Analysis and Evaluation of the Nutrient Quality of Tartary Buckwheat Whole Grain Powder at Different Germination Degrees

XU Qian; YE Wenjun; SHEN Wangyang; WANG Liping; GAO Kun; LI Xiaoning; TAN Bin

doi:10.13386/j.issn1002-0306.2023090139

Volume 45 Issue 15

Jul. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(15): 116-125. > DOI: 10.13386/j.issn1002-0306.2023090139

XU Qian, YE Wenjun, SHEN Wangyang, et al. Analysis and Evaluation of the Nutrient Quality of Tartary Buckwheat Whole Grain Powder at Different Germination Degrees[J]. Science and Technology of Food Industry, 2024, 45(15): 116−125. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090139.

Citation:

PDF (2125 KB)

Analysis and Evaluation of the Nutrient Quality of Tartary Buckwheat Whole Grain Powder at Different Germination Degrees

XU Qian^{1, 2,},
YE Wenjun^{1, 2},
SHEN Wangyang^1, ,,
WANG Liping^2, ,,
GAO Kun²,
LI Xiaoning²,
TAN Bin²

1.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.
Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China

More Information

Received Date: September 13, 2023
Available Online: June 04, 2024

Graphical Abstract

Abstract

Abstract

The effect of germination degree (shoot length) on the content of nutritional and bioactive components, antioxidant activity was investigated in tartary buckwheat whole grain powder (TBWGP). The findings demonstrated that as germination degree increased, the absolute contents of total starch, protein and fat fractions as well as the ratio of straight-chain starch to total starch in TBWGP decreased, and the content of dietary fiber (IDF, SDF, TDF) elevated (P<0.05). There were 17 amino acids in TBWGP with varying germination degrees, including 8 essential amino acids, threonine was the first limiting amino acid. A general trend of increasing content was observed for all types of amino acids. The total amount of flavour amino acids and functional amino acids in TBWGP increased. According to the amino acid ratio coefficient method, the protein quality of tartary buckwheat was optimal when the bud length was one-half of the seed length (1/2 SL). Thirteen different types of fatty acids were identified, with a progressive increase in the relative concentrations of linoleic acid (C18:2) and linolenic acid (C18:3n3). The total essential fatty acids (EFA) gradually increased, however, the ratio of the total monounsaturated fatty acids to total polyunsaturated fatty acids (MUFA/PUFA) and ratio of total polyunsaturated fatty acids in the (n-6) to (n-3) series (n-6PUFA/n-3PUFA) decreased. Additionally, the atherogenic index (AI) and thrombogenic index (TI) of fatty acids decreased progressively. The content of polyphenols and flavonoids progressively rose. The concentration of rutin peaked during the dewy stage (DS) while quercetin peaked during the soaking phase stage (SP), and then decreased gradually. The content of D-chiral inositol as well as the antioxidant activity increased significantly (P<0.05). In conclusion, the nutritional value and biological activity of germination of TBWGP were improved in comparison to tartary buckwheat material (TBM). And the quality of the bud length equal to the seed length (SL) was found to be excellent, with 1/2 SL following suit.
- tartary buckwheat,
- germination degree,
- nutritional composition,
- bioactivity,
- antioxidant activity

FullText(HTML)

References (36)

