CHEN Jiangyan, WANG Weitao, DONG Yiyang, et al. Optimization of Extraction of Inulin from Taraxacum kok-saghyz Rodin by Response Surface Methodology and Its MALDI-TOF MS Analysis[J]. Science and Technology of Food Industry, 2022, 43(1): 205−212. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040173.
Citation: CHEN Jiangyan, WANG Weitao, DONG Yiyang, et al. Optimization of Extraction of Inulin from Taraxacum kok-saghyz Rodin by Response Surface Methodology and Its MALDI-TOF MS Analysis[J]. Science and Technology of Food Industry, 2022, 43(1): 205−212. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040173.

Optimization of Extraction of Inulin from Taraxacum kok-saghyz Rodin by Response Surface Methodology and Its MALDI-TOF MS Analysis

More Information
  • Received Date: April 25, 2021
  • Available Online: November 02, 2021
  • Using Taraxacum kok-saghyz Rodin root as raw material, the effects of ultrasonic power, extraction time, ultrasonic temperature and liquid-solid ratio on the extraction rate of inulin from Taraxacum kok-saghyz Rodin root were studied based on single factor experiment and response surface experiment. The optimum extraction conditions of inulin from Taraxacum kok-saghyz Rodin root were as follows: Ultrasonic power 230 W, ultrasonic time 34 min, ultrasonic temperature 61 ℃, liquid-solid ratio 30:1 (mL:g), and the extraction rate of inulin was 20.14%±0.19%. The calcium hydroxide-phosphoric acid method, trichloroacetic acid method and Sevage method were used for protein purification, and the results showed that the calcium hydroxide-phosphoric acid method had the best effect, with a protein clearance rate of 90.78% and an inulin loss rate of 26.44%. Inulin with a purity of 80.8% was obtained after protein purification, decolorization, alcohol precipitation and vacuum freeze drying, was a white solid powder. The obtained inulin was characterized and analyzed by MALDI-TOF MS, which determined that the molecular weight of the monomer was 162, the molecular weight of the end group was 179, and the degree of polymerization can be detected in the range of 2 to 30. This study provides a theoretical basis for the comprehensive utilization of Taraxacum kok-saghyz Rodin.
  • [1]
    于纯淼, 于栋华, 刘晓艳, 等. 牛蒡菊糖的研究进展[J]. 食品研究与开发,2010,31(21):272−275. [YU C M, YU D H, LIU X Y, et al. Research progress of inulin from Arctium lappa L. tubers[J]. Food Research and Development,2010,31(21):272−275.

    YU C M, YU D H, LIU X Y, et al. Research progress of inulin from Arctium lappa L. tubers[J]. Food Research and Development, 2010, 31(21): 272-275. ]
    [2]
    熊政委, 罗倩倩, 惠俊敏, 等. 菊糖在油脂类食品中的应用及其抗氧化性的研究进展[J]. 食品工业科技,2019,40(15):318−321. [XIONG Z W, LUO Q Q, HUI J M, et al. Research progress of the application of inulin in fat food and its antioxidant activity[J]. Science and Technology of Food Industry,2019,40(15):318−321.

    XIONG Z W, LUO Q Q, HUI J M, et al. Research progress of the application of inulin in fat food and its antioxidant activity[J]. Science and Technology of Food Industry, 2019, 40(15): 318-321. ]
    [3]
    商婷婷, 张敏杰, 李天凤, 等. 高等植物中菊糖的研究进展[J]. 海峡药学,2019,31(11):1−5. [SHANG T T, ZHANG M J, LI T F, et al. Advances on research and biological activity of inulin-type fructan in higher plants[J]. Strait Pharmaceutical Journal,2019,31(11):1−5. doi: 10.3969/j.issn.1006-3765.2019.11.001

    SHANG T T, ZHANG M J, LI T F, et al. Advances on research and biological activity of inulin-type fructan in higher plants[J]. Strait Pharmaceutical Journal, 2019, 31(11): 1-5. ] doi: 10.3969/j.issn.1006-3765.2019.11.001
    [4]
    李琬聪. 菊芋中不同聚合度天然菊糖的分离纯化及生物活性研究[D]. 烟台: 中国科学院烟台海岸带研究所, 2015: 4−5.

