柚果废弃物中活性成分的提取分离及活性研究
|
摘要
从植物中分离提取有效活性成分一直是医药领域研究的重点。该文立足于实际,以柚果食用后的废弃物——柚皮和柚籽为原料,采用酶法提取、超滤和大孔吸附树脂纯化等多种现代分离技术,从柚皮和柚籽中共分离出香精油、生物类黄酮、果胶、水不溶性食用纤维和柠檬苦素类化合物等五种有效成分,并从中得到了三种高纯活性成分,同时,对各有效成分的性质进行了研究,开发了一条对柚果资源进行精深加工和综合利用的新工艺路线,并取得了一系列有意义的成果。
采用压榨-水蒸气蒸馏法,以5%氯化钠溶液为盐析剂进行提取,香柚柚皮和蜜柚柚皮中香精油得率分别达0.935%和0.984%。经GC-MS和计算机联用技术,分别分离确定出香柚皮和蜜柚皮香精油中三十多种化学成分及其相对含量。
从提取完香精油的柚皮中提取黄酮,黄酮一次提取率为72.57%,提取三次,其总提取率达83.09%;以C树脂吸附分离黄酮提取液,其动态吸附率为86.6%;以体积分数60%乙醇-水溶液(中性)洗脱,解吸率达87.5%;
从提取完柚黄酮的柚皮中提取果胶,酶B辅助酸提取法具有较高的果胶提取率,提取三次,果胶的提取率可达为90.4%;大孔吸附树脂A对果胶提取液有较好的脱色效果;无机管式陶瓷膜超滤处理果胶提取液可以同时实现果胶提取液的浓缩、纯化及脱色;以硫酸铝钾为盐析剂的果胶沉淀得率达91.4%;以氯化铁为盐析剂,果胶沉淀得率为95.8%;直接醇沉法沉淀得率为94.7%;按酶B辅助酸法提取、无机管式陶瓷膜超滤处理并经喷雾干燥所得的果胶质量经湖南省质量监督检测所检测,其色泽为白色,灰分仅为0.97%,总半乳糖醛酸含量为76.1%,各项指标均较好地满足QB2484-2000的要求。
从提取完果胶等有效成分的柚皮残渣中提取水不溶性食用纤维,水不溶性食用纤维的得率约46%左右;其脱色的适宜脱色剂为5%的脱色剂A溶液。
以丙酮为提取剂,从柚籽中渗滤法提取柠檬苦素类化合物,脱脂原料与未脱脂原料的提取率分别为56.88%和41.37%。
从柚果废弃物的提取物中经分离、纯化获得了三种活性单体:柚黄酮单体柚皮甙C_(27)H_(32)O_(14)·2H_2O;柠檬苦素类化合物经纯化后得两种单体:脱乙酰基诺米林C_(26)H_(32)O_8和柠檬苦素C_(26)H_(30)O_8。
研究了柚香精油对家蝇及蚕豆蚜的生物活性、柠檬苦素类化合物粗品对粘虫及小菜蛾虫的生物活性;柚香精油显示出对家蝇及蚕豆蚜的生物活性可能是柠烯、香茅醛等活性成分共同作用的效果,柠檬苦素类化合物的生物活性可能与其含有呋喃环结构有关。
建立了描述柚皮果胶提取液超滤过程膜污染的凝胶-衰减模型:当跨膜压力△P＜△P_(opt)时,超滤行为遵循凝胶极化模型,通量随跨膜压力的增加而上升,当达到稳定态时有:J=Kln(c_G/c_B);当跨膜压力△P≥△P_(opt),超滤行为遵循衰减模型,其衰减方程为:J=γ(△P)~δ(γ=5.208×10~(10),δ=-3.022),该模型首次合理地解释了膜通量与跨膜压力之间呈现钟形关系的原因,有助于指导、控制柚皮果胶提取液的超滤工艺。
研究了柚皮果胶的黏流性能,温度对果胶溶液黏度的影响可用黏流方程η=η_0exp(Ea/RT)来描述,其平均黏流活化能为17.14kJ·mol~(-1),果胶浓度对黏度的影响在一定程度上可用等温指数方程η=K_2exp(A_2C)来描述。由特性黏度理论,计算出了柚皮果胶的黏均分子量为7×10~4-8×10~4。
采用传质理论解释了逆流萃取法可以提高果胶提取率的原因:其原因在于逆流萃取法可以保证较大的传质驱动力——浓度差。
研究了等温条件下C树脂静态吸附柚黄酮的规律,其吸附规律符合Langmuir方程:C_e/q_e=C_e/q_0+1/Kq_0=0.01415C_e+0.10008。
以量的形式确定了盐析剂的用量并初步探讨了三价铁盐与铝盐的盐析机理:盐析剂的用量可按0.1588 mol M~(n+)/100g果胶计算;三价铁盐与铝盐盐析果胶的机理相似:果胶的羧基离子取代金属水合物中的羟基,与金属离子发生反应,生成果胶盐而产生沉淀实现分离。
该工作以柚果废弃物为原料,开发出一系列的产品:香精油、柚黄酮类化合物、柠檬苦素类化合物、果胶及水不溶性食用纤维,真正做到资源的最大综合利用,为柚子综合开发利用提供了新方法和新思路,具有显著的经济效益和社会效益。本研究在天然药物的深加工开发、促进我国柚果产业的发展、加快中药现代化进程、帮助农民增收方面,必将具有深远的意义。
Extracting and separating active components from plants has been an important and eye-catching area in medical and pharmaceutical fields. Citrus grandis Osbeck(Shaddock)is a good,useful fruit and is widely grown in China.However,most of the time,after eating the pulp,people discard shaddock peel and shaddock seeds.It is not only wasting resources but also polluting the environment.At the same time,shaddock growers can't make enough money to keep their enthusiasm to grow shaddock continually.Based on the realties,in this dissertation,starting from the castoffs of shaddock-shaddock peel and shaddock seeds,five effective ingredients-shaddock essential oil,flavonoid,pectin,water insoluble dietary fiber and limonoids were extracted and separated out by modern extraction and separation technologies,such as enzyme-aided extraction,ultrafiltration and purification by macroporous adsorption resin.At the same time,three kinds of high-purity active compounds were obtained.Therefore,a new technical line for deep processing and comprehensive utilizing shaddock has been developed and a series of significant experimental results has been achieved.
With salting-out agent 5%NaCl solution,shaddock essential oil was extracted from fragrant shaddock peel and sweet shaddock peel squeezing-vapor distillation.The yield of essential oil from fragrant shaddock peel and sweet shaddock peel was 0.935%and 0.984%, respectively.At the same time,more than thirty kinds of compounds from Jiangyong fragrant shaddock and sweet shaddock essential oil were analyzed and identified and their relative contents were determined by GC-MS.
The residue of shaddock peel after the extraction of essential oil was treated by ethanol-water solution to get flavonoid,One-time extraction yield of flavonoid was 72.57%while the total yield after three times extraction was 83.09%.Macroporous adsorption resin C was used to separate the flavonoid extracts with dynamic adsorption rate 86.6%and 60%ethanol-water(v/v)was used to wash the flavonoid from resin C with the desorption rate 87.5%.
As for extracting pectin from the residue of shaddock peel after the extraction of flavonoid,enzyme B-aided extraction features higher pectin yield compared with other extraction methods.After three times extractions,the pectin yield can reach 90.4%.Good decoloration effects and low pectin loss can be achieved by macroporous adsorption resin A while concentration,purification and decoloration of pectin extracts can be achieved simultaneously by ultrafiltration with inorganic tubular ceramic membrane.The pectin precipitation yield was 91.4%for salting-out agent Aluminum potassium sulfate and 95.8%for salting-out agent Ferric chloride while the pectin precipitation yield of direct ethanol precipitation method was 94.7%.The quality of shaddock peel pectin produced by enzyme B-aided extraction,which followed by ultrafiltration with inorganic tubular ceramic membrane and then spray-drying can satisfy the demands of QB2484-2000 after having been tested by Hunan quality supervision and detection institute.
Extraction of water insoluble dietary fiber from the residue of shaddock peel after the extraction of pectin was studied.The water insoluble dietary fiber from shaddock peel features good quality,high coarse fiber content and light color with yield 46%or so.The proper decoloring agent for insoluble dietary fiber is 5%decoloring agent A solution.
With extraction agent acetone,limonoids were extracted from shaddock seeds by percolation method and the limonoids yield was 56.88%and 41.37%for degreased seeds and non-degreased seeds, respectively.
Three high-purity effective ingredients were obtained from the extracts of shaddock castoffs after further separation and purification. They were naringin(C_(27)H_(32)O_(14)·2H_2O,from flavonoid),Deacetylnomilin (C_(26)H_(32)O_8,from limonoids)and Limonin(C_(26)H_(30)O_8,from limonoids).
The biological activities of shaddock essential oil on Musca domestiea and Aphis fabae and biological cativities of limonoids on Mythimna separate and Plutellla xylostera were studied.The biological activities of shaddock essential oil on Musca domestica and Aphis fabae is likely to be involved with the co-effects of limonene,citronellal and other effective ingredients while the biological activities of limonoids may be involved with their furan nucleus structure.
A gel-attenuation model was set up to describe ultrafiltration membrane pollution behavior of pectin extracts.When transmembrane pressureΔP is belowΔP_(opt),the ultrafiltration of pectin extracts follows gel-polarization model,flux increases with the transmemberane and the equation J=Kln(c_G/c_B)is tenable when the stable state is achieved. However,whenΔP is aboveΔP_(opt),the ultrafiltration of pectin extracts follows attenuation model with the attenuation equation J=γ(ΔP)~δ(γ=5.208×10~(10),δ=-3.022).With this gel-attenuation model,the bell-shape relations between transmembrane pressure and membrane flux can be explained properly for the first time.The model will be helpful to guide and control the ultrafiltration of shaddock peel pectin extracts.
The flow properties of shaddock peel pectin solutions were also studied.Models describing the concentration dependence and temperature dependence of viscosity of shaddock peel pectin solution were set up.The effects of temperature on viscosity of pectin solution can be described by the viscous-flow equationη=η_0exp(Ea/RT)and the average viscous-flow activation energy is 17.14kJ·mol~(-1)while the isothermal exponential equationη=K_2exp(A_2C)can be used to describe the effects of concentration on viscosity of pectin solution.At the same time,intrinsic viscosities of Shaddock peel pectin were determined and thus the viscosity-average molecular weights of pectin were calculated as 7×10~4--8×10~4 according to the intrinsic viscosity theory.
The mass transfer theory was used to explain the increasing of pectin yield when pectin was extracted by countercurrent extraction-countercurrent extraction guarantees higher driving force for mass transfer,i.e.,higher concentration difference.
The regularity of static adsorption of flavonoid by macroporous resin C at isothermal conditions was studied.The experimental results showed that the adsorption can be described by Langmuir equation: C_e/q_e=C_e/q_0+1/Kq_0=0.01415C_e+0.1000.
The usage of salting-out agents was determined quantitatively and the salting-out mechanism of Fe~(3+)and Al~(3+)were studied.The results showed that the usage of salting-out agents can be calculated according to 0.1588 mol M~(n+)per 100 g pectin.Fe~(3+)and Al~(3+)have similar salting-out mechanism-the carboxyls of pectin substitute the hydroxyls of metal hydrates,react with the metal cations and form pectin salt which precipitate from the solutions and thus separation is achieved.
In conclusion,the shaddock resource is fully and comprehensively utilized:the new technical line starts from the castoffs of shaddock-shaddock peel and shaddock seeds and presents a series of products,i.e., essential oil,flavonoid,limonoids,pectin and water insoluble dietary fiber.Therefore,the study in this dissertation has offered a new way of comprehensively utilizing shaddock resources and will feature remarkable economic and social benefits and profound significance in deep processing of natural product,helping farmers to increase their incomes,promoting the shaddock growing and processing industry and modernizing Chinese medicine.
