五味子有效成分的提取和活性分析
|
摘要
五味子是一种多用途、价值高、药食兼用型经济植物,具有敛肺、涩精、止汗、止泻、生津、益智、安神之功效。目前五味子果实主要以干燥果实的形式用于药品生产。而五味子浆果呈胭脂红色,具有五味子特殊香味,并含有多种生物活性成分。加深对五味子浆果的理论研究,可以促进五味子浆果的开发利用。本文研究了五味子果汁、果渣和种子中的主要活性成分。得到果渣中总酚浸提的最优工艺;明确了果汁中主要的酚类成分和色素成分;确定了种子挥发油和油脂的主要成分;完善了五味子浆果的系统研究;并建立了一种五味子饮料的生产工艺。为进一步了解五味子果汁和种子活性,本文研究了五味子果汁和种子提取物的抗氧化和护肝活性,填补了果汁和种子活性对比研究的空白。同时确定了五味子中木脂素成分的高效提取工艺为超高压提取法。应用超高压提取法提取五味子木脂素成分不仅提取率高而且活性好。
本文的研究工作为五味子木脂素与酚类成分的提取和五味子浆果的综合利用提供了理论基础,对促进五味子浆果的开发利用和五味子产业的发展具有一定的指导意义。
Schisandra chinensis is one of special berries of northeast in China. It has hepatoprotective, anti-aging, sedative and tonic activities. If S. chinensis berries could be exported in various deep processing products to sell, then its profit would be at least 10 times more than the dried fruits or fresh fruits soled directly. The deep-processed and utilization of S. chinensis berries can not only greatly enhance the income of local farmers, but also bring considerable economic benefits and social benefits. So we should make our effort to speed up the utilization and product development of S. chinensis.
In this thesis, the lignans in the dried fruits of S. chinensis was extracted by ultrahigh pressure extraction. The fruit juice and seeds of S. chinensis berries were studied, separately. The active ingredients were isolated and identified in the juice and seeds. At the same time, antioxidant activity and hepatoprotective activity of S. chinensis juice and seed extract were detected. The conclusions were as follows:
1) Base on the single factors’experiments, we got the optimal extraction conditions of lignans. The optimal extraction conditions: pressure was 400 MPa, ethanol concentration was 90%, liquid-solid ratio was 90:1 (mL:g). Deoxyschisandrin andγ-schisandrin yields were 0.313% and 0.0612%. Compared with ultrasonic extraction and reflux extraction, the lignans extraction yields of ultrahigh pressure extraction were higher than the other two methods, and the extraction time was 15min shorter than ultrasonic extraction and 115minn shorter than reflux extraction. Ultrahigh pressure can avoid thermal damage of the active ingredients, short the extraction time and has high extraction efficiency.
2) Leaching extraction was employed to extract the total phenolics from the residua of S. chinensis berries. The optimal extraction conditions: solvent was water, extraction temperature was 25°C, extraction time was 45min, liquid-solid ratio was 6:1 (mL:g), the optimal yield was 1.085%. Regression equation: Y = 0.0209582X1X2 +5.7100609, R2=0.9977. LH-20 gel column separation was used to purify the juice. The major component of the pigment compoundΙwas identified by HPLC-MS assay. A set of quasi-molecular ion compound was m/z 727, major fragment ion was m/z 287. The compoundΙwas identified to be cyanidin-3-O- xylosylrutinoside.
3) The researches of the main constituents in S. chinensis seeds focused on the analysis of volatile oil, the press oil composition and the analysis of lignans. The volatile oil of S. chinensis seeds was clear and light yellow, the extraction yield was 2.34% (v/w). GC-MS was employed to identify the compounds in the oil. 52 different compounds were identified in volatile oil, accounting for 89.74% of the total composition, including 28 sesquiterpenoids (69.71%) and 17monoterpenoids (12.78%). The total phenolic content of S. chinensis seed extract was 1.74%. The yield of the cold press oil of S. chinensis seeds was 24.03%. Unsaturated fatty acids accounted for 92.86% of the oil, saturated fatty acids accounted for 7.14% of the oil. The top three fatty acids contents were linoleic acid 72.8%, oleic acid 18.951% and palmitic acid 5.216%. The contents of schisandrin, deoxyschisandrin andγ-schisandrin in the press oil were 0.755%, 0.125% and 0.952%.
4) DPPH radical scavenging activity and reducing power determination were employed to detect the antioxidant activities of S. chinensis juice and seed extract. For DPPH radical scavenging activity, the IC50 of S. chinensis juice and seed extract were 2.29mg/mL and 0.480mg/mL, respectively. No whether the juice or seed extract, the reducing power increased with the increase of the sample’s concentration. The reducing power of S. chinensis seed extract was higher than fruit juice.
5) CCl4 induced acute liver injury model in rats was used to determine the hepatoprotective activities of S. chinensis juice and seed extract. With the juice and seed extract dose increase, the activities of serum ALT, AST, and AKP decreased, and were lower than the model group. For serum ALT, the impact of seed extract was better than juice. Both of S. chinensis juice and seed extract could improve GSH-Px, SOD, and CAT activities in the liver and inhibit lipid peroxidation, reduce tissue damage. And the seed extract is better than the juice. All these proved that S. chinensist juice and seed extract had protective effects on CCl4-induced acute liver injury in rats. The mechanism might be related to increasing antioxidant capacity of liver cells, reducing the role of lipid peroxidation and enhance antioxidant enzymes activities, promoting the liver regeneration.
6) S. chinensis juice was chose as the raw materials to develop S. chinensis beverage. The beverage clarification conditions were: chitosan as clarifying agent, the dose of 0.05 g/L, the processing time of 4h. After sterilization, the beverage was stored in dark place at room temperature and measured the transmittance, total phenol content, total acid content and pH value weekly. Within four weeks, the clarified beverage’s transmittance decreased by 1.71%, the control beverage’s transmittance decreased by 4.36%, which showed that the stability of the clarified S. chinensis beverage was much better than that without clarifying treatment.
本文的研究工作为五味子木脂素与酚类成分的提取和五味子浆果的综合利用提供了理论基础,对促进五味子浆果的开发利用和五味子产业的发展具有一定的指导意义。
Schisandra chinensis is one of special berries of northeast in China. It has hepatoprotective, anti-aging, sedative and tonic activities. If S. chinensis berries could be exported in various deep processing products to sell, then its profit would be at least 10 times more than the dried fruits or fresh fruits soled directly. The deep-processed and utilization of S. chinensis berries can not only greatly enhance the income of local farmers, but also bring considerable economic benefits and social benefits. So we should make our effort to speed up the utilization and product development of S. chinensis.
In this thesis, the lignans in the dried fruits of S. chinensis was extracted by ultrahigh pressure extraction. The fruit juice and seeds of S. chinensis berries were studied, separately. The active ingredients were isolated and identified in the juice and seeds. At the same time, antioxidant activity and hepatoprotective activity of S. chinensis juice and seed extract were detected. The conclusions were as follows:
1) Base on the single factors’experiments, we got the optimal extraction conditions of lignans. The optimal extraction conditions: pressure was 400 MPa, ethanol concentration was 90%, liquid-solid ratio was 90:1 (mL:g). Deoxyschisandrin andγ-schisandrin yields were 0.313% and 0.0612%. Compared with ultrasonic extraction and reflux extraction, the lignans extraction yields of ultrahigh pressure extraction were higher than the other two methods, and the extraction time was 15min shorter than ultrasonic extraction and 115minn shorter than reflux extraction. Ultrahigh pressure can avoid thermal damage of the active ingredients, short the extraction time and has high extraction efficiency.
2) Leaching extraction was employed to extract the total phenolics from the residua of S. chinensis berries. The optimal extraction conditions: solvent was water, extraction temperature was 25°C, extraction time was 45min, liquid-solid ratio was 6:1 (mL:g), the optimal yield was 1.085%. Regression equation: Y = 0.0209582X1X2 +5.7100609, R2=0.9977. LH-20 gel column separation was used to purify the juice. The major component of the pigment compoundΙwas identified by HPLC-MS assay. A set of quasi-molecular ion compound was m/z 727, major fragment ion was m/z 287. The compoundΙwas identified to be cyanidin-3-O- xylosylrutinoside.
3) The researches of the main constituents in S. chinensis seeds focused on the analysis of volatile oil, the press oil composition and the analysis of lignans. The volatile oil of S. chinensis seeds was clear and light yellow, the extraction yield was 2.34% (v/w). GC-MS was employed to identify the compounds in the oil. 52 different compounds were identified in volatile oil, accounting for 89.74% of the total composition, including 28 sesquiterpenoids (69.71%) and 17monoterpenoids (12.78%). The total phenolic content of S. chinensis seed extract was 1.74%. The yield of the cold press oil of S. chinensis seeds was 24.03%. Unsaturated fatty acids accounted for 92.86% of the oil, saturated fatty acids accounted for 7.14% of the oil. The top three fatty acids contents were linoleic acid 72.8%, oleic acid 18.951% and palmitic acid 5.216%. The contents of schisandrin, deoxyschisandrin andγ-schisandrin in the press oil were 0.755%, 0.125% and 0.952%.
4) DPPH radical scavenging activity and reducing power determination were employed to detect the antioxidant activities of S. chinensis juice and seed extract. For DPPH radical scavenging activity, the IC50 of S. chinensis juice and seed extract were 2.29mg/mL and 0.480mg/mL, respectively. No whether the juice or seed extract, the reducing power increased with the increase of the sample’s concentration. The reducing power of S. chinensis seed extract was higher than fruit juice.
5) CCl4 induced acute liver injury model in rats was used to determine the hepatoprotective activities of S. chinensis juice and seed extract. With the juice and seed extract dose increase, the activities of serum ALT, AST, and AKP decreased, and were lower than the model group. For serum ALT, the impact of seed extract was better than juice. Both of S. chinensis juice and seed extract could improve GSH-Px, SOD, and CAT activities in the liver and inhibit lipid peroxidation, reduce tissue damage. And the seed extract is better than the juice. All these proved that S. chinensist juice and seed extract had protective effects on CCl4-induced acute liver injury in rats. The mechanism might be related to increasing antioxidant capacity of liver cells, reducing the role of lipid peroxidation and enhance antioxidant enzymes activities, promoting the liver regeneration.
6) S. chinensis juice was chose as the raw materials to develop S. chinensis beverage. The beverage clarification conditions were: chitosan as clarifying agent, the dose of 0.05 g/L, the processing time of 4h. After sterilization, the beverage was stored in dark place at room temperature and measured the transmittance, total phenol content, total acid content and pH value weekly. Within four weeks, the clarified beverage’s transmittance decreased by 1.71%, the control beverage’s transmittance decreased by 4.36%, which showed that the stability of the clarified S. chinensis beverage was much better than that without clarifying treatment.
引文
[1] http://www.hudong.com/wiki/%E6%B5%86%E6%9E%9C.
[2]刘海军,代艳梅.黑龙江省寒地特色浆果的开发及优势浅析[J].北方园艺, 2004, 5: 8-9.