    LI W C. Separation, purification and bioactivity of natural inulin withdifferent degrees of polymerization in Jerusalem artichoke[D]. YanTai: Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, 2015: 4−5.
    [5]
    ZHU Z, HE J, LIU G, et al. Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review[J]. Innovative Food ence Emerging Technologies,2016,33:1−9. doi: 10.1016/j.ifset.2015.12.023
    [6]
    SINGH J, RIVENSON A, TOMITA M, et al. Bifidobacterium longum, a lactic acid-producing intestinal bacterium inhibits colon cancer and modulates the intermediate biomarkers of colon carcinogenesis[J]. Carcinogenesis,1997,18:1371−1377. doi: 10.1093/carcin/18.7.1371
    [7]
    BUDDINGTON K K, DONAHOO J B, BUDDINGTON R K. Dietary oligofructose and inulin protect mice from enteric and systemic pathogens and tumor inducers[J]. Journal of Nutrition,2002,132(3):472−477. doi: 10.1093/jn/132.3.472
    [8]
    张泽生, 刘亚萍, 李雨蒙, 等. 菊粉的研究与开发[J]. 中国食品添加剂,2017(10):183−188. [ZHANG Z S, LIU Y P, LI Y M, et al. The research and development of Inulin[J]. China Food Additives,2017(10):183−188. doi: 10.3969/j.issn.1006-2513.2017.10.025

    ZHANG Z S, LIU Y P, LI Y M, et al. The research and development of Inulin [J]. China Food Additives, 2017 (10): 183-188. ] doi: 10.3969/j.issn.1006-2513.2017.10.025
    [9]
    WAN X, GUO H, LIANG Y, et al. The physiological functions and pharmaceutical applications of inulin: A review[J]. Carbohydr Polym,2020,246:116589. doi: 10.1016/j.carbpol.2020.116589
    [10]
    王友法, 曾斯杰, 宋小平, 等. 菊糖提取工艺及其应用研究进展[J]. 中国调味品,2019,44(6):199−203. [WANG Y F, ZENG S J, SONG X P, et al. Research progress of inulin extraction technology and its application[J]. China Condiment,2019,44(6):199−203.

    WANG Y F, ZENG S J, SONG X P, et al. Research progress of inulin extraction technology and its application [J]. China Condiment, 2019, 44(6): 199-203. ]
    [11]
    李苗, 郑国保, 朱金霞, 等. 橡胶草资源利用及其天然橡胶合成分子机理研究进展[J]. 分子植物育种印刷版,2018,16(10):3423−3429. [LI M, ZHENG G B, ZHU J X, et al. Research advances on taraxacum kok-saghyz resource utilization and molecular mechanismof natural rubber synthesis[J]. Molecular Plant Breeding,2018,16(10):3423−3429.

    LI M, ZHENG B G, ZHU J X, et al. Research advances on taraxacum kok-saghyz resource utilization and molecular mechanismof natural rubber synthesis [J]. Molecular Plant Breeding, 2018, 16(10): 3423-3429. ]
    [12]
    RAMIREZ-CADAVID DAVID A, CORNISH K, MICHEL F C. Taraxacum kok-saghyz(TK): Compositional analysis of a feedstock for natural rubber and other bioproducts[J]. Industrial Crops and Products,2017,107:624−640. doi: 10.1016/j.indcrop.2017.05.043
    [13]
    崔树阳, 张继川, 张立群, 等. 蒲公英橡胶产业的研究现状与未来展望[J]. 中国农学通报,2020,36(10):33−38. [CUI S Y, ZHANG J C, ZHANG L Q, et al. Research status and future prospect of Taraxacum kok-saghyz(TKS) rubber industry[J]. Chinese Agricultural Science Bulletin,2020,36(10):33−38. doi: 10.11924/j.issn.1000-6850.casb18120080