采用压榨-水蒸气蒸馏法,以5%氯化钠溶液为盐析剂进行提取,香柚柚皮和蜜柚柚皮中香精油得率分别达0.935%和0.984%。经GC-MS和计算机联用技术,分别分离确定出香柚皮和蜜柚皮香精油中三十多种化学成分及其相对含量。
从提取完香精油的柚皮中提取黄酮,黄酮一次提取率为72.57%,提取三次,其总提取率达83.09%;以C树脂吸附分离黄酮提取液,其动态吸附率为86.6%;以体积分数60%乙醇-水溶液(中性)洗脱,解吸率达87.5%;
从提取完柚黄酮的柚皮中提取果胶,酶B辅助酸提取法具有较高的果胶提取率,提取三次,果胶的提取率可达为90.4%;大孔吸附树脂A对果胶提取液有较好的脱色效果;无机管式陶瓷膜超滤处理果胶提取液可以同时实现果胶提取液的浓缩、纯化及脱色;以硫酸铝钾为盐析剂的果胶沉淀得率达91.4%;以氯化铁为盐析剂,果胶沉淀得率为95.8%;直接醇沉法沉淀得率为94.7%;按酶B辅助酸法提取、无机管式陶瓷膜超滤处理并经喷雾干燥所得的果胶质量经湖南省质量监督检测所检测,其色泽为白色,灰分仅为0.97%,总半乳糖醛酸含量为76.1%,各项指标均较好地满足QB2484-2000的要求。
从提取完果胶等有效成分的柚皮残渣中提取水不溶性食用纤维,水不溶性食用纤维的得率约46%左右;其脱色的适宜脱色剂为5%的脱色剂A溶液。
以丙酮为提取剂,从柚籽中渗滤法提取柠檬苦素类化合物,脱脂原料与未脱脂原料的提取率分别为56.88%和41.37%。
从柚果废弃物的提取物中经分离、纯化获得了三种活性单体:柚黄酮单体柚皮甙C_(27)H_(32)O_(14)·2H_2O;柠檬苦素类化合物经纯化后得两种单体:脱乙酰基诺米林C_(26)H_(32)O_8和柠檬苦素C_(26)H_(30)O_8。
研究了柚香精油对家蝇及蚕豆蚜的生物活性、柠檬苦素类化合物粗品对粘虫及小菜蛾虫的生物活性;柚香精油显示出对家蝇及蚕豆蚜的生物活性可能是柠烯、香茅醛等活性成分共同作用的效果,柠檬苦素类化合物的生物活性可能与其含有呋喃环结构有关。
建立了描述柚皮果胶提取液超滤过程膜污染的凝胶-衰减模型:当跨膜压力△P＜△P_(opt)时,超滤行为遵循凝胶极化模型,通量随跨膜压力的增加而上升,当达到稳定态时有:J=Kln(c_G/c_B);当跨膜压力△P≥△P_(opt),超滤行为遵循衰减模型,其衰减方程为:J=γ(△P)~δ(γ=5.208×10~(10),δ=-3.022),该模型首次合理地解释了膜通量与跨膜压力之间呈现钟形关系的原因,有助于指导、控制柚皮果胶提取液的超滤工艺。
研究了柚皮果胶的黏流性能,温度对果胶溶液黏度的影响可用黏流方程η=η_0exp(Ea/RT)来描述,其平均黏流活化能为17.14kJ·mol~(-1),果胶浓度对黏度的影响在一定程度上可用等温指数方程η=K_2exp(A_2C)来描述。由特性黏度理论,计算出了柚皮果胶的黏均分子量为7×10~4-8×10~4。
采用传质理论解释了逆流萃取法可以提高果胶提取率的原因:其原因在于逆流萃取法可以保证较大的传质驱动力——浓度差。
研究了等温条件下C树脂静态吸附柚黄酮的规律,其吸附规律符合Langmuir方程:C_e/q_e=C_e/q_0+1/Kq_0=0.01415C_e+0.10008。
以量的形式确定了盐析剂的用量并初步探讨了三价铁盐与铝盐的盐析机理:盐析剂的用量可按0.1588 mol M~(n+)/100g果胶计算;三价铁盐与铝盐盐析果胶的机理相似:果胶的羧基离子取代金属水合物中的羟基,与金属离子发生反应,生成果胶盐而产生沉淀实现分离。
该工作以柚果废弃物为原料,开发出一系列的产品:香精油、柚黄酮类化合物、柠檬苦素类化合物、果胶及水不溶性食用纤维,真正做到资源的最大综合利用,为柚子综合开发利用提供了新方法和新思路,具有显著的经济效益和社会效益。本研究在天然药物的深加工开发、促进我国柚果产业的发展、加快中药现代化进程、帮助农民增收方面,必将具有深远的意义。
Extracting and separating active components from plants has been an important and eye-catching area in medical and pharmaceutical fields. Citrus grandis Osbeck(Shaddock)is a good,useful fruit and is widely grown in China.However,most of the time,after eating the pulp,people discard shaddock peel and shaddock seeds.It is not only wasting resources but also polluting the environment.At the same time,shaddock growers can't make enough money to keep their enthusiasm to grow shaddock continually.Based on the realties,in this dissertation,starting from the castoffs of shaddock-shaddock peel and shaddock seeds,five effective ingredients-shaddock essential oil,flavonoid,pectin,water insoluble dietary fiber and limonoids were extracted and separated out by modern extraction and separation technologies,such as enzyme-aided extraction,ultrafiltration and purification by macroporous adsorption resin.At the same time,three kinds of high-purity active compounds were obtained.Therefore,a new technical line for deep processing and comprehensive utilizing shaddock has been developed and a series of significant experimental results has been achieved.
With salting-out agent 5%NaCl solution,shaddock essential oil was extracted from fragrant shaddock peel and sweet shaddock peel squeezing-vapor distillation.The yield of essential oil from fragrant shaddock peel and sweet shaddock peel was 0.935%and 0.984%, respectively.At the same time,more than thirty kinds of compounds from Jiangyong fragrant shaddock and sweet shaddock essential oil were analyzed and identified and their relative contents were determined by GC-MS.
The residue of shaddock peel after the extraction of essential oil was treated by ethanol-water solution to get flavonoid,One-time extraction yield of flavonoid was 72.57%while the total yield after three times extraction was 83.09%.Macroporous adsorption resin C was used to separate the flavonoid extracts with dynamic adsorption rate 86.6%and 60%ethanol-water(v/v)was used to wash the flavonoid from resin C with the desorption rate 87.5%.
As for extracting pectin from the residue of shaddock peel after the extraction of flavonoid,enzyme B-aided extraction features higher pectin yield compared with other extraction methods.After three times extractions,the pectin yield can reach 90.4%.Good decoloration effects and low pectin loss can be achieved by macroporous adsorption resin A while concentration,purification and decoloration of pectin extracts can be achieved simultaneously by ultrafiltration with inorganic tubular ceramic membrane.The pectin precipitation yield was 91.4%for salting-out agent Aluminum potassium sulfate and 95.8%for salting-out agent Ferric chloride while the pectin precipitation yield of direct ethanol precipitation method was 94.7%.The quality of shaddock peel pectin produced by enzyme B-aided extraction,which followed by ultrafiltration with inorganic tubular ceramic membrane and then spray-drying can satisfy the demands of QB2484-2000 after having been tested by Hunan quality supervision and detection institute.
Extraction of water insoluble dietary fiber from the residue of shaddock peel after the extraction of pectin was studied.The water insoluble dietary fiber from shaddock peel features good quality,high coarse fiber content and light color with yield 46%or so.The proper decoloring agent for insoluble dietary fiber is 5%decoloring agent A solution.
With extraction agent acetone,limonoids were extracted from shaddock seeds by percolation method and the limonoids yield was 56.88%and 41.37%for degreased seeds and non-degreased seeds, respectively.
Three high-purity effective ingredients were obtained from the extracts of shaddock castoffs after further separation and purification. They were naringin(C_(27)H_(32)O_(14)·2H_2O,from flavonoid),Deacetylnomilin (C_(26)H_(32)O_8,from limonoids)and Limonin(C_(26)H_(30)O_8,from limonoids).
The biological activities of shaddock essential oil on Musca domestiea and Aphis fabae and biological cativities of limonoids on Mythimna separate and Plutellla xylostera were studied.The biological activities of shaddock essential oil on Musca domestica and Aphis fabae is likely to be involved with the co-effects of limonene,citronellal and other effective ingredients while the biological activities of limonoids may be involved with their furan nucleus structure.
A gel-attenuation model was set up to describe ultrafiltration membrane pollution behavior of pectin extracts.When transmembrane pressureΔP is belowΔP_(opt),the ultrafiltration of pectin extracts follows gel-polarization model,flux increases with the transmemberane and the equation J=Kln(c_G/c_B)is tenable when the stable state is achieved. However,whenΔP is aboveΔP_(opt),the ultrafiltration of pectin extracts follows attenuation model with the attenuation equation J=γ(ΔP)~δ(γ=5.208×10~(10),δ=-3.022).With this gel-attenuation model,the bell-shape relations between transmembrane pressure and membrane flux can be explained properly for the first time.The model will be helpful to guide and control the ultrafiltration of shaddock peel pectin extracts.
The flow properties of shaddock peel pectin solutions were also studied.Models describing the concentration dependence and temperature dependence of viscosity of shaddock peel pectin solution were set up.The effects of temperature on viscosity of pectin solution can be described by the viscous-flow equationη=η_0exp(Ea/RT)and the average viscous-flow activation energy is 17.14kJ·mol~(-1)while the isothermal exponential equationη=K_2exp(A_2C)can be used to describe the effects of concentration on viscosity of pectin solution.At the same time,intrinsic viscosities of Shaddock peel pectin were determined and thus the viscosity-average molecular weights of pectin were calculated as 7×10~4--8×10~4 according to the intrinsic viscosity theory.
The mass transfer theory was used to explain the increasing of pectin yield when pectin was extracted by countercurrent extraction-countercurrent extraction guarantees higher driving force for mass transfer,i.e.,higher concentration difference.
The regularity of static adsorption of flavonoid by macroporous resin C at isothermal conditions was studied.The experimental results showed that the adsorption can be described by Langmuir equation: C_e/q_e=C_e/q_0+1/Kq_0=0.01415C_e+0.1000.
The usage of salting-out agents was determined quantitatively and the salting-out mechanism of Fe~(3+)and Al~(3+)were studied.The results showed that the usage of salting-out agents can be calculated according to 0.1588 mol M~(n+)per 100 g pectin.Fe~(3+)and Al~(3+)have similar salting-out mechanism-the carboxyls of pectin substitute the hydroxyls of metal hydrates,react with the metal cations and form pectin salt which precipitate from the solutions and thus separation is achieved.
In conclusion,the shaddock resource is fully and comprehensively utilized:the new technical line starts from the castoffs of shaddock-shaddock peel and shaddock seeds and presents a series of products,i.e., essential oil,flavonoid,limonoids,pectin and water insoluble dietary fiber.Therefore,the study in this dissertation has offered a new way of comprehensively utilizing shaddock resources and will feature remarkable economic and social benefits and profound significance in deep processing of natural product,helping farmers to increase their incomes,promoting the shaddock growing and processing industry and modernizing Chinese medicine.
