诺丽果与叶营养和功能评价及其产品研发
|
摘要
诺丽(海巴戟天属,茜草科)为常绿灌木或乔木植物,生长在南太平洋太平洋群岛及其它各个热带和亚热带地区。早在2000多年前就被作为民间药物广泛使用。诺丽对疾病具有广泛的治疗效果,包括抗细菌、抗滤过性病原体、抗真菌、抗肿瘤、驱虫、止痛、降血压、镇定、增强免疫力等。这些功能都被传统医学和现代科学研究所证实。作为一种广为流传的药用植物,诺丽果已经被应用于治疗感冒、流感、糖尿病、忧郁症、高血压、癌症和其它疾病。诺丽果叶也被用于治疗牙龈发炎、牙周炎、喉咙发炎、感冒头痛、风湿性关节炎、骨折扭伤、皮肤病等。因此,本研究以诺丽果实和叶子作为研究对象,研究其主要营养成分和生理活性成分,在此基础上研究了诺丽果酒和诺丽叶袋泡茶的初步开发研究。
研究表明：
1、以新加坡,印尼,中国(万维一号)三地产的诺丽的果、根、叶为原料,分别对它们的蛋白质、脂肪、还原糖、黄酮类等营养与功能性成分进行分析测定。结果表明：诺丽果营养丰富,为诺丽果的综合开发与利用新资源提供科学依据和理论基础。并综合评定得出中国(万维一号)产地的诺丽品质较好。
2、对中国(万维一号)诺丽的果和叶的营养和功能成分进行测定。结果表明：叶子中的蛋白质、脂肪和水分的含量要明显高于果实(P<0.05),而叶子中还原糖和Vc的含量则明显低于果实(P<0.05)。叶中必需氨基酸的含量要明显高于果实(P<0.05)。诺丽果和叶中均含有丰富的微量元素,而叶中的微量元素要明显高于果实。在同一诺丽品种中,其不同部位中的主要营养成分与功能性成分有所不同；且诺丽果和叶中均含有这些成分和物质,表明诺丽果和叶均具有较好的开发潜力和价值。
3、通过测定清除DPPH自由基能力和还原能力,来评价诺丽果和叶的乙醇提取液的抗氧化能力。结果表明：诺丽果的水分、蛋白质、脂肪和碳水化合物的含量分别是14.45%,8.89%,4.42%和5.39%,明显不同于诺丽果叶的含量19.91%,17.92%,6.76%和2.82%。诺丽果中的含量比诺丽果叶的少。在氨基酸的含量和比例测定中,诺丽果叶的含量明显多于诺丽果的含量。诺丽果叶中含有大量的重要营养矿物质成分和微量元素。诺丽果和叶的抗氧化能力也不同。诺丽叶的抗氧化能力明显优于诺丽果的抗氧化能力。诺丽叶也有很好的开发利用价值。
4、通过L9(34)正交试验研究了诺丽果酒的发酵工艺条件。结果表明：主发酵的最佳条件为在19-20℃和pH4.0的条件下,选用安琪酿酒活性干酵母,接种量为3%(V/V),添加60mg/L SO2、发酵时间5天,发酵完成后过滤进入陈酿阶段,时间为6个月,得到的产品品质较好,酒精度较高,能够达到11.5%(V/V)。
5、通过L9(34)正交试验研究了诺丽叶复合袋泡茶的最佳配方。结果表明：对诺丽果叶复合袋泡茶感官影响因素最大的是绞股蓝,其次是诺丽叶和绿茶,影响最小的是甘草。得到诺丽果叶复合袋泡茶的最佳配方为A2B2C3D1,即诺丽果叶的添加量为30%,绿茶的添加量为30%,绞股蓝的添加量为40%和甘草的添加量为30%。
Noni (Morinda citrifolia L., Rubiaceae) is an evergreen shrub or tree indigenous plant growing in the Pacific islands, Southeast Asia, various other tropical and subtropical areas, which has been traditionally used as a folk medicine to treat a broad range of diseases for over 2000 years. Noni plant has a broad range of therapeutic effects, including antibacterial, antiviral, antifungal, antitumour, anthelmintic, analgesic, hypotensive, anti-inflammatory and immune enhancing effects which had been proved by the traditional treatment and recent scientific research yet. As a popular herb, Noni fruit has been used for treatment of colds, flu, diabetes, anxiety, hypertension, cancer and other health issues in folk medicine for thousands years. Noni leaf has been used for treatment of gingivitis, periodontal diseases, laryngalgia, laryngitis, cold, headaches, rheumatic arthritis, fracture, sprain, skin disease, and so on.In this study, we examined the main nutritional components and physiological active ingredients of Noni fruits and leaves which as the research objects, and then explored the wine of Noni fruits and teabag of Noni leaves
1. In this experiment to Singapore, Indonesia, China (World Wide Web on the 1st) three properties of the Noni fruits, roots, leaves as raw material, respectively, of their protein, fat, reducing sugar, flavonoids and other nutritional and functional ingredients analysis of the determination, the results show that nutrient-rich of Noni.Noni fruit for the comprehensive development and utilization of new resources to provide a scientific basis and theoretical basis.
2. The result showed that Noni fruits and leaves have higher nutritional value. The protein, fat, water content, essential amino acids and trace elements in the leaves are significantly higher than the fruits (P<0.05), while Vc and reducing sugar content was significantly lower than that of the fruit (P<0.05). Both of the Noni fruits and leaves have rich microelement, but in the leaves are high. In the same variety, the main nutrional and functional components are different in different parts. The nutritional and functional value in Noni fruits and leaves showed that there have good developing values.