    CUI S Y, ZHANG J C, ZHANG L Q, et al. Research status and future prospect of taraxacum kok-saghyz ( TKS ) rubber industry [J]. Chinese Agricultural Science Bulletin, 2020, 36(10): 33-38. ] doi: 10.11924/j.issn.1000-6850.casb18120080
    [14]
    ZHANG N, GUO T Y, MA X, et al. Rational rubber extraction and simultaneous determination of rubber content and molecular weight distribution in taraxacum kok-saghyz rodin by size-exclusion chromatography[J]. Chromatographia,2019,82(10):1459−1466. doi: 10.1007/s10337-019-03773-2
    [15]
    RAMIREZ-CADAVID D A, CORNISH K, HATHWAIK U, et al. Development of novel processes for the aqueous extraction of natural rubber fromTaraxacum kok-saghyz(TK)[J]. Journal of Chemical Technology & Biotechnology,2019,94(8):2452−2464.
    [16]
    WEI L, WANG J, ZHENG X, et al. Studies on the extracting technical conditions of inulin from Jerusalem artichoke tubers[J]. Journal of Food Engineering,2007,79(3):1087−1093. doi: 10.1016/j.jfoodeng.2006.03.028
    [17]
    EL-KHOLY W M, AAMER R A, ALI A N A. Utilization of inulin extracted from chicory(Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt[J]. Annals of Agricultural Sciences,2020,65(1):59−67. doi: 10.1016/j.aoas.2020.02.002
    [18]
    范三红, 李静, 王亚云, 等. 超声波辅助复合酶提取菊糖工艺优化[J]. 食品科学,2015,36(4):23−28. [FAN S H, LI J, WANG Y Y, et al. Optimization of ultrasonic-assisted enzymatic extraction of inulin by response surface methodology[J]. Food Science,2015,36(4):23−28. doi: 10.7506/spkx1002-6630-201504005

    FAN S H, LI J, WANG Y Y, et al. Optimization of Ultrasonic-assisted Enzymatic Extraction of Inulin by Response Surface Methodology [J]. Food Science, 2015, 36(4): 23-28. ] doi: 10.7506/spkx1002-6630-201504005
    [19]
    戚克进, 程贤阳, 郝肖, 等. 大孔树脂对低聚半乳糖的脱色研究[J]. 中国食品添加剂,2017(8):122−126. [QI K J, CHENG X Y, HE X, et al. Study on decoloration of the galacto-oligosaccharides mixture by macroporous resin[J]. China Food Additives,2017(8):122−126. doi: 10.3969/j.issn.1006-2513.2017.08.014

    QI K J, CHENG X Y, HE X, et al. Study on decoloration of the galacto-oligosaccharides mixture by macroporous resin [J]. China Food Additives, 2017 (8): 122-126. ] doi: 10.3969/j.issn.1006-2513.2017.08.014
    [20]
    刘燕, 陈小银, 杨丽丽, 等. 响应面优化菊芋菊糖的提取工艺研究[J]. 植物研究,2016,36(4):627−633. [LIU Y, CHEN X Y, YANG L L, et al. Extraction process optimization of inulin from Helianthus tuberosus L. by response surface methodology[J]. Bulletin of Botanical Research,2016,36(4):627−633. doi: 10.7525/j.issn.1673-5102.2016.04.020

    LIU Y, CHEN X Y, YANG L L, et al. Extraction process optimization of inulin from Helianthus tuberosus L by response surface methodology [J]. Bulletin of Botanical Research, 2016, 36(4): 627-633. ] doi: 10.7525/j.issn.1673-5102.2016.04.020
    [21]
    RAMALKSHMI S T K. Microwave-assisted extraction of inulin from chicory roots using response surface methodology [J]. 2015, 5(1): 1−6.
    [22]
    ZARROUG Y O, ABDELKARIM A, DORRA S T, et al. Biochemical characterization of tunisian Cichorium intybus L. roots and optimization of ultrasonic inulin extraction[J]. Mediterranean Journal of Chemistry,2016,6(1):674−685. doi: 10.13171/mjc61/01611042220-zarroug
    [23]
    仝瑛. 菊芋菊糖的提取纯化、抗氧化活性及菊糖复合饮料工艺研究[D]. 西安: 西北大学, 2010: 16−27.