引文
[1]杨亚妮,苏智先.中国名柚资源与品种现状研究[J].四川师范学院学报:自然科学版,2002,23(2):163-169
[2]冯宝民,苑艳光,裴月湖.柚的化学与药理研究进展[J].沈阳药科大学学报,2001,18(3):228-232
[3]贾冬英,姚开,谭敏,等.柚果皮中生理活性成分研究进展[J].食品与发酵工业,2001,27(11):74-78
[4]林正奎,华映芳.中国特有沙田柚果皮精油化学成分研究[J].植物学报,1989,31(1):73-76
[5]杨舜娟,林电伟,温汉辉,等.GC-MS法分析柑桔属果皮精油:Ⅲ.梅县沙田柚精油分析[J].分析测试学报,1994,13(6):56-59
[6]杨荣华.柚子果皮油挥发性成分的气相色谱-质谱分析[J].分析化学,2001,29(3):313-316
[7]肖润林,陈朝明,李玲.不同品种柑桔果实中柚皮甙的含量变化[J].植物生理学通讯,1990,(6):24-26
[8]Westerlund E.,Aman P.,Anderson R.,et al.Chemical characterization of water-soluble pectin in papaya fruit[J].Carbohydrate Polymer,1991,(15):67-78
[9]Nurhan A.,Hasan T.Flitration of pectin extract from grapefruit peel and viscosity of pectin solutions[J].Journal of Food Engineering,1996,(27):191-201
[10]卢培炎.果胶[J].食品科学,1983,(11):22-29
[11]郑建仙.功能性食品[M].北京:中国轻工业出版社,1995.11,20-21,70-71
[12]张菊华,单扬,李高阳.柑橘果汁中的类柠檬苦素及其脱苦方法[J].食品与机械,2005,21(3):72-75
[13]Kelly C.,Jewell C.,Brien N.M.O.The effect of dietary supplementation with the citrus limonoids,limonin and nomilin on xenobioticmetabolizing enzymes in the liver and small intestine of the rat[J].Nutrition Research,2003,23:681-690
[14]李福兴,王建江.柠檬苦素类化合物的研究现状[J].国外医学中医中药分册,2000,22(3):131-135,147
[15]Hasegawa S.,Bennett R.D.,Herman Z.,et al.Limonoid glucosides in citrus[J].Phytochemistry,1989,28(6):1717-1720
[16]Audrius A.Z.,Andrew P.B.Ⅲ,Gary D.M.Isolation and characterization of limonoate and nomilinoate A-ring lactones[J].Phytochemistry,2004,65:2705-2709
[17]李思义.柑桔柠檬苦素类似物[J].广西热作科技,1999,(2):21-25
[18]Wu T.S.,Li C.Y.,Leu Y.L.,et al.Limonoids and alkaloids of the root bark of Dictamnus angustifolius[J].Phytochemistry,1999,50(3):509-512
[19]Akiyoshi S.,Masanori M.,ratsuya K.,et al.Isolation and characterization of new limonoid glycosides from Citrus unshiu peels[J].Carbohydrate Research,1999,315:142-147
[20]Jayaprakasha G.K.,Singh R.P.,Pereira J.,et al.Limonoids from Citrus reticulata and their moult inhibiting activity in mosquito culex quinquefasciatus larvae[J].Phytochemistry,1997,44(5):843-846
[21]Lan L.K.,Li Y.,Hasegwa S.Effect of citrus limonoids on glutathione activity in mice[J].Journal of Agriculture and Food Chemistry,1989,37:878-880
[22]孙崇德,陈昆松,戚行江,等.柑桔果实柠檬苦素类化合物的研究与应用[J].浙江农业学报,2002,14(5):297-302
[23]蔡护华,桥永文男.柑桔果实中柠檬苦素类化合物的研究现状与展望[J].植物学报,1996,38(4):328-336
[24]Hideaki O.,Mark B.,Ragmond D.Limonoids in seeds of citrus hanaju[J].Phytochemistry,1992,31(11):3905-3907
[25]林春绵,王忠杰,茅惠忠.柚皮色素的提取及其稳定性研究[J].食品与发酵工业,1996,(4):50-53
[26]肖崇厚.中药化学[M].上海:上海科技出版社,1997.265,276,279,299-306,495,506-507
[27]Begum J.Studies on essential oils for the antibacterial and antifungal properties.Part-Ⅰ.Preliminary screening of 35 essential oils [J].Bangladesh Journal of Scientific and Industrial Research,1993,28(4):25-35
[28]Basile A.,Sorbo S.,Giordano S.,et al.Antibacterial and allelopathic activity of extract from Castanea sativa leaves[J].Fitoterapia,2000,71:S110-S116
[29]李春美,邓明,谢笔钧.柚皮提取物对金黄色葡萄球菌抑制作用的初步研究[J].食品工业科技,2004,25(5):64-66
[30]张虹,张艳萍.柠檬苦素类似物的研究进展[J].食品与发酵工业,2002,28(2):80-83
[31]Matsuda H.,Yoshikawa M.,Linuma M.,et al.Antinociceptive and antiinflammatory activities of limonin isolated from the fruits of Evodea rutaecarpa var.bodinieri[J].Planta Medica,1998,64(4):339-342
[32]江苏新医学院.中药大词典[M].上海:上海科学技术出版社,1986.1505
[33]王桢.食物疗法精萃[M].山西:教育科学出版社,1974.381
[34]Ng T.B.,Liu F.,Wang Z.T.Antioxidative activity of natural products from plants[J],Life Sciences,2000,66(8):709-723
[35]Bear W.L.,Teel R.W.Effects of citrus flavonoid on the mutagenicity of heterocyclic amines and on cytochrome P450 1A2.activity[J].Anticancer Research,2000,20(5B):3609-3614
[36]Garg A.,Garg S.,Zaneveld L.J.D.,et al.Chemistry and pharmacology of the citrus bioflavonoid hesperidin[J].Phytotherapy Research,2001,15:655-669
[37]Ping C.H.,Dorothy J.S.,Peter F.C.Content of CYP3A4 inhibitors,naringin,naringenin and bergapten in grapefruit and grape-fruit juice products[J].Pharmaceutica Acta Helvetiae,2000,74(4):379-385
[38]So F.V.,Guthrie N.,Chambers A.F.,et al.Inhibition of human breast cancer cell proliferation and delay of mammary tumorigenesis by flavonoid and citrus Juices[J].Nutrition and Cancer,1996,26(2):167-181
[39]Jeon S.M.,Bok S.H.,Jang M.K.,et al.Antioxidative activity of naringin and lovastatin in high cholesterol-fed rabbits[J].Life Sciences,2001,69(24):2855-2866
[40]唐莉莉,曾祥斌,田庆国,等.柠檬苦素类化合物对人乳腺癌细胞(MCF —7)的生长抑制及细胞周期动力学的影响[J].无锡轻工大学学报,2001,20(2):205-207
[41]Hasegawa S.,Lam L.,Miller E.G.,et al.Citrus limonoids:biochemistry and possible importance to human nutrition[J].Phytochemicals and Phytopharmacology,1999,1:79-94
[42]Yusa,Takehiko.Structures and physiological activity of cournarins in hassaku(Citrus hassaku Hort),Zabon(Citrus grandis Osbeck)and amanatsu(Citrus natsudaidai)peels[J].Yukagaku,1992,41(3):249- 251
[43]官福兰,王汝俊,王建华.陈皮及橙皮甙对小鼠胃排空、小肠推进功能的影响[J].中药药理与临床,2002,18(3):7-9
[44]Machha A.,Anwarul H.G.,Mohd R.M.Effects of flavonoid on vascular smooth muscle of the isolated rat thoracic aorta[J].Life Sciences,2003,74:603-612
[45]Beli R.T.,Rakesh K.S.,Avtar K.H.Chemistry and uses of pectin-A Review[J].Critical Reviews in Food Science and Nutrition,1997,37(1):47-73
[46]李巧玲.微波辐射下柚皮中天然食用色素提取上的浸取:[博士学位论文].广州:华南理工大学,2001
[47]Raymond D.B.,Shin H.,Zareb H.Glucosides of acidic limonoids in citrus[J].Phytochemistry,1989,28(10):2777-2781
[48]Lee C.H.,Jeong T.S.,Choi Y.K.,et al.Anti-atherogenic effect of citrus flavonoid,naringin and naringenin,associated with hepatic ACAT and aortic VCAM-1 and MCP-1 in high cholesterol-fed rabbits[J].Biochemical and Biophysical Research Communications,2001,284(3):681-688
[49]李文德,章克昌.果胶的应用研究进展[J].粮油食品科技,1999,7(4):4-6
[50]陈靖,陈孔荣.果胶,一种有开发前途的药物制剂基质[J].现代应用药学,1997,14(3):22-23
[51]Michael D.B.,Mohamed S.R.,Michael J.M.,et al.Limonoid model insect antifeedants[J].Agricultural Food Chemistry,1990,38:1400-1403
[52]Powell R.G.,Mikolajcza Z.L.,Zilkowski B.W.Limonoid antifeedants from seed of Sandoricum koetjape[J].Journal of Natural Products,1991,54(1):241-246
[53]Serit M.,Ishida M.,Kim M.,et al.Antifeedants from citrus natsudaidaiHA YA TA against term ite Reticuliterm es speratus KOLBE[J].Agricutural Biological Chemistry,1991,55:2381-2385
[54]Alford A.R.,Bentley M.D.Citrus limonoids as potential antifeedants for the spruce budworm(Lepidoptera;Tortricidae)[J].Journal of Economic Entomology,1986,79:35-38
[55]江志利.植物精油对家蝇的毒杀作用研究:[硕士学位论文].杨凌:西北农林科技大学,2002
[56]杨频.五种植物精油对蚊虫的熏蒸毒杀作用及驱避效果的研究:[硕士学位论文].西安:陕西师范大学,2004
[57]Murray B.I.Plant essential oils for pest and disease management [J].Crop Protection,2000,(19):603-608
[58]李兆龙,俞福惠.上海:上海科学技术文献出版社,1987.38-39,47,126
[59]孙宝国.香精概论[M].北京:化学工业出版社,1996.104-109
[60]汪秋安.柑桔属精油的制取与应用[J].香料香精化妆品,1998,(3):25-29
[61]于惠生.果胶在食品工业中的应用[J].食品科学,1983,(11):29-32
[62]Parker A.,Boulenguer P.,Kravtchenko T.P.Effect of the addition of high methoxyl pectin on the rheology and colloidal stability of acid milk drinks.In:K.Nishinari,& E.Doi(Eds.),Food hydrocolloids:Structure,properties and functions[C].New York:Plenum Press.1994.307-312
[63]Rooker W.A.New uses of fruit pectin[J].The Fruit Products Journal and American Vinegar Industry,1927,7(1):11
[64]El-Nawawi S.A.Extraction of citrus glucosides[J].Carbohydrate Polymers,1995,27(1):1-4
[65]吴厚玖,Calvarano M.,Giacomo A.D.柚苷和新橙皮苷氢化条件的研究[J].中国南方果树,1996,25(2):10-12
[66]戴启广,陈国平,王幸宜.新型甜昧剂-二氢查尔酮衍生物[J].精细化工中间体,2004,34(3):7-10
[67]孙侠凤摘译.桔皮制取果胶和活性炭[J].林产化工通讯,1993,27(1):53
[68]王湛.膜分离技术基础[M].北京:化学工业出版社,2000.2,105-113,215
[69]汪锰,王湛,李政雄.膜材料及其制备[M].北京:化学工业出版社,2003.175
[70]华耀祖.超滤技术与应用[M].北京:化学工业出版社,2004.165-166,184-192,211-243,268-460
[71]刘忠洲,续曙光,李锁定.微滤、超滤过程中的膜污染及清洗[J].水处理技术,1997,23(4):187
[72]贺立中.药液超滤过程中的膜污染及其防治[J].膜科学与技术,2000,20(5):49
[73]陈丹丹,郭立玮,刘爱国,等.0.2μm无机陶瓷膜微滤枳实、陈皮水提液理化参数与通量变化关系的研究[J].南京中医药大学学报,2003,19(3):151-153
[74]Mohd Z.S.,Nik M.S.,Liew S.Y.Limiting permeate flux in the clarification of untreated starfruit juice by membrane ultrafiltration[J].Chemical Engineering Journal,1998,69:145-148
[75]Pritchard M.,Field R.,Howell J.A.The ultrafiltration of viscous fluids[J].Journal of Membrane Science,1995,102:223-235
[76]John H.,Robert F.,Wu D.X.Ultrafiltration of high-viscosity solutions:theoretical developments and experimental findings[J].Chemical Engineering Science,1996,51(9):1405-1415
[77]杨国龙,赵谋明,杨晓泉,等.超滤法生产大豆浓缩蛋白[J].食品与发酵工业,2004,30(8):120-124
[78]Kim K.J.,Fane A.G.,Fell C.J.D.,et al.Fouling mechanisms of membranes during protein ultrafiltration[J].Journal of Membrane Sciences,1992,68(1/2):79-91
[79]Aimar P.,Meireles-Masbernat M.,Gesan-Guiziou G.,et al.Operations a membranes poreuses,Lee separations par membrane dans les procedes de lindustrie alimentaire,Daufin G.,Rene F.,Aimar P.,et al.(Eds.),Techniques et Documentation Lavoisier Paris,France,1998.7-66
[80]葛毅强,刘文力,倪元颖,等.6种国产膜在苹果汁加工中的应用比较[J].食品与发酵工业,2004,30(2):91-95
[81]Anne O.,Fabienne B.,Helene C.Concentration of thickening & gelling food additives by ultrafiltration:comparison of flat sheet and tubular membranes[J].Filtration & Separation,2002,39(7):35-39
