苦瓜澄清饮料的研制
|
摘要
苦瓜,原产于亚洲热带地区,广泛分布于热带、亚热带和温带。自古以来,人们对苦瓜的药用价值都有所记载。近代研究发现,苦瓜含有的活性成分具有降血糖、抗菌、抗病毒、抗肿瘤等功能作用,因此作为能起到食疗作用的苦瓜越来越受到人们的关注。
将苦瓜制成苦瓜饮料不仅可以满足人们对苦瓜的消费需求,而且为苦瓜精深加工提供了一个新方向。本文主要研究苦瓜的护绿工艺,果胶酶酶解苦瓜汁工艺,树脂除苦瓜汁蛋白工艺和苦瓜汁调配工艺,测定苦瓜汁中的蛋白质含量,以及运用气相色谱-质谱联用对苦瓜汁的有效成分和香气成分进行测定,以期为苦瓜汁的商品生产提供技术支持。
本研究主要分为以下五部分:
1苦瓜护绿工艺研究
目的:探寻运用微波加热对苦瓜进行护绿的工艺条件,讨论护绿稳定性。方法:运用色差计测定经护绿后榨汁所得的苦瓜汁的-a及b值,并以护绿后苦瓜汁的-a/b值以及护绿后室温自然光放置1h后苦瓜汁的-a/b值的差值为指标,讨论微波时间、碳酸钠添加量、乳酸锌添加量以及氯化钠添加量等四因素对护绿稳定性的影响,运用响应面实验进行优化分析,得出最佳护绿工艺。结果:经预处理的苦瓜40g于护绿液(碳酸钠0.258g,乳酸锌0.028g,氯化钠0.685g,蒸馏水100mL)中微波加热133s,护绿稳定性最好。结论:该方法简便有效,可用于苦瓜护绿工艺的研究。
2果胶酶酶解苦瓜汁工艺研究
目的:研究果胶酶酶解苦瓜汁的最佳工艺条件。方法:运用果胶酶酶解护绿后所得的苦瓜汁,讨论果胶酶酶解时间、果胶酶酶解温度、果胶酶添加量对苦瓜汁浊度的影响,浊度由浊度计测定,浊度变化由酶解前后苦瓜汁的浊度差值表示,再运用响应面实验进行优化分析,得出果胶酶酶解苦瓜汁的最佳工艺条件。结果:经预处理的苦瓜40g,护绿后榨汁,加入果胶酶0.011g,于41℃水浴酶解2.45h(147min),酶解前后苦瓜汁的浊度差值最大,浊度变化最为明显,即澄清效果最好。结论:该方法简便有效,可用于果胶酶酶解苦瓜汁工艺研究。
3树脂处理苦瓜汁及其对苦瓜汁后浑浊的影响
目的:比较两种果汁专用树脂对经酶解后的苦瓜汁的蛋白质去除率以及后浑浊的影响,从而选择适宜的树脂类型和处理流速。方法:将经酶解后的苦瓜汁以不同的流速分别通过具有相同柱体积的LSA-900B型树脂和LSA-900C型树脂,测定不同流速下经树脂处理前后苦瓜汁蛋白质的含量以及浊度,并讨论蛋白质含量及浊度的变化。将LSA-900B型树脂和LSA-900C型树脂处理后的苦瓜汁封袋灭菌储存,测定在不同储存条件下经1个月储存前后苦瓜汁的浊度,讨论其浊度的变化,浊度变化以储存前后苦瓜汁的浊度差值表示,从而确定用于处理苦瓜汁的树脂类型及处理流速。结果:储存温度过高过低均可能导致苦瓜汁出现后浑浊,室温25℃储存苦瓜汁有利于防止苦瓜汁出现后浑浊。在同等条件下,LSA-900C型树脂较之LSA-900B型树脂具有更强的去除苦瓜汁中蛋白质的能力,同时通过LSA-900C型树脂处理的苦瓜汁也更不易在不同的储存条件下产生后浑浊现象,因此综合考虑,选择LSA-900C型树脂,以1.0mL/min流速处理苦瓜汁较为有效省时。结论:该方法简便易行,可用于处理用树脂的选型和处理流速的确定。
4苦瓜汁的调配及其对苦瓜汁后浑浊的影响
目的:调配出口感宜人的苦瓜汁饮料,研究木糖醇和柠檬酸的加入对苦瓜汁后浑浊的影响。方法:对经树脂处理后的苦瓜汁用木糖醇、柠檬酸进行调配,通过糖度计和酸度计的技术评定以及传统的感官评定,确定最佳的调配方案。并分别将经木糖醇、柠檬酸以及木糖醇和柠檬酸等三种方式调配后的苦瓜汁封袋灭菌储存,测定其在不同储存条件下经1个月储存前后苦瓜汁的浊度,讨论其浊度的变化,浊度的变化以储存前后苦瓜汁的浊度差值表示。实验结果表明:木糖醇添加量为10.0%(w/v),柠檬酸添加量为0.20%(w/v)时苦瓜汁的口感最佳,并且单独使用木糖醇、柠檬酸以及同时使用木糖醇和柠檬酸对苦瓜汁进行调配均对不同储存条件下经1个月储存后苦瓜汁的浊度差值影响不大,故运用木糖醇和柠檬酸调配苦瓜汁不会促使苦瓜汁出现后浑浊。结论:运用木糖醇和柠檬酸调配苦瓜饮料,即满足了人们对健康食品的需求心理,又使成品具有适宜的口感,具有市场前景。
5苦瓜汁蛋白含量、有效成分和香气成分的测定
目的:运用考马斯亮蓝法,测定经树脂处理后苦瓜汁中蛋白质的含量。运用气相色谱-质谱联用(GC-MS)分析经树脂处理后苦瓜汁中的有效成分和香气成分。方法:配制标准蛋白质溶液,运用紫外分光光度计测定标准溶液的吸光度,绘制标准曲线,测定经树脂处理后苦瓜汁的吸光度,从而确定苦瓜汁的蛋白质含量。运用GC-MS测定苦瓜汁中的有效成分和香气成分。结果:苦瓜汁中蛋白含量为17.12ug/mL;苦瓜汁中含有环氧乙烷甲醇,1,2-环戊二酮,邻苯二甲酸二丁酯,花生酸乙酯,7-十六酸甲酯,油酸乙酯,硬脂酸,2,2-亚甲基-苯酚,顺式-9-十六烯醛以及1,2-邻苯二甲酸二异辛酯等物质,这些都是苦瓜汁香气的重要组成成分,也是苦瓜汁中的有效成分。结论:考马斯亮蓝法简便、准确、可靠、重复性好,可用于测定苦瓜汁中的蛋白含量;GC-MS也可用于测定苦瓜汁中的有效成分和香气成分。
Bitter melon is native to tropical Asia, and widely distributed in tropical, subtropical and temperate zone. From of old, people have recorded the medicinal value of bitter melon. And recent studies find that bitter melon contains a variety of active ingredients, which can reduce blood sugar and help our body to anti bacteria, virus, tumor and so on. Because of these, people pay more and more attention on bitter melon.