    TONG Y. Study on extraction purification and antioxidation of inulin of Jerusalem artichoke and the processing technology of inulinompound drink[D]. Xi'an: Northwest University, 2010: 16−27.
    [24]
    赵琳静, 李洪森, 陈婷婷, 等. 菊芋菊糖含量的测定[J]. 化工生产与技术,2010,17(4):43−45. [ZHAO L J, LI H S, CHEN T T, et al. Determination of inulin in Jerusalem artichoke[J]. Chemical Production and Technology,2010,17(4):43−45. doi: 10.3969/j.issn.1006-6829.2010.04.0014

    ZHAO L J, LI H S, CHEN T T, et al. Determination of inulin in Jerusalem artichoke [J]. Chemical Production and Technology, 2010, 17(4): 43-45. ] doi: 10.3969/j.issn.1006-6829.2010.04.0014
    [25]
    黄婉玉, 曹炜, 李菁, 等. 考马斯亮蓝法测定果汁中蛋白质的含量[J]. 食品与发酵工业,2009,35(5):160−162. [HUANG W Y, CAO W, LI J, et al. Determination of protein content in juice by coomassie brilliant blue[J]. Food and Fermentation Industries,2009,35(5):160−162.

    HUANG W Y, CAO W, LI J, et al. Determination of protein content in juice by coomassie brilliant blue [J]. Food and Fermentation Industries, 2009, 35(5): 160-162. ]
    [26]
    WANG X L, ZHANG C, OUYANG P. The possibility of separating saccharides from a NaCl solution by using nanofiltration in diafiltration mode[J]. Journal of Membrane Science,2002,204(1-2):271−281. doi: 10.1016/S0376-7388(02)00050-9
    [27]
    张忠华. 菊芋多糖的提取、分离、纯化及分析研究[D]. 长春: 吉林大学, 2015: 28−36.

    ZHANG Z H. Jerusalem artichoke extract polysaccharides, separation, purification and analysis[D]. Changchun: Jilin University, 2015: 28−36.
    [28]
    冯艳波. 阿拉尔骏枣多糖的提取及其生物活性研究[D]. 阿拉尔: 塔里木大学, 2014: 20−33.

    FENG Y B. Study on the extraction and biological activity of polysaccharides of Alar Zizyphus jujuba Mill. cv. junzao[D]. Alar: Tarim University, 2014: 20−33.
    [29]
    李丹. 苯酚-硫酸法测定食品总糖方法的应用和改进[J]. 中国卫生检验杂志,2003,13(4):506−506. [LI D. Application and improvement of phenol sulfuric acid method for determination of total sugar in food[J]. Chinese Journal of Health Laboratory Technology,2003,13(4):506−506. doi: 10.3969/j.issn.1004-8685.2003.04.070

    LI D. Application and improvement of phenol sulfuric acid method for determination of total sugar in food [J]. Chinese Journal of Health Laboratory Technology, 2003, 13(4): 506-506. ] doi: 10.3969/j.issn.1004-8685.2003.04.070
    [30]
    徐孝梁. 牛蒡根有效成分工业化提取技术研究及牛蒡饮料的制备[D]. 济南: 齐鲁工业大学, 2015: 14−34.

    XU X L. Research on thetechnologies in industrial extraction of active ingredients in burdock root and the preparation of burdock beverage[D]. Jinan: Qilu University of Technology, 2015: 14−34.
    [31]
    张静, 温暖, 刘阳洋, 等. 蒲公英根多糖提取及蒲公英多糖饮料的研制[J]. 农产品加工,2018(1):13−17. [ZHANG J, WEN N, LIU Y Y, et al. Extraction of polysaccharide from the dandelion root and development of its beverage[J]. Farm Products Processing,2018(1):13−17.

    ZHANG J, WEN N, LIU Y Y, et al. Extraction of polysaccharide from the dandelion root and development of its beverage [J]. Farm Products Processing, 2018(1): 13-17. ]
    [32]
    王鑫斌, 董玉玮, 张文静, 等. 牛蒡-芦笋茶加工工艺对菊糖提取率影响的研究[J]. 科技风,2020(19):182−183,186. [WANG X B, DONG Y W, ZHANG W J, et al. Effect of processing technology of burdock-asparagus tea on extraction rate of inulin[J]. Technology Wind,2020(19):182−183,186.

