oxidative mechanisms in fruit and vegetables A.In:Tomasbarberan F A,Robins R J.Phytochemistry of fruits and vegetables[C].New York:Oxford University Press,1997,51-85
Balasundram N,Ai Sambanthamurthi R,et al.Antioxidant properties of palm fruit extracts[J].Asia Pac J Clin Nutr, 2005, 14(4): 319-324
Baranowski J.D. HPLC seperation of pungency components of ginger [J]. Chromatography, 1985,(319):471-474
Bocsolli L. Cheliel J C. Food Bev. Ini., 1999,15(2):181
Burnette F S. Peroxidase and its relationship to food flavor and quality: a review[J]. Food Science,1977,42:1-5
Cao G, Sofic E, Prior RL. Antioxidant capacity of tea and common vegetables [J]. Journal of Agricultural and Food Chemistry, 1996, 44:3426
Chapman D. The role of water in biomembrane strcture J of FoodEngi, 1994(22):367-380
Cornell D W. Natural pungent compounds in examination of the gingerols, shogaols, paradols and related compounds by TLC and GC [J]. Chromatogrophy, 1972, (67): 29-35
Dragsted LO, Strube M, Larsen JC. Cancer-protective factors in fruits and vegetables: biochemical and biological background [J]. Pharmacol Toxicol, 1993,72:116-135
Durak . .Black grape enhances plasma antioxidant potential[J].Nutrition Research,1999,19(7):973-977
Eric Bonneil, karen C.Waldron. Characterization of a solid-phase extraction derice for discontinuous on-line preconcentration in capillary electrophoresis-based peptide mapping[J]. Journal of Chromatography B: Biomedical Sciences and Applications,1999,736(24):273-287
Fridovich I. Superoxide dismutases[J]. Adv Enzymol Relat Areas Mol Biol,1986,58:61-97
GA.Eurendilek, Q.H Zhang, E.R.Ricther. Application of pulsed electric fields to skin milk inoculated with staphylococcus aureus[J]. Biosystems Engineering, 2004(2):137-144
Gaziano JM, Manson JE, Branch LG, et al. A prospective study of consumption of carotenoids in fruits and vegetables and decreased cardiovascular mortality in the elderly [J]. Ann Epidemiol, 1995, 5: 255-260
Hertog M.GL.,KromhoutD.,AiavanisC.,et al. Flavonoid Intake and Lang-term Risk of Coronyar Heart Disease and Cancer in the Seven Countries Study[J]Aich Intenr Med,1995,255:381-386
High-pressure treatments induce folate polyglutamate profile changes in intact broccoli(Brassica oleraceae L.cv. Italica) tissue. Food chemistry, 2008,111(1): 220-229
Ka Iser W M. The effect of hydrogen peroxidide on CO_2 fixation of isolated intact chlorolasts[J]. Biochem Biophys Acta, 1976,400:476-482
Kalt W. Effects of production and processing factors on major fruit and vegetable antioxidants [J]. Journal of Food Science, 2005,70(1): 11-19
Lampe JW. Health effects of vegetables and fruits: assessing mechanism of action in human experimental studies [J]. Am J Clin Nutr, 1999, 70(suppl): 475-490.
Larson, R. A. The antioxidants of higher plants [J]. Phytochemistry, 1988, 4, 969-978.
Lawson Bernstein,Steven R. Daviss. Organic anxiety disorder with symptoms of akathisia in a patient treated with the immunosuppressant FK506[J]. General Hospital psychiatry,1992,14(3):210-211
Lichtenthaler R, Rodrigues RB, Maia JCB, et al. Total oxidant scavenging capacities of Euterpe oleracea Mart. (Acai) fruits [J]. Int J Food Sci Nutr, 2005, 56(1): 53-64
Loots du X van der Westhuizen FH, Jerling J. Polyphenol composition and antioxidant activity of Kei-apple (Dovyalis caffra} juice [J].JAgric Food Chem, 2000,54(4):1271-1276
Lotito SB, Frei B. Relevance of apple polyphenols as antioxidants in human plasma: contrasting invitro and in vivo effects [J]. Free radical biology and medicine,2004, 36(2):201-211.