[82]徐南平,邢卫红,赵宜江.无机膜分离技术与应用[M].北京:化学工业出版社,2003.1
[83]罗万春,慕立义.植物源生物碱的杀虫作用[J].农药,1997,36(7):11-15
[84]Wheeler W.B.Role of research and regulation in 50 years of pest management in agriculture[J].Journal of Agriculture Food Chemistry,2002,50(15):4151-4155
[85]2002年世界农药呈现六大特点.中国石油与化工,2003,(1):49-50
[86]徐汉虹,张志祥,查友贵.中国植物性农药开发前景[J].农药,2003,42(3):1-10
[87]冷欣夫,邱星辉.我国昆虫毒理学五十年来的研究进展[J].昆虫知识,2000,37(1):24-28
[88]马建利,白海燕.中国植物性农药利用现状及对策[J].世界农业,2003,(6):23-24
[89]吴厚玖.加入WTO后我国柑桔业的发展对策[J].中国南方果树,2000,29(4):22-24
[90]区善汉,李德安.广西柑桔产业存在的问题及对策探讨[J].广西园艺,2005,16(1):21-24
[91]汪秋安.天然香料及其开发动向[J].广州轻工业,1994,(4):23-26
[92]鲍逸培.试论我国山苍子油的开发与利用[J].香料香精化妆品,1990,(2):14-16
[93]陈纯馨,赖兴华,袁毅桦.从柑桔皮中提取香精油的技术研究[J].佛山大学学报,1997,15(2):68-72
[94]郭明学,童景山,严彤心.超临界CO_2萃取橙皮油的实验研究[J].化学工程,1990,(1):28-31
[95]孙爱东,葛毅强,倪元颖,等.CO_2超临界流体萃取技术提取甜橙皮精油的研究[J].食品工业科技,1999,20(3):7-8
[96]陈纯馨,陈忻,袁毅桦,等.微波辐射法提取柚皮、橙皮挥发油的研究[J].中国食品添加剂,2003,(6):27-30
[97]郑旭煦,殷钟意,洪燕,等.从橙皮中提取香精油的工艺条件研究[J].天然产物研究与开发,2003,15(6):528-530,535
[98]天然香料加工编写组.天然香料加工手册[M].北京:中国轻工业出版社,1997.82-85
[99]张晨,刘志伟.CO_2超临界萃取技术提取沙田柚皮的研究[J].香料香精化妆品,2000,(3):10-12
[100]王箴.化工辞典[M].北京:化学工业出版社,1979.738
[101]王华,吴厚玖,焦必林,等.柚香精油的提取与成分研究[J].中国南方果树,1999,28(6):1-2
[102]方德秋,削顺元.柠檬醛及香精油的抗菌性研究概述[J].天然产物研究与开发,1994,6(2):75-78
[103]刘学文,徐汉虹,鞠荣,等.植物精油在农药领域中的研究进展[J].香 料香精化妆品,2004,(2):36-39
[104]侯华民,冯俊涛,陈安良,等.植物精油对几种害虫的毒杀活性[J].天然产物研究与开发,2002,14(6):27-30
[105]苏力坦·阿巴拜克力,古丽加汗·沙吾提,热孜万·米吉提,等.柑皮挥发油对衣蛾驱虫作用的初步研究[J].新疆大学学报:理工版,2001,18(1):105-107
[106]吴佩文编译.植物精油类农药[J].世界农药,1999,21(6):23-26,4
[107]中华人民共和国国家技术监督局.GB/T14455.2-93.精油取样方法.北京:中国标准出版社,1994-01-01
[108]中华人民共和国国家技术监督局.GB/T14455.4-93.精油 相对密度的测定.北京:中国标准出版社,1994-01-01
[109]周莹.有机化学实验[M].湖南:湖南大学出版社,2003.40
[110]中华人民共和国国家技术监督局.GB/T14455.6-93.精油 酯值的测定.北京:中国标准出版社,1994-01-01
[111]中华人民共和国国家技术监督局.GB/T14455.13-93.精油 羰基化合物含量的测定 中性亚硫酸钠法.北京:中国标准出版社,1994-01-01
[112]中华人民共和国国家技术监督局.GB/T14454.6-93.香料 蒸发后残留物含量的评估.北京:中国标准出版社,1994-01-01
[113]周荣琪.天然香料分离技术的研究[J].化工进展,1995,(6):21-24
[114]凌关庭.食品添加剂手册[M].北京:化学工业出版社,1999.276
[115]林进能.天然食用香料生产与应用[M].北京:中国轻工业出版社,1991.192
[116]凌关庭.天然食品添加剂手册[M].北京:化学工业出版社,2000.430
[117]山田常雄,前川文夫,江上不二夫,等.生物学词典(鄂永昌,蔡可,区伟乾,等,译者)[M].北京:科学出版社,1997.981
[118]Buterry,R.G.Flavor Research Recent Advances[M].New York and Basel:Marcel Dekker,Inc.,1981.175-216
[119]中华人民共和国国家技术监督局.NY/T1154.6-2006.农药室内生物测定试验准则 杀虫剂第6部分:杀虫活性试验 浸虫法.北京:中国标准出版社,2006-10-01
[120]贾冬英,姚开,谭敏,等.柚皮中柚皮苷的乙醇提取工艺研究[J].中草药,2002,33(9):801-802
[121]何晋浙,汪钊.柚皮中生物类黄酮提取优化工艺研究[J].食品工业科技,2002.23(3),39-40
[122]杨洋,余炼,唐宇雯.柚皮黄酮类成分的分离工艺研究[J].食品科学,2001,22(3):41-43
[123]曾文辉,万云鹏,李江平.从柚皮中提取黄酮的方法.中国专利,CN1356327A,2002-07-03
[124]阮栋梁,王晖,李和.沙棘叶子中黄酮的分离与鉴定[J].沙棘,2002,15(4):32-34
[125]吴厚玖,焦必林,王华,等.几种树脂对柚苷的吸附作用研究[J].食品与发酵工业,1997,23(4):37-40
[126]刘斌,石任兵,余超,等.应用大孔吸附树脂吸附分离技术制备蒲黄总黄酮的研究[J].北京中医药大学学报,2002,25(4):25-28
[127]Kazuharu Y.,Hiroaki O.,Katsutoshi I.,et al.Selective separation of flavonoid with a polyvinyl alcohol membrane[J].Journal of Membrane Science,1996,118:41-48
[128]李炎,毛新武,赖旭新,等.超滤法从柚皮中提取柚甙[J].食品科学,1997,18(5):36-38
[129]Garg A.,Garg S.L.,Zaneveld J.D.,et al.Chemistry and pharmacology of the citrus bioflavonoid hesperidin[J].Phytotherapy Research,2001,15,655-669
[130]李春美,付志贤,谢笔钧.柚皮提取物抗氧化作用和对正常小鼠免疫功能的影响[J].食品科学,2004,25(3):174-176
[131]田成旺,秦学功,高瑞昶,等.DF01大孔树脂吸附苦参碱过程的研究[J].离子交换与吸附,2002,18(5):406-411
[132]成凤沅,陈湘西.精制柚苷的鉴定及柚皮中柚苷含量的测定[J].食品与发酵工业,1982,44(2):1-9
[133]脱苦科研组.柑桔苦味成分的分离和提纯方法的研究[J].浙江工学院学报,1987,(2):27-33
[134]丛浦珠,李笋玉.天然有机质谱学[M].北京:中国医药科技出版社,2003.721-722,1322
[135]S.De.贝特斯,E.J.旺达姆,A.斯泰因比歇尔.生物高分子第六卷多糖Ⅱ—真核生物多糖(陈代杰,罗敏玉,译者)[M].北京:化学工业出版社,2004.310-320
[136]王卫平.食品品质改良剂:亲水胶体的性质及应用(之五)—果胶[J].食品与发酵工业,1996,(4):81-84
[137]Uresti R.M.,Lopez-Arias N.,Gonzalez-Cabriales J.J.,et al.Use of amidated low methoxyl pectin to produce fish restructured products[J]. Food Hydrocolloids,2003,17(2):171-176
[138]Aysel K.,Meral K.Use of hydrocolloids in textural stabilization of a yoghurt drink,ayran[J].Food Hydrocolloids,2004,18:593-600
[139]Vandamme Th.F.,Lenourry A.,Charruean C.,et al.The use of polysaccharides to target drugs to the colon[J].Carbohydrate Polymer,2002,48:219-231
[140]Aspinall G.O.Chemistry of cell wall polysaccharides.The Biochemistry of Plants[M].New York:Academic Press,1980
[141]Kertesz Z.I.The pectic substances[M].New York:Interscience Publishers,1951
[142]刘因平.从果皮提取果胶[J].化学世界,1998,(4):185-186
[143]Parker A.,Boulenguer P.,Kravtchenko T.P.Effect of the addition of high methoxyl pectin on the rheology and colloidal stability of acid milk drinks.Food hydrocolloids:Structure,properties and functions[C].New York:Plenum Press,1994.307-312
[144]Platt D.,Raz A.Modulation of the lung colonization of B16-F1melanoma cells by citrus pectin[J].Journal of National Cancer Institute,1992,84:438-442
[145]Yamada H.,Ra K.S.,Kiyohara H.,et al.Structural characterization of an anti-complementary pectic polysaccharide from the roots of Bupleurum falcatum L.[J].Carbohydrate Research,1989,189:209-226
[146]Kay R.M.,Truswell A.S.Effects of citrus pectin on blood lipids and fecal steroid excretion in man[J].American Journal of Clinical Nutrition,1977,30(2):171-175
[147]Kiyohara H.,Hirano M.,Wen X.G.,et al.Characterization of an antiulcer pectic polysaccharide from leaves of Panax ginseng C.A.meyer[J].Carbohydrate Research,1994,263:89-101
[148]赵利,王杉.果胶的制备及其在食品工业的应用综述[J].食品科技,1999,(5):32-36
[149]Duncan Q.M.C.,Fiona A.I.Pharmaceutical application of dynamic mechanical thermal analysis[J].Thermochimica acta,1995,248:97-115
[150]黄来发.食品增稠剂[M].北京:中国轻工业出版社,2000.133
[151]Wang H.,Kim J.K.,Kim C.J.,et al.Extrusion of apple pomace facilitates pectin extraction[J].Journal of Food Science,1998,63(5): 841-844
[152]Minkov S.,Minchev A.,Paev K.Modelling of the hydrolysis and extraction of apple pectin[J].Journal of Food Engineering,1996,29(1):107-113
[153]Panchev I.N.,Kirtchev N.A.,Kratchanov C.Kinetic model of pectin extraction[J].Carbohydrate Polymers,1989,11(3):193-204
[154]Kalapathy U.,Proctor A.Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin[J].Food Chemistry,2001,73:393-396
[155]Iglesias M.T.,Lozano J.E.Extraction and characterization,of sunflower pectin[J].Journal of Food Engineering,2004,62:215-223
[156]Qi B.X.,Keith G.M.,John O.A.Comparison of two methods and the effect of cooking time on the extractability of pectin from the cell walls of cooking banana[J].Lebensmittel-Wissenschaft und-Technologie,2000,33(5):369-373
[157]Cho Ch.W.,Lee D.Y.,Kim Ch.W.Concentration and purification of soluble pectin from mandarin peels using crossflow microfiltration system[J].Carbohydrate Polymers,2003,54(1):21-26
[158]Joye D.D,Luzio G.A.Process for selective extraction of pectins from plant material by differential pH[J].Carbohydrate Polymers,2000,43:337-342
[159]杨大川.从柑橘皮中提取果胶[J].食品科学,1982,(5):35-39
[160]张燕,毛桂枝,刘蕴哲.离子交换树脂法提取桔皮中果胶[J].食品研究与开发,2003,24(4):52-54
[161]Kar F.,Arslan N.Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscositymolecular weight relationship[J].Carbohydrate Polymers,1999,(40):277-284
[162]Wiesenborn D.P.,Xu M.,Chang K.C.,et al.Pigment removal and pectin loss during the continuous,countercurrent washing of sunflower[J].Transactions of the ASAE,1996,39(5):1781-1787
[163]谢练武,周春山,周尽花.连续逆流萃取法从桔皮中提取果胶[J].食品工业科技,2005,26(7):140-142
[164]Wiesenborn D.P.,Wang J.,Chang K.C.,et al.Comparison of contin- uous and batch processes for pectin extraction from sunflower heads[J].Industrial Crops and Products,1999,9(3):171-181
[165]孙润仓,王妹清,刘建朝,等.离子交换树脂法从甜菜渣中提取果胶[J].食品工业科技,1989,(2):40-41
[166]刘峥,王永梅.微波法提取柚皮中的果胶[J].食品研究与开发,2003,24(1):88-91
[167]侯春友,刘钟栋,陈肇锬.微波条件下提取果胶的研究[J].郑州粮食学院学报,1999,20(2):6
[168]尤华,陆兆新,冯红霞.微生物原果胶酶的研究进展[J].工业微生物,2002,32(1):50-53
[169]张晨,刘志伟.柚皮提取果胶脱色工艺的研究[J].农牧产品开发,2000,(9):11-12
[170]常瑜,邢金龙,白英彬,等.活性炭脱色性能的研究[J].太原工业大学学报,1995,26(2):95-98
[171]唐渝,陈翠娟,刘雁敏,等.柚子皮中果胶提取及脱色工艺[J].食品科学,1998,19(11):29-31
[172]太树明,尤小祥,李刚.果胶脱色工艺的改进[J].食品科学,1994,(3):37
[173]梁琪,蒋玉梅,毕阳.籽瓜瓜皮中果胶的提取及脱色研究[J].食品工业科技,2002,23(10):48-49
[174]何立芳,章汝平.树脂在果胶提取中的应用[J].龙岩师专学报:自科版,1991,9(3):127-128
[175]徐汶,王为国,张俊峰,等.树脂吸附法豆腐柴叶果胶提取液脱色的研究(Ⅰ)D3520树脂对色素的吸附性能[J].离子交换与吸附,2005,21(4):323-328
[176]徐汶,王为国,张俊峰,等.树脂吸附法豆腐柴叶果胶提取液脱色的研究(Ⅱ)动态法脱色的适宜条件[J].离子交换与吸附,2005,21(5):461-467
[177]周尽花,周春山.大孔吸附树脂法柚皮果胶脱色工艺研究[J].离子交换与吸附,2005,21(6):542-550
[178]吴永娴,刘玉达,付承德.超滤浓缩柠檬皮果胶的研究[J].农牧产品开发,1996,(1):28-30
[179]刘文,董赛丽,张新.陶瓷膜在苹果果胶浸提液浓缩中的应用研究[J].林产化工通讯,2004,38(4):15-18
[180]Jorda J.,Marechal P.,Rigal L.,et al.Biopolymer purification by ultrafiltration[J].Desalination,2002,148:187-191
[181]张晨,刘志伟.柚皮提取果胶沉淀条件的研究[J].食品工业科技,2000,21(6):29-31
[182]张玲华,唐小俊,张宝玲,等.高价铁盐沉淀法从柚皮提取果胶的研究[J].农牧产品开发,2000,(11):12-14
[183]陈栓虎,李晓宇.盐析法从苹果皮中提取果胶的最佳工艺条件[J].食品科学,1994,(4):22-25
[184]梅家骏.果胶的生产和检验方法[J].食品科学,1986,(5):39-42
[185]吴永娴,邢跃.超滤浓缩果胶的喷雾干燥研究[J].西南农业大学学报,1996,18(5):432-435
[186]张俊峰,徐汶,王存文,等.从豆腐柴叶中提取果胶的工艺研究[J].湖北化工,2002,19(3):37-38
[187]Fu J.T.,Rao M.A.Rheology and structure development during gelation of low-methoxyl pectin gels:the effect of sucrose[J].Food Hydrocolloids,2001,(15):93-100