Developing bitter melon beverage not only meet consumer’s demand, but also create a new direction of the fine and further processing of bitter melon. This paper has studied the technologies of green color protection, pectin enzymolysis, resin and flavoring. And then, determine the protein content, the active ingredients and aroma components. All what I have done are used to provide technical support to commodity production.
The full text is divided into the following five parts:
1 Study on the technology of green-maintaining
Objective: Explore the process conditions of preserving green color and the stability of green-maintaining. Method: Use color difference meter to determine the values of -a and b of the bitter melon juice after green color protection and 1h later. Calculate the values of -a/b and those differentials. Discuss how microwave time, the adding amount of sodium carbonate, zinc lactate and sodium chloride affect the differentials, and then optimize by response surface analysis to find the best conditions. Result: The best conditions are pre-treated bitter melon 40g in the green-maintaining solution (sodium carbonate0.258g, zinc lactate0.028g, sodium chloride0.685g, distilled water 100mL) under the microwave heating 133s.Conclusion: The method is simple and effective, can be used for green-maintaining technology of bitter melon.
2 Study on the technology of pectin enzymolysis
Objective: Study on the pectin enzymolysis conditions of bitter melon juice. Method: Discuss how the time, temperatures and pectin additions affect the turbidities of bitter melon juice before and after enzymolysis. Calculate those differentials and optimize by response surface analysis. Result: The best conditions are adding pectin0.011g, under 41℃, with the enzymolysis of 2.45h(147min).Conclusion: The method is simple and effective, can be used for study on the technology of pectin enzymolysis.
3 Study on the technology of resin treatment
Objective: Compare the two types of resins which are used to reduce the protein and maintain the clarification of bitter melon juice, and choose the better type and the juice flow rate. Method: Let the bitter melon juice flow through the resins of type LSA-900B and type LSA-900C respectively under the different flows rates, measure the protein content differentials and the turbidity differentials of the juice before and after resin treatments. Seal and sterilize the juice and store them 1 month under different conditions, discuss their turbidity differentials and determine the type and the juice flow rate to use. Result: Room temperature 25℃is suit for storing the bitter melon juice. The resin of type LSA-900C has better abilities of removing protein and maintaining the clarification of bitter melon juice. And the best flow rate is 1.0mL/min.Conclusion: The method is simple and can be used to choose the type of resin and the juice flow rate.
4 Study on the technology of flavoring
Objective: Flavor pleasant bitter melon juice with xylitol and citric acid, discuss whether the additions of xylitol and citric acid will affect the clarification of the juice or not. Method: Flavor bitter melon juice with xylitol and citric acid, and determine the flavoring scheme by organoleptic investigation. Discuss whether the additions of xylitol and citric acid will affect the turbidities after storage and make the decision. Result: Adding xylitol 10.0%(w/v), citric acid 0.20%(w/v) into the bitter melon juice will get a pleasant flavor, and the use of xylitol and citric acid will not promote the emergence of muddy in the juice after storage. Conclusion: Flavoring bitter melon juice with xylitol and citric acid meets people’health need of food and has market prospects.
5 Determinations of effective and aroma components of bitter melon juice
Objective: Determine the content of protein by the method of coomassie brilliant blue and the active and aroma components by gas chromatography-mass spectrometry (GC-MS).Method: Prepare the standard protein solutions, determine their absorbance and draw the standard curve. And then determine the absorbance of bitter melon juice. Use GC-MS to determine the active and aroma components. Result: The protein content of bitter melon juice is 17.12ug/mL; bitter melon juice contains Oxiranemethanol, 1,2-Cyclopentane- dione, Dibutyl phthalate, Eicosanoic acid,ethyl ester, 7-Hexadecanoicacid,methyl ester, Ethyl Oleate, Octadecanoic acid, 2,2-methylenebis-Phenol, Cis-9-hexadecenal, 1,2-benzenedicarbo- xylic acid,diisooctyl ester and other substances, which are all the effective and aroma components of bitter melon juice. Conclusion: Coomassie brilliant blue method is simple, accurate, reliable and can be used to determine the protein content of bitter melon juice; GC-MS is also convenient for the determination of the active and aroma components of bitter melon juice.