M.I.Bazhal, M.O.Nagdi, G.S.V.Raghavan, et al. Textural changes in apple tissue during pulsed electric field treatment[J]. Journal of Food Science, 2003(1):249-252
Mark Markov. Electric Fields and Biomembranes [J]. Nweyork Press, 1992,135-141
Markov M.S.,Electromagnetic fields-A new Ecological Factor [J]. Plenum press. 1976:135-141
Miller M.W., Doolay D.A.,etc, On the mechanism of 60Hz electric field induced effects in pisum sativuml.roots-vertical field exposured, Rad.&Envi[J]. Biophysics, 1983(22):293-302
Murr L E. Plant growth response in an electrolenetic field[J]. Nature, 1965,207:1177-1178
Narendra Nath Das,Amalendu Das,Amal Kumar Mukherjee.Structure of theD-galactan isolated from garlic(Allium sativum)Bulbs[S].Carbohydrate Research,1977,56:337-349
Patil B S, Pike L M, Yoo K S. V ariat ion in the Quercet in Content in Different Colo red Onions[J]. Amer Hort Sci,1995,120(6) :909-913
Price K R, Rhodes M JC. Analysis of the major flavonol glycoside present in four varieties of onion and changes in composition resulting from autolysis J. Sci Food Agric. 1997, 74: 331-339
Quass,D.W.Pulsed electric field processing in the food industry.A status report on PEF[J]. Palo AIto,CA.Electric Power Research Institute, 1997,109-217
Rice - Evans C, Miller N, Paganga. Antioxidant properties of phenolic compounds[J].Trends in plant Sci, 1997, 2(4) : 152-159.
Robertson D., Miller M.W., etc., Inhibition and recovery of growth process in roots of pisum sativum L.exposed to 60Hz electric fields. Bioelectromagnetics, 1981(2): 329-340
Schubert S Y, Lansky E P, Neeman I. Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids[J]. Journal of Ethnopharm acology.1999,66(1):11-17
Steinmetz, K.A, Potter, J.D.Vegetables, fruits, and cancer prevention: A review [J]. Journal of American Diet Assoc, 1996.96:1027-1039
Teissie J., Tsong T.V. Evidence of voltage-induced channel opening in Na/K ATPase of human erthrocyte membranes [J]. Membrane Biol,1980(55):133-140
Tosteson D.C., Cation countertransport and cotransport in human red cells, Fed [J]. Proc, 1981(40): 1429-1433
Tsong T Y. Electric activation of membrane enzymes[A], First East Asian Symposium on Biophysics[C] .Sponsored by The Biophysical Society of Japan, 1994: 39-42
V.F.Zolin.BioelectromagneticsinRussia[J].RadioScience,1995,30(1):255-265
Vega-Mercado H., Powers J.R., Barbosa-Canovas G. V., et al. Plasmin inactivation with pulsed electric fields [J].Food Sci, 1995,60(5):1143-1146
Youngman R J, Dpdge A D. On the mechanism of paraguat resistance in Canyza sp. A. In: Photosynthesis Ⅵ: Photoynthesis and productivity, photosynthesis and enviromen[C]. Balaban International Science Services Philadelphia, 1981: 537-544
