Citation: | CHENG Tingting, XI Xiaohan, SHANG Xinxin, et al. Nutrient Composition Analysis and Quality Comprehensive Evaluation of Lotus Root in 10 Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(8): 320−325. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060110. |
[1] |
张长贵, 董加宝, 王祯旭, 等. 莲藕的营养保健功能及其开发利用[J]. 中国食物与营养,2006(1):22−24. doi: 10.3969/j.issn.1006-9577.2006.01.006
|
[2] |
邱艳. 蔡甸莲藕产业化发展与对策研究[D]. 武汉: 华中师范大学, 2012.
|
[3] |
范传会, 陈学玲, 何建军, 等. 混合保鲜剂浸泡对新鲜莲藕冷藏保鲜过程中色泽和气味的影响[J]. 现代食品科技,2019,35(12):47−53.
|
[4] |
张永清, 姜亚平, 张佳雯. 蒲公英提取液对鲜切莲藕的保鲜作用[J]. 北方园艺,2019(19):75−80.
|
[5] |
孙世旭, 李莉, 韩祥稳, 等. 纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响[J]. 食品科学,2019,40(7):212−218. doi: 10.7506/spkx1002-6630-20181130-352
|
[6] |
鲍锐, 孔令明, 普建文, 等. 施用不同配比化肥与有机肥对莲藕植物学性状、产量及品质的影响[J]. 西南农业学报,2019,32(4):911−915.
|
[7] |
Zhu Z, Li S, He J, et al. Enzyme-assisted extraction of polyphenol from edible lotus(Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS2 profile[J]. Food Research International,2018,111:291−298. doi: 10.1016/j.foodres.2018.05.047
|
[8] |
Zhao X, Shen J, Chang K J, et al. Analysis of fatty acids and phytosterols in ethanol extracts of Nelumbo nucifera seeds and rhizomes by GC-MS[J]. Journal of Agricultural and Food Chemistry,2013,61(28):6841−6847. doi: 10.1021/jf401710h
|
[9] |
Yang D, Wang Q, Ke L, et al. Antioxidant activities of various extracts of lotus (Nelumbo nuficera Gaertn) rhizome[J]. Asia Pacific Journal of Clinical Nutrition,2007,16(S1):158−163.
|
[10] |
张朔. 藕和藕节的化学成分研究[D]. 昆明: 云南中医药大学, 2019.
|
[11] |
亢金秀, 罗靖璠, 任清华, 等. 新生莲藕生长发育过程中主要物质积累[J]. 食品工业科技,2018,39(5):76−80.
|
[12] |
韩丽娟, 黄楚雄, 李洁, 等. 不同品种莲藕水煮风味物质比较[J]. 食品科学,2020,41(22):245−251. doi: 10.7506/spkx1002-6630-20191104-037
|
[13] |
国家食品药品监督管理总局. 食品中蛋白质的测定: GB 5009.5-2016[S]. 北京: 中国标准出版社, 2016: 3−6.
|
[14] |
国家食品药品监督管理总局. 食品中脂肪的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016: 1−2.
|
[15] |
国家食品药品监督管理总局. 食品中淀粉的测定: GB 5009.9-2016[S]. 北京: 中国标准出版社, 2016: 5−7.
|
[16] |
中华人民共和国农业部. 棉花中水溶性总糖含量的测定-蒽酮比色法: NY/T 3030-2016[S]. 北京: 中国农业出版社, 2016: 1−2.
|
[17] |
中国国家标准化管理委员会. 植物类食品中粗纤维的测定: GB/T 5009.10-2003[S]. 北京: 中国标准出版社, 2003: 1−2.
|
[18] |
国家食品药品监督管理总局. 食品中抗坏血酸的测定: GB 5009.86-2016[S]. 北京: 中国标准出版社, 2016: 7−9.
|
[19] |
国家质量监督检验检疫总局. 出口食品中总黄酮的测定: SN/T 4592-2016[S]. 北京: 中国标准出版社, 2016: 1−3.
|
[20] |
安徽省食品行业协会. 植物提取物及其制品中总多酚含量的测定: T/AHFIA 005-2018 [OL]. (2018-12-26) [2020-5-10]. http://down.foodmate.net/standard/sort/12/54494.html.
|
[21] |
国家食品药品监督管理总局. 食品中多元素的测定: GB 5009.268-2016[S]. 北京: 中国标准出版社, 2016: 1−5.
|
[22] |
国家食品药品监督管理总局. 食品中氨基酸的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016: 1−6.
|
[23] |
李洁, 严守雷, 王清章, 等. 两类不同质地莲藕烹煮过程中的差异研究[J]. 长江蔬菜,2011(16):128−132. doi: 10.3865/j.issn.1001-3547.2011.16.048
|
[24] |
杨冬梅. 莲藕抗氧化特性研究[D]. 杭州: 浙江大学, 2007.
|
[25] |
钱文文. 两类不同质地莲藕的特性研究[D]. 武汉: 华中农业大学, 2011.
|
[26] |
李静萍. 多元统计分析——原理与基于SPSS的应用(第二版)[M]. 北京: 中国人民大学出版社, 2015: 31−45.
|
[27] |
巴克豪斯, 埃里克森, 普林克, 等. 多元统计分析方法: 用SPSS工具[M]. 上海: 格致出版社, 2009: 235-281.