将苦瓜制成苦瓜饮料不仅可以满足人们对苦瓜的消费需求,而且为苦瓜精深加工提供了一个新方向。本文主要研究苦瓜的护绿工艺,果胶酶酶解苦瓜汁工艺,树脂除苦瓜汁蛋白工艺和苦瓜汁调配工艺,测定苦瓜汁中的蛋白质含量,以及运用气相色谱-质谱联用对苦瓜汁的有效成分和香气成分进行测定,以期为苦瓜汁的商品生产提供技术支持。
本研究主要分为以下五部分:
1苦瓜护绿工艺研究
目的:探寻运用微波加热对苦瓜进行护绿的工艺条件,讨论护绿稳定性。方法:运用色差计测定经护绿后榨汁所得的苦瓜汁的-a及b值,并以护绿后苦瓜汁的-a/b值以及护绿后室温自然光放置1h后苦瓜汁的-a/b值的差值为指标,讨论微波时间、碳酸钠添加量、乳酸锌添加量以及氯化钠添加量等四因素对护绿稳定性的影响,运用响应面实验进行优化分析,得出最佳护绿工艺。结果:经预处理的苦瓜40g于护绿液(碳酸钠0.258g,乳酸锌0.028g,氯化钠0.685g,蒸馏水100mL)中微波加热133s,护绿稳定性最好。结论:该方法简便有效,可用于苦瓜护绿工艺的研究。
2果胶酶酶解苦瓜汁工艺研究
目的:研究果胶酶酶解苦瓜汁的最佳工艺条件。方法:运用果胶酶酶解护绿后所得的苦瓜汁,讨论果胶酶酶解时间、果胶酶酶解温度、果胶酶添加量对苦瓜汁浊度的影响,浊度由浊度计测定,浊度变化由酶解前后苦瓜汁的浊度差值表示,再运用响应面实验进行优化分析,得出果胶酶酶解苦瓜汁的最佳工艺条件。结果:经预处理的苦瓜40g,护绿后榨汁,加入果胶酶0.011g,于41℃水浴酶解2.45h(147min),酶解前后苦瓜汁的浊度差值最大,浊度变化最为明显,即澄清效果最好。结论:该方法简便有效,可用于果胶酶酶解苦瓜汁工艺研究。
3树脂处理苦瓜汁及其对苦瓜汁后浑浊的影响
目的:比较两种果汁专用树脂对经酶解后的苦瓜汁的蛋白质去除率以及后浑浊的影响,从而选择适宜的树脂类型和处理流速。方法:将经酶解后的苦瓜汁以不同的流速分别通过具有相同柱体积的LSA-900B型树脂和LSA-900C型树脂,测定不同流速下经树脂处理前后苦瓜汁蛋白质的含量以及浊度,并讨论蛋白质含量及浊度的变化。将LSA-900B型树脂和LSA-900C型树脂处理后的苦瓜汁封袋灭菌储存,测定在不同储存条件下经1个月储存前后苦瓜汁的浊度,讨论其浊度的变化,浊度变化以储存前后苦瓜汁的浊度差值表示,从而确定用于处理苦瓜汁的树脂类型及处理流速。结果:储存温度过高过低均可能导致苦瓜汁出现后浑浊,室温25℃储存苦瓜汁有利于防止苦瓜汁出现后浑浊。在同等条件下,LSA-900C型树脂较之LSA-900B型树脂具有更强的去除苦瓜汁中蛋白质的能力,同时通过LSA-900C型树脂处理的苦瓜汁也更不易在不同的储存条件下产生后浑浊现象,因此综合考虑,选择LSA-900C型树脂,以1.0mL/min流速处理苦瓜汁较为有效省时。结论:该方法简便易行,可用于处理用树脂的选型和处理流速的确定。
4苦瓜汁的调配及其对苦瓜汁后浑浊的影响
目的:调配出口感宜人的苦瓜汁饮料,研究木糖醇和柠檬酸的加入对苦瓜汁后浑浊的影响。方法:对经树脂处理后的苦瓜汁用木糖醇、柠檬酸进行调配,通过糖度计和酸度计的技术评定以及传统的感官评定,确定最佳的调配方案。并分别将经木糖醇、柠檬酸以及木糖醇和柠檬酸等三种方式调配后的苦瓜汁封袋灭菌储存,测定其在不同储存条件下经1个月储存前后苦瓜汁的浊度,讨论其浊度的变化,浊度的变化以储存前后苦瓜汁的浊度差值表示。实验结果表明:木糖醇添加量为10.0%(w/v),柠檬酸添加量为0.20%(w/v)时苦瓜汁的口感最佳,并且单独使用木糖醇、柠檬酸以及同时使用木糖醇和柠檬酸对苦瓜汁进行调配均对不同储存条件下经1个月储存后苦瓜汁的浊度差值影响不大,故运用木糖醇和柠檬酸调配苦瓜汁不会促使苦瓜汁出现后浑浊。结论:运用木糖醇和柠檬酸调配苦瓜饮料,即满足了人们对健康食品的需求心理,又使成品具有适宜的口感,具有市场前景。
5苦瓜汁蛋白含量、有效成分和香气成分的测定
目的:运用考马斯亮蓝法,测定经树脂处理后苦瓜汁中蛋白质的含量。运用气相色谱-质谱联用(GC-MS)分析经树脂处理后苦瓜汁中的有效成分和香气成分。方法:配制标准蛋白质溶液,运用紫外分光光度计测定标准溶液的吸光度,绘制标准曲线,测定经树脂处理后苦瓜汁的吸光度,从而确定苦瓜汁的蛋白质含量。运用GC-MS测定苦瓜汁中的有效成分和香气成分。结果:苦瓜汁中蛋白含量为17.12ug/mL;苦瓜汁中含有环氧乙烷甲醇,1,2-环戊二酮,邻苯二甲酸二丁酯,花生酸乙酯,7-十六酸甲酯,油酸乙酯,硬脂酸,2,2-亚甲基-苯酚,顺式-9-十六烯醛以及1,2-邻苯二甲酸二异辛酯等物质,这些都是苦瓜汁香气的重要组成成分,也是苦瓜汁中的有效成分。结论:考马斯亮蓝法简便、准确、可靠、重复性好,可用于测定苦瓜汁中的蛋白含量;GC-MS也可用于测定苦瓜汁中的有效成分和香气成分。
Bitter melon is native to tropical Asia, and widely distributed in tropical, subtropical and temperate zone. From of old, people have recorded the medicinal value of bitter melon. And recent studies find that bitter melon contains a variety of active ingredients, which can reduce blood sugar and help our body to anti bacteria, virus, tumor and so on. Because of these, people pay more and more attention on bitter melon.