[3]陈斓.小浆果将成为新的经济增长点[J].云南农业, 2003, 4: 37.
[4] Holiman P C H, Hertog M G L, Katan M B. Analysis and health effects of flavonoids [J]. Food chemistry, 1995, 9: 43-46.
[5]英国浆果销售形势喜人.柑橘与亚热带果树信息. 2004, 20 (1): 13.
[6] http://www.highbeam.com/doc/1G1-173423144.html. Article: Berries: a healthy category that continues to grow.
[7] http://shangwutousu.mofcom.gov.cn/aarticle/ddgk/zwminzu/zhejiang/200810/20081005835436.html.
[8] Yanyun Zhao.Berry fruit: Value-Added Products for Health Promotion. CRC Press, Boca Raton, 2007.
[9] http://www.3nong.cc/news/ 124797.
[10] http://www.foodmate.net/news/guoji/ 2010/02/156090.html.
[11] http://www.shx.chinanews.com/news/2009/1130/shx_chinanews_13991.shtml.
[12]朱春峰,冯新策,赵建中.草莓干的制作[J].食品科技, 1995 (1): 17.
[13]包文芳,李保桦,胡红瞩,李锐,张群林.沙棘属植物化学成分研究概况[J].中国药物化学杂志. 1997, 1: 66-70.
[14]许彬,郑光耀,翟其骅,李仲训.野生乌饭树浆果营养成份分析及其利用价值[J].中国野生植物资源. 1991, 2: 48-51.
[15]马俊莹,郭立君.大兴安岭的野生红豆[J].植物资源. 1996, 5: 10.
[16]屠鹏飞,胡迎庆,刘江云.越橘属植物的化学成分与开发价值[J].中草药. 1996, 27 (9): 565-568.
[17] Zadernowski R, Naczk M, Nesterowicz J. Phenolic Acid Profiles in Some Small Berries [J]. Journal of Agricutral and Food Chemistry. 2005, 53: 2118?2124.
[18]周劭桓,叶兴乾,江萍,翟金亮.浆果多酚的功能活性[J].粮油加工. 2008, 2: 126-129.
[19]宣景宏,孟宪军,辛广.树莓果皮及果肉挥发性成分分析研究初报[J].北方果树, 2006, 1: 8-9.
[20]张安格.北方小浆果类植物果汁气息的研究-Ribes nigrum的GC分析[J].中国野生植物资源, 1993, 2: 22-27.
[21] Sydaw E V, Anjau K. Arama of Bilerries (Vaccinium Myrtillus) [J]. Lebensm-Wiss Technol. 1969, 2: 78-81.
[22] Parliment T H, Kolor M G. Identification the Major Volatile Components of Blueberry [J]. Journal of Food Science, 1975, 40: 762-763.
[23]陶静,张捷莉,丁旭光,李铁纯,回瑞华,侯冬岩.鞍山巨峰葡萄籽油中脂肪酸的GC/MS分析[J].渤海大学学报(自然科学版), 2007, 28 (2): 132-134.
[24]刘建华,程传格,董福英.大泽山葡萄籽油中脂肪酸成分的GC/MS分析[J].化学分析计算, 2000, 9 (1): 16-17.
[25]李晓波,韩泽梅,张玉平.树莓种子油成分的研究[J].西南农业大学学报(自然科学版), 2005, 27 (3): 350-353.
[26]罗仓学,张广栋,陈燃.草莓籽油脂肪酸组分分析[J].中国油脂, 2006, 31 (5): 68-69.
[27]姚汝华,周青峰.黑加仑籽和油的营养学研究[J].广州食品工艺科技, 1995, 11 (1): 1-4.
[28]金怡,姚敏.沙棘的研究概况[J].中医药信息. 2003, 3: 21-22.
[29]朱春峰,冯新策,赵建中.草莓干的制作[J].食品科技, 1995, 1: 17.
[30]贾洪斌,徐秀庭,朴贵金,孙允秀.红豆浆果的成分分析[J].吉林大学自然科学学报, 1991, 3: 122-124.
[31] Buchter W H. Berry juices for the health [J]. Food Science and Technology International, 2002, 69 (4): 240-242,244.
[32]何志勇,夏文水.沙棘果汁营养成分及保健作用[J].食品科技, 2002, 7: 69-73.
[33] Szajdek A, Borowska E J. Bioactive Compounds and Health-Promoting Properties of Berry Fruits:A Review [J]. Plant Foods for Human Nutrition, 2008, 63: 147-156.
[34]甘振威,张大旭,张娅婕,陈秋丽,刘华锋,马萱钺.长白山区几种野生浆果营养成分及延缓衰老作用[J].西安交通大学学报(医学版), 2004, 25 (4): 343-345.
[35]闫秀英,任建梅,韩丽莎,王芳,杨煜荣.沙棘汁抗氧化作用的实验研究[J].包头医学院学报. 2002, 18 (3): 179-180.
[36]孔书敬,殷丽君,王萍.越橘色素的性质研究[J].黑龙江商学院学报, 2000, 14: 25-28.
[37]李颖畅,孟宪军,孙靖靖,于娜.蓝莓花色苷的降血脂和抗氧化作用[J].食品与发酵工业, 2008, 34 (10): 44-48.
[38]金光,杨恩月,洪淳赞.蓝靛果乙醇提取物对大鼠高脂血症的治疗作用[J].延边大学医学学报, 2004, 27 (2): 109-111.
[39]李佳,李国庆,吴松林.黑加仑和蓝靛果对家兔高血脂作用的研究[J].地方病通报, 2009, 24(1): 14-17.
[40]陈玉峰,王瑞芳,李政.越橘果实色素稳定性及抑菌活性的研究[J].西南大学学报(自然科学版), 2008, 30 (2): 113-118.
[41] Negi P S, Chauhan A S, Sadia G A, Rohinishree Y S, Ramtek R S.不同沙棘籽提取物的抗氧化和抗菌活性研究[J].国际沙棘研究与开发. 2006, 4 (1): 16.
[42] Navibdra P, Seeram M. Berry Fruits for Cancer Prevention: Current Status and Future Prospects [J]. Journal of Agricutral and Food Chemistry, 2008, 56 (3): 630-635.
[43] Atalaya M, Gordillo G, Roy S, Rovin B, Bagchid D, Bagchi M, Sen C K. Anti-angiogenic property of edible berry in a model of hemangioma [J]. FEBS Letters, 2003. 252-257.
[44] Daniel E M, Krupnick A S, Stoner G D. Estraction, Stability, and Quanti-tation of Ellagic acid in Various Fruits and Nuts[J]. Journal of Food Composition and ana1ysis, 1989, 2: 338.
[45]唐丽萍,杨艳梅,李艳凤,马英丽.越橘提取物对宫颈癌Hela细胞凋亡及其作用机制的研究[J].医学研究生学报, 2009, 22 (11): 1150-1154.
[46] ttp://www.ceconline.com/sales_mar- keting/mn/8800030062/01/.2003.
[47] http://www.goodlawyer.cn/zixun/touzi/200809/zixun_20080905170217.html.
[48] http://www.sda.gov.cn/WS01/CL0001/.
[49] http://www.sipo.gov.cn/sipo2008/zljs/.
[50]卜堃.蓝莓酒的酿造方法.中国, CN1010205514[P]. 2008. 06. 25.
[51]赵和平.沙棘稠酒.中国, CN1156758[P]. 1991. 08. 13.
[52]孙尤海,陈海昌.黑加仑子果醋的制法.中国, CN1066466[P]. 1992. 11. 25.
[53]方忠祥,叶兴乾,陈建初,刘东红.一种利用杨梅渣制备杨梅果酱的方法.中国, CN101161098[P]. 2008. 04. 16.
[54]薛海燕.葡萄皮色素的提取及纯化研究[D].新疆农业大学, 2005.
[55]赵桂红.蓝靛果天然色素提取、精制条件及稳定性研究[D].东北农业大学, 2003.
[56] Ku C S, Mun S P. Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.)marc produced during traditional wine processing and characterization of the extracts[J]. Bioresource Technology, 2008, 99: 8325-8330.
[57] Pompeu D R, Silva E M, Rogez H. Optimisation of the solvent extraction of phenolic antioxidants from fruit of Euterpe oleracea using Response Surface Methodology[J]. Bioresource Technology, 2009, 100: 6076-6082.
[58]陈贇,江周虹,田景奎,程翼宇.中药有效成分提取新技术的研究进展[J].亚太传统医药, 2005, 1: 82-86.
[59]姚方耀.葡萄籽中葡萄籽油和原花青素的提取分离工艺研究[D].天津大学, 2004.
[60] Cao X L, Ito Y C. Supercritical ?uid extraction of grape seed oil and subsequent separation of free fatty acids by high-speed counter-current chromatography [J]. Journal of Chromatography A, 2003, 1021: 117-124.
[61] Yin J Z, Wang A Q, Wei W, Liu Y, Shi W H. Analysis of the operation conditions for supercritical ?uid extraction of seed oil [J]. Separation and Purification Technology, 2005, 43: 163-167.
[62]孙兰萍,许晖,张斌,赵大庆.超临界CO2萃取猕猴桃籽油工艺的研究[J].食品科学, 2009, 30 (2): 102-106.
[63] Pan Y M, Wang K, Huang S Q, Wang H S, Mu X M, He C H, Ji X W, Zhang J, Huang F J. Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel [J]. Food Chemistry, 2008, 106: 1264-1270.
[64] Zhang L F, Liu Z L.Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes [J]. Ultrasonics Sonochemistry, 2008, 15: 731-737.
[65] Passos C P, Yilmaz S, Silva C M, Coimbra M A. Enhancement of grape seed oil extraction using a cell wall degrading enzyme cocktail [J]. Food Chemistry, 2009, 115: 48-53.
[66] Passos C P, Silva R M, Da Silva F A, Coimbra M A, Silva C M. Enhancement of the supercritical ?uid extraction of grape seed oil by using enzymatically pre-treated seed [J]. Journal of Supercritical Fluids, 2009, 48: 225-229.
[67] Mu?oz O, Sepulveda M, Schwartz M. Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine [J]. Food Chemistry, 2004, 87: 487-490.
[68]沈巧生.浆果类果汁的酶法生产工艺及配方[J].中外技术情报, 1994, 9: 45.
[69]吴文龙,王小敏,李维林,闾连飞,屈乐文.不同加工工艺对黑莓浆果出汁率及果汁品质的影响[J].食品科学, 2008, 29 (3): 172-175.
[70]金婷.沙棘多糖的提取纯化、结构鉴定及其抗氧化性的研究[D].东北农业大学, 2006.
[71] Lieu L N, Le V V M. Application of ultrasound in grape mash t reatment in juice processing [J]. Ultrasonics Sonochemistry, 2010, 17: 273-279.
[72] Zhong K, Wang Q. Optimization of ultrasonic extraction of polysaccharides from dried longan pulp using response surface methodology [J]. Carbohydrate Polymers, 2010, 80: 19-25.