References

[1]	谭斌, 等. 全谷物营养健康与加工[M]. 北京:科学出版社, 2021:20-26. [TAN B, et al. Whole grains nutrition, health benefits and processing[M]. Beijing:Science Press, 2021:20-26.] TAN B, et al. Whole grains nutrition, health benefits and processing[M]. Beijing: Science Press, 2021: 20-26.
[2]	QIONG X, PONNAIAH M, CUEFF G, et al. Integrating proteomics and enzymatic profiling to decipher seed metabolism affected by temperature in seed dormancy and germination[J]. Plant Science,2018,269:118−125. doi: 10.1016/j.plantsci.2018.01.014
[3]	NELSON K, STOJANVSKA L, VASILJEVIC T, et al. Germinated grains:A superior whole grain functional food?[J]. Canadian Journal of Physiology and Pharmacology,2013,91(6):429−441. doi: 10.1139/cjpp-2012-0351
[4]	SHABIR A M, ANNAMALAI M, MANZOOR Z S. Whole grain processing, product development, and nutritional aspects[M]. London:Taylor & Francis Group, 2019.
[5]	张端莉, 桂余, 方国珊, 等. 大麦在发芽过程中营养物质的变化及其营养评价[J]. 食品科学,2014,35(1):229−233. [ZHANG D L, GUI Y, FANG G S, et al. Nutrient change and nutritional evaluation of barley during germination[J]. Food Science,2014,35(1):229−233.] doi: 10.7506/spkx1002-6630-201401045 ZHANG D L, GUI Y, FANG G S, et al. Nutrient change and nutritional evaluation of barley during germination[J]. Food Science, 2014, 35（1）: 229−233. doi: 10.7506/spkx1002-6630-201401045
[6]	冯耐红, 岳忠孝, 侯东辉, 等. 谷子萌芽期营养品质变化及氨基酸组分评价[J]. 食品研究与开发,2020,41(16):14−21,50. [FEN G H, YUE Z X, HOU D H, et al. Changes in nutrient quality and amino acid composition during germination of foxtail millet[J]. Food Research and Development,2020,41(16):14−21,50.] doi: 10.12161/j.issn.1005-6521.2020.16.003 FEN G H, YUE Z X, HOU D H, et al. Changes in nutrient quality and amino acid composition during germination of foxtail millet[J]. Food Research and Development, 2020, 41（16）: 14−21,50. doi: 10.12161/j.issn.1005-6521.2020.16.003
[7]	罗艳平, 袁娟, 卫娜, 等. 燕麦发芽过程中营养物质的变化研究[J]. 食品与发酵科技,2016,52(3):52−55. [LUO Y P, YUAN J, WEI N, et al. Research of nutrient changes of oats during the germination process[J]. Food and Fermentation Technology,2016,52(3):52−55.] LUO Y P, YUAN J, WEI N, et al. Research of nutrient changes of oats during the germination process[J]. Food and Fermentation Technology, 2016, 52（3）: 52−55.
[8]	WU N N, LI R, LI Z J, et al. Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity[J]. Food Research International,2022,159:1−10.
[9]	KANAUCHI O, MITSUYAMA K, SAIKI T, et al. Germinated barley foodstuff increases fecal volume and butyrate production in humans[J]. International Journal of Molecular Medicine,1998(6):937−941.
[10]	GAO K, LIU Y X, TAN B B, et al. An insight into the rheology and texture assessment:The influence of sprouting treatment on the whole wheat flour[J]. Food Hydrocolloids,2022,125:1−9.
[11]	FAO/WHO Ad Hoc Expert Committee. Energy and protein requirements[M]. Geneva:FAO Nutrition Meeting Report Series, 1973, 52:40−73.