Youngman R J, Dpdge A D. On the mechanism of paraguat resistance in Canyza sp. A. In:Photosynthesis Ⅵ: Photoynthesis and productivity, photosynthesis and enviromen[C].Balaban International Science Services Philadelphia, 1981: 537-544
白亚乡,胡玉才.高压静电场对农作物种子生物效应原发机制的探讨[J].农业工程学报,2003,19(2):49-51
毕世春,张慧.电磁场在农业技术方面的应用[J].山东农业大学学报,1995,26(6):246-248
蔡以滢,陈珈.植物防御反应中活性氧的产生和作用[J].植物学通报,1999,2:83-86
曹学成,原所佳,李永庚等.高压静电场对黄瓜种子萌发及幼苗光和特性的影响.北方园艺,2006(5):4-6
陈键.物理,1997,26(1):68
陈静波,田迪英.莴笋不同部位抗氧化活性的研究[J].食品研究与开发,2006,17(9):54-57
陈君石,闻芝梅主译.功能性食品的科学[M].北京:人民卫生出版社,2002,114-118
陈能煜,伍睿.大蒜研究进展[J].天然产物研究与开发,2000,(2):67-74
陈守江,姜松.果蔬贮藏过程中内源总抗氧化活性的变化[J].2004,25(6):172-175
程建军,王震新,于静海等.苹果梨和鸭梨酶促褐变机理研究[J].食品科学,2002,23(8):69-70
程建军.苹果梨中多酚氧化酶酶反应动力学和反应进程的研究[J]食品科学2002,23(8):69-71
丹阳,高压静电场对番茄采后成熟、衰老过程的调控及其机理研究[D].中国农业大学,2005
丹阳,李里特,叶青,张刚.高压静电场对早艳桃贮藏品质的影响[J].食品科学,2005,26(4):260-263
丹阳,李里特,张刚.短时高压静电场处理对黄瓜采后生理的影响[J].食品科学,2005,26(10):240-242
丹阳,李里特,张刚.高压静电场对黄瓜采后品质及细胞膜透性的影响[J].食品科学.2004,25(增刊):32-35
邓鸿模,虞锦岚,周艾民.高压静电场促进植物生长技术的研究.物理,2000,29(9):550-552
方胜,李里特.静电场对番茄保鲜过程的影响[J].食品工业科技,1997,1:9-14
冯双庆等.果品蔬菜贮藏运输学实验指导[M].北京,1993
高兴华,孔保华.高压脉冲电场的抑菌特性[J].应用科技,2000,27(5):32-33,37
郭长江,韦京豫,杨继军等.66种蔬菜、水果抗氧化活性的比较研究[J].营养学报,2003,25(2):203-207
郭永,韩漠.香水梨中多酚氧化酶的活性研究.烟台大学学报(自然科学与工程版)[J].2001,(10):309-312
胡献国.食物药用[M].北京:人民军医出版社,2007
胡玉才,袁泉,陈奎孚.农业生物的电磁环境效应研究综述[J].农业工程学报,1999,15(2):15-20
怀特A,汉德勒P,史密斯EL.生物化学原理(上册)[M].北京:科学出版社,1978,149-195
黄世明.大蒜、牛奶、生姜的防病新功效.中国食品,1992,(5):6-7
霍尔J.L.、贝克D.A.细胞膜与离子传递(焦新立译)[M].北京:科学出版社,1985,33-42
江萍.食物多糖与机体免疫[J].食品工业科技,1997,2:86
蒋跃明.酚类物质的高效液相色谱的快速检测[J].中国科学院华南植物研究所集刊,1995(10):106-108.
鞠志国,朱广廉,曹宗巽.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988,14(4):356-361
郎娜,罗红霞.黄花菜中黄酮类物质抗氧化性的研究[J].食品研究与开发,2007,128(3):74-77
李里特,方胜.对静电场下果蔬保鲜机理的初步分析[J].中国农业大学学报,1996,1(2):62-65
李里特,赵朝晖,方胜.高压静电场下黄瓜和豇豆的保鲜试验研究.中国农业大学学报.1998,3(6):107-110
李树田.非必须营养素-营养学研究的新课题.中国食品报,2000,09:12
李耀东,魏玉凝,顾淑荣.PG与番茄果实成熟的关系[J].植物学通报.2004,21(7):79-83
李志勇,郭勇,罗焕亮.大蒜愈伤组织诱导条件初报[J].广西植物,1999,19,3:251-254
梁运章.物理[M].1995,24(1):41
廖小军,钟葵,王黎明等.高压脉冲电场对橙汁大肠杆菌和理化性质的影响效果.食品科学,2003,24(6):59-61
林植芳,李双顺,林桂珠等.水稻叶片的衰老与超氧物歧化酶活性及脂质过氧化作用的关系[J].植
物学报,1984,26(6):605-615
刘军凯,雷泞菲,吴虹荠等.常见蔬菜种维生素C含量的研究[J].广东微量元素科学,2006,13(4):56-60
刘普和.物理因子的生物效应.北京:科学出版社[M].1992,5-11
刘少伟.大蒜的综合利用研究[D].中国农业大学,2001
刘学军,殷涌光,范松梅,朱畅.高压脉冲电场与食品加工[J].中国林副特产,2006,84:78-80
刘银燕,刘丽娟,杨晓红.分桑葱头化学成分的研究[J].中草药,2000,31(5):333-334
刘志会.冰温或适温条件下果蔬的高压静电保鲜研究[D].中国农业大学,2000
卢景雾.大蒜及其提取物清除活性氧自由基的ESR研究[J].中国药学杂志,1992,27(6):339-342
吕剑刚,杨体强,苏恩光,邓一兵,那日.电场处理小麦种子对幼苗生长抗盐性的影响.内蒙古大学学报(自然科学版)[J].2001,32(6):707-710
吕金海,李胜华,陈静.刺梨中维生素C和超氧化物歧化酶的稳定性研究[J].山地农业生物学报,2006,25(3):223-228
马旭俊,朱大海.植物超氧化物歧化酶(SOD)的研究进展[J].遗传,2003,25(2):225-231
潘瑞炽,王小菁,李娘辉.植物生理学(第4版)[M].北京:高等教育出版社,2001,279-281.