[73] Yang B, Zhao M M, Shi J, Yang N, Jiang Y M. Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp [J]. Food Chemistry, 2008, 106: 685-690.
[74] Chen F, Sun Y Z, Zhao G H, Liao X J, Hu X S, Wu J H, Wang Z F. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry [J]. Ultrasonics Sonochemistry, 2007, 14: 767-778.
[75]靳学远,李晓,秦霞,刘红.超高压提取番茄渣中番茄红素的工艺优化[J].食品科学, 2010, 31 (2): 25-27.
[76] Corrales M, Garcia A F, Butz P, Tauscher B. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure [J]. Journal of Food Engineering, 2009, 90: 415-421.
[77] Prasad K N, Yang B, Zhao M M, Wei X Y, Jiang Y M, Chen F. High pressure extraction of corilagin from longan (Dimocarpus longan Lour.) fruit pericarp [J]. Separation and Purification Technology, 2009, 70: 41-45.
[78]陈复生.食品超高压加工技术[M].北京:化学工业出版社. 2005.
[79]杨珊珊,李汴生,刘伟涛,梅灿辉,武玉艳.超高压与热处理对荔枝汁品质影响的研究[J].食品工艺科技. 2101, 31 (1): 95-98.
[80]边磊.超高压处理对黑苟香气、质地特性及过氧化酶的影响[D].江苏大学, 2009.
[81] Hou?ka M, Strohalm J, Kocurova K, Totusek J, Lefnerova D, Triska J, Vrchotova N, Fiedlerova V,Holasova M, Gabrovska D, Paulickova I. High pressure and foods-fruit/vegetable juices [J]. Journal of Food Engineering, 2006, 77: 386-398.
[82]方婷,叶克城,陈媛媛.超高压杀菌技术及其在食品工业中的应用前景[J].福建省农业工程学会2006年学术年会论文集[C], 2006.
[83]张荫桥.长白山地区野生浆果类果树资源[J].中国野生植物资源, 1991, 4:
[84]中国科学院华南植物研究所编.海南植物志[M],第一卷,科学出版社, 1964, 232.
[85] http://baike.china.alibaba.com/doc/view-d1289087.html.
[86]许利嘉.两种五味子科药用植物活性成分的研究[D].中国协和医科大学, 2006.
[87]周英,杨峻山,王立为,肖培根.五味子科植物三萜成分[J].中国药学杂志, 2003, 38 (2): 81-83.
[88] Xiao W L, Yang L M, Li L M, Pu J X, Huang S X, Weng Z Y, Lei C, Liu J P, Wang R R, Zheng Y T, Li R T, Sun H D. Sphenalactones A-D, a new class of highly oxygenated trinortriterpenoids from Schisandra sphenanthera[J]. Tetrahedron Letters, 2007, 48: 5543-5546.
[89]韩正洲,李亚凤.南、北五味子的薄层色谱鉴别及定量分析[J].时珍国药研究, 1997, 8 (4):334-335.
[90]朱凤妹,杜彬,李军,高海生,刘长江.气相色谱-谱法测定北五味子中挥发油成分[J].食品与发酵工业. 2006, 34 (3): 149-152.
[91]刘风雷,陈志歆,施东.气相色谱法测定北五味子油中亚油酸的含量[J].中药材, 2004, 27 (5): 346-347.
[92] Zheng C H, Kim K H, Kim T H, Lee H J. Analysis and characterization of aroma-active compounds of Schizandra chinensis (omija) leaves [J]. Journal of the Science of Food and Agriculture, 2005, 85: 161-166.
[93] Wang L H, Chen Y H, Song Y T, Chen Y, Liu X S. GC-MS of volatile components of Schisandra chinensis obtained by supercritical fluid and conventional extraction [J]. Journal of separation science, 2008, 31: 3238-3245.
[94] Sladkovsky R, Solich P, Opletal L. Simultaneous determination of quercetin, kaempferol and (E)-cinnamic acid in vegetative organs of Schisandra chinensis Baill. by HPLC [J]. Journal of Pharmaceutical and Biomedical Analysis, 2001, 24: 1049-1054.
[95] Kim S H, Joo M H, Yoo S H. Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) Fruit [J]. Journal of Food Science, 2009, 74: 134-140.
[96]刘晓瑞.北五味子抗衰老作用的实验研究[J].中国老年学杂志, 2005, 25: 1562.
[97]孙友敏,张红雨.五味子素清除自由基构效关系的理论解释[J].淄博学院学报(自然科学与工程版), 2001, 3 (2): 76-80.
[98] Choi Y W, Takamatsu S, Khan S I, Srinivas P V, Ferreira D, Zhao J P, Khan I A. Schisandrene, a Dibenzocyclooctadiene Lignan from Schisandra chinensis: Structure Antioxidant Activity Relationships of Dibenzocyclooctadiene Lignans [J]. Journal of Natural Products, 2006, 69: 356-359.
[99]张涛,蔡克瑞,王明富,白大芳,杨晶,阎琪.五味子纳米微粒水提液对半乳糖致衰老小鼠脑神经细胞保护作用的研究[J].中老年学杂志, 2006, 26: 208-209.
[100]朱嘉琦,拓西平,贾丽艳,周俊.五味子酮对B2淀粉样蛋白诱导大鼠海马神经元内游离钙离子浓度变化的影响[J].上海医学, 2005, 28 (9): 790-792.
[101]李海涛,胡刚.五味子醇甲抑制6-羟基多巴胺诱导PC12细胞凋亡的研究[J].南京中医药大学学报, 2004, 20 (2): 96-98.
[102]曲玲,郭莲军,吕青,王芳.绯红南五味子对大鼠四氯化碳肝损伤的保护作用[J].中国中西医结合消化杂志, 2003, 11 (5): 278-279.
[103]李竞,张耕,廖江波,鞠静丽.三七、黄芪、五味子、枸杞对小鼠SOD活性的影响[J].四川畜牧兽医学院学报, 2001, 15 (4): 12-14.
[104]王胜春,田卫斌,李剑锋,刘明义.五味子及其与丹参灵芝柴胡配伍对慢性肝损伤的影响[J].解放军药学学报, 2000, 17 (1): 4-8.
[105]高晔,徐美术,顾文涛.五味子提取物对小鼠免疫性肝损伤保护作用的实验研究[J].中国中医药科技, 2003, 10 (3): 133.
[106] Chiu P Y, Tang M H, Mak D H F, Poon M K T, Ko K M. Hepatoprotective mechanism of Schisandrin B: Role of mitochondrial mutathione antioxidant status and heat shock proteins [J]. Free Radical Biology & Medicine, 2003, 35 (4): 368-380.
[107] Ip S P, Poon M K, Che C T, Ng K H, Kong Y C, Ko K M. Schisandrin B protects against carbon tetrachloride toxicity by enhancing the mitochondrial glutathione redox status in mouse liver [J]. Free Radical Biology & Medicine, 1996, 21 (5): 709-712.
[108] Ip S P, Ma C Y, Che C T, Ko K M. Methylenedioxy Group as Determinant of Schisandrin in Enhiancing Hepatic Mitochondrial Glutathione in Carbon Tetrachloride Antoxicated Mice [J]. Biochemical Pharmacology, 1997, 54: 317-319.
[109]谷凤文,宋秀红,戈权治,李君文.北五味子对几种肠道致病菌生长作用的实验研究[J].中国公共卫生, 2001, 17 (4): 364.
[110]马廉兰,李娟,刘志春,王小丽,谢水祥.五味子等中草药对肠道致病菌和条件致病菌的抗菌作用[J].赣南医学院学报, 2003, 23 (3): 241-244.
[111]申梅淑,宋明勋,张淑芹.五味子对肝硬化大鼠及肠道菌群的影响[J].中国林副特产, 2003, 1:8.
[112]黄玲,张捷平,陈华.五味子多糖对S180荷瘤小鼠抑瘤作用的研究[J].福建中医学院学报, 2003, 13 (3): 22-23.
[113]黄玲,陈玲,张振林.五味子多糖对荷瘤鼠瘤体抑制作用的病理学观察[J].中药材, 2004, 27 (3): 202-203.
[114] Li L, Lu Q H, Shen Y W, Hu X. Schisandrin B enhances doxorubicin-induced apoptosis of cancer cells but not normal cells [J]. Biochemical pharmacology, 2006, 71: 584-595.
[115] Min H Y, Park E J, Hong J Y, Kang Y J , Kim S J, Chung H J, Woo E R, Hung T M, Youn U J, Kim Y S, Kang S S, Baec K H, Leea S K. Antiproliferative effects of dibenzocyclooctadiene lignans isolated from Schisandra chinensis in human cancer cells [J]. Bioorganic & Medicinal Chemistry Letters, 2008, 18: 523-526.
[116]苗明三,方晓艳.五味子多糖对正常小鼠免疫功能的影响[J].中国中医药科技, 2003, 20 (2): 100-101.
[117]孙文娟,吕文伟,于晓凤,吕忠智,王胜.北五味子粗多糖抗衰老作用的实验研究[J].中国老年学杂志, 2001, 21: 454-455.
[118]李蓉涛,韩全斌,郑永唐,王睿睿,杨柳萌,彭丽艳,肖伟烈,孙汉董.小花五味子中抗HIV活性的木脂素类化合物[J].中国天然药物, 2005, 3 (4): 208-212.
[119] Xiao W L, Li R T, Li S H. Lancifodilactone F: A Novel Nortriterpenoid Possessing a UniqueSkeleton from Schisandra lancifolia and Its Anti-HIV Activity [J]. Organic letters, 2005, 7 (7): 1263-1266.
[120] Xiao W L, Zhu H J, Shen Y H, Li R T, Li S H, Sun H D, Zheng Y T,Wang R R, Lu Y, Wang C, Zheng Q T. Lancifodilactone G: A Unique Nortriterpenoid Isolated from Schisandra lancifolia and Its Anti-HIV Activity [J]. Organic letters, 2005, 7 (11): 1245-2148.
[121]刘志春,王小丽,林鹏,马廉兰.五味子等29种中草药的体外抑菌实验[J].赣南医学院学报, 2004, 24 (5): 509-512.
[122]李仲兴,王秀华,赵建宏,杨敬芳,王鑫.用M-H琼脂进行五味子、白芍对252株临床菌株的体外抗菌效果观察[J].中医药研究, 2000, 16 (4): 44-46.
[123]贾丽艳,拓西平,朱嘉琦,周俊.华中五味子酮对阿尔茨海默病样大鼠海马内IL21B及iNOS表达的影响[J].第二军医大学学报, 2005, 26 (2): 161-168.
[124]袁海波,沈忠明,殷建伟,徐林峰.五味子中α-葡萄糖苷酶抑制剂对小鼠的降血糖作用[J].中国生化药物杂志, 2002, 23 (3): 112-114.
[125]蒋仕丽,章蕴毅,陈道峰.异型南五味子丁素、五味子酚和(+)-安五脂素对血小板聚集的影响[J].复旦学报(医学版), 2005, 32 (4): 467-471.