[12]	郑少杰, 任旺, 张小利, 等. 绿豆芽萌发过程中氨基酸动态变化及营养评价[J]. 食品与发酵工业,2016,42(10):81−86. [ZHENG S J, REN W, ZHANG X L, et al. Amino acid dynamic change of mung bean and its nutritional evaluation in germinating process[J]. Food and Fermentation Industries,2016,42(10):81−86.] ZHENG S J, REN W, ZHANG X L, et al. Amino acid dynamic change of mung bean and its nutritional evaluation in germinating process[J]. Food and Fermentation Industries, 2016, 42（10）: 81−86.
[13]	曾羽, 陈兴福, 张玉, 等. 不同海拔菊花氨基酸组分分析及营养价值评价[J]. 食品与发酵工业,2014,40(4):190−194. [ZENG Y, CHEN X F, ZHANG Y, et al. Analysis of amino acid composition and nutritive value of chrysanthemum at different altitudes[J]. Food and Fermentation Industries,2014,40(4):190−194.] ZENG Y, CHEN X F, ZHANG Y, et al. Analysis of amino acid composition and nutritive value of chrysanthemum at different altitudes[J]. Food and Fermentation Industries, 2014, 40（4）: 190−194.
[14]	刘振雷, 朱煜康, 楼乔明, 等. 18种市售坚果脂肪酸组成的比较分析及营养评价[J]. 中国粮油学报,2021,36(4):90−95. [LIU Z L, ZHU Y K, LUO Q M, et al. Comparative analysis and nutritional evaluation of fatty acid compositions of eighteen commercial nuts[J]. Journal of the Chinese Cereals and Oils Association,2021,36(4):90−95.] doi: 10.3969/j.issn.1003-0174.2021.04.016 LIU Z L, ZHU Y K, LUO Q M, et al. Comparative analysis and nutritional evaluation of fatty acid compositions of eighteen commercial nuts[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36（4）: 90−95. doi: 10.3969/j.issn.1003-0174.2021.04.016
[15]	蔡亭, 汪丽萍, 刘明, 等. 超微粉碎对苦荞多酚及抗氧化活性的影响研究[J]. 中国粮油学报,2015,30(10):95−99,106. [CAI T, WANG L P, LIU M, et al. The influence of micronization on polyphenols and antioxidant acidity of buckwheat powder[J]. Journal of the Chinese and Oils Association,2015,30(10):95−99,106.] doi: 10.3969/j.issn.1003-0174.2015.10.018 CAI T, WANG L P, LIU M, et al. The influence of micronization on polyphenols and antioxidant acidity of buckwheat powder[J]. Journal of the Chinese and Oils Association, 2015, 30（10）: 95−99,106. doi: 10.3969/j.issn.1003-0174.2015.10.018
[16]	CAI Y Z, LUO Q, SUN M, et al. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer[J]. Life Sciences,2004,74(17):2157−2184. doi: 10.1016/j.lfs.2003.09.047
[17]	BAO J S, CAI Y Z, SUN M, et al. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability[J]. Journal of Agricultural and Food Chemistry,2005,53(6):2327−2332. doi: 10.1021/jf048312z
[18]	蔡亭, 汪丽萍, 刘明, 等. 浸泡时间对绿豆浸泡液中多酚及抗氧化活性的影响[J]. 粮油食品科技,2014,22(5):9−12. [CAI T, WANG L P, LIU M, et al. Effect of soaking time on polyphenols and antioxidant activity in mung bean soaking solution[J]. Sci Technol Cere Oils Foods,2014,22(5):9−12.] doi: 10.3969/j.issn.1007-7561.2014.05.003 CAI T, WANG L P, LIU M, et al. Effect of soaking time on polyphenols and antioxidant activity in mung bean soaking solution[J]. Sci Technol Cere Oils Foods, 2014, 22（5）: 9−12. doi: 10.3969/j.issn.1007-7561.2014.05.003
[19]	李素芬, 杨积鹏. 萌芽对藜麦淀粉结构及理化性质的影响[J]. 食品科技,2023,48(6):139−145. [LI S F, YANG J P. Effects of germination on structural and physicochemical properties of quinoa starch[J]. Food Science and Technology,2023,48(6):139−145.] LI S F, YANG J P. Effects of germination on structural and physicochemical properties of quinoa starch[J]. Food Science and Technology, 2023, 48（6）: 139−145.