邱金龙,金巧玲,王钧.活性氧于植物抗病反应[J].植物生理学通讯,1998,34(1):56-61
石贵玉,张振球,梁苏琪等.高压静电场对水稻种子生理生化的影响.静电,1995,11(1):5-6,18
宋敏,刘伟,郭世荣.蔬菜生物活性物质研究进展[J].北方园艺,2006(6):60-62
宋占海.静电场处理作物种子对其活力的影响及机理初探[J].种子,1993,(1):43
苏冬梅,谷文众,陈灿等.CaCl2处理对奈李低温贮藏期生理生化的影响[J].中南林学院学报,2001,21(2):47-49,95
孙存普,张建中,段绍瑾.自由基生物学导论[J].中国科学技术出版社,1999,18-19.
孙东,孙毅.脱臭蒜素提取机理及脱臭蒜素多糖的研制[J].黑龙江农业科学,2003,(2):40-41.
孙贵宝,刘铁玲,梁鹏,吴东禾.高压静电场处理对青椒鲜度保持的影响[J].农机化研究,2007,3:134-136
孙希生,王志华,李志强,王文辉,张志云.1—MCP对番茄采后生理效应的影响[J].中国农业科学.2003,34(11):1337-1342
唐传核.植物生物活性物质[M].北京:化学工业出版社,2005
王颉,李里特,丹阳等.高压静电场处理对果实呼吸作用的影响机理研究[J].食品工业科技.2003,24(12):81-84
王颉.高压静电场处理对几种果品蔬菜采后品质的影响及机理探讨[D].中国农业大学,2003
王维琴,王剑平.高压脉冲电场在食品灭菌方面的应用[J].农机化研究,2004,(1):205-208
王文玲,黄雪松,曾莉莎.大蒜多糖的研究综述[J].广州食品工业科技,2004,20(4):144-147
王璋,许时婴,汤坚等.食品化学[M].北京:中国轻工业出版社,1999
吴旭红.高压静电场对甜瓜种子萌发及膜脂过氧化的影响[J].种子,2005,24(1):26-29
吴延军等.低温对枣果实采后软化衰老的生理效应[J].西北农林科技大学学报,2001,29(6):47-49.
谢棒祥,张敏红.生物类黄酮的生理功能及其应用研究进展[J].动物营养学宝,2003,15(2):11-15
谢菊芳,易伟松,熊钢等.高压静电场对植物细胞膜电位的影响及机理初探[J].武汉科技学院学报,2002,15(3):16-18
邢建民,赵德修,李茂寅,叶和春,李国凤,李佐虎.植物细胞培养生产黄酮类化合物的研究进展 [J].生物工程进展,2001,21(3):61-63
徐琴,江苏产淮山药多糖成分的研究[D].南京农业大学,2006
徐娅莉,曾新安,王新全.高强脉冲电场对过氧化物酶的影响[J].中国食品添加剂,2005,(2):62-64
徐娅莉,曾新安,于淑娟.高强脉冲电场处理对木瓜蛋白酶的影响[J].高电压技术,2005,31(12):39-41
徐娅莉,曾新安,于淑娟.高强脉冲电场对脂肪酶的影响研究[J].中国乳品工业,2005,33(9):44-46
杨铭,王明一.大蒜硒多糖对紫外线诱发的晶状体损伤的抑制[J].照明工程学报,1995,6(4):21-24
杨荣华,林家莲,周凌霄.香辛料的抗氧化性[J].广州食品工业科技,1999,15(3):69-71
叶青,李里特,丹阳等.高压静电场处理对红元帅苹果采后品质的影响[J].保鲜与加工,2004,(4):14-16
殷涌光,刘静波,林松毅.食品无菌加工技术与设备[M].化学工业出版社,2006,(1):118
臧志清,周瑞美大蒜药用和保健价值的总和开发[J].食品研究与开发,1999,20(1):25-28
张炳文,郝征红健康食品资源营养与功能评价[M].北京:中国轻工业出版社.2007
张德权,台建祥,付勤.生物类黄酮的研究及应用概况[J].食品发酵工业,1999,25(6):52-57
张培英,吕文河,孙丽等.马铃薯块茎中维生素C含量的变化[J].马铃薯杂志,1995(1):122-124
张振球.静电生物效应[M].北京:万国学术出版社,1989,1-58
赵光远,李娜,张培旗.储藏对苹果混浊汁色泽稳定性的影响[J].江苏农业科学,2007(2):170-173
赵剑,马福荣,杨文杰等.高压静电场(HVEF)对大豆种子吸胀冷害的影响[J].生物物理学报,1995,11(4):595-598
赵剑,杨文杰,马福荣等.高压静电场(HVEF)对苜蓿叶片愈伤组织诱导的影响.生物物理学报,1996,12(3):517-521
周爱梅,李汴生.大蒜素的稳定性研究[J].食品工业科技,1998,6:13-14
周坤福.分子生物学与中药开发[M].北京:人民卫生出版社,2000
Amiot M J,Fleuriet A,Cheynier V,et al.Phenolic compounds and oxidative mechanisms in fruit and vegetables A.In:Tomasbarberan F A,Robins R J.Phytochemistry of fruits and vegetables[C].New York:Oxford University Press,1997,51-85
Balasundram N,Ai Sambanthamurthi R,et al.Antioxidant properties of palm fruit extracts[J].Asia Pac J Clin Nutr, 2005, 14(4): 319-324
Baranowski J.D. HPLC seperation of pungency components of ginger [J]. Chromatography, 1985,(319):471-474