3. The free radicals scavenging capacities of nutritional and functional components from Noni (Morinda citrifolia L.,) fruit and leaf were investigated. Antioxidative effects of ethanol extract from Noni(Morinda citrifolia L.,) fruit and leaf were measured by the DPPH assay and the iron (Ⅲ)-reduction assay. The content of moisture, crude protein, lipid and available carbohydrate of Noni fruit which was 14.45%,8.89%,4.42%and 5.39% respectively were showed significantly (P<0.05) different from Noni leaf which was 19.91%,17.92%,6.76% and 2.82% respectively.
Beside available carbohydrate, the content of moisture, crude protein, lipid in Noni fruit was lower than these of Noni leaf. These results indicated that in terms of total amino acid content and proportions of the essential amino acids, Noni leaf appeared to be superior to Noni fruit. Noni leaf contained larger quantities of most of the nutritionally essential minerals and trace elements than Noni fruit. Noni fruit and leaf had different antioxidative activities. The appreciable antioxidative activities were exhibited by both nutritional and functional components. Noni leaf exhibited high antioxidative activity that was not significantly (P<0.05) different from ascobic acid (Vc), while the Noni fruit showed negligible activities. Noni leaf could also be used as a value added ingredient in other food products.
4. The optimal condition of dominant fermentation was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of dominant fermentation are:adopting angel alcohol instant active dry yeast, optimum initial pH4.0, SO2 60mg/L, inoculation volume is 3%, fermentation temperature is 19-20℃, circle 5 days. Finally, the alcohol content of raw wine could reach 11.5%(V/V).
5.The optimal condition of Noni teabag was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of Noni teabag are:Nnoi leaf 30%, Greentea 30%, Gynostemma pentaphylla 40% and Licorice 30%。
研究表明：
1、以新加坡,印尼,中国(万维一号)三地产的诺丽的果、根、叶为原料,分别对它们的蛋白质、脂肪、还原糖、黄酮类等营养与功能性成分进行分析测定。结果表明：诺丽果营养丰富,为诺丽果的综合开发与利用新资源提供科学依据和理论基础。并综合评定得出中国(万维一号)产地的诺丽品质较好。
2、对中国(万维一号)诺丽的果和叶的营养和功能成分进行测定。结果表明：叶子中的蛋白质、脂肪和水分的含量要明显高于果实(P<0.05),而叶子中还原糖和Vc的含量则明显低于果实(P<0.05)。叶中必需氨基酸的含量要明显高于果实(P<0.05)。诺丽果和叶中均含有丰富的微量元素,而叶中的微量元素要明显高于果实。在同一诺丽品种中,其不同部位中的主要营养成分与功能性成分有所不同；且诺丽果和叶中均含有这些成分和物质,表明诺丽果和叶均具有较好的开发潜力和价值。
3、通过测定清除DPPH自由基能力和还原能力,来评价诺丽果和叶的乙醇提取液的抗氧化能力。结果表明：诺丽果的水分、蛋白质、脂肪和碳水化合物的含量分别是14.45%,8.89%,4.42%和5.39%,明显不同于诺丽果叶的含量19.91%,17.92%,6.76%和2.82%。诺丽果中的含量比诺丽果叶的少。在氨基酸的含量和比例测定中,诺丽果叶的含量明显多于诺丽果的含量。诺丽果叶中含有大量的重要营养矿物质成分和微量元素。诺丽果和叶的抗氧化能力也不同。诺丽叶的抗氧化能力明显优于诺丽果的抗氧化能力。诺丽叶也有很好的开发利用价值。
4、通过L9(34)正交试验研究了诺丽果酒的发酵工艺条件。结果表明：主发酵的最佳条件为在19-20℃和pH4.0的条件下,选用安琪酿酒活性干酵母,接种量为3%(V/V),添加60mg/L SO2、发酵时间5天,发酵完成后过滤进入陈酿阶段,时间为6个月,得到的产品品质较好,酒精度较高,能够达到11.5%(V/V)。
5、通过L9(34)正交试验研究了诺丽叶复合袋泡茶的最佳配方。结果表明：对诺丽果叶复合袋泡茶感官影响因素最大的是绞股蓝,其次是诺丽叶和绿茶,影响最小的是甘草。得到诺丽果叶复合袋泡茶的最佳配方为A2B2C3D1,即诺丽果叶的添加量为30%,绿茶的添加量为30%,绞股蓝的添加量为40%和甘草的添加量为30%。
Noni (Morinda citrifolia L., Rubiaceae) is an evergreen shrub or tree indigenous plant growing in the Pacific islands, Southeast Asia, various other tropical and subtropical areas, which has been traditionally used as a folk medicine to treat a broad range of diseases for over 2000 years. Noni plant has a broad range of therapeutic effects, including antibacterial, antiviral, antifungal, antitumour, anthelmintic, analgesic, hypotensive, anti-inflammatory and immune enhancing effects which had been proved by the traditional treatment and recent scientific research yet. As a popular herb, Noni fruit has been used for treatment of colds, flu, diabetes, anxiety, hypertension, cancer and other health issues in folk medicine for thousands years. Noni leaf has been used for treatment of gingivitis, periodontal diseases, laryngalgia, laryngitis, cold, headaches, rheumatic arthritis, fracture, sprain, skin disease, and so on.In this study, we examined the main nutritional components and physiological active ingredients of Noni fruits and leaves which as the research objects, and then explored the wine of Noni fruits and teabag of Noni leaves
1. In this experiment to Singapore, Indonesia, China (World Wide Web on the 1st) three properties of the Noni fruits, roots, leaves as raw material, respectively, of their protein, fat, reducing sugar, flavonoids and other nutritional and functional ingredients analysis of the determination, the results show that nutrient-rich of Noni.Noni fruit for the comprehensive development and utilization of new resources to provide a scientific basis and theoretical basis.