[20]	孟婷婷, 石磊, 周柏玲. 荞麦萌动过程中淀粉黏度变化规律的研究[J]. 粮食与油脂,2017,30(2):12−14. [MENG T T, SHI L, ZHOU B L. Study on starch viscosity of buckwheat during germination of buckwheat[J]. Cereals & Oils,2017,30(2):12−14.] doi: 10.3969/j.issn.1008-9578.2017.02.004 MENG T T, SHI L, ZHOU B L. Study on starch viscosity of buckwheat during germination of buckwheat[J]. Cereals & Oils, 2017, 30（2）: 12−14. doi: 10.3969/j.issn.1008-9578.2017.02.004
[21]	龙杰, 徐学明, 沈军, 等. 发芽过程对小麦营养成分及抗氧化活性的影响[J]. 粮食与油脂,2017,30(10):33−39. [LONG J M, XU X M, SHEN J, et al. Effect of germination on the nutritional composition and antioxidant capacity of wheat[J]. Cereals & Oils,2017,30(10):33−39.] doi: 10.3969/j.issn.1008-9578.2017.10.009 LONG J M, XU X M, SHEN J, et al. Effect of germination on the nutritional composition and antioxidant capacity of wheat[J]. Cereals & Oils, 2017, 30（10）: 33−39. doi: 10.3969/j.issn.1008-9578.2017.10.009
[22]	高立城, 夏美娟, 白文明, 等. 甜荞和苦荞萌发过程中营养成分分析[J]. 营养学报,2019,41(6):617−619. [GAO L C, XIA M J, BAI W M, et al. Nutritional analysis of common buckwheat and tartary buckwheat during germination[J]. Acta Nutrimenta Sinica,2019,41(6):617−619.] doi: 10.3969/j.issn.0512-7955.2019.06.021 GAO L C, XIA M J, BAI W M, et al. Nutritional analysis of common buckwheat and tartary buckwheat during germination[J]. Acta Nutrimenta Sinica, 2019, 41（6）: 617−619. doi: 10.3969/j.issn.0512-7955.2019.06.021
[23]	周一鸣, 崔琳琳, 王宏, 等. 苦荞在萌发过程中营养物质的变化及其营养评价[J]. 食品科学,2014,35(13):208−212. [ZHOU Y M, CUI L L, WANG H, et al. Nutrient changes and nutritional evaluation of tartary buckwheat during germination[J]. Food Science,2014,35(13):208−212.] doi: 10.7506/spkx1002-6630-201413040 ZHOU Y M, CUI L L, WANG H, et al. Nutrient changes and nutritional evaluation of tartary buckwheat during germination[J]. Food Science, 2014, 35（13）: 208−212. doi: 10.7506/spkx1002-6630-201413040
[24]	王倩雯. 芸豆萌发过程中营养成分淀粉理化特性变化及相关性研究[D]. 大庆:黑龙江八一农垦大学, 2015:10−14. [WANG Q W. Changes of nutritional composition and starch physicochemical properties and correlation study during kidney bean germination[D]. Daqing:Heilongjiang Bayi Agricultural University, 2015:10−14.] WANG Q W. Changes of nutritional composition and starch physicochemical properties and correlation study during kidney bean germination[D]. Daqing: Heilongjiang Bayi Agricultural University, 2015: 10−14.
[25]	CHARVE J, MANGANIELLO S, GLABASNIA A. Analysis of umami taste compounds in a fermented corn sauce by means of sensory-guided fractionation[J]. Journal of Agricultural and Food Chemistry,2018,66(8):1863−1871. doi: 10.1021/acs.jafc.7b05633
[26]	王建友, 王琴, 刘凤兰, 等. 新疆尉犁县野生黑果枸杞与黑杞一号的营养成分及氨基酸分析[J]. 食品工业科技,2017,38(22):306−309. [WANG J Y, WANG Q, LIU F L, et al. The analysis of nutrient content and amino acid in wild and Heiqi No. 1 Lycium ruthenicum Murr[J]. Science and Technology of Food Industry,2017,38(22):306−309.] WANG J Y, WANG Q, LIU F L, et al. The analysis of nutrient content and amino acid in wild and Heiqi No. 1 Lycium ruthenicum Murr[J]. Science and Technology of Food Industry, 2017, 38（22）: 306−309.