Bocsolli L. Cheliel J C. Food Bev. Ini., 1999,15(2):181
Burnette F S. Peroxidase and its relationship to food flavor and quality: a review[J]. Food Science,1977,42:1-5
Cao G, Sofic E, Prior RL. Antioxidant capacity of tea and common vegetables [J]. Journal of Agricultural and Food Chemistry, 1996, 44:3426
Chapman D. The role of water in biomembrane strcture J of FoodEngi, 1994(22):367-380
Cornell D W. Natural pungent compounds in examination of the gingerols, shogaols, paradols and related compounds by TLC and GC [J]. Chromatogrophy, 1972, (67): 29-35
Dragsted LO, Strube M, Larsen JC. Cancer-protective factors in fruits and vegetables: biochemical and biological background [J]. Pharmacol Toxicol, 1993,72:116-135
Durak . .Black grape enhances plasma antioxidant potential[J].Nutrition Research,1999,19(7):973-977
Eric Bonneil, karen C.Waldron. Characterization of a solid-phase extraction derice for discontinuous on-line preconcentration in capillary electrophoresis-based peptide mapping[J]. Journal of Chromatography B: Biomedical Sciences and Applications,1999,736(24):273-287
Fridovich I. Superoxide dismutases[J]. Adv Enzymol Relat Areas Mol Biol,1986,58:61-97
GA.Eurendilek, Q.H Zhang, E.R.Ricther. Application of pulsed electric fields to skin milk inoculated with staphylococcus aureus[J]. Biosystems Engineering, 2004(2):137-144
Gaziano JM, Manson JE, Branch LG, et al. A prospective study of consumption of carotenoids in fruits and vegetables and decreased cardiovascular mortality in the elderly [J]. Ann Epidemiol, 1995, 5: 255-260
Hertog M.GL.,KromhoutD.,AiavanisC.,et al. Flavonoid Intake and Lang-term Risk of Coronyar Heart Disease and Cancer in the Seven Countries Study[J]Aich Intenr Med,1995,255:381-386
High-pressure treatments induce folate polyglutamate profile changes in intact broccoli(Brassica oleraceae L.cv. Italica) tissue. Food chemistry, 2008,111(1): 220-229
Ka Iser W M. The effect of hydrogen peroxidide on CO_2 fixation of isolated intact chlorolasts[J]. Biochem Biophys Acta, 1976,400:476-482
Kalt W. Effects of production and processing factors on major fruit and vegetable antioxidants [J]. Journal of Food Science, 2005,70(1): 11-19
Lampe JW. Health effects of vegetables and fruits: assessing mechanism of action in human experimental studies [J]. Am J Clin Nutr, 1999, 70(suppl): 475-490.