2. The result showed that Noni fruits and leaves have higher nutritional value. The protein, fat, water content, essential amino acids and trace elements in the leaves are significantly higher than the fruits (P<0.05), while Vc and reducing sugar content was significantly lower than that of the fruit (P<0.05). Both of the Noni fruits and leaves have rich microelement, but in the leaves are high. In the same variety, the main nutrional and functional components are different in different parts. The nutritional and functional value in Noni fruits and leaves showed that there have good developing values.
3. The free radicals scavenging capacities of nutritional and functional components from Noni (Morinda citrifolia L.,) fruit and leaf were investigated. Antioxidative effects of ethanol extract from Noni(Morinda citrifolia L.,) fruit and leaf were measured by the DPPH assay and the iron (Ⅲ)-reduction assay. The content of moisture, crude protein, lipid and available carbohydrate of Noni fruit which was 14.45%,8.89%,4.42%and 5.39% respectively were showed significantly (P<0.05) different from Noni leaf which was 19.91%,17.92%,6.76% and 2.82% respectively.
Beside available carbohydrate, the content of moisture, crude protein, lipid in Noni fruit was lower than these of Noni leaf. These results indicated that in terms of total amino acid content and proportions of the essential amino acids, Noni leaf appeared to be superior to Noni fruit. Noni leaf contained larger quantities of most of the nutritionally essential minerals and trace elements than Noni fruit. Noni fruit and leaf had different antioxidative activities. The appreciable antioxidative activities were exhibited by both nutritional and functional components. Noni leaf exhibited high antioxidative activity that was not significantly (P<0.05) different from ascobic acid (Vc), while the Noni fruit showed negligible activities. Noni leaf could also be used as a value added ingredient in other food products.
4. The optimal condition of dominant fermentation was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of dominant fermentation are:adopting angel alcohol instant active dry yeast, optimum initial pH4.0, SO2 60mg/L, inoculation volume is 3%, fermentation temperature is 19-20℃, circle 5 days. Finally, the alcohol content of raw wine could reach 11.5%(V/V).
5.The optimal condition of Noni teabag was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of Noni teabag are:Nnoi leaf 30%, Greentea 30%, Gynostemma pentaphylla 40% and Licorice 30%。
引文
[1]Nellsolomon. Noni:Nature's amazing healer Pleasan Grove[J]. WoodlandPublishing,1999,11:104
[2]Wang, M.Y., West, B. J., Jensen, C. J., Nowicki, D., Su, C., Palu, A. K., et al.Morinda citrifolia (noni):A literature review and recent advances in noni research[J]. Acta Pharmacologica Sinica,2002,23, 1127-1141.
[3]Morton JF, The ocean-going Noni, or Indian mulberry (Morinda citrifolia, Rubiaceae) and some of its "colourful" relatives. Ecological Botony.1992 .46:241-256.
[4]Ross, I.A.,2001. Medical Plants of the World. Chemical Constituents,Traditional and Modern Medical Uses. Humana Press, New Jersey.
[5]Cardon, D,2003. Le Monde des Teintures Naturelles. Belin, Paris.
[6]Dixon AR, McMillen H.Etkin NL, Ferment this:the transformation of Noni, a traditional Polynesian medicine (Morinda citrifolia, Rubiaceae). Ecological Botony,1999,53:51-68.
[7]Earle, J.E.,2001. Plantas Medicinales en el Tro'pico Hu'medo. EditorialGuayaca'n, San Jose'.
[8]Rock JF.1913. The indigenous trees of the Hawaiian Islands. Honolulu:Patronage. p467.
[9]Wilder GP.1934. The flora ofMakatea. Bernice P. BishopMuseum Bull 120.Honolulu: BishopMuseum Press. p 45.
[10]Brown FBH.1935. Flora of southeastern Polynesia. Ⅲ. Dicotyledons. BishopMuseum Bull 130.Honolulu.p 386.
[11]Yuncker TG.1943. The flora of Niue Island. In:Bernice P, editor. BishopMuseum Bull. 178 Honolulu:BishopMuseum Press. p 113.
[12]Turbott IG. 1949. Diets, Gilbert and Ellice islands colony. J Polynesian Soc 58(1):36-46.
[13]Stone BC.1970.Morinda. LinnaeusMicronesica 6:5512.
[14]Degener O.1973.PlantsofHawaii national parkillustrativeofplantsandcustomsof the South Seas. Ann Arbor,Mich.:Photo-Lithoprint Reproductions, Braun-Brumfield,Inc. p 285.
[15]Uhe G. 1974. In:Wayside plants of the South Pacific. Albany, New Zealand:Stockton House. p 155.
[16]Seemann B.1977. Flora vitiensis:a description of the plants of the Viti or Fiji islandswith an account of their history, uses, and properties. Reprint of London, Reeve,1865-1873 ed. Vaduz:Cramer. p 453.
[17]Whistler WA.1992. Polynesian herbal medicine. Hong Kong:National Botanical Garden. P-173.
[18]Krauss BH.1993. Plants in Hawaiian culture. Honolulu:Univ Hawaii Press. p 16.
[19]Terra JA.1996. Tropical vegetables. Vegetable growing in the tropics and subtropics especially of indigenous vegetables. Amsterdam:Knoninklyk instituut voor de tropen.p 61.
[20]Cheeseman TF.1903. The flora of Raratonga, the chief island of the Cook group. Trans
Linnean Soc Lond 6:261-313
[21]Sturtevant EL.1919.Sturtevant's notes on edible plants.Hedrick UP, editor.Geneva, N.Y.:New York Agricultural Experiment Station p 368.
[22]Maiden JH.1889.Useful native plants of Australia (and Tasmania). Technol Museum of New South Wales, Sydney.p45..