[188]Manuel A.M.,Francisco M.,Aida J.,et al.Rheological behaviour of an amide pectin[J].Journal of Food Engineering,2002,55:123-129
[189]Iagher F.,Reicher F.,Ganter J.L.M.S.Structural and rheological properties of polysaccharides frommango(Mangifera indica L.)pulp[J].International Journal of Biological Macromolecules,2002,31:9-17
[190]Kuuva T.,Lantto R.,Reinikainen T.,et al.Rheological properties of laccase-induced sugar beet pectin gels[J].Food Hydrocolloids,2003,17(5):679-684
[191]Yoo S.H.,Marshall L.F.,Arland T.H.Jr.,et al.Viscometric behavior of high-methoxy and low-methoxy pectin solutions[J].Food Hydrocolloids,2006,20(1):62-67
[192]Michele M.,Ali R.T.H.,Ramaswamy H.S.Rheological properties of selected hydrocolloids as a function of concentration and temperature[J].Food Research International,2001,34:695-703
[193]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1997.52
[194]大连轻工业学院,华南理工大学等8所院校合编.食品分析[M].北京:中国轻工业出版社,1994.213
[195]中华人民共和国国家技术监督局.QB2484-2000.食品添加剂 果胶.北京:中国标准出版社,2000-10-01
[196]Hong J.S.,Kim M.K.,Yoon S.,et al.Preparation of noodles supplemented with treated apple pomace and soymilk residue as source of dietary fiber[J].Journal of Korean Agricultural Chemical Society,1993,36(2):80-85
[197]陈改荣,郑洪和,张庆芝.盐沉淀法从马铃薯中提取果胶的工艺[J].食品科学,1999,(7):36-38
[198]Sakai T.,Sakamoto T.,Hallaert J.,et al.Pectin,pectinase,and protopectinase:production,properties,and applications[J].Advances in Applied Microbiology,1993,39:213-294
[199]Chang K.C.,Dhurandhar N.,You X.,et al.Sunflower head residue pectin extraction as affected by physical conditions[J].Journal of Food Science,1994,59(6):1207-1210
[200]黄自强,王铮.采用盒式超滤装置浓缩果胶[J].水处理技术,1992,18(5):325-328
[201]Cheryan M.Membranes in food processing.Effective Industrial Membrane Processes:Benefits and Opportunities[M].Elsevier Applied Science,1991.157-180
[202]Chiampo F.,Conti R.Hydrodynamics of fruit pulp ultrafiltration[J].Journal of Food Engineering,1999,40(3):173-180,8
[203]Sayed R.S.K.,Harris J.L.,Sherkat F.Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour[J].Journal of Membrane Science,1996,114(1):93-104
[204]Sulaiman M.Z.,Sulaiman N.M.,Marwan Sh.Ultrafiltration studied on solutions of pectin,glucose and their mixtures in a pilot scale crossflow membrane unit[J].Chemical Engineering Journal,2001,84:557-563
[205]Blatt W.F.,Dravid A.,Michaels A.S.,et al.Solution polarization and cake formation in membrane ultrafiltration,causes,consequences,and control techniques,in:Flinn J.E.(Eds.),Membrane Science and Technology[C].New York:Plenum Press.1970.47-97
[206]Porter M.C.Concentration polarization with membrane ultrafiltration[J].Ind Eng Chem Production Res Develop.1972,11(3):234-248
[207]Fane A.G.Ultrafiltration:Factors influencing flux and rejection,in:Wakweman R.J.(Eds.),Progress in filtration and separation. Amsterdam:vol.Ⅳ,Elsevier.1986.101-179
[208]Michaels A.S.New separation technique for the Chemical Process Industries[J].Chemical Engineering Progress,1968,64(12):31-43
[209]Wrettin D.R.,Doshi M.R.Limiting flux in ultrafiltration of macromolecular solution[J].Chemical Engineering Communications,1980,4:507-522
[210]Wijmans J.G.,Nakao S.,Smolders C.A.Flux limitation in ultrafiltration:osmotic pressure model and gel layer model[J].Journal of Membrane Science,1984,20:115-124
[211]Song L.F.A new model for the calculation of the limiting flux in ultrafiltration[J].Journal of Membrane Science,1998,144:173-185
[212]Sulaiman M.Z.,Sulaiman N.M.,Yih L.S.Limiting permeate flux in the clarification of untreated starfruit juice by membrane ultrafiltration[J].Chemical Engineering Journal,1998,69:145-148
[213]Kirk D.E.,Montgomery L.Y.,Kortekaas M.G.Clarification of pear juice by hollow fiber ultrafiltration[J].Journal of Food Science,1983,48:1663-1666
[214]Szaniawski A.R.,Spencer H.G.Microfiltration of pectin solutions by a titanium dioxide membrane[J].Key Engineering Materials,1991,61/62:182-186,243-248
[215]刘莱娥.膜分离技术[M].北京:化学工业出版社,1998.58-62
[216]赵长文,张丽莎,林锦明,等.黏度法测定柚皮果胶分子量[J].第二军医大学学报,1984,5(2):91-94
[217]Cotton F.A.,Wilkinson G.Basic Inorganic Chemistry.2nd Ed,New York:Wiley,1987.316-318
[218]武汉大学,吉林大学等校编.无机化学[M].北京:高等教育出版社,1994.1023-1024
[219]金日光,华幼卿.高分子物理[M].北京:化学工业出版社,2000.91
[220]Ibarz A.,Pagan J.,Miguelsanz R.Rheology of clarified fruit juices.Ⅱ:Blackcurrant juices[J].Journal of Food Engineering,1992,15:63-73
[221]Isihara A.On the viscosity of chain polymers[J].Polymer,1992,33(1):111-112
[222]何曼君,陈维孝,董西侠.高分子物理[M].上海:复旦大学出版社, 1990.178
[223]Tehchien D.C.,Kokini J.L.Rheological properties and conformation of tomato paste pectins,citrus and apple pectins[]].Journal of Food Science,1987,52(6):1658-1664
[224]Tanglertpaibul T.,Rao M.A.Intrinsic viscosity of tomato serum as affected by methods of determination and methods of processing concentrates[J].Journal of Food Science,1987,52(6),1642-1645
[225]McMillan D.E.A comparison of five methods for obtaining the intrinsic viscosity of bovine serum albumin[J].Biopolymers,1974,13:1367-1372
[226]Owens H.S.,Lotzkar H.,Schultz T.H.,et al.Shape and size of pectinic acid deduced from viscometric measurements[J].Journal of American Chemical Society,1946,68:1628-1632
[227]欧仕益,高孔荣.膳食纤维研究进展[J].粮食与饲料工业,1997,(2):39-40
[228]刘伟,刘成梅,林向阳,等.膳食纤维的国内外研究现状与发展趋势[J].粮食与食品工业,2003,(4):25-27
[229]Hoverstad T.,Lairon D.,Borel E.,et al.Effects of dietary fibers and cholestyramine on the activity of pancreatic lipase in vitro[J].American Journal Clinical Nutrition,1986,21(3):257
[230]郭仪.重视膳食纤维素[J].食品与生活,2003,(4):18
[231]肖春玲.人类的第七大营养素—膳食纤维[J].中国食物与营养,2001,(3):54-55
[232]祝渊.柑橘果实膳食纤维的研究:[硕士学位论文].杭州:浙江大学,2003
[233]曾少葵,蒋志红,吴文龙.利用菠萝渣制备高活性膳食纤维的工艺研究[J].食品科技,2000,(3):64
[234]郑建仙,耿立萍,高孔荣.利用蔗渣制备高活性膳食纤维添加剂的研究[J].食品与发酵工业,1996,(3):59-60
[235]曾凯宏,陈宗道,阕建全,等.脱脂米糠膳食纤维的理化特性研究[J].广州食品工业科技,2001,17(2):15-17
[236]中华人民共和国国家技术监督局.GB/T5009.74-2003.食品添加剂中重金属限量试验.北京:中国标准出版社,2004-01-01
[237]中华人民共和国国家技术监督局.GB/T5009.76-2003.食品添加剂中砷的测定.北京:中国标准出版社,2004-01-01
[238]中华人民共和国国家技术监督局.GB/T5009.75-2003.食品添加剂中铅的测定.北京:中国标准出版社,2004-01-01
[239]田庆国,丁霄霖.测定橘核中柠檬苦素类似物的分光光度法[J].分析测试学报,1999,18(5):45-47
[240]Zareb Sh.H.Biosynthesis of limonoid glucosides in navel orange[J].Phytochemistry,1991,30(5):1487-1488
[241]Fong C.H.,HasegawaS.,Herman Z.,et al.Biosynthesis of limonoid glucosides in lemon(Citrus limon)[J].Journal of the Science of Food and Agriculture,1991,54(3):393-398
[242]Fong C.H.,Hasegawa S.,Coggins C.W.,et al.Content of limonoids and limonin 17-β-D-glucopyranoside in fruit tissue of Valencia orange during fruit growth and maturation[J].Journal of Agricultural and Food Chemistry,1992,40(7):1178-1181
[243]Hasegawa S.,Ifuku Y.Biochemistry of citrus limonoids[J].Nippon Shokuhin Kogyo Gakkaishi,1994,41:372-380
[244]胡昌奇,韩建伟,赵建纲,等.狭叶白鲜皮中的柠檬苦素类成分[J].植物学报,1989,31(6):453-458
[245]陈静,高彦祥,吴伟莉,等.大孔树脂对柠檬苦素的动态吸脱附性能[J].食品与发酵工业,2005,31(5):36-39
[246]Raman G.,Cho M.,Brodbelt J.S.,et al.Isolation and purification of closely related citrus limonoid glucosides by flash chromatography[J].Phytochemical Analysis,2005,16(3):155-160
[247]Naidoo D.,Mulholland D.A.,Randrianarivelojosia M.,et al.Limonoids and triterpenoids from the seed of Neobeguea mahafalensis[J].Biochemical Systematics and Ecology,2003,31:1047-1050
[248]Cui J.X.,Deng Zh.W.,Li J.,et al.Phragmalin-type limonoids from the mangrove plant Xylocarpus granatum[J].Phytochemistry,2005,66:2334-2339
[249]Cheplogoi P.K.,Mulholland D.A.Limonoids from Turraea parvifolia (Meliaceae)[J].Biochemical Systematics and Ecology,2003,31:799-803
[250]Wu J.,Zhang S.,Xiao Q.,et al.Xyloccensin L,a novel limonoid from Xylocarpus granatum[J].Tetrahedron Letters,2004,45:591-593
[251]田庆国,丁霄霖.甜橙种子中柠檬苦素类化合物的提取[J].林产化学与工业,1999,19(3):71-74
[252]张虹,张艳萍.柠檬苦素类似物的研究进展[J].食品与发酵工业,2001,28(2):80-83
[253]赖作企,符雄.沙田柚种子化学成分的研究[J].中山大学学报:自然科学版,1995,34(4):117-121
[254]Samir A.M.A.,Matsumi D.,Yoshiki M.,et al.Rings B,D-seco limonoids from the leaves of Swietenia mahogani[J],Phytochemistry,2006,67:452-458
[255]Miller E.G.,Fanous R.,Riverahidalgo F.,et al.The effect of citrus limonoids on hamster buccal pouch carcinogenesis[J].Carcinogenesis,1989,10:1535-1537
[256]Michael D.B.,Mohamed S.R.,Michael J.,et al.Limonoids model insect antifeedants[J].Journal of Agriculturaland Food Chemistry,1990,38:1400-1403
[257]Fernando M.,Luko H.,Gerardo A.M.,et al.Antifeedant activity of Ouassia amara(Simaroubaceae)extracts on Hypsipyla grandella (Lepidoptera:Pyralidae)larvae[J].Crop Protection,2000,19:301-305
[258]唐传核,彭志英.柑橘类的功能性成分研究概况[J].四川食品与发酵,2000,(4):1-7
[259]Lam L.K.T.,Zhang J.,Hasegawa S.Citrus limonoid reduction of chemically induced tumorigenesis[J].Food Technology,1994,48(11):104-109
[260]Miller E.G.,Gonzlaes-Sanders A.P.,Couvillion A.M.,et al.Citrus limonoids as inhibitors of oral carcinogenesis[J].Food Technology,1994,48(11):110-114