Larson, R. A. The antioxidants of higher plants [J]. Phytochemistry, 1988, 4, 969-978.
Lawson Bernstein,Steven R. Daviss. Organic anxiety disorder with symptoms of akathisia in a patient treated with the immunosuppressant FK506[J]. General Hospital psychiatry,1992,14(3):210-211
Lichtenthaler R, Rodrigues RB, Maia JCB, et al. Total oxidant scavenging capacities of Euterpe oleracea Mart. (Acai) fruits [J]. Int J Food Sci Nutr, 2005, 56(1): 53-64
Loots du X van der Westhuizen FH, Jerling J. Polyphenol composition and antioxidant activity of Kei-apple (Dovyalis caffra} juice [J].JAgric Food Chem, 2000,54(4):1271-1276
Lotito SB, Frei B. Relevance of apple polyphenols as antioxidants in human plasma: contrasting invitro and in vivo effects [J]. Free radical biology and medicine,2004, 36(2):201-211.
M.I.Bazhal, M.O.Nagdi, G.S.V.Raghavan, et al. Textural changes in apple tissue during pulsed electric field treatment[J]. Journal of Food Science, 2003(1):249-252
Mark Markov. Electric Fields and Biomembranes [J]. Nweyork Press, 1992,135-141
Markov M.S.,Electromagnetic fields-A new Ecological Factor [J]. Plenum press. 1976:135-141
Miller M.W., Doolay D.A.,etc, On the mechanism of 60Hz electric field induced effects in pisum sativuml.roots-vertical field exposured, Rad.&Envi[J]. Biophysics, 1983(22):293-302
Murr L E. Plant growth response in an electrolenetic field[J]. Nature, 1965,207:1177-1178
Narendra Nath Das,Amalendu Das,Amal Kumar Mukherjee.Structure of theD-galactan isolated from garlic(Allium sativum)Bulbs[S].Carbohydrate Research,1977,56:337-349
Patil B S, Pike L M, Yoo K S. V ariat ion in the Quercet in Content in Different Colo red Onions[J]. Amer Hort Sci,1995,120(6) :909-913
Price K R, Rhodes M JC. Analysis of the major flavonol glycoside present in four varieties of onion and changes in composition resulting from autolysis J. Sci Food Agric. 1997, 74: 331-339
Quass,D.W.Pulsed electric field processing in the food industry.A status report on PEF[J]. Palo AIto,CA.Electric Power Research Institute, 1997,109-217
Rice - Evans C, Miller N, Paganga. Antioxidant properties of phenolic compounds[J].Trends in plant Sci, 1997, 2(4) : 152-159.
Robertson D., Miller M.W., etc., Inhibition and recovery of growth process in roots of pisum sativum L.exposed to 60Hz electric fields. Bioelectromagnetics, 1981(2): 329-340
Schubert S Y, Lansky E P, Neeman I. Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids[J]. Journal of Ethnopharm acology.1999,66(1):11-17
Steinmetz, K.A, Potter, J.D.Vegetables, fruits, and cancer prevention: A review [J]. Journal of American Diet Assoc, 1996.96:1027-1039
Teissie J., Tsong T.V. Evidence of voltage-induced channel opening in Na/K ATPase of human erthrocyte membranes [J]. Membrane Biol,1980(55):133-140
Tosteson D.C., Cation countertransport and cotransport in human red cells, Fed [J]. Proc, 1981(40): 1429-1433
Tsong T Y. Electric activation of membrane enzymes[A], First East Asian Symposium on Biophysics[C] .Sponsored by The Biophysical Society of Japan, 1994: 39-42
V.F.Zolin.BioelectromagneticsinRussia[J].RadioScience,1995,30(1):255-265
Vega-Mercado H., Powers J.R., Barbosa-Canovas G. V., et al. Plasmin inactivation with pulsed electric fields [J].Food Sci, 1995,60(5):1143-1146
Youngman R J, Dpdge A D. On the mechanism of paraguat resistance in Canyza sp. A. In: Photosynthesis Ⅵ: Photoynthesis and productivity, photosynthesis and enviromen[C]. Balaban International Science Services Philadelphia, 1981: 537-544
Youngman R J, Dpdge A D. On the mechanism of paraguat resistance in Canyza sp. A. In:Photosynthesis Ⅵ: Photoynthesis and productivity, photosynthesis and enviromen[C].Balaban International Science Services Philadelphia, 1981: 537-544