[23]Parkinson S.1773.A journal of a voyage to the South Seas, inHisMajesty's ship the Endeavour.London. Available from:http://nla.gov.au/nla.cs-ss-jrnl-parkinson-068.
[24]Seemann B. Flora V. A description of the plants of the Viti or Fiji is lands with an account of their history, us es, and properties. London:L Reeve and Co; 1866. p 1865-73.
[25]Merrill ED.1943. Technical manual (TM 10-420):emergency food plants and poisonous plants of the islands of the Pacific.Washington, D.C.:US GPO. p 71,
[26]Mc Clatchey,W. From Polynesian healers to health food stores:Changing perspectives of Morinda citrifolia (Rubiaceae)[J]. Integrative Cancer Therapies,2002,1,110-120.
[27]刘杰.诺丽传奇[J].知识经济,2007,(3)：28-31.
[28]Lu" berck, W., Hannes, H.,2001. Noni. El Valioso Tesoro Curativo de LosMares del Sur. Editorial EDAF S.A., Madrid.
[29]Dittmar, A.,1993. Morinda citrifolia L.-Use in indigenous Samoan medicine. Journal of Herbs, Spices and Medicine Plants 1,77-92.
[30]刘杰,张琪.诺丽果汁.第二桶金[J].知识经济,2007,(1)：78-79.
[31]Wang MY, Su C. Cancer preventive effect of Morinda citrifolia (Noni). Annuals of the New York Academy of Sciences,2001,952:161-168.
[32]Chunhieng, M.T.,2003. De'veloppement de nouveaux aliments sante'tropicale:application a'la noix du Bre'sil Bertholettia excelsa et au fruit de Cambodge Morinda citrifolia. Ph.D.thesis,INPL, France.
[33]SHOVIC AC, Whistler WA, Food sources of provitamin A and vitamin C in the American Pacific. Tropical Science,2001,41:199-202.
[34]Solomon N. The Noni Phenomenon. Direct Source Publishing, Utah.1999.
[35]Duncan SH, Flint HJ, Stewart CS, Inhibitory activity of gut bacteria against Escherichia coli 0157 mediated by dietary plant metabolites. FEMS Microbiology Letters,1998,164:258-283.
[36]Heinicke RM, The pharmacologically active ingredient of Noni. Bulletin of the National Tropical Botanical Garden,1985,15:10-14.
[37]Sang S, Wang M, He K, et al. Chemical components in Noni fruits and leaves (Morinda citrifolia L.). In:Ho, C.T., Zheng, Q.Y.(Eds.), Quality Management of Nutraceuticals. ASCS ymposium Series 803, American Chemistry Society, Washington, DC,2002:134-150.
[38]Farine, J.P., Legal, L., Moreteau, B., Le Quere, J.L.,1996.Volatil components of ripe fruits of Morinda citrifolia and their effects on Drosophila. Phytochemistry 41,433-438.
[39]Atkinson, N.,1956.Antibacterial substances from flowering plants.3. Antibacterialactivity of dried Australian plants by rapid direct platetest. Australian Journal of Experimental Biology 34,17-26.
[40]Saludes, J.P., Garson, M.J., Franzblau, S.G., Aguinaldo, A.M.,2002.Antitubercular constituents from the hexane fraction ofMorinda citrifolia L. (Rubiaceae). Phytotherapic Research 16,683-685.
[41]Hirazumi A, Furusawa E. An immune dulatory polysaccharide2 rich substance from the fruit juice of Morinda citrifolia (Noni) with antitumour activity [J].Phytother Res,1999,13 (15):380-387.
[42]Furusawa E, HirazumiA, Story S, et al. Antitumour potential of a polysaccharide2rich substance from the fruit juice of Morinda citrifolia (Noni) on sarcoma 180 ascites tumour in mice [J].Phytother Res, 2003,17(10):115821164.
[43]Hirazumi A, Furusawa E, Chou SC,et al. Anti cancer activity of Morinda citrifolia on intraperitoneally implanted Lewis lung carcinoma in syngenic mice. Proceedings of the Western Pharmacological Society,1994.37:145-146.
[44]T. Hiranatsu, M. Imoto. Etc. Cancer Letters 73,1993,161-166.
[45]Hirazumi A, Furusawa E, Chou SC, et al. Immunoodulation contributes to the anticancer activity of Morinda citrifolia (Noni) fruit juice. Proceedings of the Western Pharmacological Society 1996.39:7-9.
[46]Wang MY.Protective effects of Morinda citrifolia (Noni) on Plasma SAR and CPO in Current Smokers.Ⅺ Biennial Meeting of the Society for Free Radical Research International,2002,16-20
[47]Wang MY.Morinda citrifloia (Noni):A Literature review and recent advancer in Noni research. Acta Pharmacological Sinica an International Journal 2002,23 (12):1057-1219.
[48]王绵英.《诺丽果汁：最佳阴阳调节剂》[M].美国：2003年.
[49]Mohd Z, Abdul-Hamid A, Osman A. Antioxidative activity extracts from Mengkudu (Morinda citrifolia L.) root, fruit and leaf. Food Chemistry,2001,78:227-231.
[50]Su C, Wang M, Nowicki D, et al. Selective COX-2 inhibition of Morinda citrifolia (Noni) in vitro. In: The Proceedings of the Eicosanoids and other Bioactive Lipids in Cancer, Inflammation and Related Disease. The 7th Annual Conference,2001:14-17.
[51]Zin ZM, Abdul2hamid A,Osman A. Antioxidative activity of ex2tracts from Mengkudu Morinda citrifolia L. root, fruit and leaf [J]. J Food Chem,2002,78 (2):2272231.
[52]Sang S, ChengX, ZhuN, et al. Iridoid glycosides from the leaves of Morinda citrifolia [J]. Nat Prod, 2001,64(6):7992800.