Developing bitter melon beverage not only meet consumer’s demand, but also create a new direction of the fine and further processing of bitter melon. This paper has studied the technologies of green color protection, pectin enzymolysis, resin and flavoring. And then, determine the protein content, the active ingredients and aroma components. All what I have done are used to provide technical support to commodity production.
The full text is divided into the following five parts:
1 Study on the technology of green-maintaining
Objective: Explore the process conditions of preserving green color and the stability of green-maintaining. Method: Use color difference meter to determine the values of -a and b of the bitter melon juice after green color protection and 1h later. Calculate the values of -a/b and those differentials. Discuss how microwave time, the adding amount of sodium carbonate, zinc lactate and sodium chloride affect the differentials, and then optimize by response surface analysis to find the best conditions. Result: The best conditions are pre-treated bitter melon 40g in the green-maintaining solution (sodium carbonate0.258g, zinc lactate0.028g, sodium chloride0.685g, distilled water 100mL) under the microwave heating 133s.Conclusion: The method is simple and effective, can be used for green-maintaining technology of bitter melon.
2 Study on the technology of pectin enzymolysis
Objective: Study on the pectin enzymolysis conditions of bitter melon juice. Method: Discuss how the time, temperatures and pectin additions affect the turbidities of bitter melon juice before and after enzymolysis. Calculate those differentials and optimize by response surface analysis. Result: The best conditions are adding pectin0.011g, under 41℃, with the enzymolysis of 2.45h(147min).Conclusion: The method is simple and effective, can be used for study on the technology of pectin enzymolysis.
3 Study on the technology of resin treatment
Objective: Compare the two types of resins which are used to reduce the protein and maintain the clarification of bitter melon juice, and choose the better type and the juice flow rate. Method: Let the bitter melon juice flow through the resins of type LSA-900B and type LSA-900C respectively under the different flows rates, measure the protein content differentials and the turbidity differentials of the juice before and after resin treatments. Seal and sterilize the juice and store them 1 month under different conditions, discuss their turbidity differentials and determine the type and the juice flow rate to use. Result: Room temperature 25℃is suit for storing the bitter melon juice. The resin of type LSA-900C has better abilities of removing protein and maintaining the clarification of bitter melon juice. And the best flow rate is 1.0mL/min.Conclusion: The method is simple and can be used to choose the type of resin and the juice flow rate.
4 Study on the technology of flavoring
Objective: Flavor pleasant bitter melon juice with xylitol and citric acid, discuss whether the additions of xylitol and citric acid will affect the clarification of the juice or not. Method: Flavor bitter melon juice with xylitol and citric acid, and determine the flavoring scheme by organoleptic investigation. Discuss whether the additions of xylitol and citric acid will affect the turbidities after storage and make the decision. Result: Adding xylitol 10.0%(w/v), citric acid 0.20%(w/v) into the bitter melon juice will get a pleasant flavor, and the use of xylitol and citric acid will not promote the emergence of muddy in the juice after storage. Conclusion: Flavoring bitter melon juice with xylitol and citric acid meets people’health need of food and has market prospects.
5 Determinations of effective and aroma components of bitter melon juice
Objective: Determine the content of protein by the method of coomassie brilliant blue and the active and aroma components by gas chromatography-mass spectrometry (GC-MS).Method: Prepare the standard protein solutions, determine their absorbance and draw the standard curve. And then determine the absorbance of bitter melon juice. Use GC-MS to determine the active and aroma components. Result: The protein content of bitter melon juice is 17.12ug/mL; bitter melon juice contains Oxiranemethanol, 1,2-Cyclopentane- dione, Dibutyl phthalate, Eicosanoic acid,ethyl ester, 7-Hexadecanoicacid,methyl ester, Ethyl Oleate, Octadecanoic acid, 2,2-methylenebis-Phenol, Cis-9-hexadecenal, 1,2-benzenedicarbo- xylic acid,diisooctyl ester and other substances, which are all the effective and aroma components of bitter melon juice. Conclusion: Coomassie brilliant blue method is simple, accurate, reliable and can be used to determine the protein content of bitter melon juice; GC-MS is also convenient for the determination of the active and aroma components of bitter melon juice.
引文
[4]李方远,徐心诚.苦瓜的营养成分与食用价值研究[J].农业与技术,2005,25(3):98-99.
[5]彭爱之,李劲.苦瓜中氨基酸和无机元素的含量分析[J].湖南医科大学学报,1996,21(4):305-306.
[6]蔡马.苦瓜的营养与利用研究[J].农业与技术,2003,23(6):58-62.
[7]朱明静.苦瓜子有效成分研究[J].药学学报,1990,25(12):898-890.
[8]杭悦宇等.苦瓜冻干粉对动物的降血糖作用及急性毒性[J].植物资源与环境学报,2000,9(3):22.
[9]唐彦萍等.苦瓜对糖尿病家兔血清NO和组织中GSH-Pk活性的影响[J].四川中医,2001,19(8):9.
[10]王勇庆.苦瓜降血糖作用研究[J].湖南中医杂志,1998,6:54-55.
[11]顾俊峰,钱英吴,王朔等.苦瓜种子提取一种活性成份-“降糖多肽”[J].实用糖尿病杂志,2005,13(1):59
[12]B. Vijayalakshmi, G. Suresh kumar, P.V. Salimath.Effect of bitter gourd and spent turmeric on Glycoconjugate metabolism in streptozotocin-induced diabetic rats[J].Diabetes and Its Complications,23(2009):71–76.