|
[28] |
FAO/WHO and Hoc Expert Committee. Energy and protein requirement[R]. Rome: World Health Organization, Geneva: FAO, 1973.
|
[29] |
中国预防医学科学院营养与食品卫生研究所. 食物成分表[M]. 北京: 人民卫生出版社, 1980: 88−90.
|
[30] |
Miao J Y, Lin H M, Zhang S, et al. Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)-HPH) to the feed[J]. Food Science & amp; Nutrition,2020,8(3):1575−1582.
|
[31] |
Perignon M, Barré T, Gazan R, et al. The bioavailability of iron, zinc, protein and vitamin A is highly variable in French individual diets: Impact on nutrient inadequacy assessment and relation with the animal-to-plant ratio of diets[J]. Food Chemistry,2018,238:73−81.
|
[32] |
Rafii M, Pencharz P B, Ball R O, et al. Bioavailable methionine assessed using the indicator amino acid oxidation method is greater when cooked chickpeas and steamed rice are combined in healthy young men[J]. The Journal of Nutrition,2020. doi: 10.1093/jn/nxaa086
|
[33] |
Lorenzo J M, Agregán R, Munekata P E S, et al. Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata[J]. Marine Drugs,2017,15(11):360. doi: 10.3390/md15110360
|
[34] |
焦扬, 折发文, 张娟娟, 等. 基于主成分与聚类分析的甘肃地区产地木耳品质综合评价[J]. 食品科学,2019,40(8):130−135. doi: 10.7506/spkx1002-6630-20180806-053
|
[1] | YANG Sha, XIANG Liping, LING Lei, ZHANG Ji, LU Ye, WANG Lanlan, WANG Ao. Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC[J]. Science and Technology of Food Industry, 2021, 42(3): 247-252. DOI: 10.13386/j.issn1002-0306.2020070313 |
[2] | YANG Li-zhi, LIN Long-ji, SONG Yan-jiao, YANG Juan, DENG You-jin, JIANG Yu-ji. Simultaneous Detection of L-phenylalanine and 2-phenylethanol in Hypoxylon sp.Fermented Liquid by HPLC[J]. Science and Technology of Food Industry, 2020, 41(14): 210-215. DOI: 10.13386/j.issn1002-0306.2020.14.034 |
[3] | JU Lu-ning, LI Yin-ta, MA Xiang-jun. Supercritical Carbon Dioxide Fluid Extraction and HPLC Analysis of Cucurbitacin from Cucumismelo L.[J]. Science and Technology of Food Industry, 2020, 41(7): 166-172. DOI: 10.13386/j.issn1002-0306.2020.07.028 |
[4] | SHAO Ming-hua, JIANG Chen-zhou, ZHANG Chi-zhong, FU Jia-ping, WANG Li-juan. Study on optical induced heterogeneous phenomenon of Sudan based on HPLC detection[J]. Science and Technology of Food Industry, 2016, (17): 142-147. DOI: 10.13386/j.issn1002-0306.2016.17.019 |
[5] | MA Na, LIU Meng-hua, DING Lin-wei, FU Wei-ming, HE Jing-yu. HPLC method development for analysis of phenolic acids and flavone C- glycosides in Bambusa textiles McClure[J]. Science and Technology of Food Industry, 2016, (14): 90-92. DOI: 10.13386/j.issn1002-0306.2016.14.009 |
[6] | LI Xi-yue, GAO Zhe, WANG Rong-fang, CUI Can, AN Xiao-nan, CUI Tong. Determination of five flavonoids in jujube leaves by HPLC[J]. Science and Technology of Food Industry, 2015, (18): 49-52. DOI: 10.13386/j.issn1002-0306.2015.18.001 |
[7] | JIANG Bo, HU Wen- zhong, LIU Chang-jian, JIANG Ai-li, WANG Yan-ying, GAO Lin. Simultaneous determination of vitamin A and different configuration of vitamin E in vegetable oils by HPLC[J]. Science and Technology of Food Industry, 2015, (03): 320-323. DOI: 10.13386/j.issn1002-0306.2015.03.059 |
[8] | SHI Mei-rong, LI Hua, BAI Ge, XIAO Ya-ping. Quantification of five saponins in Gynostemma Pentaphyllum (Thunb.) Makino by HPLC[J]. Science and Technology of Food Industry, 2015, (02): 49-51. DOI: 10.13386/j.issn1002-0306.2015.02.001 |
[9] | FU Qun, GAO Qi, YU Wen-bin, XU Ming-hui, WANG Zhen-yu. Fingerprints study on Pinus koraiensis polyphenols by HPLC[J]. Science and Technology of Food Industry, 2014, (07): 279-283. DOI: 10.13386/j.issn1002-0306.2014.07.006 |
[10] | RAN Ren-sen, LIU Yong-feng, GUO Yu-rong, NIU Peng-fei. Study on using HPLC to measure cAMP in apple pomace based on the different extraction methods[J]. Science and Technology of Food Industry, 2013, (24): 57-60. DOI: 10.13386/j.issn1002-0306.2013.24.025 |
1. |
白永亮,林柔敏,吴采瑛,何伟俊,曾荣,夏雨. 基于黄酮积累的苦荞萌发工艺优化及其抗氧化活性研究. 广东农业科学. 2022(04): 135-142 .
![]() |