[53]Kim SW, Jo BK, Jeong JH, et al. Induction of extracellularma2trix synthesis in normal human fibroblasts by anthraquinone isola2ted from Morinda citrifolia (Noni) fruit [J]. J Med Food,2005,8 (4):5522555.
[54]McKoy MLG,Thomas EA,Simon OR,Preliminary investigation of the anti-inflammatory properties of an aqueous extract from Morinda citrifolia (Noni). Pharmacological Society,2002.45,76-78.
[55]Younos C, Rolland A, Fleurentin J,et al. Analgesic and behavioral effects of Morinda citrifolia. Planta Medicine,1990,56:430-434.
[56]Steven Hall, M. D. 《NONI THROUGH YOUR BODY》.[M].美国.1998
[57]European Commission.2002. Scientific Committee on Food.Opinion of the Scientific Committee on Food on Tahitian Noni Juice.SCF/CS/NF/DOS/18 ADD2 Final.December 11,2002.Available from http://europa.eu.int/comm/food/fs/sc/scf/out151 en.pdf.
[57]European Commission.2002. Scientific Committee on Food.Opinion of the Scientific Committee on Food on Tahitian Noni_ Juice.SCF/CS/NF/DOS/18 ADD2 Final.December 11,2002.Available from http://europa.eu.int/comm/food/fs/sc/scf/out151 en.pdf.
[58]潘志刚,游应天.中国主要外来树种引种栽培[M].北京：科学技术出版社,1994,297-299.
[59]江苏新医学院主编.中药大辞典[M].上海：上海人民出版社,1977,14-59
[60]刘福岭,戴行均.食品物理与化学分析方法.北京：轻工业出版社,1987,101-104
[61]天津轻工业学院.无锡轻工业学院.工业发酵分析[M].北京：轻工业出版社.1994.17.31-34
[62]张水华.食品分析.北京：中国轻工业出版社.2004,82-83.
[63]王叔淳.食品卫生检验技术手册(第三版)[M].北京：化学工业出版社.2003,176-177.
[64]许宗运,蒋慧,吴静等.石榴皮和石榴渣总黄酮含量的测定[J].中国农学通,2003,19(3)：72-74
[65]黄进,夏继涛,张声华.大豆异黄酮,皂甙和低聚糖提取工艺研究[J].粮食与饲工业.2002,(9)：36-38.
[66]Brand-Williams, W, Cuvelier, M.,& Berset, C.1995. Use of a free radical method to evaluate antioxidant activity.Lebensmittel-Wissenschaft und-Technologie,28,25-30.
[67]Oyaizu, M. Studies on products of browning reaction:antioxidative activity of products of browning reaction[J]. Japanese Journal of Nutrition,1986.40:307-315.
[68]武文洁,吕树祥,宋诗莹.芝麻提取物抗氧化性能研究[J].中国食品添加剂,2004,(1)：70-72
[69]薛照辉,吴谋成,罗祖友,等.菜籽肽清除自由基作用的研究[J].食品工业科技.
[70]GB12295-1990
[71]GB/T10345.3-89
[72]朱梅.葡萄酒工艺学[M].北京：中国轻工业出版社.1965,463-473.
[73]GB/T4789.2-84
[74]GB/T4789.3-84
[75]GB50091985
[76]GB8305-87
[77]柴之芳.祝汉民.微量元素营养概论[M].北京：原子能出版社.1994.
[78]贾冬英,曹冬冬,姚开.荸荠皮提取物对DPPH自由基清除活性[J].天然产物研究与开发,2007,19(5)：745-747
[79]宁正祥.食品成分分析手册[M].北京：中国轻工业出版社.2001.317
[80]刘志皋.食品营养学[M].北京：轻工业出版社.1991.207-228
[81]王俊儒,韦成才,龚月桦等.根黄酮在植物生长和营养中的作用.植物学通报,1998,15(增刊),68-71
[82]祖元刚,贾晶,王文杰等.假苍耳的生活史进程中几种生理生化指标的变化[J].植物学通报,2006,23(4)：348-355
[83]Skaltsa, E., Verykokidou, E., Harvala, C., Karabourniotis, G., and Manetas, Y.UV-B protectivepotential and flavonoid content of leaf hairs in Quercus ilex. Phytochemistry 1994,37,987-990
[84]Cuadrap, P., Harborone, J.B., and Waterman, P.G Increases in surface flavonols and photosynthetic pigments in Gnaphalium luteo-Album in response to UV-B radiation. Phytochemistry 1997,45, 1377-1383
[85]Olsson, L.C., Veit, M., Weissenbock, G., and Bornman, J.F. Different flavonoid response to enhanced UV-B radiation in Brassica napus:Isolation, identification and quantification of flavonol glycosides. Phytochemistry 1998,49,1021-1028
[86]邹凤莲,寿森炎,叶纨芝等.类黄酮化合物在植物胁迫反应中作用的研究进展[J].细胞生物学杂志.2004,26(1)：39-44
[87]田胜尼,刘登义,彭少麟.植物外来种的入侵及防治对策[J].安徽农学通报.2003,9(6)：89-92
[88]Curry,E.A. Temperatures for optimal anthocyanin accumulation in apple tissue.J.Hortic.Sci.1997,72, 723-729
[89]Lo.S.C., and Nicholson, R.L.Reduction of light-induced antyocyanin acumulaition in inoculated sorghum mesocotyls.Plant Physiol.1998,116,979-989
[90]程水源,顾曼如,史怀瑞.影响银杏叶黄酮的因子及其评价[J].湖北农学院.1999,(19)：110-112
[91]陈娟.蜂蜜桑椹酒的工业化生产技术研究[D].西南大学硕士论文,2006,6
[92]陈思芸,肖熙佩.酵母生物化学.济南：山东科学技术出版社,1990
[93]肖冬兴,尹荣杰.用活性干酵母代替传统酵母发酵的研究[J].酿酒科技,1990,(1)：22-26
[94]Kale V M, Hajaze DG Production of baker's yeast and active dry yeast technology. Paper's of the Forty-first Annual Convention of the Decca Sugar-Technologists'Association. PartⅠ.1991, 1322-1325
[95]Fahrasmane L.Comparative fermentation of molasses with commercial aetive dry yeast and an indigenous strain, Station de Tecchnologies produits vegetaux, Intra-antilles [INRA-ANTILLEA], BP1232,97 184 Pointe a Pitre Cedex, Guadeloupe French West Indies. Proceedings of the 24th west Indies sugar Technologists'Conferenee, Kingston, Jamaiea,8-12 April 1991,205-207
[96]黄发新,王贵明.活性干酵母在菠萝白兰地酿造中的应用研究.酿酒科技,1997,(6)：55-56
[97]代同现,王中兴.干式苹果酒的酿造.酿酒科技,1999,(4)：55-56
[2]Wang, M.Y., West, B. J., Jensen, C. J., Nowicki, D., Su, C., Palu, A. K., et al.Morinda citrifolia (noni):A literature review and recent advances in noni research[J]. Acta Pharmacologica Sinica,2002,23, 1127-1141.