[13]王先远,金宏.苦瓜皂甙降血糖作用及其机制初探[J].氨基酸和生物资源,2001,23(3):42-45.
[14]楚生辉,刘敏.苦瓜醇提物对糖尿病大鼠血糖血脂的影响[J].中成药,2006,28(6):889-890.
[15]Senanayake GV,Maruyama M,Shibuya K,eta1.The effects of bitter melon (Momordica charantia) on serum and liver triglyceride levels in rats[J].Ethnopharmacol,2004,91(23):257-262.
[16]林育泉,刘思,周鹏.新型抗病毒抗肿瘤苦瓜蛋白MAP30的研究进展[J].华南热带农业大学学报,2005,11(4):24-29.
[17]王先远,高兰兴.苦瓜提取物MAP30抗病毒的研究进展[J].氨基酸和生物资源,2000,22(2):6-11.
[18]熊术道,尹丽慧,李景荣等.苦瓜籽核糖体失活蛋白对肝癌H22细胞的抑制作用及其机制[J].山东医药,2007,47(17):21-22.
[19]熊术道,尹丽慧,李景荣等.苦瓜蛋白抑制肿瘤基质金属蛋白酶的活性及表达[J].中国肿瘤,2007, 16(4):157-159.
[20]Sun Y,Huang P L,Li J J,et a1.Anti-HIV agent MAP30 modulates the expression profile of viral and cellular genes for proliferation and apoptosis in AIDS-related ly -mphoma cells infected with Ka-posi’s sarcoma-associated virus[J].Biochem Biophys Res Cammun,2001,287(4):983.
[21]袁祖华,粟建文,胡新军等.苦瓜的营养化学成分及保健功能研究进展[J].湖南农业科学,2006(5):48.
[22]何煜波.苦瓜抗菌作用研究[J].食品科学,1998,19(3):34-36.
[23]张绪忠,陈青山等.苦瓜抑菌防腐作用的实验研究[J].预防医学情报杂志,1996,12(1):17-20.
[24]石雪萍,姚惠源.苦瓜的营养价值、化学成分以及药理作用研究进展[J].天然产物研究与开发, 2007(19):158-164.
[25]傅明辉等.苦瓜提取液的抗氧化.抑菌和降血糖活性[J].食品科学,2001,22(4):88-90.
[26]王先远,蒋与刚.苦瓜皂甙的抗氧化作用初探[J].解放军预防医学杂志,2001,19(5):317-320.
[27]刘苇芬,文良娟.苦瓜抗氧化活性成分的研究[J].现代食品科技,2006,22(2):95-97.
[28]袁祖华,粟建文,胡新军等.苦瓜的营养化学成分及保健功能研究进展[J].湖南农业科学,2006(5):48.
[29]王先远,金宏,许志勤等.苦瓜皂甙对老年荷瘤小鼠免疫功能的影响[J].解放军预防医学杂志2002,3:160-163.
[30]黄持都,胡小松,廖小军.叶绿素研究进展[J].中国食品添加剂,2007(3):114-118.
[31]潘瑞炽,王小菁等.植物生理学(第六版)[M].北京:高等教育出版社,2008:60-61.
[1]张建梅,李瓦里.苦瓜的药理作用[J].国外医药(植物药分册),2006,5(21):195-198.
[2]张炳桢,彭艳丽,李亮.苦瓜的现代研究进展[J].食品与药品,2006,8(4A):26-30.
[3]靳学远.苦瓜的化学成分及功能作用研究进展[J].山西食品工业,2005(2):39-40.
[32]张学杰,蔡同一.绿色蔬菜在贮存加工过程中绿色损失的机制、途径及其控制[J].食品工业科技, 1999(5):19-21.
[33]杨晓棠,张昭其,庞学群.果蔬采后叶绿素降解与品质变化的关系[J].果树学报,2005,22(6):691-696.
[34]吕心泉,安辛欣,陈悦.果蔬叶绿素降解机理及护绿剂的研制[J].中国食品添加剂,2001(4):12-14.
[35]张敏,陈德慰等.绿色蔬菜加工中叶绿素金属离子络合物的研究进展[J].无锡轻工大学报,2001, 20(4):440-443.
[36]谭春兰,袁永俊,车振明.决明子苦瓜保健饮料的研制[J].饮料工业,2006,9(1):26-30.
[37]李兰,蒋爱凤,张辉.苦瓜保健乳饮料[J].食品研究与开发,2005,26(3):134-136.
[38]李丽,罗仓学,王白鸥.苦瓜保健饮料的加工技术研究[J].饮料工业,2007,10(4):27-30.
[39]董文明,邓光.苦瓜清凉饮料加工技术和配料使用的研究[J].中国食品添加剂,2007, 4:143-146.
[40]颜海燕,李应彪,蒋彩虹.苦瓜饮料的研制[J].食品研究与开发,2004,25(6):71-72.
[41]徐蔚.苦瓜汁饮料的研制[J].食品科技,2005,12(3):35-37.
[42]薛长湖.果胶及果胶酶研究进展[J].食品与生物技术学报,2005(6):94-99.
[43] Cutillas I A,Zarrra I,Lorences E P.Metabolism of cell wall polysaccharides from persimmon fruit:Pectin solublization during fruit ripening occurs in apparent absentee of polygala cturonase activeity[J].Physiol Plant,1993(89):369-375.
[44]刘欣.食品酶学[M].中国轻工业出版社,2006:28-36.
[45]陈娟,阚健全,杜木英等.果胶酶制剂及其在果浆出汁和果汁澄清方面的应用[J].中国食品添加剂, 2006(6):119-124.
[46]王卫东,孙月娥.果胶酶及其在果蔬汁加工中的应用[J].食品研究与开发, 2006(11):222-225.
[47]陈健旋.应用果胶酶澄清甘蔗汁[J].闽江学院学报,2005(10):51-53.