[261]田庆国,丁霄霖.甜橙种子中三萜类活性成分的提取[J].食品科学,1999,(8):45-46
[2]冯宝民,苑艳光,裴月湖.柚的化学与药理研究进展[J].沈阳药科大学学报,2001,18(3):228-232
[3]贾冬英,姚开,谭敏,等.柚果皮中生理活性成分研究进展[J].食品与发酵工业,2001,27(11):74-78
[4]林正奎,华映芳.中国特有沙田柚果皮精油化学成分研究[J].植物学报,1989,31(1):73-76
[5]杨舜娟,林电伟,温汉辉,等.GC-MS法分析柑桔属果皮精油:Ⅲ.梅县沙田柚精油分析[J].分析测试学报,1994,13(6):56-59
[6]杨荣华.柚子果皮油挥发性成分的气相色谱-质谱分析[J].分析化学,2001,29(3):313-316
[7]肖润林,陈朝明,李玲.不同品种柑桔果实中柚皮甙的含量变化[J].植物生理学通讯,1990,(6):24-26
[8]Westerlund E.,Aman P.,Anderson R.,et al.Chemical characterization of water-soluble pectin in papaya fruit[J].Carbohydrate Polymer,1991,(15):67-78
[9]Nurhan A.,Hasan T.Flitration of pectin extract from grapefruit peel and viscosity of pectin solutions[J].Journal of Food Engineering,1996,(27):191-201
[10]卢培炎.果胶[J].食品科学,1983,(11):22-29
[11]郑建仙.功能性食品[M].北京:中国轻工业出版社,1995.11,20-21,70-71
[12]张菊华,单扬,李高阳.柑橘果汁中的类柠檬苦素及其脱苦方法[J].食品与机械,2005,21(3):72-75
[13]Kelly C.,Jewell C.,Brien N.M.O.The effect of dietary supplementation with the citrus limonoids,limonin and nomilin on xenobioticmetabolizing enzymes in the liver and small intestine of the rat[J].Nutrition Research,2003,23:681-690
[14]李福兴,王建江.柠檬苦素类化合物的研究现状[J].国外医学中医中药分册,2000,22(3):131-135,147
[15]Hasegawa S.,Bennett R.D.,Herman Z.,et al.Limonoid glucosides in citrus[J].Phytochemistry,1989,28(6):1717-1720
[16]Audrius A.Z.,Andrew P.B.Ⅲ,Gary D.M.Isolation and characterization of limonoate and nomilinoate A-ring lactones[J].Phytochemistry,2004,65:2705-2709
[17]李思义.柑桔柠檬苦素类似物[J].广西热作科技,1999,(2):21-25
[18]Wu T.S.,Li C.Y.,Leu Y.L.,et al.Limonoids and alkaloids of the root bark of Dictamnus angustifolius[J].Phytochemistry,1999,50(3):509-512
[19]Akiyoshi S.,Masanori M.,ratsuya K.,et al.Isolation and characterization of new limonoid glycosides from Citrus unshiu peels[J].Carbohydrate Research,1999,315:142-147
[20]Jayaprakasha G.K.,Singh R.P.,Pereira J.,et al.Limonoids from Citrus reticulata and their moult inhibiting activity in mosquito culex quinquefasciatus larvae[J].Phytochemistry,1997,44(5):843-846
[21]Lan L.K.,Li Y.,Hasegwa S.Effect of citrus limonoids on glutathione activity in mice[J].Journal of Agriculture and Food Chemistry,1989,37:878-880
[22]孙崇德,陈昆松,戚行江,等.柑桔果实柠檬苦素类化合物的研究与应用[J].浙江农业学报,2002,14(5):297-302
[23]蔡护华,桥永文男.柑桔果实中柠檬苦素类化合物的研究现状与展望[J].植物学报,1996,38(4):328-336
[24]Hideaki O.,Mark B.,Ragmond D.Limonoids in seeds of citrus hanaju[J].Phytochemistry,1992,31(11):3905-3907
[25]林春绵,王忠杰,茅惠忠.柚皮色素的提取及其稳定性研究[J].食品与发酵工业,1996,(4):50-53
[26]肖崇厚.中药化学[M].上海:上海科技出版社,1997.265,276,279,299-306,495,506-507
[27]Begum J.Studies on essential oils for the antibacterial and antifungal properties.Part-Ⅰ.Preliminary screening of 35 essential oils [J].Bangladesh Journal of Scientific and Industrial Research,1993,28(4):25-35
[28]Basile A.,Sorbo S.,Giordano S.,et al.Antibacterial and allelopathic activity of extract from Castanea sativa leaves[J].Fitoterapia,2000,71:S110-S116
[29]李春美,邓明,谢笔钧.柚皮提取物对金黄色葡萄球菌抑制作用的初步研究[J].食品工业科技,2004,25(5):64-66
[30]张虹,张艳萍.柠檬苦素类似物的研究进展[J].食品与发酵工业,2002,28(2):80-83
[31]Matsuda H.,Yoshikawa M.,Linuma M.,et al.Antinociceptive and antiinflammatory activities of limonin isolated from the fruits of Evodea rutaecarpa var.bodinieri[J].Planta Medica,1998,64(4):339-342
[32]江苏新医学院.中药大词典[M].上海:上海科学技术出版社,1986.1505
[33]王桢.食物疗法精萃[M].山西:教育科学出版社,1974.381
[34]Ng T.B.,Liu F.,Wang Z.T.Antioxidative activity of natural products from plants[J],Life Sciences,2000,66(8):709-723
[35]Bear W.L.,Teel R.W.Effects of citrus flavonoid on the mutagenicity of heterocyclic amines and on cytochrome P450 1A2.activity[J].Anticancer Research,2000,20(5B):3609-3614
[36]Garg A.,Garg S.,Zaneveld L.J.D.,et al.Chemistry and pharmacology of the citrus bioflavonoid hesperidin[J].Phytotherapy Research,2001,15:655-669
[37]Ping C.H.,Dorothy J.S.,Peter F.C.Content of CYP3A4 inhibitors,naringin,naringenin and bergapten in grapefruit and grape-fruit juice products[J].Pharmaceutica Acta Helvetiae,2000,74(4):379-385
[38]So F.V.,Guthrie N.,Chambers A.F.,et al.Inhibition of human breast cancer cell proliferation and delay of mammary tumorigenesis by flavonoid and citrus Juices[J].Nutrition and Cancer,1996,26(2):167-181
[39]Jeon S.M.,Bok S.H.,Jang M.K.,et al.Antioxidative activity of naringin and lovastatin in high cholesterol-fed rabbits[J].Life Sciences,2001,69(24):2855-2866
[40]唐莉莉,曾祥斌,田庆国,等.柠檬苦素类化合物对人乳腺癌细胞(MCF —7)的生长抑制及细胞周期动力学的影响[J].无锡轻工大学学报,2001,20(2):205-207
[41]Hasegawa S.,Lam L.,Miller E.G.,et al.Citrus limonoids:biochemistry and possible importance to human nutrition[J].Phytochemicals and Phytopharmacology,1999,1:79-94
[42]Yusa,Takehiko.Structures and physiological activity of cournarins in hassaku(Citrus hassaku Hort),Zabon(Citrus grandis Osbeck)and amanatsu(Citrus natsudaidai)peels[J].Yukagaku,1992,41(3):249- 251
[43]官福兰,王汝俊,王建华.陈皮及橙皮甙对小鼠胃排空、小肠推进功能的影响[J].中药药理与临床,2002,18(3):7-9
[44]Machha A.,Anwarul H.G.,Mohd R.M.Effects of flavonoid on vascular smooth muscle of the isolated rat thoracic aorta[J].Life Sciences,2003,74:603-612
[45]Beli R.T.,Rakesh K.S.,Avtar K.H.Chemistry and uses of pectin-A Review[J].Critical Reviews in Food Science and Nutrition,1997,37(1):47-73
[46]李巧玲.微波辐射下柚皮中天然食用色素提取上的浸取:[博士学位论文].广州:华南理工大学,2001
[47]Raymond D.B.,Shin H.,Zareb H.Glucosides of acidic limonoids in citrus[J].Phytochemistry,1989,28(10):2777-2781
[48]Lee C.H.,Jeong T.S.,Choi Y.K.,et al.Anti-atherogenic effect of citrus flavonoid,naringin and naringenin,associated with hepatic ACAT and aortic VCAM-1 and MCP-1 in high cholesterol-fed rabbits[J].Biochemical and Biophysical Research Communications,2001,284(3):681-688
[49]李文德,章克昌.果胶的应用研究进展[J].粮油食品科技,1999,7(4):4-6
[50]陈靖,陈孔荣.果胶,一种有开发前途的药物制剂基质[J].现代应用药学,1997,14(3):22-23
[51]Michael D.B.,Mohamed S.R.,Michael J.M.,et al.Limonoid model insect antifeedants[J].Agricultural Food Chemistry,1990,38:1400-1403
[52]Powell R.G.,Mikolajcza Z.L.,Zilkowski B.W.Limonoid antifeedants from seed of Sandoricum koetjape[J].Journal of Natural Products,1991,54(1):241-246
[53]Serit M.,Ishida M.,Kim M.,et al.Antifeedants from citrus natsudaidaiHA YA TA against term ite Reticuliterm es speratus KOLBE[J].Agricutural Biological Chemistry,1991,55:2381-2385
[54]Alford A.R.,Bentley M.D.Citrus limonoids as potential antifeedants for the spruce budworm(Lepidoptera;Tortricidae)[J].Journal of Economic Entomology,1986,79:35-38
[55]江志利.植物精油对家蝇的毒杀作用研究:[硕士学位论文].杨凌:西北农林科技大学,2002
[56]杨频.五种植物精油对蚊虫的熏蒸毒杀作用及驱避效果的研究:[硕士学位论文].西安:陕西师范大学,2004
[57]Murray B.I.Plant essential oils for pest and disease management [J].Crop Protection,2000,(19):603-608
[58]李兆龙,俞福惠.上海:上海科学技术文献出版社,1987.38-39,47,126
[59]孙宝国.香精概论[M].北京:化学工业出版社,1996.104-109
[60]汪秋安.柑桔属精油的制取与应用[J].香料香精化妆品,1998,(3):25-29
[61]于惠生.果胶在食品工业中的应用[J].食品科学,1983,(11):29-32
[62]Parker A.,Boulenguer P.,Kravtchenko T.P.Effect of the addition of high methoxyl pectin on the rheology and colloidal stability of acid milk drinks.In:K.Nishinari,& E.Doi(Eds.),Food hydrocolloids:Structure,properties and functions[C].New York:Plenum Press.1994.307-312
[63]Rooker W.A.New uses of fruit pectin[J].The Fruit Products Journal and American Vinegar Industry,1927,7(1):11
[64]El-Nawawi S.A.Extraction of citrus glucosides[J].Carbohydrate Polymers,1995,27(1):1-4
[65]吴厚玖,Calvarano M.,Giacomo A.D.柚苷和新橙皮苷氢化条件的研究[J].中国南方果树,1996,25(2):10-12
[66]戴启广,陈国平,王幸宜.新型甜昧剂-二氢查尔酮衍生物[J].精细化工中间体,2004,34(3):7-10
[67]孙侠凤摘译.桔皮制取果胶和活性炭[J].林产化工通讯,1993,27(1):53
[68]王湛.膜分离技术基础[M].北京:化学工业出版社,2000.2,105-113,215
[69]汪锰,王湛,李政雄.膜材料及其制备[M].北京:化学工业出版社,2003.175
[70]华耀祖.超滤技术与应用[M].北京:化学工业出版社,2004.165-166,184-192,211-243,268-460
[71]刘忠洲,续曙光,李锁定.微滤、超滤过程中的膜污染及清洗[J].水处理技术,1997,23(4):187
[72]贺立中.药液超滤过程中的膜污染及其防治[J].膜科学与技术,2000,20(5):49
[73]陈丹丹,郭立玮,刘爱国,等.0.2μm无机陶瓷膜微滤枳实、陈皮水提液理化参数与通量变化关系的研究[J].南京中医药大学学报,2003,19(3):151-153
[74]Mohd Z.S.,Nik M.S.,Liew S.Y.Limiting permeate flux in the clarification of untreated starfruit juice by membrane ultrafiltration[J].Chemical Engineering Journal,1998,69:145-148
[75]Pritchard M.,Field R.,Howell J.A.The ultrafiltration of viscous fluids[J].Journal of Membrane Science,1995,102:223-235
[76]John H.,Robert F.,Wu D.X.Ultrafiltration of high-viscosity solutions:theoretical developments and experimental findings[J].Chemical Engineering Science,1996,51(9):1405-1415
[77]杨国龙,赵谋明,杨晓泉,等.超滤法生产大豆浓缩蛋白[J].食品与发酵工业,2004,30(8):120-124
[78]Kim K.J.,Fane A.G.,Fell C.J.D.,et al.Fouling mechanisms of membranes during protein ultrafiltration[J].Journal of Membrane Sciences,1992,68(1/2):79-91
[79]Aimar P.,Meireles-Masbernat M.,Gesan-Guiziou G.,et al.Operations a membranes poreuses,Lee separations par membrane dans les procedes de lindustrie alimentaire,Daufin G.,Rene F.,Aimar P.,et al.(Eds.),Techniques et Documentation Lavoisier Paris,France,1998.7-66
[80]葛毅强,刘文力,倪元颖,等.6种国产膜在苹果汁加工中的应用比较[J].食品与发酵工业,2004,30(2):91-95
[81]Anne O.,Fabienne B.,Helene C.Concentration of thickening & gelling food additives by ultrafiltration:comparison of flat sheet and tubular membranes[J].Filtration & Separation,2002,39(7):35-39