[3]Morton JF, The ocean-going Noni, or Indian mulberry (Morinda citrifolia, Rubiaceae) and some of its "colourful" relatives. Ecological Botony.1992 .46:241-256.
[4]Ross, I.A.,2001. Medical Plants of the World. Chemical Constituents,Traditional and Modern Medical Uses. Humana Press, New Jersey.
[5]Cardon, D,2003. Le Monde des Teintures Naturelles. Belin, Paris.
[6]Dixon AR, McMillen H.Etkin NL, Ferment this:the transformation of Noni, a traditional Polynesian medicine (Morinda citrifolia, Rubiaceae). Ecological Botony,1999,53:51-68.
[7]Earle, J.E.,2001. Plantas Medicinales en el Tro'pico Hu'medo. EditorialGuayaca'n, San Jose'.
[8]Rock JF.1913. The indigenous trees of the Hawaiian Islands. Honolulu:Patronage. p467.
[9]Wilder GP.1934. The flora ofMakatea. Bernice P. BishopMuseum Bull 120.Honolulu: BishopMuseum Press. p 45.
[10]Brown FBH.1935. Flora of southeastern Polynesia. Ⅲ. Dicotyledons. BishopMuseum Bull 130.Honolulu.p 386.
[11]Yuncker TG.1943. The flora of Niue Island. In:Bernice P, editor. BishopMuseum Bull. 178 Honolulu:BishopMuseum Press. p 113.
[12]Turbott IG. 1949. Diets, Gilbert and Ellice islands colony. J Polynesian Soc 58(1):36-46.
[13]Stone BC.1970.Morinda. LinnaeusMicronesica 6:5512.
[14]Degener O.1973.PlantsofHawaii national parkillustrativeofplantsandcustomsof the South Seas. Ann Arbor,Mich.:Photo-Lithoprint Reproductions, Braun-Brumfield,Inc. p 285.
[15]Uhe G. 1974. In:Wayside plants of the South Pacific. Albany, New Zealand:Stockton House. p 155.
[16]Seemann B.1977. Flora vitiensis:a description of the plants of the Viti or Fiji islandswith an account of their history, uses, and properties. Reprint of London, Reeve,1865-1873 ed. Vaduz:Cramer. p 453.
[17]Whistler WA.1992. Polynesian herbal medicine. Hong Kong:National Botanical Garden. P-173.
[18]Krauss BH.1993. Plants in Hawaiian culture. Honolulu:Univ Hawaii Press. p 16.
[19]Terra JA.1996. Tropical vegetables. Vegetable growing in the tropics and subtropics especially of indigenous vegetables. Amsterdam:Knoninklyk instituut voor de tropen.p 61.
[20]Cheeseman TF.1903. The flora of Raratonga, the chief island of the Cook group. Trans
Linnean Soc Lond 6:261-313
[21]Sturtevant EL.1919.Sturtevant's notes on edible plants.Hedrick UP, editor.Geneva, N.Y.:New York Agricultural Experiment Station p 368.
[22]Maiden JH.1889.Useful native plants of Australia (and Tasmania). Technol Museum of New South Wales, Sydney.p45..
[23]Parkinson S.1773.A journal of a voyage to the South Seas, inHisMajesty's ship the Endeavour.London. Available from:http://nla.gov.au/nla.cs-ss-jrnl-parkinson-068.
[24]Seemann B. Flora V. A description of the plants of the Viti or Fiji is lands with an account of their history, us es, and properties. London:L Reeve and Co; 1866. p 1865-73.
[25]Merrill ED.1943. Technical manual (TM 10-420):emergency food plants and poisonous plants of the islands of the Pacific.Washington, D.C.:US GPO. p 71,
[26]Mc Clatchey,W. From Polynesian healers to health food stores:Changing perspectives of Morinda citrifolia (Rubiaceae)[J]. Integrative Cancer Therapies,2002,1,110-120.
[27]刘杰.诺丽传奇[J].知识经济,2007,(3)：28-31.
[28]Lu" berck, W., Hannes, H.,2001. Noni. El Valioso Tesoro Curativo de LosMares del Sur. Editorial EDAF S.A., Madrid.
[29]Dittmar, A.,1993. Morinda citrifolia L.-Use in indigenous Samoan medicine. Journal of Herbs, Spices and Medicine Plants 1,77-92.