[126]高思海,潘铁成,李平.五味子酚对大鼠心脏移植供心的保护作用研究[J].中华实用中西医杂志, 2004, 4 (17): 1-3.
[127]袁海龙,谭锐,李仙逸.均匀设计法优选五味子的提取工艺[J].中国中药杂志, 2002, 27 (5): 355-357.
[128]王茹,张琰,程建峰.五味子活性成分提取工艺的优选[J].华南国防医学杂志, 2005, 19 (6): 4-7.
[129]李奉勤,史冬霞,张瑞红.五味子中五味子乙素提取工艺研究[J].中国医药, 2006, 15 (7): 46.
[130]刘本, Dean J R, Price R.法多索溶剂提取五味子中的五味子甲素[J].中成药, 2000, 22 (7): 507-509.
[131]程康华,刘幸平,朱凯. CO2超临界液体萃取五味子中五味子醇甲的研究[J].南京中医药大学学报(自然科学版), 2001, 17 (6): 363-364.
[132]聂江力,裴毅,祖元刚.北五味子果实超临界CO2萃取工艺的研究[J].植物研究, 2005, 25 (2): 213-215.
[133]刘本, John R Dean.超临界CO2流体提取五味子中的五味子甲素[J].中国医药工业杂志, 2000, 31 (3): 101-103.
[134]田明,黄玉芬,杨晓明.五味子不同提取工艺活性成分的研究[J].制剂研究, 2003, 20 (4): 50.
[135]黄惠华,梁汉华.利用微波辅助萃取技术提取五味子果实中五味子醇甲的研究[J].天然产物研究与开发, 2006, 18: 112-116.
[136] Peng J Y, Fan G R, Qu L P, Zhou X, Wu Y T. Application of preparative high-speed counter-current chromatography for isolation and separation of schizandrin and gomisin Afrom Schisandrachinensis [J]. Journal of Chromatography A, 2005, 1082: 203-207.
[137] Huang T H, Shen P N, Shen Y J. Preparative separation and purification of deoxyschisandrin andγ-schisandrin from Schisandra chinensis (Turcz.) Baill by high-speed counter-current chromatography [J]. Journal of Chromatography A, 2005, 1066: 239-242.
[138]张兰杰,张维华,赵珊红.北五味子果实中多糖的提取与纯化研究[J].鞍山师范学院学报, 2002-23, 4 (1): 58-60.
[139]李巧云,居红芳,翟春.五味子粗多糖提取工艺的研究[J].食品科学, 2004, 25 (5): 105-109.
[140]韩学忠.五味子多糖提取纯化、分级及应用[J].中医药学报, 2005, 33 (6): 35-36.
[141]朱有昌.东北药用植物[M].哈尔滨:黑龙江科技出版社, 1989: 429.
[142]谭晓梅,陈飞龙.超临界CO2萃取法与水蒸气蒸馏法提取得北五味子挥发油成分分析[J].中药材, 2002, 25 (11): 796-797.
[143]王炎,王进福,尤宏.北五味子种子挥发油的GC-MS分析[J].中国药学杂志, 2001, 36 (2): 91-92.
[144] Wang L H, Chen Y S, Song Y T, Chen Y, Liu X S. GC-MS of volatile components of Schisandra chinensis obtained by supercritical fluid and conventional extraction [J]. Journal of separation science, 2008, 31: 3238-3245.
[145]徐林峰,沈忠明,殷建伟.五味子中提取α-葡萄糖苷酶抑制剂的研究[J].中国生化药物杂志, 2001, 22 (3): 127-129.
[1]许利嘉.两种五味子科药用植物活性成分的研究[D].中国协和医科大学, 2006.
[2] Ip S P, Poon M K, Che C T, Ng K H, Kong Y C, Ko K M. Schisandrin B protects against carbon tetrachloride toxicity by enhancing the mitochondrial glutathione redox status in mouse liver [J]. Free Radical Biology & Medicine, 1996, 21 (5): 709-712.
[3]李奉勤,史冬霞,张瑞红.五味子中五味子乙素提取工艺研究[J].中国医药. 2006, 15 (7): 46.
[4]黄惠华,梁汉华.利用微波辅助萃取技术提取五味子果实中五味子醇甲的研究[J].天然产物研究与开发. 2006, 18: 112-116.
[5]裴毅,张玉华,王栋,阎雪莹.正交试验法优选五味子甲素和五味子乙素的超声提取工艺[J].国外医药.植物药分册, 2007, 22 (3): 111-113.
[6] Zhang S Q, Zhu J J, Wang C Z. Novel high pressure extraction technology[J]. Journal of Pharmaceutics, 2004, 278: 471-474.
[7]袁海龙,谭锐,李仙逸.均匀设计法优选五味子的提取工艺[J].中国中药杂志, 2002, 27 (5): 355-357.
[8]中华人民共和国药典委员会.中国药典(2005版一部)[M].北京:化学工业出版社, 2005.
[9] Nagai T, Inoue R, Inoue H, Suzuki N. Preparation and antioxidant properties of water extract of propolis[J]. Food Chemistry, 2003, 80: 29-33.
[10]陈瑞战.超高压提取人参皂苷工艺及机理研究[D].吉林大学, 2006.
[11]曲波,高永振,卢长春.回归正交试验设计优化五味子乙素的提取工艺[J].黑龙江医学, 2005, 29 (9): 673-674.
[12] Richard J S. High Pressure Phase Behaviour of Multicomponent Fluid Mixtures [M]. Elsevier, Amsterdam, 1992.
[13]郭孝武.超声技术在中草药成分提取中的应用[J].中草药, 1993, 24(10): 548.
[14]郭孝武.超声与常规法对部分中药苷类成分提出率比较[J].中国医药工业杂志, 1998, 29 (2): 51.
[15] Mason T J, Paniwnyk L, Lorimer J P. The uses of ultrasound in food technology [J]. Ultrasonics Sonochemistry, 1996, 3: 253-260.
[16] Wang L J, Weller C L. Recent advances in extraction of nutraceuticals from plants [J]. Food Science & Technology, 2006, 17: 300-312.
[1]王金亭.天然酚类色素生理与药理作用的研究进展[J].食品与药品. 2007, 9 (10A): 63-65.
[2]王均明,孟丽.五味子的开发利用.河南科技, 1999, 4: 13-14.
[3] Kirakosyan A, Seymour E M, Llanes D E U, Kaufman P B, Bolling S F. Chemical profile and antioxidant capacities of tart cherry products [J]. Food Chemistry, 2009, 115: 20-25.
[4]吴立军.天然药物化学[M].第五版,人民卫生出版社. 2007, 177.
[5] Kim S H, Joo M H, Yoo S H. Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) Fruit [J]. Journal of Food Science, 2009, 74: 134-140.
[6] Kim S H, Lee B H, Kim J C. Compositional Characterization and Colorant Identification of Omija (Schizandra chinensis) Fruit Extract [J]. Food Science and Biotechnology. 2008, 17 (4): 787-793.
[7] Goiffon J P, Mouly P P, Gaydou E M. Anthocyanin pigment determination in red fruit juices, concentrated juices, and syrups using liquid chromatography [J]. Anal. Chim. Acta 1999, 382: 39-50.
[8] Tian Q G, Giusti M M, Stoner G D, Schwartz S J. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursorion analysis, production analysis, common neutralloss analysis, and selected reaction monitoring [J]. Journal of Chromatography A, 2005, 1091: 72-82.
[1]丁乡,丁立威.北五味子药市现状及后市浅析[J].中国中医药信息杂志, 2004, 11 (3): 231.
[2]靳杰.中药五味子的研究进展[J].黑龙江医药, 2005, 18 (5): 335.
[3]王均明,孟丽.五味子的开发利用[J].河南科技, 1999, 4: 13-14.
[4] Kirakosyan A, Seymour E M, Llanes D E U, Kaufman P B, Bolling S F. Chemical profile andantioxidant capacities of tart cherry products [J]. Food Chemistry, 2009, 115: 20-25.
[5] Tan X M, Chen F L. Analysis of Schisandra chinensis (Turcz.) Baill volatile oil extracted by supercritical CO2 extraction and steam distillation [J]. Journal of Chinese Medicinal Materials, 2002, 25: 796-797.
[6] Li X N, Cui H, Song Y Q, Liang,Y Z. Analysis of the essential oil of Schisandra chinensis (Turcz.) Baill [J]. Acta Pharmaceutica Sinica, 2001, 36 (3): 215-219.
[7]宣景宏,孟宪军,辛广.树莓果皮及果肉挥发性成分分析研究初报[J].北方果树, 2006, 1: 8-9.
[8]葛会奇,贾天柱. HPLC测定五味子的最佳采收期及五味子醇甲在果实中的分布[J].中成药, 2007, 29 (6): 862-864.
[9] Schwarzinger C, Kranawetter H. Analysis of the Active Compounds in Different Parts of the Schisandra chinensis Plant by Means of Pyrolysis-GC/MS [J]. Monatshefte für Chemie, 2004, 135: 1201-1208.
[10] Boudet A M. Evolution and current status of research in phenolic compounds [J]. Phytochemistry, 2007, 68: 2722-2735.
[11] Heim K E, Tagliaferro A R, Bobilya D J. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships [J]. Journal of Nutritional Biochemistry, 2002, 13: 572-584.
[12] Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses [J]. Food Chemistry, 2006, 99, 191-203.
[13] Gollücke A P B, Catharino R R, de Souza J C, Eberlin M N, Tavares D D. Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage [J]. Food Chemistry, 2009, 112: 868-873.
[14] Fang Z X, Zhang Y H, LüY, Ma G P, Chen J C, Liu D H, Ye X Q. Phenolic compounds and antioxidant capacities of bayberry juices [J]. Food Chemistry, 2009, 113, 884-888.
[15] Balandin D A. Fatty oil from Schizandra seeds [J]. Doclady Academii Nauk SSSR, 1940, 26: 592-594.
[16]柴可夫,草志成,王亚丽.北五味子油对糖尿病小鼠胰岛细胞形态及功能的影响[J].中国中医药科技, 2007, 14 (3): 177.
[17]毕艳兰.油脂化学[M].北京:化学工业出版社, 2005.
[1]李磊,王岳飞,梁燕,杨贤强.天然抗氧化物质的保健功能及抗氧化活性研究进展[J].茶叶, 2008, 34 (2): 70-74.
[2]吴百灵.中药复方对四氯化碳致大鼠急性肝损伤保护作用的研究[D].辽宁中医学院, 2002.
[3] Nagai T, Inoue R, Inoue H, Suzuki N. Preparation and antioxidant properties of water extract of propolis[J]. Food Chemistry, 2003, 80: 29-33.
[4]樊金玲,丁霄霖.沙棘籽提取物抗氧化活性与酚类组成的研究[J].天然产物研究与开发, 2006, 18: 529-534, 554.