[82]徐南平,邢卫红,赵宜江.无机膜分离技术与应用[M].北京:化学工业出版社,2003.1
[83]罗万春,慕立义.植物源生物碱的杀虫作用[J].农药,1997,36(7):11-15
[84]Wheeler W.B.Role of research and regulation in 50 years of pest management in agriculture[J].Journal of Agriculture Food Chemistry,2002,50(15):4151-4155
[85]2002年世界农药呈现六大特点.中国石油与化工,2003,(1):49-50
[86]徐汉虹,张志祥,查友贵.中国植物性农药开发前景[J].农药,2003,42(3):1-10
[87]冷欣夫,邱星辉.我国昆虫毒理学五十年来的研究进展[J].昆虫知识,2000,37(1):24-28
[88]马建利,白海燕.中国植物性农药利用现状及对策[J].世界农业,2003,(6):23-24
[89]吴厚玖.加入WTO后我国柑桔业的发展对策[J].中国南方果树,2000,29(4):22-24
[90]区善汉,李德安.广西柑桔产业存在的问题及对策探讨[J].广西园艺,2005,16(1):21-24
[91]汪秋安.天然香料及其开发动向[J].广州轻工业,1994,(4):23-26
[92]鲍逸培.试论我国山苍子油的开发与利用[J].香料香精化妆品,1990,(2):14-16
[93]陈纯馨,赖兴华,袁毅桦.从柑桔皮中提取香精油的技术研究[J].佛山大学学报,1997,15(2):68-72
[94]郭明学,童景山,严彤心.超临界CO_2萃取橙皮油的实验研究[J].化学工程,1990,(1):28-31
[95]孙爱东,葛毅强,倪元颖,等.CO_2超临界流体萃取技术提取甜橙皮精油的研究[J].食品工业科技,1999,20(3):7-8
[96]陈纯馨,陈忻,袁毅桦,等.微波辐射法提取柚皮、橙皮挥发油的研究[J].中国食品添加剂,2003,(6):27-30
[97]郑旭煦,殷钟意,洪燕,等.从橙皮中提取香精油的工艺条件研究[J].天然产物研究与开发,2003,15(6):528-530,535
[98]天然香料加工编写组.天然香料加工手册[M].北京:中国轻工业出版社,1997.82-85
[99]张晨,刘志伟.CO_2超临界萃取技术提取沙田柚皮的研究[J].香料香精化妆品,2000,(3):10-12
[100]王箴.化工辞典[M].北京:化学工业出版社,1979.738
[101]王华,吴厚玖,焦必林,等.柚香精油的提取与成分研究[J].中国南方果树,1999,28(6):1-2
[102]方德秋,削顺元.柠檬醛及香精油的抗菌性研究概述[J].天然产物研究与开发,1994,6(2):75-78
[103]刘学文,徐汉虹,鞠荣,等.植物精油在农药领域中的研究进展[J].香 料香精化妆品,2004,(2):36-39
[104]侯华民,冯俊涛,陈安良,等.植物精油对几种害虫的毒杀活性[J].天然产物研究与开发,2002,14(6):27-30
[105]苏力坦·阿巴拜克力,古丽加汗·沙吾提,热孜万·米吉提,等.柑皮挥发油对衣蛾驱虫作用的初步研究[J].新疆大学学报:理工版,2001,18(1):105-107
[106]吴佩文编译.植物精油类农药[J].世界农药,1999,21(6):23-26,4
[107]中华人民共和国国家技术监督局.GB/T14455.2-93.精油取样方法.北京:中国标准出版社,1994-01-01
[108]中华人民共和国国家技术监督局.GB/T14455.4-93.精油 相对密度的测定.北京:中国标准出版社,1994-01-01
[109]周莹.有机化学实验[M].湖南:湖南大学出版社,2003.40
[110]中华人民共和国国家技术监督局.GB/T14455.6-93.精油 酯值的测定.北京:中国标准出版社,1994-01-01
[111]中华人民共和国国家技术监督局.GB/T14455.13-93.精油 羰基化合物含量的测定 中性亚硫酸钠法.北京:中国标准出版社,1994-01-01
[112]中华人民共和国国家技术监督局.GB/T14454.6-93.香料 蒸发后残留物含量的评估.北京:中国标准出版社,1994-01-01
[113]周荣琪.天然香料分离技术的研究[J].化工进展,1995,(6):21-24
[114]凌关庭.食品添加剂手册[M].北京:化学工业出版社,1999.276
[115]林进能.天然食用香料生产与应用[M].北京:中国轻工业出版社,1991.192
[116]凌关庭.天然食品添加剂手册[M].北京:化学工业出版社,2000.430
[117]山田常雄,前川文夫,江上不二夫,等.生物学词典(鄂永昌,蔡可,区伟乾,等,译者)[M].北京:科学出版社,1997.981
[118]Buterry,R.G.Flavor Research Recent Advances[M].New York and Basel:Marcel Dekker,Inc.,1981.175-216
[119]中华人民共和国国家技术监督局.NY/T1154.6-2006.农药室内生物测定试验准则 杀虫剂第6部分:杀虫活性试验 浸虫法.北京:中国标准出版社,2006-10-01
[120]贾冬英,姚开,谭敏,等.柚皮中柚皮苷的乙醇提取工艺研究[J].中草药,2002,33(9):801-802
[121]何晋浙,汪钊.柚皮中生物类黄酮提取优化工艺研究[J].食品工业科技,2002.23(3),39-40
[122]杨洋,余炼,唐宇雯.柚皮黄酮类成分的分离工艺研究[J].食品科学,2001,22(3):41-43
[123]曾文辉,万云鹏,李江平.从柚皮中提取黄酮的方法.中国专利,CN1356327A,2002-07-03
[124]阮栋梁,王晖,李和.沙棘叶子中黄酮的分离与鉴定[J].沙棘,2002,15(4):32-34
[125]吴厚玖,焦必林,王华,等.几种树脂对柚苷的吸附作用研究[J].食品与发酵工业,1997,23(4):37-40
[126]刘斌,石任兵,余超,等.应用大孔吸附树脂吸附分离技术制备蒲黄总黄酮的研究[J].北京中医药大学学报,2002,25(4):25-28
[127]Kazuharu Y.,Hiroaki O.,Katsutoshi I.,et al.Selective separation of flavonoid with a polyvinyl alcohol membrane[J].Journal of Membrane Science,1996,118:41-48
[128]李炎,毛新武,赖旭新,等.超滤法从柚皮中提取柚甙[J].食品科学,1997,18(5):36-38
[129]Garg A.,Garg S.L.,Zaneveld J.D.,et al.Chemistry and pharmacology of the citrus bioflavonoid hesperidin[J].Phytotherapy Research,2001,15,655-669
[130]李春美,付志贤,谢笔钧.柚皮提取物抗氧化作用和对正常小鼠免疫功能的影响[J].食品科学,2004,25(3):174-176
[131]田成旺,秦学功,高瑞昶,等.DF01大孔树脂吸附苦参碱过程的研究[J].离子交换与吸附,2002,18(5):406-411
[132]成凤沅,陈湘西.精制柚苷的鉴定及柚皮中柚苷含量的测定[J].食品与发酵工业,1982,44(2):1-9
[133]脱苦科研组.柑桔苦味成分的分离和提纯方法的研究[J].浙江工学院学报,1987,(2):27-33
[134]丛浦珠,李笋玉.天然有机质谱学[M].北京:中国医药科技出版社,2003.721-722,1322
[135]S.De.贝特斯,E.J.旺达姆,A.斯泰因比歇尔.生物高分子第六卷多糖Ⅱ—真核生物多糖(陈代杰,罗敏玉,译者)[M].北京:化学工业出版社,2004.310-320
[136]王卫平.食品品质改良剂:亲水胶体的性质及应用(之五)—果胶[J].食品与发酵工业,1996,(4):81-84
[137]Uresti R.M.,Lopez-Arias N.,Gonzalez-Cabriales J.J.,et al.Use of amidated low methoxyl pectin to produce fish restructured products[J]. Food Hydrocolloids,2003,17(2):171-176
[138]Aysel K.,Meral K.Use of hydrocolloids in textural stabilization of a yoghurt drink,ayran[J].Food Hydrocolloids,2004,18:593-600
[139]Vandamme Th.F.,Lenourry A.,Charruean C.,et al.The use of polysaccharides to target drugs to the colon[J].Carbohydrate Polymer,2002,48:219-231
[140]Aspinall G.O.Chemistry of cell wall polysaccharides.The Biochemistry of Plants[M].New York:Academic Press,1980
[141]Kertesz Z.I.The pectic substances[M].New York:Interscience Publishers,1951
[142]刘因平.从果皮提取果胶[J].化学世界,1998,(4):185-186
[143]Parker A.,Boulenguer P.,Kravtchenko T.P.Effect of the addition of high methoxyl pectin on the rheology and colloidal stability of acid milk drinks.Food hydrocolloids:Structure,properties and functions[C].New York:Plenum Press,1994.307-312
[144]Platt D.,Raz A.Modulation of the lung colonization of B16-F1melanoma cells by citrus pectin[J].Journal of National Cancer Institute,1992,84:438-442
[145]Yamada H.,Ra K.S.,Kiyohara H.,et al.Structural characterization of an anti-complementary pectic polysaccharide from the roots of Bupleurum falcatum L.[J].Carbohydrate Research,1989,189:209-226
[146]Kay R.M.,Truswell A.S.Effects of citrus pectin on blood lipids and fecal steroid excretion in man[J].American Journal of Clinical Nutrition,1977,30(2):171-175
[147]Kiyohara H.,Hirano M.,Wen X.G.,et al.Characterization of an antiulcer pectic polysaccharide from leaves of Panax ginseng C.A.meyer[J].Carbohydrate Research,1994,263:89-101
[148]赵利,王杉.果胶的制备及其在食品工业的应用综述[J].食品科技,1999,(5):32-36
[149]Duncan Q.M.C.,Fiona A.I.Pharmaceutical application of dynamic mechanical thermal analysis[J].Thermochimica acta,1995,248:97-115
[150]黄来发.食品增稠剂[M].北京:中国轻工业出版社,2000.133
[151]Wang H.,Kim J.K.,Kim C.J.,et al.Extrusion of apple pomace facilitates pectin extraction[J].Journal of Food Science,1998,63(5): 841-844
[152]Minkov S.,Minchev A.,Paev K.Modelling of the hydrolysis and extraction of apple pectin[J].Journal of Food Engineering,1996,29(1):107-113
[153]Panchev I.N.,Kirtchev N.A.,Kratchanov C.Kinetic model of pectin extraction[J].Carbohydrate Polymers,1989,11(3):193-204
[154]Kalapathy U.,Proctor A.Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin[J].Food Chemistry,2001,73:393-396
[155]Iglesias M.T.,Lozano J.E.Extraction and characterization,of sunflower pectin[J].Journal of Food Engineering,2004,62:215-223
[156]Qi B.X.,Keith G.M.,John O.A.Comparison of two methods and the effect of cooking time on the extractability of pectin from the cell walls of cooking banana[J].Lebensmittel-Wissenschaft und-Technologie,2000,33(5):369-373
[157]Cho Ch.W.,Lee D.Y.,Kim Ch.W.Concentration and purification of soluble pectin from mandarin peels using crossflow microfiltration system[J].Carbohydrate Polymers,2003,54(1):21-26
[158]Joye D.D,Luzio G.A.Process for selective extraction of pectins from plant material by differential pH[J].Carbohydrate Polymers,2000,43:337-342
[159]杨大川.从柑橘皮中提取果胶[J].食品科学,1982,(5):35-39
[160]张燕,毛桂枝,刘蕴哲.离子交换树脂法提取桔皮中果胶[J].食品研究与开发,2003,24(4):52-54
[161]Kar F.,Arslan N.Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscositymolecular weight relationship[J].Carbohydrate Polymers,1999,(40):277-284
[162]Wiesenborn D.P.,Xu M.,Chang K.C.,et al.Pigment removal and pectin loss during the continuous,countercurrent washing of sunflower[J].Transactions of the ASAE,1996,39(5):1781-1787
[163]谢练武,周春山,周尽花.连续逆流萃取法从桔皮中提取果胶[J].食品工业科技,2005,26(7):140-142
[164]Wiesenborn D.P.,Wang J.,Chang K.C.,et al.Comparison of contin- uous and batch processes for pectin extraction from sunflower heads[J].Industrial Crops and Products,1999,9(3):171-181
[165]孙润仓,王妹清,刘建朝,等.离子交换树脂法从甜菜渣中提取果胶[J].食品工业科技,1989,(2):40-41
[166]刘峥,王永梅.微波法提取柚皮中的果胶[J].食品研究与开发,2003,24(1):88-91
[167]侯春友,刘钟栋,陈肇锬.微波条件下提取果胶的研究[J].郑州粮食学院学报,1999,20(2):6
[168]尤华,陆兆新,冯红霞.微生物原果胶酶的研究进展[J].工业微生物,2002,32(1):50-53
[169]张晨,刘志伟.柚皮提取果胶脱色工艺的研究[J].农牧产品开发,2000,(9):11-12
[170]常瑜,邢金龙,白英彬,等.活性炭脱色性能的研究[J].太原工业大学学报,1995,26(2):95-98
[171]唐渝,陈翠娟,刘雁敏,等.柚子皮中果胶提取及脱色工艺[J].食品科学,1998,19(11):29-31
[172]太树明,尤小祥,李刚.果胶脱色工艺的改进[J].食品科学,1994,(3):37
[173]梁琪,蒋玉梅,毕阳.籽瓜瓜皮中果胶的提取及脱色研究[J].食品工业科技,2002,23(10):48-49
[174]何立芳,章汝平.树脂在果胶提取中的应用[J].龙岩师专学报:自科版,1991,9(3):127-128
[175]徐汶,王为国,张俊峰,等.树脂吸附法豆腐柴叶果胶提取液脱色的研究(Ⅰ)D3520树脂对色素的吸附性能[J].离子交换与吸附,2005,21(4):323-328
[176]徐汶,王为国,张俊峰,等.树脂吸附法豆腐柴叶果胶提取液脱色的研究(Ⅱ)动态法脱色的适宜条件[J].离子交换与吸附,2005,21(5):461-467
[177]周尽花,周春山.大孔吸附树脂法柚皮果胶脱色工艺研究[J].离子交换与吸附,2005,21(6):542-550
[178]吴永娴,刘玉达,付承德.超滤浓缩柠檬皮果胶的研究[J].农牧产品开发,1996,(1):28-30
[179]刘文,董赛丽,张新.陶瓷膜在苹果果胶浸提液浓缩中的应用研究[J].林产化工通讯,2004,38(4):15-18
[180]Jorda J.,Marechal P.,Rigal L.,et al.Biopolymer purification by ultrafiltration[J].Desalination,2002,148:187-191
[181]张晨,刘志伟.柚皮提取果胶沉淀条件的研究[J].食品工业科技,2000,21(6):29-31
[182]张玲华,唐小俊,张宝玲,等.高价铁盐沉淀法从柚皮提取果胶的研究[J].农牧产品开发,2000,(11):12-14
[183]陈栓虎,李晓宇.盐析法从苹果皮中提取果胶的最佳工艺条件[J].食品科学,1994,(4):22-25
[184]梅家骏.果胶的生产和检验方法[J].食品科学,1986,(5):39-42
[185]吴永娴,邢跃.超滤浓缩果胶的喷雾干燥研究[J].西南农业大学学报,1996,18(5):432-435
[186]张俊峰,徐汶,王存文,等.从豆腐柴叶中提取果胶的工艺研究[J].湖北化工,2002,19(3):37-38
[187]Fu J.T.,Rao M.A.Rheology and structure development during gelation of low-methoxyl pectin gels:the effect of sucrose[J].Food Hydrocolloids,2001,(15):93-100