[48]吕仪军.离子交换树脂应用进展[J].四川化工与腐蚀控制,1999,2(6):35-37.
[49]唐纯翼等.爬山虎色素的大孔树脂吸附、分离及理化性质研究[J].冷饮与速冻食品工业,2005, 11(1):26-31.
[50]谢凤霞,邱祖民,涂盛辉.吸附树脂AB-8精制栀子黄色素的工艺研究[J].南昌大学学报,2005(1):49.
[51]孙健,彭子模,蒋跃明.蜀葵花紫红色素的研究[J].食品科学,2005,26(10):66-70.
[52]王元凤,金征宇.茶多糖脱色的研究[J].食品与发酵工业,2004,30(12):60-65.
[53]牛淑妍等.多孔微球GDX树脂吸附富集-气相色谱法测定土壤中亲水性有机磷农药残留量[J].山东环境,1997:28-29.
[54]敖自华,莫茂松等.饮料中蛋白质-多酚的作用机制[J].江苏食品与发酵,2000,3:28-31.
[55]尹修权,曹玉发,张敏.浅析果蔬汁饮料浑浊与沉淀产生的原因及控制方法[J].江苏食品与发酵, 2008,2:39-40.
[56]薛佳.麦芽质量对啤酒非生物稳定性的影响[J].啤酒科技,2003(11):51-52.
[57]Wu L C. Siebert K J. Characterization of haze-active proteins in apple juice[J].J. Agric. Food Chem, 2002(50):3828-3834.
[58]Siebert K J. Effects of protein-polyphenol interactions on beverage haze,stabilization and analysis[J]. J. Agric.Food Chem,1999,47(2):353-362.
[59]王志,黄惠华等.饮料中的多酚-蛋白质反应及其稳定化处理[J].食品工业科技,2002,23(12):81-84.
[60]姚芳,夏文水.米邦塔仙人掌汁饮料的热烫护绿工艺[J].食品研究与开发,2006,27(1):72-75.
[61]梁鸿,张宝善.苦瓜饮料的研制[J].食品研究与开发,2005,26(1):57-59.
[62]唐小俊,池建伟,张名位等.苦瓜的微波灭酶技术[J].农业机械学报,2008, 39(4):200-203.
[63]李艳华,梁金钟,范洪臣.响应面法优化γ-聚谷氨酸发酵培养基的研究[J].食品科技,2008,3:45-48.
[64]Haaland PD. Statistical problem solving in: experimental design in biotechnology[M].New York and Basel: Marcel Dekker, Inc., 1989:1–18.
[65]葛尧,陈文伟,贾振宝等.中心组合设计法优化速溶茶粉提取工艺的研究[J].中国食品添加剂, 2008(2):102-105.
[66]GUPTA S, MANOHAR C S. An improved response surface method for the determination of failure probability and importance measures [J]. Structural Safety, 2004(26):123-139.
[67]韩健,刘朝辉,齐崴等.β-甘露聚糖酶发酵液絮凝条件的统计学筛选与响应面优化[J].生物加工工程,2007,5(2):29-35.
[68]王鸿飞,李和生,庄荣玉等.用果胶酶澄清桑葚果汁的工艺研究[J].江苏食品与发酵,2005,4:20-22.
[69]王卫东,许时婴.黑莓澄清汁的酶解工艺[J].食品与发酵工业,2006,23(10):156-159.
[70]王军,张宝善,张润光.果胶酶和纤维素酶对牛心柿出汁率的影响[J].食品工业科技,2008,29(5):139.
[71]张丽娜,于涛,高冷.果胶酶对圆枣果汁澄清作用的研究[J].长春工业大学学报(自然科学版),2008, 29(1):37-40.
[72]张建新,张更,余清谋等.不同树脂对浓缩苹果清汁色值控制的研究[J].保鲜与加工,2008,8(2):45-47.
[73]易建华,仇农学,朱振宝.树脂法生产澄清苹果汁的探讨[J].食品工业,2001,2:16-17.
[74]王振斌,马海乐,钟惠惠等.草莓胡萝卜复合澄清汁后浑浊机理研究[J].农业工程学报,2007,23(6):246
[75]王孝平,邢树礼.考马斯亮蓝法测定蛋白含量的研究[J].天津化工,2009,23(3):40-42.
[76]李志江.考马斯亮蓝G250染色法测定啤酒中蛋白质含量[J].酿酒,2008,35(1):70-72.
[77]南亚,李宏高.考马斯亮蓝G-250法快速测定牛乳中的蛋白质[J].饮料工业,2007,12:41-43.
[78]陈枕为,乔宇,潘思轶.固相微萃取-气质联用分析塔罗科血橙汁香气成分[J].食品科学,2007,28(7) 396-400.
[79]谢定,钟海雁,崔涛.用固相微萃取-气质联用分析砂梨汁的香气成分[J].中南林业科技大学报,2008, 28(3):65-68.
[80]贾素花,胡志国,李昌等.气相色谱-质谱法测定苦瓜超临界CO2流体萃取产物的挥发性成分[J].南昌大学学报(理科版):2008,32(5):479-482.
[81]傅伟昌,盘赛昆,顾小红.癞葡萄籽油脂肪酸组成的GC/MS分析[J].中国油脂,2007,32(12):79-82.
[5]彭爱之,李劲.苦瓜中氨基酸和无机元素的含量分析[J].湖南医科大学学报,1996,21(4):305-306.
[6]蔡马.苦瓜的营养与利用研究[J].农业与技术,2003,23(6):58-62.
[7]朱明静.苦瓜子有效成分研究[J].药学学报,1990,25(12):898-890.
[8]杭悦宇等.苦瓜冻干粉对动物的降血糖作用及急性毒性[J].植物资源与环境学报,2000,9(3):22.
[9]唐彦萍等.苦瓜对糖尿病家兔血清NO和组织中GSH-Pk活性的影响[J].四川中医,2001,19(8):9.
