Citation: | WANG Wan-ying, ZHANG Xin-yao, XIAO Wei, GUO Jian-jun, XU Li-jia, XIAO Pei-gen. Optimization of brewing conditions for vine tea ( Ampelopsis grossedentata) by Box-Behnken design-response surface method[J]. Science and Technology of Food Industry, 2014, (09): 216-220. DOI: 10.13386/j.issn1002-0306.2014.09.039 |
[1] |
广西植物研究所.广西药用植物名录[M].南宁:广西民族出版社, 1974.
|
[2] |
全国中草药汇编编写组.全国中草药汇编下册[M].北京:人民出版社, 1978.
|
[3] |
张友胜, 宁正祥, 杨伟丽.藤茶学[M].广州:广东科技出版社, 2003.
|
[4] |
许利嘉, 马培, 肖伟, 等.别样茶-藤茶的古今应用历史初步调查[J].中国现代中药, 2012, 14 (4) :62-66.
|
[5] |
张友胜, 杨伟丽, 熊浩平.类茶植物显齿蛇葡萄的研究利用现状[J].茶叶通讯, 2001, (1) :19-23.
|
[6] |
薛慧.恩施来凤藤茶微量元素的分析及其保健功能探讨[J].广东微量元素科学, 2004, 11 (8) :56-58.
|
[7] |
张友胜, 杨伟丽, 熊皓平.显齿蛇葡萄基本成分研究[J].天然产物研究与开发, 2001, 13 (5) :46-48.
|
[8] |
何桂霞, 裴刚, 周天达, 等.显齿蛇葡萄中总黄酮和二氢杨梅素的含量测定[J].中国中药杂志, 2000, 25 (7) :423-425.
|
[9] |
Marx J L.Oxygen free radicals linked to many diseases[J].Science, 1987, 5:235-238.
|
[10] |
唐瑛.藤茶总黄酮的体外抗氧化作用研究[J].中国医院药学杂志, 2006, 26 (12) :1449.
|
[11] |
何桂霞, 杜方麓, 杨伟丽, 等.藤茶总黄酮清除自由基与抗脂质过氧化作用[J].中药材, 2003, 26 (5) :338-340.
|
[12] |
郑作文, 郭成贤, 毛健, 等.藤茶总黄酮对人胃癌SGC-7901细胞增殖抑制作用的实验研究[J].时珍国医国药, 2009, 20 (5) :1158-1159.
|
[13] |
钟正贤, 陈学芬, 周桂芬, 等.广西产藤茶总黄酮的药理研究[J].广西科学, 1999, 6 (3) :216-218.
|
[14] |
陈晓军, 陈学芬, 李茂, 等.显齿蛇葡萄总黄酮降脂作用的研究[J].广西中医药, 2001, 24 (5) :52-54.
|
[15] |
阎莉, 郑作文, 卫智权.广西藤茶总黄酮对免疫抑制小鼠细胞免疫功能的影响[J].中国药物应用与监测, 2009, 6 (2) :65-67.
|
[16] |
覃洁萍, 许学健, 李剑江, 等.广西瑶族藤茶化学成分的研究[J].天然产物研究与开发, 1997, 9 (4) :41-43.
|
[17] |
张友胜, 杨伟丽, 崔春.显齿蛇葡萄化学成分的研究[J].中草药, 2003, 34 (5) :402-403.
|
[18] |
熊皓平, 杨伟丽, 何国庆, 等.分光光度法测定显齿蛇葡萄总黄酮含量[J].食品科学, 2004, 25 (2) :144-145.
|
[19] |
田森林, 张友胜, 杨英雄, 等.反相高效液相色谱法测定显齿蛇葡萄中二氢杨梅素的含量[J].湖南农业大学学报:自然科学版, 2002, 28 (1) :32-34.
|
[20] |
张友胜, 杨伟丽, 熊皓平.RP-HPLC法测定显齿蛇葡萄植物中杨梅素的含量[J].中草药, 2001, 32 (11) :983-985.
|
[21] |
李卫, 宁正祥.逆流法提取二氢杨梅素研究[J].食品科学, 2004, 25 (11) :192-194.
|
[22] |
杨铃, 郑成, 宁正祥.正交实验设计优选二氢杨梅素的提取工艺[J].食品工业科技, 2005, 26 (5) :95-97.
|
[23] |
罗祖友, 杨晓萍, 吴谋成.藤茶水溶性多糖及总黄酮的提取工艺研究[J].食品科学, 2005, 26 (5) :156-160.
|
[24] |
Miliauskas G, Venskutonis P R, van Beek T A.Screening of radical scavenging activity of some medicinal and aromatic plant extracts[J].Food Chemistry, 2004, 85:231-237.
|
[25] |
胡迎芬, 杭瑚.饮茶方式对茶汤有效成分含量的影响[J].食品工业科技, 2002, 23 (2) :27-29.
|
[1] | ZHAO Renjie, ZHAO Ruixuan, LIU Qiannan, WANG Yingsa, BAI Xiaodong, LIU Wei, HU Honghai. Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024050411 |
[2] | CHEN Yueqing, NIU Po. Correlation Analysis of Sensory Evaluation and Texture Characteristics of Dried Kiwifruit of Different Varieties under Hot Air Drying[J]. Science and Technology of Food Industry, 2024, 45(17): 273-281. DOI: 10.13386/j.issn1002-0306.2023090156 |
[3] | ZHONG Qiming, ZHANG Jiayu, GUO Cheng, YANG Guoyan, JIA Xiwu, LIU Yubiao, JIN Weiping. Correlation Analysis of 3D Printability and Rheological Properties of Sodium Alginate Hydrogels[J]. Science and Technology of Food Industry, 2023, 44(23): 21-28. DOI: 10.13386/j.issn1002-0306.2023030162 |
[4] | QIAO Jian, LI Guopeng, DU Liqing, WEI Changbin, LI Tianzi, MA Zhiling. Quality Determination and Correlation Analysis of Mulberry Fruits during Different Development Stages[J]. Science and Technology of Food Industry, 2021, 42(17): 24-29. DOI: 10.13386/j.issn1002-0306.2020110206 |
[5] | DU Xin-mei, ZHAO Qian-cheng, LV Ke, LIU Jing-yi, CHENG Shao-feng, MA Yong-sheng. Comparison of Texture Determination Method and Correlation Analysis with Sensory Evaluation of 5 Kinds of Apple[J]. Science and Technology of Food Industry, 2020, 41(22): 240-246. DOI: 10.13386/j.issn1002-0306.2019090243 |
[6] | CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006 |
[7] | ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043 |
[8] | REN Yan-rong, DENG Chao-fang, PU Chang-jiu, WU Hong-bin. Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang[J]. Science and Technology of Food Industry, 2016, (18): 169-172. DOI: 10.13386/j.issn1002-0306.2016.18.024 |
[9] | QU Min, SUN Zhao-guo, CHEN Feng-lian, REN Jing, BAO Huan, LI Ling-li. Screening of wheat flour for frozen dough and correlation analysis of each indicators[J]. Science and Technology of Food Industry, 2016, (06): 137-141. DOI: 10.13386/j.issn1002-0306.2016.06.019 |
[10] | DU Ze- kun, LI Yu- zhu, ZHANG Jia- ming, XU Xue- bo, MA Bo- yuan, DU Peng. Study on the correlation between sensory evaluation and instrumental analysis for salted eggs texture[J]. Science and Technology of Food Industry, 2016, (01): 309-314. DOI: 10.13386/j.issn1002-0306.2016.01.053 |