[5] Bruckner J V, MacKenzie W F, Muralidhara S, Luthra R, Kyle M, Acosta D. Oral toxicity of carbon tetrachloride: acute, subacute and subchronic studies in rats[J]. Fundamental and Applied Toxicology, 1986, 6: 16-34.
[6]刘晓丽,赵谋明.余甘子果汁活性成分与抗氧化活性研究[J].食品与发酵工业. 2006, 32 (5): 151-154.
[7] ?am M, HIsIl Y, Durmaz G. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods [J]. Food Chemistry, 2009, 112: 721-726.
[8] Yen G C, Duh P D, Tsai C L. Relationship between antioxidant activity and maturity of peanut hulls [J]. Agricutual Food Chemistry, 1993, 41: 67-72.
[9] Siddhuraju P, Mohan P S, Becker K. Studies on the antioxidant activity of Indian Labu-mum (CassiafistulaL.): apreliminary assessment of crude extracts from stembark, leaves, flowers and fruit pulp [J]. Food Chemistry, 2002, 79: 61-64.
[10] Huang D J, Qu B X. The Chemistry behind Antioxidant Capacity Assays [J]. Journal of Agricutual and Food Chemistry, 2005, 53:1841-1856.
[11]毕会敏.红景天有效成分的提取及活性分析[D].吉林大学, 2008.
[12]张其兰.肝药灵防治实验性肝损伤作用研究[J].中草药, 1983, 24 (10): 535-537.
[13]陈惠黎,李文杰.分子酶学[M].北京:人民卫生出版社, 1983: 449-451.
[14] Bradley E A, Reidy J F, Forman R G, Jarosz J, Braude P R. Transcatheteruterine artery embolisa- tion to treat large uterine fibroids [J]. British Journal of Obstetrics and Gynecology, 1998, 105 (2): 235-240.
[15]姜涛,秦路平,郑汉臣.鬼针草黄酮类化学成分及其抗脂质过氧化作用的研究.天然产物研究与开发, 2006, 18 (12): 765-767.
[16]唐望先,虞涤霞.肝炎平对急性肝损伤时脂质过氧化作用的实验研究[J].同济医科大学学报, 1998, 27 (1): 56-58.
[17] Bender K, Brennan L, Newsholme P. Amino acidmetabolism, cell function, and diabetes [J]. Diabetes, 2006, 55 (supp.l2): s39-s4.
[18] Li C H, Najafi H, Daikhin Y, Nissim I B, Collins H W, Yudkoff M, Matschinsky F M, Stanley C A. Regulation of leucine-stimulated insulin secretion and glutamine metabolism in isolated rat islets[J]. The Journal of Biological Chemistry, 2003, 278 (5): 2853-285.
[19]冯国基,崔巧生,冯爱荣,都俊玲,夏德仑,魏钵兰.肝病患者的血清过氧化氢酶活性测定初探[J].现代诊断与治疗, 1994, 5 (l): 21-22.
[20]陈祝英,何萍等.乙肝转阴散保护小鼠急性肝损伤的生化机理[J].中药材, 2007, 30 (2): 208-210.
[21] Famtone J C, Ward P A. Pole of Oxygen derived free frdicals and metabolites in leukocyte- dependent inflammatory reactions [J]. American Journal of pathology, 1982, 107 (3): 395-418.
[22]兰风英.郁金抗四氯化碳所致小鼠急性肝损伤的作用及其机制的研究[D].吉林大学, 2007.
[23] Kim K S, Lee S, Lee Y S, Jung S H, Park Y, Shin K H, Kim B K. Anti-oxidant activities of the extracts from the herbs of Artemisia apiacea [J]. Journal of Ethnopharmacol, 2003, 85 (1): 69-72.
[24]许慧阳,侯为顺,蒯荟芬.血钠水平在肝硬化中的临床意义[J].实用全科医学, 2006, 4 (3): 278.
[25] Botta F, Giannini E, Romagnoli P, Fasoli A, Malfatti F, Chiarbonello1 B, Testa1 E, Risso D,Colla G, Testa1 R. MELD scoring system is useful for predicting prognsis in patientswith liver cirrhosis and is correlated with residual liver function: a European study [J]. GUT, 2003, 52: 134.
[26] Jayakumar T, Ramesh E, Geraldine P. Antioxidant activity of the oyster mushroom, Pleurotus ostreatus, on CCl4-induced liver injury in rats [J]. Food and Chemical Toxicology, 2006, 44: 1989-1996.
[27] Shahjahan M, Sabitha K E, Jainu M, Shyamala D C S. Effect of Soianum trilobatum against carbontetrachloride induced hepatic damage in albino rats [J]. Indian Journal of Medical Research, 2004, 120: 194-198.
[28]刘春宇,顾振纶,韩蓉,朱路佳,周文轩,郭次议.沙苑子提取物对小鼠四氯化碳肝损伤的保护作用[J].中草药, 2002, 33 (12): 1104-1106.
[29]许建明,徐叔云等.退黑素对CCl4的小鼠肝损伤的保护作用[J].中国药理学通讯, 1999, 156 (4): 311.
[1]王均明,孟丽.五味子的开发利用[J].河南科技, 1999, 4: 13-14.
[2]聂江力.北五味子产地质量的评价及木脂素提取工艺的研究[D].东北林业大学,2003.
[3]黄伟坤,唐英章,黄焕昌.食品检验与分析[M].北京:中国轻工业出版社, 1989.
[4]夏文水.壳聚糖澄清果汁作用的研究[J].无锡轻工业学院学报, 1993, 12 (2): 111-11.
[2]刘海军,代艳梅.黑龙江省寒地特色浆果的开发及优势浅析[J].北方园艺, 2004, 5: 8-9.
[3]陈斓.小浆果将成为新的经济增长点[J].云南农业, 2003, 4: 37.
[4] Holiman P C H, Hertog M G L, Katan M B. Analysis and health effects of flavonoids [J]. Food chemistry, 1995, 9: 43-46.
[5]英国浆果销售形势喜人.柑橘与亚热带果树信息. 2004, 20 (1): 13.
[6] http://www.highbeam.com/doc/1G1-173423144.html. Article: Berries: a healthy category that continues to grow.
[7] http://shangwutousu.mofcom.gov.cn/aarticle/ddgk/zwminzu/zhejiang/200810/20081005835436.html.
[8] Yanyun Zhao.Berry fruit: Value-Added Products for Health Promotion. CRC Press, Boca Raton, 2007.
[9] http://www.3nong.cc/news/ 124797.
[10] http://www.foodmate.net/news/guoji/ 2010/02/156090.html.
[11] http://www.shx.chinanews.com/news/2009/1130/shx_chinanews_13991.shtml.
[12]朱春峰,冯新策,赵建中.草莓干的制作[J].食品科技, 1995 (1): 17.
[13]包文芳,李保桦,胡红瞩,李锐,张群林.沙棘属植物化学成分研究概况[J].中国药物化学杂志. 1997, 1: 66-70.
[14]许彬,郑光耀,翟其骅,李仲训.野生乌饭树浆果营养成份分析及其利用价值[J].中国野生植物资源. 1991, 2: 48-51.
[15]马俊莹,郭立君.大兴安岭的野生红豆[J].植物资源. 1996, 5: 10.
[16]屠鹏飞,胡迎庆,刘江云.越橘属植物的化学成分与开发价值[J].中草药. 1996, 27 (9): 565-568.
[17] Zadernowski R, Naczk M, Nesterowicz J. Phenolic Acid Profiles in Some Small Berries [J]. Journal of Agricutral and Food Chemistry. 2005, 53: 2118?2124.
[18]周劭桓,叶兴乾,江萍,翟金亮.浆果多酚的功能活性[J].粮油加工. 2008, 2: 126-129.
[19]宣景宏,孟宪军,辛广.树莓果皮及果肉挥发性成分分析研究初报[J].北方果树, 2006, 1: 8-9.
[20]张安格.北方小浆果类植物果汁气息的研究-Ribes nigrum的GC分析[J].中国野生植物资源, 1993, 2: 22-27.
[21] Sydaw E V, Anjau K. Arama of Bilerries (Vaccinium Myrtillus) [J]. Lebensm-Wiss Technol. 1969, 2: 78-81.
[22] Parliment T H, Kolor M G. Identification the Major Volatile Components of Blueberry [J]. Journal of Food Science, 1975, 40: 762-763.
[23]陶静,张捷莉,丁旭光,李铁纯,回瑞华,侯冬岩.鞍山巨峰葡萄籽油中脂肪酸的GC/MS分析[J].渤海大学学报(自然科学版), 2007, 28 (2): 132-134.
[24]刘建华,程传格,董福英.大泽山葡萄籽油中脂肪酸成分的GC/MS分析[J].化学分析计算, 2000, 9 (1): 16-17.
[25]李晓波,韩泽梅,张玉平.树莓种子油成分的研究[J].西南农业大学学报(自然科学版), 2005, 27 (3): 350-353.
[26]罗仓学,张广栋,陈燃.草莓籽油脂肪酸组分分析[J].中国油脂, 2006, 31 (5): 68-69.
[27]姚汝华,周青峰.黑加仑籽和油的营养学研究[J].广州食品工艺科技, 1995, 11 (1): 1-4.
[28]金怡,姚敏.沙棘的研究概况[J].中医药信息. 2003, 3: 21-22.
[29]朱春峰,冯新策,赵建中.草莓干的制作[J].食品科技, 1995, 1: 17.
[30]贾洪斌,徐秀庭,朴贵金,孙允秀.红豆浆果的成分分析[J].吉林大学自然科学学报, 1991, 3: 122-124.
[31] Buchter W H. Berry juices for the health [J]. Food Science and Technology International, 2002, 69 (4): 240-242,244.
[32]何志勇,夏文水.沙棘果汁营养成分及保健作用[J].食品科技, 2002, 7: 69-73.
[33] Szajdek A, Borowska E J. Bioactive Compounds and Health-Promoting Properties of Berry Fruits:A Review [J]. Plant Foods for Human Nutrition, 2008, 63: 147-156.
[34]甘振威,张大旭,张娅婕,陈秋丽,刘华锋,马萱钺.长白山区几种野生浆果营养成分及延缓衰老作用[J].西安交通大学学报(医学版), 2004, 25 (4): 343-345.
[35]闫秀英,任建梅,韩丽莎,王芳,杨煜荣.沙棘汁抗氧化作用的实验研究[J].包头医学院学报. 2002, 18 (3): 179-180.
[36]孔书敬,殷丽君,王萍.越橘色素的性质研究[J].黑龙江商学院学报, 2000, 14: 25-28.
[37]李颖畅,孟宪军,孙靖靖,于娜.蓝莓花色苷的降血脂和抗氧化作用[J].食品与发酵工业, 2008, 34 (10): 44-48.
[38]金光,杨恩月,洪淳赞.蓝靛果乙醇提取物对大鼠高脂血症的治疗作用[J].延边大学医学学报, 2004, 27 (2): 109-111.