[10]王勇庆.苦瓜降血糖作用研究[J].湖南中医杂志,1998,6:54-55.
[11]顾俊峰,钱英吴,王朔等.苦瓜种子提取一种活性成份-“降糖多肽”[J].实用糖尿病杂志,2005,13(1):59
[12]B. Vijayalakshmi, G. Suresh kumar, P.V. Salimath.Effect of bitter gourd and spent turmeric on Glycoconjugate metabolism in streptozotocin-induced diabetic rats[J].Diabetes and Its Complications,23(2009):71–76.
[13]王先远,金宏.苦瓜皂甙降血糖作用及其机制初探[J].氨基酸和生物资源,2001,23(3):42-45.
[14]楚生辉,刘敏.苦瓜醇提物对糖尿病大鼠血糖血脂的影响[J].中成药,2006,28(6):889-890.
[15]Senanayake GV,Maruyama M,Shibuya K,eta1.The effects of bitter melon (Momordica charantia) on serum and liver triglyceride levels in rats[J].Ethnopharmacol,2004,91(23):257-262.
[16]林育泉,刘思,周鹏.新型抗病毒抗肿瘤苦瓜蛋白MAP30的研究进展[J].华南热带农业大学学报,2005,11(4):24-29.
[17]王先远,高兰兴.苦瓜提取物MAP30抗病毒的研究进展[J].氨基酸和生物资源,2000,22(2):6-11.
[18]熊术道,尹丽慧,李景荣等.苦瓜籽核糖体失活蛋白对肝癌H22细胞的抑制作用及其机制[J].山东医药,2007,47(17):21-22.
[19]熊术道,尹丽慧,李景荣等.苦瓜蛋白抑制肿瘤基质金属蛋白酶的活性及表达[J].中国肿瘤,2007, 16(4):157-159.
[20]Sun Y,Huang P L,Li J J,et a1.Anti-HIV agent MAP30 modulates the expression profile of viral and cellular genes for proliferation and apoptosis in AIDS-related ly -mphoma cells infected with Ka-posi’s sarcoma-associated virus[J].Biochem Biophys Res Cammun,2001,287(4):983.
[21]袁祖华,粟建文,胡新军等.苦瓜的营养化学成分及保健功能研究进展[J].湖南农业科学,2006(5):48.
[22]何煜波.苦瓜抗菌作用研究[J].食品科学,1998,19(3):34-36.
[23]张绪忠,陈青山等.苦瓜抑菌防腐作用的实验研究[J].预防医学情报杂志,1996,12(1):17-20.
[24]石雪萍,姚惠源.苦瓜的营养价值、化学成分以及药理作用研究进展[J].天然产物研究与开发, 2007(19):158-164.
[25]傅明辉等.苦瓜提取液的抗氧化.抑菌和降血糖活性[J].食品科学,2001,22(4):88-90.
[26]王先远,蒋与刚.苦瓜皂甙的抗氧化作用初探[J].解放军预防医学杂志,2001,19(5):317-320.
[27]刘苇芬,文良娟.苦瓜抗氧化活性成分的研究[J].现代食品科技,2006,22(2):95-97.
[28]袁祖华,粟建文,胡新军等.苦瓜的营养化学成分及保健功能研究进展[J].湖南农业科学,2006(5):48.
[29]王先远,金宏,许志勤等.苦瓜皂甙对老年荷瘤小鼠免疫功能的影响[J].解放军预防医学杂志2002,3:160-163.
[30]黄持都,胡小松,廖小军.叶绿素研究进展[J].中国食品添加剂,2007(3):114-118.
[31]潘瑞炽,王小菁等.植物生理学(第六版)[M].北京:高等教育出版社,2008:60-61.
[1]张建梅,李瓦里.苦瓜的药理作用[J].国外医药(植物药分册),2006,5(21):195-198.
[2]张炳桢,彭艳丽,李亮.苦瓜的现代研究进展[J].食品与药品,2006,8(4A):26-30.
[3]靳学远.苦瓜的化学成分及功能作用研究进展[J].山西食品工业,2005(2):39-40.
[32]张学杰,蔡同一.绿色蔬菜在贮存加工过程中绿色损失的机制、途径及其控制[J].食品工业科技, 1999(5):19-21.
[33]杨晓棠,张昭其,庞学群.果蔬采后叶绿素降解与品质变化的关系[J].果树学报,2005,22(6):691-696.
[34]吕心泉,安辛欣,陈悦.果蔬叶绿素降解机理及护绿剂的研制[J].中国食品添加剂,2001(4):12-14.
[35]张敏,陈德慰等.绿色蔬菜加工中叶绿素金属离子络合物的研究进展[J].无锡轻工大学报,2001, 20(4):440-443.
[36]谭春兰,袁永俊,车振明.决明子苦瓜保健饮料的研制[J].饮料工业,2006,9(1):26-30.
[37]李兰,蒋爱凤,张辉.苦瓜保健乳饮料[J].食品研究与开发,2005,26(3):134-136.
[38]李丽,罗仓学,王白鸥.苦瓜保健饮料的加工技术研究[J].饮料工业,2007,10(4):27-30.
[39]董文明,邓光.苦瓜清凉饮料加工技术和配料使用的研究[J].中国食品添加剂,2007, 4:143-146.
[40]颜海燕,李应彪,蒋彩虹.苦瓜饮料的研制[J].食品研究与开发,2004,25(6):71-72.
[41]徐蔚.苦瓜汁饮料的研制[J].食品科技,2005,12(3):35-37.
[42]薛长湖.果胶及果胶酶研究进展[J].食品与生物技术学报,2005(6):94-99.
[43] Cutillas I A,Zarrra I,Lorences E P.Metabolism of cell wall polysaccharides from persimmon fruit:Pectin solublization during fruit ripening occurs in apparent absentee of polygala cturonase activeity[J].Physiol Plant,1993(89):369-375.