[27]	MATTSON F H, GRUNDY S M. Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man[J]. Journal of Lipid Research,1985,26(2):194−202. doi: 10.1016/S0022-2275(20)34389-3
[28]	DIMBERG L. Isolation and identification of three possible avenanthramide from oats that increase during germination[D]. Uppsala:Swedish University of Agricultural Sciences, 2006.
[29]	DANIEL S D, MARTIN H F. Antioxidants in oats:Glyceryl esters of caffeic and ferulic acids[J]. Journal of the Science of Food and Agriculture,1968,19(12):710−712. doi: 10.1002/jsfa.2740191206
[30]	WANG L, LI X D, NIU M, et al. Effect of additives on flavonoids, D-chiro-Inositol and trypsin inhibitor during the germination of tartary buckwheat seeds[J]. Journal of Cereal Science,2013,58(2):348−354. doi: 10.1016/j.jcs.2013.07.004
[31]	石磊, 刘超, 梁霞, 等. 萌发荞麦中芦丁和槲皮素含量变化的研究[J]. 食品研究与开发,2016,37(15):30−33. [SHI L, LIU C, LIANG X, et al. Study on the changes of the contents of rutin and quercetin in buckwheat germination[J]. Food Research and Development,2016,37(15):30−33.] doi: 10.3969/j.issn.1005-6521.2016.15.007 SHI L, LIU C, LIANG X, et al. Study on the changes of the contents of rutin and quercetin in buckwheat germination[J]. Food Research and Development, 2016, 37（15）: 30−33. doi: 10.3969/j.issn.1005-6521.2016.15.007
[32]	CLAVER I P, ZHANG H H, LI Q, et al. Impact of the soak and the malt on the physicochemical properties of the sorghum starches[J]. International Journal of Molecular Sciences,2010,11(8):3002−3015. doi: 10.3390/ijms11083002
[33]	李经伟. 萌芽程度对豌豆宏量组分及豌豆全粉加工特性的影响研究[D]. 天津:天津商业大学, 2019. [LI J W. Study on the effect of germination degree on macro components of pea and processing characteristics of pea whole flours[D]. Tianjin:Tianjin University of Commerce, 2019.] LI J W. Study on the effect of germination degree on macro components of pea and processing characteristics of pea whole flours[D]. Tianjin: Tianjin University of Commerce, 2019.
[34]	张泽生, 裴雅, 高云峰, 等. D-手性肌醇的研究与开发[J]. 中国食品添加剂,2013(3):77−83. [ZHANG Z S, PEI Y, GAO Y F, et al. The research and development of D-chiro-inositol[J]. China Food Additives,2013(3):77−83.] doi: 10.3969/j.issn.1006-2513.2013.03.005 ZHANG Z S, PEI Y, GAO Y F, et al. The research and development of D-chiro-inositol[J]. China Food Additives, 2013（3）: 77−83. doi: 10.3969/j.issn.1006-2513.2013.03.005
[35]	宋雨, 邹亮, 赵江林, 等. 苦荞萌发过程中D-手性肌醇含量变化的探究[J]. 食品科技,2016,41(2):80−83. [SONG Y, ZOU L, ZHAO J L, et al. The change of D-chiro inositol content in tartary buckwheat during germination process[J]. Food Science and Technology,2016,41(2):80−83.] SONG Y, ZOU L, ZHAO J L, et al. The change of D-chiro inositol content in tartary buckwheat during germination process[J]. Food Science and Technology, 2016, 41（2）: 80−83.
[36]	BHINDER S, SINGH N, KAUR A. Impact of germination on nutraceutical, functional and gluten free muffin making properties of tartary buckwheat (Fagopyrum tataricum)[J]. Food Hydrocolloids,2022,124:1−14.