    [WANG X B, DONG Y W, ZHANG W J, et al. Effect of processing technology of burdock asparagus tea on extraction rate of inulin [J]. Technology Wind, 2020(19): 182-183, 186.
    [33]
    李丹丹, 金征宇. 牛蒡菊糖脱色工艺的研究[J]. 农业工程学报,2007(8):241−244. [LI D D, JIN Z Y. De-coloration technology of burdock oligosaccharide[J]. Transactions of the Chinese Society of Agricultural Engineering,2007(8):241−244. doi: 10.3321/j.issn:1002-6819.2007.08.044

    [LI D D, JIN Z Y. De-coloration technology of burdock oligosaccharide [J]. Transactions of the Chinese Society of Agricultural Engineering, 2007(8): 241-244. doi: 10.3321/j.issn:1002-6819.2007.08.044
    [34]
    LI J, ZHANG X, CAO L, et al. Three inulin-type fructans from Codonopsis pilosula(Franch.) Nannf. roots and their prebiotic activity on Bifidobacterium longum[J]. J Molecules,2018,23(12):3123. doi: 10.3390/molecules23123123
  • Related Articles

    [1]MA Xiangjie, ZHAO Jiansheng, HUANG Qirui, WANG Qifan, CHEN Jie, ZENG Maomao. Effects of Thermal Reaction Conditions on Dicarbonyl Compounds and Flavor Substances in Glucose-Alanine Sweet-flavored Maillard Reaction Model System[J]. Science and Technology of Food Industry, 2024, 45(16): 114-120. DOI: 10.13386/j.issn1002-0306.2023100219
    [2]SUN Bingyu, ZHENG Xinru, LIU Linlin, LÜ Mingshou, HUANG Yuyang, ZHU Ying, QU Min, ZHU Xiuqing, SHI Yanguo. Research Progress on the Influence of Coagulants and Processing Conditions on the Formation and Quality of Tofu Gel[J]. Science and Technology of Food Industry, 2024, 45(3): 388-396. DOI: 10.13386/j.issn1002-0306.2023030178
    [3]CHEN Yang, LIAO Ziwei, TAO Juanjuan, JIANG Dan, SUN Daihua, CHEN Zhiyuan. Optimization of Ultrasonic Combined with Enzymatic Extraction Process of Total Alkaloids from Artemisia argyi Leaves and Its Antibacterial Activity[J]. Science and Technology of Food Industry, 2022, 43(12): 197-205. DOI: 10.13386/j.issn1002-0306.2021090016
    [4]GONG Pin, HAN Yewen, ZHAI Pengtao, CHEN Xuefeng, ZHAI Wenjun, ZHENG Benzhong, CHEN Fuxin. Active Components, Pharmacological Action and Application in Food Processing of Eucommia ulmoides Leaves[J]. Science and Technology of Food Industry, 2022, 43(10): 395-404. DOI: 10.13386/j.issn1002-0306.2021050082
    [5]SUN Xiyun, WANG Jingwen, TIAN Sihui, XU Zihan, LI Bin. Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols[J]. Science and Technology of Food Industry, 2021, 42(21): 400-407. DOI: 10.13386/j.issn1002-0306.2020080268
    [6]HUANG Zhiyu, SHEN Xueyu, CHEN Xunlin, GUO Zhuozhao, HUANG Wei. Isolation and Identification of Spoilage Fungi in the Fermentation Broth of Sanhua Plum, Evaluation of the Potency of Related Antibacterial Agents and Optimization of Fermentation Technology[J]. Science and Technology of Food Industry, 2021, 42(14): 113-120. DOI: 10.13386/j.issn1002-0306.2020110278
    [7]ZENG Yao-ying, SHAO Xiao-lu, CHENG Shu-jun, YU Qian. Combined Antibacterial Effect and Mechanism of Liangguoan and Garlic Oil[J]. Science and Technology of Food Industry, 2020, 41(10): 112-117. DOI: 10.13386/j.issn1002-0306.2020.10.019
    [8]LIU Ye, SU Hang, SONG Huan- lu, SU Ke- ran. Optimization of natto processing conditions based on nattokinase activity[J]. Science and Technology of Food Industry, 2016, (07): 170-175. DOI: 10.13386/j.issn1002-0306.2016.07.025
    [9]DONG Yi-wei, GUO Quan-you, LI Bao-guo, JIANG Chao-jun, GU Tian-sheng. Identification of dominated spoilage organisms and quality changes in lightly salted Mylopharyngodon piceus during processing and storage[J]. Science and Technology of Food Industry, 2015, (23): 306-310. DOI: 10.13386/j.issn1002-0306.2015.23.055
    [10]CHEN Xue-hong, QIN Wei-dong, MA Li-hua, DAI Xiao-juan. Effect of processing conditions on quality of fruit and vegetable juices[J]. Science and Technology of Food Industry, 2014, (01): 355-362. DOI: 10.13386/j.issn1002-0306.2014.01.046
  • Cited by