[30]刘杰,张琪.诺丽果汁.第二桶金[J].知识经济,2007,(1)：78-79.
[31]Wang MY, Su C. Cancer preventive effect of Morinda citrifolia (Noni). Annuals of the New York Academy of Sciences,2001,952:161-168.
[32]Chunhieng, M.T.,2003. De'veloppement de nouveaux aliments sante'tropicale:application a'la noix du Bre'sil Bertholettia excelsa et au fruit de Cambodge Morinda citrifolia. Ph.D.thesis,INPL, France.
[33]SHOVIC AC, Whistler WA, Food sources of provitamin A and vitamin C in the American Pacific. Tropical Science,2001,41:199-202.
[34]Solomon N. The Noni Phenomenon. Direct Source Publishing, Utah.1999.
[35]Duncan SH, Flint HJ, Stewart CS, Inhibitory activity of gut bacteria against Escherichia coli 0157 mediated by dietary plant metabolites. FEMS Microbiology Letters,1998,164:258-283.
[36]Heinicke RM, The pharmacologically active ingredient of Noni. Bulletin of the National Tropical Botanical Garden,1985,15:10-14.
[37]Sang S, Wang M, He K, et al. Chemical components in Noni fruits and leaves (Morinda citrifolia L.). In:Ho, C.T., Zheng, Q.Y.(Eds.), Quality Management of Nutraceuticals. ASCS ymposium Series 803, American Chemistry Society, Washington, DC,2002:134-150.
[38]Farine, J.P., Legal, L., Moreteau, B., Le Quere, J.L.,1996.Volatil components of ripe fruits of Morinda citrifolia and their effects on Drosophila. Phytochemistry 41,433-438.
[39]Atkinson, N.,1956.Antibacterial substances from flowering plants.3. Antibacterialactivity of dried Australian plants by rapid direct platetest. Australian Journal of Experimental Biology 34,17-26.
[40]Saludes, J.P., Garson, M.J., Franzblau, S.G., Aguinaldo, A.M.,2002.Antitubercular constituents from the hexane fraction ofMorinda citrifolia L. (Rubiaceae). Phytotherapic Research 16,683-685.
[41]Hirazumi A, Furusawa E. An immune dulatory polysaccharide2 rich substance from the fruit juice of Morinda citrifolia (Noni) with antitumour activity [J].Phytother Res,1999,13 (15):380-387.
[42]Furusawa E, HirazumiA, Story S, et al. Antitumour potential of a polysaccharide2rich substance from the fruit juice of Morinda citrifolia (Noni) on sarcoma 180 ascites tumour in mice [J].Phytother Res, 2003,17(10):115821164.
[43]Hirazumi A, Furusawa E, Chou SC,et al. Anti cancer activity of Morinda citrifolia on intraperitoneally implanted Lewis lung carcinoma in syngenic mice. Proceedings of the Western Pharmacological Society,1994.37:145-146.
[44]T. Hiranatsu, M. Imoto. Etc. Cancer Letters 73,1993,161-166.
[45]Hirazumi A, Furusawa E, Chou SC, et al. Immunoodulation contributes to the anticancer activity of Morinda citrifolia (Noni) fruit juice. Proceedings of the Western Pharmacological Society 1996.39:7-9.
[46]Wang MY.Protective effects of Morinda citrifolia (Noni) on Plasma SAR and CPO in Current Smokers.Ⅺ Biennial Meeting of the Society for Free Radical Research International,2002,16-20
[47]Wang MY.Morinda citrifloia (Noni):A Literature review and recent advancer in Noni research. Acta Pharmacological Sinica an International Journal 2002,23 (12):1057-1219.
[48]王绵英.《诺丽果汁：最佳阴阳调节剂》[M].美国：2003年.
[49]Mohd Z, Abdul-Hamid A, Osman A. Antioxidative activity extracts from Mengkudu (Morinda citrifolia L.) root, fruit and leaf. Food Chemistry,2001,78:227-231.
[50]Su C, Wang M, Nowicki D, et al. Selective COX-2 inhibition of Morinda citrifolia (Noni) in vitro. In: The Proceedings of the Eicosanoids and other Bioactive Lipids in Cancer, Inflammation and Related Disease. The 7th Annual Conference,2001:14-17.
[51]Zin ZM, Abdul2hamid A,Osman A. Antioxidative activity of ex2tracts from Mengkudu Morinda citrifolia L. root, fruit and leaf [J]. J Food Chem,2002,78 (2):2272231.
[52]Sang S, ChengX, ZhuN, et al. Iridoid glycosides from the leaves of Morinda citrifolia [J]. Nat Prod, 2001,64(6):7992800.
[53]Kim SW, Jo BK, Jeong JH, et al. Induction of extracellularma2trix synthesis in normal human fibroblasts by anthraquinone isola2ted from Morinda citrifolia (Noni) fruit [J]. J Med Food,2005,8 (4):5522555.
[54]McKoy MLG,Thomas EA,Simon OR,Preliminary investigation of the anti-inflammatory properties of an aqueous extract from Morinda citrifolia (Noni). Pharmacological Society,2002.45,76-78.
[55]Younos C, Rolland A, Fleurentin J,et al. Analgesic and behavioral effects of Morinda citrifolia. Planta Medicine,1990,56:430-434.
[56]Steven Hall, M. D. 《NONI THROUGH YOUR BODY》.[M].美国.1998
[57]European Commission.2002. Scientific Committee on Food.Opinion of the Scientific Committee on Food on Tahitian Noni Juice.SCF/CS/NF/DOS/18 ADD2 Final.December 11,2002.Available from http://europa.eu.int/comm/food/fs/sc/scf/out151 en.pdf.