[39]李佳,李国庆,吴松林.黑加仑和蓝靛果对家兔高血脂作用的研究[J].地方病通报, 2009, 24(1): 14-17.
[40]陈玉峰,王瑞芳,李政.越橘果实色素稳定性及抑菌活性的研究[J].西南大学学报(自然科学版), 2008, 30 (2): 113-118.
[41] Negi P S, Chauhan A S, Sadia G A, Rohinishree Y S, Ramtek R S.不同沙棘籽提取物的抗氧化和抗菌活性研究[J].国际沙棘研究与开发. 2006, 4 (1): 16.
[42] Navibdra P, Seeram M. Berry Fruits for Cancer Prevention: Current Status and Future Prospects [J]. Journal of Agricutral and Food Chemistry, 2008, 56 (3): 630-635.
[43] Atalaya M, Gordillo G, Roy S, Rovin B, Bagchid D, Bagchi M, Sen C K. Anti-angiogenic property of edible berry in a model of hemangioma [J]. FEBS Letters, 2003. 252-257.
[44] Daniel E M, Krupnick A S, Stoner G D. Estraction, Stability, and Quanti-tation of Ellagic acid in Various Fruits and Nuts[J]. Journal of Food Composition and ana1ysis, 1989, 2: 338.
[45]唐丽萍,杨艳梅,李艳凤,马英丽.越橘提取物对宫颈癌Hela细胞凋亡及其作用机制的研究[J].医学研究生学报, 2009, 22 (11): 1150-1154.
[46] ttp://www.ceconline.com/sales_mar- keting/mn/8800030062/01/.2003.
[47] http://www.goodlawyer.cn/zixun/touzi/200809/zixun_20080905170217.html.
[48] http://www.sda.gov.cn/WS01/CL0001/.
[49] http://www.sipo.gov.cn/sipo2008/zljs/.
[50]卜堃.蓝莓酒的酿造方法.中国, CN1010205514[P]. 2008. 06. 25.
[51]赵和平.沙棘稠酒.中国, CN1156758[P]. 1991. 08. 13.
[52]孙尤海,陈海昌.黑加仑子果醋的制法.中国, CN1066466[P]. 1992. 11. 25.
[53]方忠祥,叶兴乾,陈建初,刘东红.一种利用杨梅渣制备杨梅果酱的方法.中国, CN101161098[P]. 2008. 04. 16.
[54]薛海燕.葡萄皮色素的提取及纯化研究[D].新疆农业大学, 2005.
[55]赵桂红.蓝靛果天然色素提取、精制条件及稳定性研究[D].东北农业大学, 2003.
[56] Ku C S, Mun S P. Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.)marc produced during traditional wine processing and characterization of the extracts[J]. Bioresource Technology, 2008, 99: 8325-8330.
[57] Pompeu D R, Silva E M, Rogez H. Optimisation of the solvent extraction of phenolic antioxidants from fruit of Euterpe oleracea using Response Surface Methodology[J]. Bioresource Technology, 2009, 100: 6076-6082.
[58]陈贇,江周虹,田景奎,程翼宇.中药有效成分提取新技术的研究进展[J].亚太传统医药, 2005, 1: 82-86.
[59]姚方耀.葡萄籽中葡萄籽油和原花青素的提取分离工艺研究[D].天津大学, 2004.
[60] Cao X L, Ito Y C. Supercritical ?uid extraction of grape seed oil and subsequent separation of free fatty acids by high-speed counter-current chromatography [J]. Journal of Chromatography A, 2003, 1021: 117-124.
[61] Yin J Z, Wang A Q, Wei W, Liu Y, Shi W H. Analysis of the operation conditions for supercritical ?uid extraction of seed oil [J]. Separation and Purification Technology, 2005, 43: 163-167.
[62]孙兰萍,许晖,张斌,赵大庆.超临界CO2萃取猕猴桃籽油工艺的研究[J].食品科学, 2009, 30 (2): 102-106.
[63] Pan Y M, Wang K, Huang S Q, Wang H S, Mu X M, He C H, Ji X W, Zhang J, Huang F J. Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel [J]. Food Chemistry, 2008, 106: 1264-1270.
[64] Zhang L F, Liu Z L.Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes [J]. Ultrasonics Sonochemistry, 2008, 15: 731-737.
[65] Passos C P, Yilmaz S, Silva C M, Coimbra M A. Enhancement of grape seed oil extraction using a cell wall degrading enzyme cocktail [J]. Food Chemistry, 2009, 115: 48-53.
[66] Passos C P, Silva R M, Da Silva F A, Coimbra M A, Silva C M. Enhancement of the supercritical ?uid extraction of grape seed oil by using enzymatically pre-treated seed [J]. Journal of Supercritical Fluids, 2009, 48: 225-229.
[67] Mu?oz O, Sepulveda M, Schwartz M. Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine [J]. Food Chemistry, 2004, 87: 487-490.
[68]沈巧生.浆果类果汁的酶法生产工艺及配方[J].中外技术情报, 1994, 9: 45.
[69]吴文龙,王小敏,李维林,闾连飞,屈乐文.不同加工工艺对黑莓浆果出汁率及果汁品质的影响[J].食品科学, 2008, 29 (3): 172-175.
[70]金婷.沙棘多糖的提取纯化、结构鉴定及其抗氧化性的研究[D].东北农业大学, 2006.
[71] Lieu L N, Le V V M. Application of ultrasound in grape mash t reatment in juice processing [J]. Ultrasonics Sonochemistry, 2010, 17: 273-279.
[72] Zhong K, Wang Q. Optimization of ultrasonic extraction of polysaccharides from dried longan pulp using response surface methodology [J]. Carbohydrate Polymers, 2010, 80: 19-25.
[73] Yang B, Zhao M M, Shi J, Yang N, Jiang Y M. Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp [J]. Food Chemistry, 2008, 106: 685-690.
[74] Chen F, Sun Y Z, Zhao G H, Liao X J, Hu X S, Wu J H, Wang Z F. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry [J]. Ultrasonics Sonochemistry, 2007, 14: 767-778.
[75]靳学远,李晓,秦霞,刘红.超高压提取番茄渣中番茄红素的工艺优化[J].食品科学, 2010, 31 (2): 25-27.
[76] Corrales M, Garcia A F, Butz P, Tauscher B. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure [J]. Journal of Food Engineering, 2009, 90: 415-421.
[77] Prasad K N, Yang B, Zhao M M, Wei X Y, Jiang Y M, Chen F. High pressure extraction of corilagin from longan (Dimocarpus longan Lour.) fruit pericarp [J]. Separation and Purification Technology, 2009, 70: 41-45.
[78]陈复生.食品超高压加工技术[M].北京:化学工业出版社. 2005.
[79]杨珊珊,李汴生,刘伟涛,梅灿辉,武玉艳.超高压与热处理对荔枝汁品质影响的研究[J].食品工艺科技. 2101, 31 (1): 95-98.
[80]边磊.超高压处理对黑苟香气、质地特性及过氧化酶的影响[D].江苏大学, 2009.
[81] Hou?ka M, Strohalm J, Kocurova K, Totusek J, Lefnerova D, Triska J, Vrchotova N, Fiedlerova V,Holasova M, Gabrovska D, Paulickova I. High pressure and foods-fruit/vegetable juices [J]. Journal of Food Engineering, 2006, 77: 386-398.
[82]方婷,叶克城,陈媛媛.超高压杀菌技术及其在食品工业中的应用前景[J].福建省农业工程学会2006年学术年会论文集[C], 2006.
[83]张荫桥.长白山地区野生浆果类果树资源[J].中国野生植物资源, 1991, 4:
[84]中国科学院华南植物研究所编.海南植物志[M],第一卷,科学出版社, 1964, 232.
[85] http://baike.china.alibaba.com/doc/view-d1289087.html.
[86]许利嘉.两种五味子科药用植物活性成分的研究[D].中国协和医科大学, 2006.
[87]周英,杨峻山,王立为,肖培根.五味子科植物三萜成分[J].中国药学杂志, 2003, 38 (2): 81-83.
[88] Xiao W L, Yang L M, Li L M, Pu J X, Huang S X, Weng Z Y, Lei C, Liu J P, Wang R R, Zheng Y T, Li R T, Sun H D. Sphenalactones A-D, a new class of highly oxygenated trinortriterpenoids from Schisandra sphenanthera[J]. Tetrahedron Letters, 2007, 48: 5543-5546.
[89]韩正洲,李亚凤.南、北五味子的薄层色谱鉴别及定量分析[J].时珍国药研究, 1997, 8 (4):334-335.
[90]朱凤妹,杜彬,李军,高海生,刘长江.气相色谱-谱法测定北五味子中挥发油成分[J].食品与发酵工业. 2006, 34 (3): 149-152.
[91]刘风雷,陈志歆,施东.气相色谱法测定北五味子油中亚油酸的含量[J].中药材, 2004, 27 (5): 346-347.
[92] Zheng C H, Kim K H, Kim T H, Lee H J. Analysis and characterization of aroma-active compounds of Schizandra chinensis (omija) leaves [J]. Journal of the Science of Food and Agriculture, 2005, 85: 161-166.
[93] Wang L H, Chen Y H, Song Y T, Chen Y, Liu X S. GC-MS of volatile components of Schisandra chinensis obtained by supercritical fluid and conventional extraction [J]. Journal of separation science, 2008, 31: 3238-3245.
[94] Sladkovsky R, Solich P, Opletal L. Simultaneous determination of quercetin, kaempferol and (E)-cinnamic acid in vegetative organs of Schisandra chinensis Baill. by HPLC [J]. Journal of Pharmaceutical and Biomedical Analysis, 2001, 24: 1049-1054.
[95] Kim S H, Joo M H, Yoo S H. Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) Fruit [J]. Journal of Food Science, 2009, 74: 134-140.
[96]刘晓瑞.北五味子抗衰老作用的实验研究[J].中国老年学杂志, 2005, 25: 1562.
[97]孙友敏,张红雨.五味子素清除自由基构效关系的理论解释[J].淄博学院学报(自然科学与工程版), 2001, 3 (2): 76-80.
[98] Choi Y W, Takamatsu S, Khan S I, Srinivas P V, Ferreira D, Zhao J P, Khan I A. Schisandrene, a Dibenzocyclooctadiene Lignan from Schisandra chinensis: Structure Antioxidant Activity Relationships of Dibenzocyclooctadiene Lignans [J]. Journal of Natural Products, 2006, 69: 356-359.
[99]张涛,蔡克瑞,王明富,白大芳,杨晶,阎琪.五味子纳米微粒水提液对半乳糖致衰老小鼠脑神经细胞保护作用的研究[J].中老年学杂志, 2006, 26: 208-209.
[100]朱嘉琦,拓西平,贾丽艳,周俊.五味子酮对B2淀粉样蛋白诱导大鼠海马神经元内游离钙离子浓度变化的影响[J].上海医学, 2005, 28 (9): 790-792.
[101]李海涛,胡刚.五味子醇甲抑制6-羟基多巴胺诱导PC12细胞凋亡的研究[J].南京中医药大学学报, 2004, 20 (2): 96-98.