[44]刘欣.食品酶学[M].中国轻工业出版社,2006:28-36.
[45]陈娟,阚健全,杜木英等.果胶酶制剂及其在果浆出汁和果汁澄清方面的应用[J].中国食品添加剂, 2006(6):119-124.
[46]王卫东,孙月娥.果胶酶及其在果蔬汁加工中的应用[J].食品研究与开发, 2006(11):222-225.
[47]陈健旋.应用果胶酶澄清甘蔗汁[J].闽江学院学报,2005(10):51-53.
[48]吕仪军.离子交换树脂应用进展[J].四川化工与腐蚀控制,1999,2(6):35-37.
[49]唐纯翼等.爬山虎色素的大孔树脂吸附、分离及理化性质研究[J].冷饮与速冻食品工业,2005, 11(1):26-31.
[50]谢凤霞,邱祖民,涂盛辉.吸附树脂AB-8精制栀子黄色素的工艺研究[J].南昌大学学报,2005(1):49.
[51]孙健,彭子模,蒋跃明.蜀葵花紫红色素的研究[J].食品科学,2005,26(10):66-70.
[52]王元凤,金征宇.茶多糖脱色的研究[J].食品与发酵工业,2004,30(12):60-65.
[53]牛淑妍等.多孔微球GDX树脂吸附富集-气相色谱法测定土壤中亲水性有机磷农药残留量[J].山东环境,1997:28-29.
[54]敖自华,莫茂松等.饮料中蛋白质-多酚的作用机制[J].江苏食品与发酵,2000,3:28-31.
[55]尹修权,曹玉发,张敏.浅析果蔬汁饮料浑浊与沉淀产生的原因及控制方法[J].江苏食品与发酵, 2008,2:39-40.
[56]薛佳.麦芽质量对啤酒非生物稳定性的影响[J].啤酒科技,2003(11):51-52.
[57]Wu L C. Siebert K J. Characterization of haze-active proteins in apple juice[J].J. Agric. Food Chem, 2002(50):3828-3834.
[58]Siebert K J. Effects of protein-polyphenol interactions on beverage haze,stabilization and analysis[J]. J. Agric.Food Chem,1999,47(2):353-362.
[59]王志,黄惠华等.饮料中的多酚-蛋白质反应及其稳定化处理[J].食品工业科技,2002,23(12):81-84.
[60]姚芳,夏文水.米邦塔仙人掌汁饮料的热烫护绿工艺[J].食品研究与开发,2006,27(1):72-75.
[61]梁鸿,张宝善.苦瓜饮料的研制[J].食品研究与开发,2005,26(1):57-59.
[62]唐小俊,池建伟,张名位等.苦瓜的微波灭酶技术[J].农业机械学报,2008, 39(4):200-203.
[63]李艳华,梁金钟,范洪臣.响应面法优化γ-聚谷氨酸发酵培养基的研究[J].食品科技,2008,3:45-48.
[64]Haaland PD. Statistical problem solving in: experimental design in biotechnology[M].New York and Basel: Marcel Dekker, Inc., 1989:1–18.
[65]葛尧,陈文伟,贾振宝等.中心组合设计法优化速溶茶粉提取工艺的研究[J].中国食品添加剂, 2008(2):102-105.
[66]GUPTA S, MANOHAR C S. An improved response surface method for the determination of failure probability and importance measures [J]. Structural Safety, 2004(26):123-139.
[67]韩健,刘朝辉,齐崴等.β-甘露聚糖酶发酵液絮凝条件的统计学筛选与响应面优化[J].生物加工工程,2007,5(2):29-35.
[68]王鸿飞,李和生,庄荣玉等.用果胶酶澄清桑葚果汁的工艺研究[J].江苏食品与发酵,2005,4:20-22.
[69]王卫东,许时婴.黑莓澄清汁的酶解工艺[J].食品与发酵工业,2006,23(10):156-159.
[70]王军,张宝善,张润光.果胶酶和纤维素酶对牛心柿出汁率的影响[J].食品工业科技,2008,29(5):139.
[71]张丽娜,于涛,高冷.果胶酶对圆枣果汁澄清作用的研究[J].长春工业大学学报(自然科学版),2008, 29(1):37-40.
[72]张建新,张更,余清谋等.不同树脂对浓缩苹果清汁色值控制的研究[J].保鲜与加工,2008,8(2):45-47.
[73]易建华,仇农学,朱振宝.树脂法生产澄清苹果汁的探讨[J].食品工业,2001,2:16-17.
[74]王振斌,马海乐,钟惠惠等.草莓胡萝卜复合澄清汁后浑浊机理研究[J].农业工程学报,2007,23(6):246
[75]王孝平,邢树礼.考马斯亮蓝法测定蛋白含量的研究[J].天津化工,2009,23(3):40-42.
[76]李志江.考马斯亮蓝G250染色法测定啤酒中蛋白质含量[J].酿酒,2008,35(1):70-72.
[77]南亚,李宏高.考马斯亮蓝G-250法快速测定牛乳中的蛋白质[J].饮料工业,2007,12:41-43.
[78]陈枕为,乔宇,潘思轶.固相微萃取-气质联用分析塔罗科血橙汁香气成分[J].食品科学,2007,28(7) 396-400.
[79]谢定,钟海雁,崔涛.用固相微萃取-气质联用分析砂梨汁的香气成分[J].中南林业科技大学报,2008, 28(3):65-68.
[80]贾素花,胡志国,李昌等.气相色谱-质谱法测定苦瓜超临界CO2流体萃取产物的挥发性成分[J].南昌大学学报(理科版):2008,32(5):479-482.
[81]傅伟昌,盘赛昆,顾小红.癞葡萄籽油脂肪酸组成的GC/MS分析[J].中国油脂,2007,32(12):79-82.