[57]European Commission.2002. Scientific Committee on Food.Opinion of the Scientific Committee on Food on Tahitian Noni_ Juice.SCF/CS/NF/DOS/18 ADD2 Final.December 11,2002.Available from http://europa.eu.int/comm/food/fs/sc/scf/out151 en.pdf.
[58]潘志刚,游应天.中国主要外来树种引种栽培[M].北京：科学技术出版社,1994,297-299.
[59]江苏新医学院主编.中药大辞典[M].上海：上海人民出版社,1977,14-59
[60]刘福岭,戴行均.食品物理与化学分析方法.北京：轻工业出版社,1987,101-104
[61]天津轻工业学院.无锡轻工业学院.工业发酵分析[M].北京：轻工业出版社.1994.17.31-34
[62]张水华.食品分析.北京：中国轻工业出版社.2004,82-83.
[63]王叔淳.食品卫生检验技术手册(第三版)[M].北京：化学工业出版社.2003,176-177.
[64]许宗运,蒋慧,吴静等.石榴皮和石榴渣总黄酮含量的测定[J].中国农学通,2003,19(3)：72-74
[65]黄进,夏继涛,张声华.大豆异黄酮,皂甙和低聚糖提取工艺研究[J].粮食与饲工业.2002,(9)：36-38.
[66]Brand-Williams, W, Cuvelier, M.,& Berset, C.1995. Use of a free radical method to evaluate antioxidant activity.Lebensmittel-Wissenschaft und-Technologie,28,25-30.
[67]Oyaizu, M. Studies on products of browning reaction:antioxidative activity of products of browning reaction[J]. Japanese Journal of Nutrition,1986.40:307-315.
[68]武文洁,吕树祥,宋诗莹.芝麻提取物抗氧化性能研究[J].中国食品添加剂,2004,(1)：70-72
[69]薛照辉,吴谋成,罗祖友,等.菜籽肽清除自由基作用的研究[J].食品工业科技.
[70]GB12295-1990
[71]GB/T10345.3-89
[72]朱梅.葡萄酒工艺学[M].北京：中国轻工业出版社.1965,463-473.
[73]GB/T4789.2-84
[74]GB/T4789.3-84
[75]GB50091985
[76]GB8305-87
[77]柴之芳.祝汉民.微量元素营养概论[M].北京：原子能出版社.1994.
[78]贾冬英,曹冬冬,姚开.荸荠皮提取物对DPPH自由基清除活性[J].天然产物研究与开发,2007,19(5)：745-747
[79]宁正祥.食品成分分析手册[M].北京：中国轻工业出版社.2001.317
[80]刘志皋.食品营养学[M].北京：轻工业出版社.1991.207-228
[81]王俊儒,韦成才,龚月桦等.根黄酮在植物生长和营养中的作用.植物学通报,1998,15(增刊),68-71
[82]祖元刚,贾晶,王文杰等.假苍耳的生活史进程中几种生理生化指标的变化[J].植物学通报,2006,23(4)：348-355
[83]Skaltsa, E., Verykokidou, E., Harvala, C., Karabourniotis, G., and Manetas, Y.UV-B protectivepotential and flavonoid content of leaf hairs in Quercus ilex. Phytochemistry 1994,37,987-990
[84]Cuadrap, P., Harborone, J.B., and Waterman, P.G Increases in surface flavonols and photosynthetic pigments in Gnaphalium luteo-Album in response to UV-B radiation. Phytochemistry 1997,45, 1377-1383
[85]Olsson, L.C., Veit, M., Weissenbock, G., and Bornman, J.F. Different flavonoid response to enhanced UV-B radiation in Brassica napus:Isolation, identification and quantification of flavonol glycosides. Phytochemistry 1998,49,1021-1028
[86]邹凤莲,寿森炎,叶纨芝等.类黄酮化合物在植物胁迫反应中作用的研究进展[J].细胞生物学杂志.2004,26(1)：39-44
[87]田胜尼,刘登义,彭少麟.植物外来种的入侵及防治对策[J].安徽农学通报.2003,9(6)：89-92
[88]Curry,E.A. Temperatures for optimal anthocyanin accumulation in apple tissue.J.Hortic.Sci.1997,72, 723-729
[89]Lo.S.C., and Nicholson, R.L.Reduction of light-induced antyocyanin acumulaition in inoculated sorghum mesocotyls.Plant Physiol.1998,116,979-989
[90]程水源,顾曼如,史怀瑞.影响银杏叶黄酮的因子及其评价[J].湖北农学院.1999,(19)：110-112
[91]陈娟.蜂蜜桑椹酒的工业化生产技术研究[D].西南大学硕士论文,2006,6
[92]陈思芸,肖熙佩.酵母生物化学.济南：山东科学技术出版社,1990
[93]肖冬兴,尹荣杰.用活性干酵母代替传统酵母发酵的研究[J].酿酒科技,1990,(1)：22-26
[94]Kale V M, Hajaze DG Production of baker's yeast and active dry yeast technology. Paper's of the Forty-first Annual Convention of the Decca Sugar-Technologists'Association. PartⅠ.1991, 1322-1325
[95]Fahrasmane L.Comparative fermentation of molasses with commercial aetive dry yeast and an indigenous strain, Station de Tecchnologies produits vegetaux, Intra-antilles [INRA-ANTILLEA], BP1232,97 184 Pointe a Pitre Cedex, Guadeloupe French West Indies. Proceedings of the 24th west Indies sugar Technologists'Conferenee, Kingston, Jamaiea,8-12 April 1991,205-207
[96]黄发新,王贵明.活性干酵母在菠萝白兰地酿造中的应用研究.酿酒科技,1997,(6)：55-56
[97]代同现,王中兴.干式苹果酒的酿造.酿酒科技,1999,(4)：55-56