[102]曲玲,郭莲军,吕青,王芳.绯红南五味子对大鼠四氯化碳肝损伤的保护作用[J].中国中西医结合消化杂志, 2003, 11 (5): 278-279.
[103]李竞,张耕,廖江波,鞠静丽.三七、黄芪、五味子、枸杞对小鼠SOD活性的影响[J].四川畜牧兽医学院学报, 2001, 15 (4): 12-14.
[104]王胜春,田卫斌,李剑锋,刘明义.五味子及其与丹参灵芝柴胡配伍对慢性肝损伤的影响[J].解放军药学学报, 2000, 17 (1): 4-8.
[105]高晔,徐美术,顾文涛.五味子提取物对小鼠免疫性肝损伤保护作用的实验研究[J].中国中医药科技, 2003, 10 (3): 133.
[106] Chiu P Y, Tang M H, Mak D H F, Poon M K T, Ko K M. Hepatoprotective mechanism of Schisandrin B: Role of mitochondrial mutathione antioxidant status and heat shock proteins [J]. Free Radical Biology & Medicine, 2003, 35 (4): 368-380.
[107] Ip S P, Poon M K, Che C T, Ng K H, Kong Y C, Ko K M. Schisandrin B protects against carbon tetrachloride toxicity by enhancing the mitochondrial glutathione redox status in mouse liver [J]. Free Radical Biology & Medicine, 1996, 21 (5): 709-712.
[108] Ip S P, Ma C Y, Che C T, Ko K M. Methylenedioxy Group as Determinant of Schisandrin in Enhiancing Hepatic Mitochondrial Glutathione in Carbon Tetrachloride Antoxicated Mice [J]. Biochemical Pharmacology, 1997, 54: 317-319.
[109]谷凤文,宋秀红,戈权治,李君文.北五味子对几种肠道致病菌生长作用的实验研究[J].中国公共卫生, 2001, 17 (4): 364.
[110]马廉兰,李娟,刘志春,王小丽,谢水祥.五味子等中草药对肠道致病菌和条件致病菌的抗菌作用[J].赣南医学院学报, 2003, 23 (3): 241-244.
[111]申梅淑,宋明勋,张淑芹.五味子对肝硬化大鼠及肠道菌群的影响[J].中国林副特产, 2003, 1:8.
[112]黄玲,张捷平,陈华.五味子多糖对S180荷瘤小鼠抑瘤作用的研究[J].福建中医学院学报, 2003, 13 (3): 22-23.
[113]黄玲,陈玲,张振林.五味子多糖对荷瘤鼠瘤体抑制作用的病理学观察[J].中药材, 2004, 27 (3): 202-203.
[114] Li L, Lu Q H, Shen Y W, Hu X. Schisandrin B enhances doxorubicin-induced apoptosis of cancer cells but not normal cells [J]. Biochemical pharmacology, 2006, 71: 584-595.
[115] Min H Y, Park E J, Hong J Y, Kang Y J , Kim S J, Chung H J, Woo E R, Hung T M, Youn U J, Kim Y S, Kang S S, Baec K H, Leea S K. Antiproliferative effects of dibenzocyclooctadiene lignans isolated from Schisandra chinensis in human cancer cells [J]. Bioorganic & Medicinal Chemistry Letters, 2008, 18: 523-526.
[116]苗明三,方晓艳.五味子多糖对正常小鼠免疫功能的影响[J].中国中医药科技, 2003, 20 (2): 100-101.
[117]孙文娟,吕文伟,于晓凤,吕忠智,王胜.北五味子粗多糖抗衰老作用的实验研究[J].中国老年学杂志, 2001, 21: 454-455.
[118]李蓉涛,韩全斌,郑永唐,王睿睿,杨柳萌,彭丽艳,肖伟烈,孙汉董.小花五味子中抗HIV活性的木脂素类化合物[J].中国天然药物, 2005, 3 (4): 208-212.
[119] Xiao W L, Li R T, Li S H. Lancifodilactone F: A Novel Nortriterpenoid Possessing a UniqueSkeleton from Schisandra lancifolia and Its Anti-HIV Activity [J]. Organic letters, 2005, 7 (7): 1263-1266.
[120] Xiao W L, Zhu H J, Shen Y H, Li R T, Li S H, Sun H D, Zheng Y T,Wang R R, Lu Y, Wang C, Zheng Q T. Lancifodilactone G: A Unique Nortriterpenoid Isolated from Schisandra lancifolia and Its Anti-HIV Activity [J]. Organic letters, 2005, 7 (11): 1245-2148.
[121]刘志春,王小丽,林鹏,马廉兰.五味子等29种中草药的体外抑菌实验[J].赣南医学院学报, 2004, 24 (5): 509-512.
[122]李仲兴,王秀华,赵建宏,杨敬芳,王鑫.用M-H琼脂进行五味子、白芍对252株临床菌株的体外抗菌效果观察[J].中医药研究, 2000, 16 (4): 44-46.
[123]贾丽艳,拓西平,朱嘉琦,周俊.华中五味子酮对阿尔茨海默病样大鼠海马内IL21B及iNOS表达的影响[J].第二军医大学学报, 2005, 26 (2): 161-168.
[124]袁海波,沈忠明,殷建伟,徐林峰.五味子中α-葡萄糖苷酶抑制剂对小鼠的降血糖作用[J].中国生化药物杂志, 2002, 23 (3): 112-114.
[125]蒋仕丽,章蕴毅,陈道峰.异型南五味子丁素、五味子酚和(+)-安五脂素对血小板聚集的影响[J].复旦学报(医学版), 2005, 32 (4): 467-471.
[126]高思海,潘铁成,李平.五味子酚对大鼠心脏移植供心的保护作用研究[J].中华实用中西医杂志, 2004, 4 (17): 1-3.
[127]袁海龙,谭锐,李仙逸.均匀设计法优选五味子的提取工艺[J].中国中药杂志, 2002, 27 (5): 355-357.
[128]王茹,张琰,程建峰.五味子活性成分提取工艺的优选[J].华南国防医学杂志, 2005, 19 (6): 4-7.
[129]李奉勤,史冬霞,张瑞红.五味子中五味子乙素提取工艺研究[J].中国医药, 2006, 15 (7): 46.
[130]刘本, Dean J R, Price R.法多索溶剂提取五味子中的五味子甲素[J].中成药, 2000, 22 (7): 507-509.
[131]程康华,刘幸平,朱凯. CO2超临界液体萃取五味子中五味子醇甲的研究[J].南京中医药大学学报(自然科学版), 2001, 17 (6): 363-364.
[132]聂江力,裴毅,祖元刚.北五味子果实超临界CO2萃取工艺的研究[J].植物研究, 2005, 25 (2): 213-215.
[133]刘本, John R Dean.超临界CO2流体提取五味子中的五味子甲素[J].中国医药工业杂志, 2000, 31 (3): 101-103.
[134]田明,黄玉芬,杨晓明.五味子不同提取工艺活性成分的研究[J].制剂研究, 2003, 20 (4): 50.
[135]黄惠华,梁汉华.利用微波辅助萃取技术提取五味子果实中五味子醇甲的研究[J].天然产物研究与开发, 2006, 18: 112-116.
[136] Peng J Y, Fan G R, Qu L P, Zhou X, Wu Y T. Application of preparative high-speed counter-current chromatography for isolation and separation of schizandrin and gomisin Afrom Schisandrachinensis [J]. Journal of Chromatography A, 2005, 1082: 203-207.
[137] Huang T H, Shen P N, Shen Y J. Preparative separation and purification of deoxyschisandrin andγ-schisandrin from Schisandra chinensis (Turcz.) Baill by high-speed counter-current chromatography [J]. Journal of Chromatography A, 2005, 1066: 239-242.
[138]张兰杰,张维华,赵珊红.北五味子果实中多糖的提取与纯化研究[J].鞍山师范学院学报, 2002-23, 4 (1): 58-60.
[139]李巧云,居红芳,翟春.五味子粗多糖提取工艺的研究[J].食品科学, 2004, 25 (5): 105-109.
[140]韩学忠.五味子多糖提取纯化、分级及应用[J].中医药学报, 2005, 33 (6): 35-36.
[141]朱有昌.东北药用植物[M].哈尔滨:黑龙江科技出版社, 1989: 429.
[142]谭晓梅,陈飞龙.超临界CO2萃取法与水蒸气蒸馏法提取得北五味子挥发油成分分析[J].中药材, 2002, 25 (11): 796-797.
[143]王炎,王进福,尤宏.北五味子种子挥发油的GC-MS分析[J].中国药学杂志, 2001, 36 (2): 91-92.
[144] Wang L H, Chen Y S, Song Y T, Chen Y, Liu X S. GC-MS of volatile components of Schisandra chinensis obtained by supercritical fluid and conventional extraction [J]. Journal of separation science, 2008, 31: 3238-3245.
[145]徐林峰,沈忠明,殷建伟.五味子中提取α-葡萄糖苷酶抑制剂的研究[J].中国生化药物杂志, 2001, 22 (3): 127-129.
[1]许利嘉.两种五味子科药用植物活性成分的研究[D].中国协和医科大学, 2006.
[2] Ip S P, Poon M K, Che C T, Ng K H, Kong Y C, Ko K M. Schisandrin B protects against carbon tetrachloride toxicity by enhancing the mitochondrial glutathione redox status in mouse liver [J]. Free Radical Biology & Medicine, 1996, 21 (5): 709-712.
[3]李奉勤,史冬霞,张瑞红.五味子中五味子乙素提取工艺研究[J].中国医药. 2006, 15 (7): 46.
[4]黄惠华,梁汉华.利用微波辅助萃取技术提取五味子果实中五味子醇甲的研究[J].天然产物研究与开发. 2006, 18: 112-116.
[5]裴毅,张玉华,王栋,阎雪莹.正交试验法优选五味子甲素和五味子乙素的超声提取工艺[J].国外医药.植物药分册, 2007, 22 (3): 111-113.
[6] Zhang S Q, Zhu J J, Wang C Z. Novel high pressure extraction technology[J]. Journal of Pharmaceutics, 2004, 278: 471-474.
[7]袁海龙,谭锐,李仙逸.均匀设计法优选五味子的提取工艺[J].中国中药杂志, 2002, 27 (5): 355-357.
[8]中华人民共和国药典委员会.中国药典(2005版一部)[M].北京:化学工业出版社, 2005.
[9] Nagai T, Inoue R, Inoue H, Suzuki N. Preparation and antioxidant properties of water extract of propolis[J]. Food Chemistry, 2003, 80: 29-33.
[10]陈瑞战.超高压提取人参皂苷工艺及机理研究[D].吉林大学, 2006.
[11]曲波,高永振,卢长春.回归正交试验设计优化五味子乙素的提取工艺[J].黑龙江医学, 2005, 29 (9): 673-674.