    Periodical cited type(18)

    1. 张帅奇,徐冉冉,王宝刚,周家华,王云香,梁丽雅. 四氢嘧啶对甜樱桃果实采后贮藏品质的影响. 保鲜与加工. 2025(02): 62-69 .
    2. 王天菊,沈庆庆,况世雪. 外源褪黑素对“红地球”葡萄采后贮藏品质的影响. 中国南方果树. 2024(01): 207-215 .
    3. 赵士粤,刘露露,崔克强,任瑞,何美美,杨明霞. 外源褪黑素对采后果实品质影响的研究进展. 中国果树. 2024(04): 17-22 .
    4. 肖鑫鑫,李佩艳,苏娇,马金金,罗登林. 褪黑素处理对金针菇贮藏品质和褐变的影响. 食品与发酵工业. 2024(07): 242-249 .
    5. 陈强,黄馨慧,张峥,张冲,柳叶飞. 褪黑素对薄皮甜瓜采后软化和乙烯合成的影响. 生物技术通报. 2024(04): 139-147 .
    6. 林育钊,冯梦棐,陈洪彬,蒋璇靓,郑金水,吴锦雯. 氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响. 热带作物学报. 2024(04): 804-812 .
    7. 张家铭,石浩,苏慧,钱鑫,赵野,马妍,周文化. 褪黑素及2, 4-表油菜素内酯复合处理对阳光玫瑰葡萄贮藏品质的影响. 食品与发酵工业. 2024(10): 141-148 .
    8. 申雪,陈娇,吕伟伟,司成伟,王纪忠. 外源褪黑素对常温货架期不同品种草莓果实贮藏品质的影响. 淮阴工学院学报. 2024(02): 40-49 .
    9. 董小盼,汤静,丁娇,金鹏,郑永华. 褪黑素处理对桃果实采后软腐病的影响及其机理. 食品科学. 2024(11): 243-249 .
    10. 宁娜,王懿,王晓茜,陈华红,南立军. 褪黑素结合PE包装对葡萄果梗褐变调控的研究. 北方园艺. 2024(17): 93-103 .
    11. 刘祯,陈贤柔,缪承杜,蓝碧锋,范智蕾,莫晓晴,王春越,刘袆帆,肖更生,王琴,刘东杰,马路凯. 褪黑素在果蔬采后品质劣变中的调控作用. 食品安全质量检测学报. 2023(02): 146-153 .
    12. 张海燕,康三江,曾朝珍,袁晶. 碱性钙对‘秦冠’苹果块贮藏品质及生理特性的影响. 食品安全质量检测学报. 2023(04): 41-49 .
    13. 张皓波,吴喜庆,杨蕊,林奇,包媛媛. 褪黑素结合气调包装处理对黄牛肝菌保鲜效果影响. 食用菌学报. 2023(03): 68-80 .
    14. 田甜,赵雅琦,王清,秦占军,潘媛,时文林,左进华,袁树枝,岳晓珍,封碧红. 不同贮藏期对鲜切菜山药和铁棍山药货架期品质的影响. 食品工业科技. 2023(18): 387-397 . 本站查看
    15. 赵朋飞,骆世超,许佩轩,孙晓峰,徐伟敏,马辉,许建锋,张海霞. 褪黑素处理对采后梨果实品质及相关生理指标的影响. 华北农学报. 2023(S1): 211-218 .
    16. 郜栀萍,田云芳,姜淑宁,尚泓奎,王银宵,杨秋梅. 外源褪黑素在果蔬保鲜中的作用研究进展. 现代农业科技. 2022(14): 171-174 .
    17. 吴敏,杜鹃,王曼,张健,阿塔吾拉·铁木尔,吴斌,吴忠红. 一氧化氮对无核白葡萄果梗贮藏品质和微观结构的影响. 食品工业科技. 2022(21): 350-359 . 本站查看
    18. 张妮,陶秋运,普莹莹,曹森,王瑞,吉宁. 不同地区玛瑙红樱桃品质差异分析. 食品工业科技. 2022(23): 95-102 . 本站查看

    Other cited types(14)

Catalog

    Article Metrics

    Article views (252) PDF downloads (18) Cited by(32)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return