[188]Manuel A.M.,Francisco M.,Aida J.,et al.Rheological behaviour of an amide pectin[J].Journal of Food Engineering,2002,55:123-129
[189]Iagher F.,Reicher F.,Ganter J.L.M.S.Structural and rheological properties of polysaccharides frommango(Mangifera indica L.)pulp[J].International Journal of Biological Macromolecules,2002,31:9-17
[190]Kuuva T.,Lantto R.,Reinikainen T.,et al.Rheological properties of laccase-induced sugar beet pectin gels[J].Food Hydrocolloids,2003,17(5):679-684
[191]Yoo S.H.,Marshall L.F.,Arland T.H.Jr.,et al.Viscometric behavior of high-methoxy and low-methoxy pectin solutions[J].Food Hydrocolloids,2006,20(1):62-67
[192]Michele M.,Ali R.T.H.,Ramaswamy H.S.Rheological properties of selected hydrocolloids as a function of concentration and temperature[J].Food Research International,2001,34:695-703
[193]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1997.52
[194]大连轻工业学院,华南理工大学等8所院校合编.食品分析[M].北京:中国轻工业出版社,1994.213
[195]中华人民共和国国家技术监督局.QB2484-2000.食品添加剂 果胶.北京:中国标准出版社,2000-10-01
[196]Hong J.S.,Kim M.K.,Yoon S.,et al.Preparation of noodles supplemented with treated apple pomace and soymilk residue as source of dietary fiber[J].Journal of Korean Agricultural Chemical Society,1993,36(2):80-85
[197]陈改荣,郑洪和,张庆芝.盐沉淀法从马铃薯中提取果胶的工艺[J].食品科学,1999,(7):36-38
[198]Sakai T.,Sakamoto T.,Hallaert J.,et al.Pectin,pectinase,and protopectinase:production,properties,and applications[J].Advances in Applied Microbiology,1993,39:213-294
[199]Chang K.C.,Dhurandhar N.,You X.,et al.Sunflower head residue pectin extraction as affected by physical conditions[J].Journal of Food Science,1994,59(6):1207-1210
[200]黄自强,王铮.采用盒式超滤装置浓缩果胶[J].水处理技术,1992,18(5):325-328
[201]Cheryan M.Membranes in food processing.Effective Industrial Membrane Processes:Benefits and Opportunities[M].Elsevier Applied Science,1991.157-180
[202]Chiampo F.,Conti R.Hydrodynamics of fruit pulp ultrafiltration[J].Journal of Food Engineering,1999,40(3):173-180,8
[203]Sayed R.S.K.,Harris J.L.,Sherkat F.Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour[J].Journal of Membrane Science,1996,114(1):93-104
[204]Sulaiman M.Z.,Sulaiman N.M.,Marwan Sh.Ultrafiltration studied on solutions of pectin,glucose and their mixtures in a pilot scale crossflow membrane unit[J].Chemical Engineering Journal,2001,84:557-563
[205]Blatt W.F.,Dravid A.,Michaels A.S.,et al.Solution polarization and cake formation in membrane ultrafiltration,causes,consequences,and control techniques,in:Flinn J.E.(Eds.),Membrane Science and Technology[C].New York:Plenum Press.1970.47-97
[206]Porter M.C.Concentration polarization with membrane ultrafiltration[J].Ind Eng Chem Production Res Develop.1972,11(3):234-248
[207]Fane A.G.Ultrafiltration:Factors influencing flux and rejection,in:Wakweman R.J.(Eds.),Progress in filtration and separation. Amsterdam:vol.Ⅳ,Elsevier.1986.101-179
[208]Michaels A.S.New separation technique for the Chemical Process Industries[J].Chemical Engineering Progress,1968,64(12):31-43
[209]Wrettin D.R.,Doshi M.R.Limiting flux in ultrafiltration of macromolecular solution[J].Chemical Engineering Communications,1980,4:507-522
[210]Wijmans J.G.,Nakao S.,Smolders C.A.Flux limitation in ultrafiltration:osmotic pressure model and gel layer model[J].Journal of Membrane Science,1984,20:115-124
[211]Song L.F.A new model for the calculation of the limiting flux in ultrafiltration[J].Journal of Membrane Science,1998,144:173-185
[212]Sulaiman M.Z.,Sulaiman N.M.,Yih L.S.Limiting permeate flux in the clarification of untreated starfruit juice by membrane ultrafiltration[J].Chemical Engineering Journal,1998,69:145-148
[213]Kirk D.E.,Montgomery L.Y.,Kortekaas M.G.Clarification of pear juice by hollow fiber ultrafiltration[J].Journal of Food Science,1983,48:1663-1666
[214]Szaniawski A.R.,Spencer H.G.Microfiltration of pectin solutions by a titanium dioxide membrane[J].Key Engineering Materials,1991,61/62:182-186,243-248
[215]刘莱娥.膜分离技术[M].北京:化学工业出版社,1998.58-62
[216]赵长文,张丽莎,林锦明,等.黏度法测定柚皮果胶分子量[J].第二军医大学学报,1984,5(2):91-94
[217]Cotton F.A.,Wilkinson G.Basic Inorganic Chemistry.2nd Ed,New York:Wiley,1987.316-318
[218]武汉大学,吉林大学等校编.无机化学[M].北京:高等教育出版社,1994.1023-1024
[219]金日光,华幼卿.高分子物理[M].北京:化学工业出版社,2000.91
[220]Ibarz A.,Pagan J.,Miguelsanz R.Rheology of clarified fruit juices.Ⅱ:Blackcurrant juices[J].Journal of Food Engineering,1992,15:63-73
[221]Isihara A.On the viscosity of chain polymers[J].Polymer,1992,33(1):111-112
[222]何曼君,陈维孝,董西侠.高分子物理[M].上海:复旦大学出版社, 1990.178
[223]Tehchien D.C.,Kokini J.L.Rheological properties and conformation of tomato paste pectins,citrus and apple pectins[]].Journal of Food Science,1987,52(6):1658-1664
[224]Tanglertpaibul T.,Rao M.A.Intrinsic viscosity of tomato serum as affected by methods of determination and methods of processing concentrates[J].Journal of Food Science,1987,52(6),1642-1645
[225]McMillan D.E.A comparison of five methods for obtaining the intrinsic viscosity of bovine serum albumin[J].Biopolymers,1974,13:1367-1372
[226]Owens H.S.,Lotzkar H.,Schultz T.H.,et al.Shape and size of pectinic acid deduced from viscometric measurements[J].Journal of American Chemical Society,1946,68:1628-1632
[227]欧仕益,高孔荣.膳食纤维研究进展[J].粮食与饲料工业,1997,(2):39-40
[228]刘伟,刘成梅,林向阳,等.膳食纤维的国内外研究现状与发展趋势[J].粮食与食品工业,2003,(4):25-27
[229]Hoverstad T.,Lairon D.,Borel E.,et al.Effects of dietary fibers and cholestyramine on the activity of pancreatic lipase in vitro[J].American Journal Clinical Nutrition,1986,21(3):257
[230]郭仪.重视膳食纤维素[J].食品与生活,2003,(4):18
[231]肖春玲.人类的第七大营养素—膳食纤维[J].中国食物与营养,2001,(3):54-55
[232]祝渊.柑橘果实膳食纤维的研究:[硕士学位论文].杭州:浙江大学,2003
[233]曾少葵,蒋志红,吴文龙.利用菠萝渣制备高活性膳食纤维的工艺研究[J].食品科技,2000,(3):64
[234]郑建仙,耿立萍,高孔荣.利用蔗渣制备高活性膳食纤维添加剂的研究[J].食品与发酵工业,1996,(3):59-60
[235]曾凯宏,陈宗道,阕建全,等.脱脂米糠膳食纤维的理化特性研究[J].广州食品工业科技,2001,17(2):15-17
[236]中华人民共和国国家技术监督局.GB/T5009.74-2003.食品添加剂中重金属限量试验.北京:中国标准出版社,2004-01-01
[237]中华人民共和国国家技术监督局.GB/T5009.76-2003.食品添加剂中砷的测定.北京:中国标准出版社,2004-01-01
[238]中华人民共和国国家技术监督局.GB/T5009.75-2003.食品添加剂中铅的测定.北京:中国标准出版社,2004-01-01
[239]田庆国,丁霄霖.测定橘核中柠檬苦素类似物的分光光度法[J].分析测试学报,1999,18(5):45-47
[240]Zareb Sh.H.Biosynthesis of limonoid glucosides in navel orange[J].Phytochemistry,1991,30(5):1487-1488
[241]Fong C.H.,HasegawaS.,Herman Z.,et al.Biosynthesis of limonoid glucosides in lemon(Citrus limon)[J].Journal of the Science of Food and Agriculture,1991,54(3):393-398
[242]Fong C.H.,Hasegawa S.,Coggins C.W.,et al.Content of limonoids and limonin 17-β-D-glucopyranoside in fruit tissue of Valencia orange during fruit growth and maturation[J].Journal of Agricultural and Food Chemistry,1992,40(7):1178-1181
[243]Hasegawa S.,Ifuku Y.Biochemistry of citrus limonoids[J].Nippon Shokuhin Kogyo Gakkaishi,1994,41:372-380
[244]胡昌奇,韩建伟,赵建纲,等.狭叶白鲜皮中的柠檬苦素类成分[J].植物学报,1989,31(6):453-458
[245]陈静,高彦祥,吴伟莉,等.大孔树脂对柠檬苦素的动态吸脱附性能[J].食品与发酵工业,2005,31(5):36-39
[246]Raman G.,Cho M.,Brodbelt J.S.,et al.Isolation and purification of closely related citrus limonoid glucosides by flash chromatography[J].Phytochemical Analysis,2005,16(3):155-160
[247]Naidoo D.,Mulholland D.A.,Randrianarivelojosia M.,et al.Limonoids and triterpenoids from the seed of Neobeguea mahafalensis[J].Biochemical Systematics and Ecology,2003,31:1047-1050
[248]Cui J.X.,Deng Zh.W.,Li J.,et al.Phragmalin-type limonoids from the mangrove plant Xylocarpus granatum[J].Phytochemistry,2005,66:2334-2339
[249]Cheplogoi P.K.,Mulholland D.A.Limonoids from Turraea parvifolia (Meliaceae)[J].Biochemical Systematics and Ecology,2003,31:799-803
[250]Wu J.,Zhang S.,Xiao Q.,et al.Xyloccensin L,a novel limonoid from Xylocarpus granatum[J].Tetrahedron Letters,2004,45:591-593
[251]田庆国,丁霄霖.甜橙种子中柠檬苦素类化合物的提取[J].林产化学与工业,1999,19(3):71-74
[252]张虹,张艳萍.柠檬苦素类似物的研究进展[J].食品与发酵工业,2001,28(2):80-83
[253]赖作企,符雄.沙田柚种子化学成分的研究[J].中山大学学报:自然科学版,1995,34(4):117-121
[254]Samir A.M.A.,Matsumi D.,Yoshiki M.,et al.Rings B,D-seco limonoids from the leaves of Swietenia mahogani[J],Phytochemistry,2006,67:452-458
[255]Miller E.G.,Fanous R.,Riverahidalgo F.,et al.The effect of citrus limonoids on hamster buccal pouch carcinogenesis[J].Carcinogenesis,1989,10:1535-1537
[256]Michael D.B.,Mohamed S.R.,Michael J.,et al.Limonoids model insect antifeedants[J].Journal of Agriculturaland Food Chemistry,1990,38:1400-1403
[257]Fernando M.,Luko H.,Gerardo A.M.,et al.Antifeedant activity of Ouassia amara(Simaroubaceae)extracts on Hypsipyla grandella (Lepidoptera:Pyralidae)larvae[J].Crop Protection,2000,19:301-305
[258]唐传核,彭志英.柑橘类的功能性成分研究概况[J].四川食品与发酵,2000,(4):1-7
[259]Lam L.K.T.,Zhang J.,Hasegawa S.Citrus limonoid reduction of chemically induced tumorigenesis[J].Food Technology,1994,48(11):104-109
[260]Miller E.G.,Gonzlaes-Sanders A.P.,Couvillion A.M.,et al.Citrus limonoids as inhibitors of oral carcinogenesis[J].Food Technology,1994,48(11):110-114
[261]田庆国,丁霄霖.甜橙种子中三萜类活性成分的提取[J].食品科学,1999,(8):45-46