[12] Richard J S. High Pressure Phase Behaviour of Multicomponent Fluid Mixtures [M]. Elsevier, Amsterdam, 1992.
[13]郭孝武.超声技术在中草药成分提取中的应用[J].中草药, 1993, 24(10): 548.
[14]郭孝武.超声与常规法对部分中药苷类成分提出率比较[J].中国医药工业杂志, 1998, 29 (2): 51.
[15] Mason T J, Paniwnyk L, Lorimer J P. The uses of ultrasound in food technology [J]. Ultrasonics Sonochemistry, 1996, 3: 253-260.
[16] Wang L J, Weller C L. Recent advances in extraction of nutraceuticals from plants [J]. Food Science & Technology, 2006, 17: 300-312.
[1]王金亭.天然酚类色素生理与药理作用的研究进展[J].食品与药品. 2007, 9 (10A): 63-65.
[2]王均明,孟丽.五味子的开发利用.河南科技, 1999, 4: 13-14.
[3] Kirakosyan A, Seymour E M, Llanes D E U, Kaufman P B, Bolling S F. Chemical profile and antioxidant capacities of tart cherry products [J]. Food Chemistry, 2009, 115: 20-25.
[4]吴立军.天然药物化学[M].第五版,人民卫生出版社. 2007, 177.
[5] Kim S H, Joo M H, Yoo S H. Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) Fruit [J]. Journal of Food Science, 2009, 74: 134-140.
[6] Kim S H, Lee B H, Kim J C. Compositional Characterization and Colorant Identification of Omija (Schizandra chinensis) Fruit Extract [J]. Food Science and Biotechnology. 2008, 17 (4): 787-793.
[7] Goiffon J P, Mouly P P, Gaydou E M. Anthocyanin pigment determination in red fruit juices, concentrated juices, and syrups using liquid chromatography [J]. Anal. Chim. Acta 1999, 382: 39-50.
[8] Tian Q G, Giusti M M, Stoner G D, Schwartz S J. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursorion analysis, production analysis, common neutralloss analysis, and selected reaction monitoring [J]. Journal of Chromatography A, 2005, 1091: 72-82.
[1]丁乡,丁立威.北五味子药市现状及后市浅析[J].中国中医药信息杂志, 2004, 11 (3): 231.
[2]靳杰.中药五味子的研究进展[J].黑龙江医药, 2005, 18 (5): 335.
[3]王均明,孟丽.五味子的开发利用[J].河南科技, 1999, 4: 13-14.
[4] Kirakosyan A, Seymour E M, Llanes D E U, Kaufman P B, Bolling S F. Chemical profile andantioxidant capacities of tart cherry products [J]. Food Chemistry, 2009, 115: 20-25.
[5] Tan X M, Chen F L. Analysis of Schisandra chinensis (Turcz.) Baill volatile oil extracted by supercritical CO2 extraction and steam distillation [J]. Journal of Chinese Medicinal Materials, 2002, 25: 796-797.
[6] Li X N, Cui H, Song Y Q, Liang,Y Z. Analysis of the essential oil of Schisandra chinensis (Turcz.) Baill [J]. Acta Pharmaceutica Sinica, 2001, 36 (3): 215-219.
[7]宣景宏,孟宪军,辛广.树莓果皮及果肉挥发性成分分析研究初报[J].北方果树, 2006, 1: 8-9.
[8]葛会奇,贾天柱. HPLC测定五味子的最佳采收期及五味子醇甲在果实中的分布[J].中成药, 2007, 29 (6): 862-864.
[9] Schwarzinger C, Kranawetter H. Analysis of the Active Compounds in Different Parts of the Schisandra chinensis Plant by Means of Pyrolysis-GC/MS [J]. Monatshefte für Chemie, 2004, 135: 1201-1208.
[10] Boudet A M. Evolution and current status of research in phenolic compounds [J]. Phytochemistry, 2007, 68: 2722-2735.
[11] Heim K E, Tagliaferro A R, Bobilya D J. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships [J]. Journal of Nutritional Biochemistry, 2002, 13: 572-584.
[12] Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses [J]. Food Chemistry, 2006, 99, 191-203.
[13] Gollücke A P B, Catharino R R, de Souza J C, Eberlin M N, Tavares D D. Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage [J]. Food Chemistry, 2009, 112: 868-873.
[14] Fang Z X, Zhang Y H, LüY, Ma G P, Chen J C, Liu D H, Ye X Q. Phenolic compounds and antioxidant capacities of bayberry juices [J]. Food Chemistry, 2009, 113, 884-888.
[15] Balandin D A. Fatty oil from Schizandra seeds [J]. Doclady Academii Nauk SSSR, 1940, 26: 592-594.
[16]柴可夫,草志成,王亚丽.北五味子油对糖尿病小鼠胰岛细胞形态及功能的影响[J].中国中医药科技, 2007, 14 (3): 177.
[17]毕艳兰.油脂化学[M].北京:化学工业出版社, 2005.
[1]李磊,王岳飞,梁燕,杨贤强.天然抗氧化物质的保健功能及抗氧化活性研究进展[J].茶叶, 2008, 34 (2): 70-74.
[2]吴百灵.中药复方对四氯化碳致大鼠急性肝损伤保护作用的研究[D].辽宁中医学院, 2002.
[3] Nagai T, Inoue R, Inoue H, Suzuki N. Preparation and antioxidant properties of water extract of propolis[J]. Food Chemistry, 2003, 80: 29-33.
[4]樊金玲,丁霄霖.沙棘籽提取物抗氧化活性与酚类组成的研究[J].天然产物研究与开发, 2006, 18: 529-534, 554.
[5] Bruckner J V, MacKenzie W F, Muralidhara S, Luthra R, Kyle M, Acosta D. Oral toxicity of carbon tetrachloride: acute, subacute and subchronic studies in rats[J]. Fundamental and Applied Toxicology, 1986, 6: 16-34.
[6]刘晓丽,赵谋明.余甘子果汁活性成分与抗氧化活性研究[J].食品与发酵工业. 2006, 32 (5): 151-154.
[7] ?am M, HIsIl Y, Durmaz G. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods [J]. Food Chemistry, 2009, 112: 721-726.
[8] Yen G C, Duh P D, Tsai C L. Relationship between antioxidant activity and maturity of peanut hulls [J]. Agricutual Food Chemistry, 1993, 41: 67-72.
[9] Siddhuraju P, Mohan P S, Becker K. Studies on the antioxidant activity of Indian Labu-mum (CassiafistulaL.): apreliminary assessment of crude extracts from stembark, leaves, flowers and fruit pulp [J]. Food Chemistry, 2002, 79: 61-64.
[10] Huang D J, Qu B X. The Chemistry behind Antioxidant Capacity Assays [J]. Journal of Agricutual and Food Chemistry, 2005, 53:1841-1856.
[11]毕会敏.红景天有效成分的提取及活性分析[D].吉林大学, 2008.
[12]张其兰.肝药灵防治实验性肝损伤作用研究[J].中草药, 1983, 24 (10): 535-537.
[13]陈惠黎,李文杰.分子酶学[M].北京:人民卫生出版社, 1983: 449-451.
[14] Bradley E A, Reidy J F, Forman R G, Jarosz J, Braude P R. Transcatheteruterine artery embolisa- tion to treat large uterine fibroids [J]. British Journal of Obstetrics and Gynecology, 1998, 105 (2): 235-240.
[15]姜涛,秦路平,郑汉臣.鬼针草黄酮类化学成分及其抗脂质过氧化作用的研究.天然产物研究与开发, 2006, 18 (12): 765-767.
[16]唐望先,虞涤霞.肝炎平对急性肝损伤时脂质过氧化作用的实验研究[J].同济医科大学学报, 1998, 27 (1): 56-58.
[17] Bender K, Brennan L, Newsholme P. Amino acidmetabolism, cell function, and diabetes [J]. Diabetes, 2006, 55 (supp.l2): s39-s4.
[18] Li C H, Najafi H, Daikhin Y, Nissim I B, Collins H W, Yudkoff M, Matschinsky F M, Stanley C A. Regulation of leucine-stimulated insulin secretion and glutamine metabolism in isolated rat islets[J]. The Journal of Biological Chemistry, 2003, 278 (5): 2853-285.
[19]冯国基,崔巧生,冯爱荣,都俊玲,夏德仑,魏钵兰.肝病患者的血清过氧化氢酶活性测定初探[J].现代诊断与治疗, 1994, 5 (l): 21-22.
[20]陈祝英,何萍等.乙肝转阴散保护小鼠急性肝损伤的生化机理[J].中药材, 2007, 30 (2): 208-210.
[21] Famtone J C, Ward P A. Pole of Oxygen derived free frdicals and metabolites in leukocyte- dependent inflammatory reactions [J]. American Journal of pathology, 1982, 107 (3): 395-418.
[22]兰风英.郁金抗四氯化碳所致小鼠急性肝损伤的作用及其机制的研究[D].吉林大学, 2007.
[23] Kim K S, Lee S, Lee Y S, Jung S H, Park Y, Shin K H, Kim B K. Anti-oxidant activities of the extracts from the herbs of Artemisia apiacea [J]. Journal of Ethnopharmacol, 2003, 85 (1): 69-72.
[24]许慧阳,侯为顺,蒯荟芬.血钠水平在肝硬化中的临床意义[J].实用全科医学, 2006, 4 (3): 278.
[25] Botta F, Giannini E, Romagnoli P, Fasoli A, Malfatti F, Chiarbonello1 B, Testa1 E, Risso D,Colla G, Testa1 R. MELD scoring system is useful for predicting prognsis in patientswith liver cirrhosis and is correlated with residual liver function: a European study [J]. GUT, 2003, 52: 134.
[26] Jayakumar T, Ramesh E, Geraldine P. Antioxidant activity of the oyster mushroom, Pleurotus ostreatus, on CCl4-induced liver injury in rats [J]. Food and Chemical Toxicology, 2006, 44: 1989-1996.
[27] Shahjahan M, Sabitha K E, Jainu M, Shyamala D C S. Effect of Soianum trilobatum against carbontetrachloride induced hepatic damage in albino rats [J]. Indian Journal of Medical Research, 2004, 120: 194-198.
[28]刘春宇,顾振纶,韩蓉,朱路佳,周文轩,郭次议.沙苑子提取物对小鼠四氯化碳肝损伤的保护作用[J].中草药, 2002, 33 (12): 1104-1106.
[29]许建明,徐叔云等.退黑素对CCl4的小鼠肝损伤的保护作用[J].中国药理学通讯, 1999, 156 (4): 311.
[1]王均明,孟丽.五味子的开发利用[J].河南科技, 1999, 4: 13-14.
[2]聂江力.北五味子产地质量的评价及木脂素提取工艺的研究[D].东北林业大学,2003.
[3]黄伟坤,唐英章,黄焕昌.食品检验与分析[M].北京:中国轻工业出版社, 1989.
[4]夏文水.壳聚糖澄清果汁作用的研究[J].无锡轻工业学院学报, 1993, 12 (2): 111-11.