[1]	ZHU Wenzhen, FAN Yingying, XIE Shaohua, ZHU Yanping, XUAN Hongzhuan. Research Progress of the Anti-inflammatory Effects of Honey[J]. Science and Technology of Food Industry, 2024, 45(14): 426-434. DOI: 10.13386/j.issn1002-0306.2023090211
[2]	ZHU Yingying, LUAN Qian, ZENG Fanzheng, WANG Xiaona, YUAN Yongjun, CAI Luyun. Progress on the Anti-inflammatory, Anti-cancer Activities and Mechanism of Action of Fucoxanthin[J]. Science and Technology of Food Industry, 2024, 45(11): 341-350. DOI: 10.13386/j.issn1002-0306.2023040267
[3]	LIN Xiaoliang, XIE Lingna, CHEN Mengxiang, LIANG Ming, LIANG Yiheng, DU Zhiyun. Isolation and Purification of Polysaccharide and Anti-inflammatory Effect of Dendrobium officinale Neutral Polysaccharide[J]. Science and Technology of Food Industry, 2024, 45(8): 39-46. DOI: 10.13386/j.issn1002-0306.2023080137
[4]	WANG Min, LU Sai, ZHANG Zengliang, ZOU Shengcan, DING Wei, LI Lijie, WANG Shanglong. Antioxidant,Anti-inflammatory and Immunomodulatory Effects of Abalone Hydrolytic Peptide[J]. Science and Technology of Food Industry, 2021, 42(5): 282-288. DOI: 10.13386/j.issn1002-0306.2020050062
[5]	SUN Chang-wu, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, CHENG Yu-liang, QIAN He. Effect of Germination on the Anti-oxidation and Anti-inflammatory of Qingke β-glucan[J]. Science and Technology of Food Industry, 2020, 41(17): 308-313. DOI: 10.13386/j.issn1002-0306.2020.17.052
[6]	CHEN Hong-zhu, ZHANG Shi-yang, HUANG Ya-bin, LI Sheng-mao, CHEN Jin-feng, AO Hui. Comparative study on the content determination and the anti-tussive and anti-inflammatory effects of the total alkaloids of Pingbeimu and Chuanbeimu[J]. Science and Technology of Food Industry, 2017, (15): 63-67. DOI: 10.13386/j.issn1002-0306.2017.15.014
[7]	YANG Hui-wen, ZHANG Xu-hong, LIANG Jia-jun, PAN Yu-fang. Research of extraction, purification and anti-inflammatory effect of total flavonoids from Acanthopanax Trifoliatus (Linn.) Merr. leaves[J]. Science and Technology of Food Industry, 2014, (08): 295-298. DOI: 10.13386/j.issn1002-0306.2014.08.058
[8]	LI Li, LI Yan-jun, WANG Sen-hong, SHANG Fang-hong, LIU Yang, XU Xiao-yu. Antibacterial and anti-inflammatory effect of L.macranthoides Hand-Mazz's alabastrum[J]. Science and Technology of Food Industry, 2013, (23): 65-69. DOI: 10.13386/j.issn1002-0306.2013.23.035
[9]	Study on anti proliferation effect of essential oil from the lavender on HepG2 cells[J]. Science and Technology of Food Industry, 2013, (08): 158-160. DOI: 10.13386/j.issn1002-0306.2013.08.008
[10]	Anti-inflammatory and anti-nociceptive effect of the fruit of Schefflera arboricola Hayata in experimental animal models[J]. Science and Technology of Food Industry, 2012, (24): 397-398. DOI: 10.13386/j.issn1002-0306.2012.24.009

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(12)

1.	王潇，李栋，张立攀. 杜仲叶不同溶剂萃取物对ACE酶活的抑制作用. 河南化工. 2024(01): 25-30 .
2.	李硕，尼格尔热依·亚迪卡尔，朱金芳，冯作山，邓术升. 小白杏生理落果中多酚提取及体外抗氧化活性分析. 新疆农业科学. 2024(03): 623-631 .
3.	梅瀚，曹金凤，刘世巍，马建龙，丁建海. 超声辅助提取葡萄籽中原花青素工艺及抗氧化活性研究. 广东化工. 2023(05): 38-41 .
4.	徐兰程，杨佳燕，徐惠，陈金玉，何碧梅，王晓平，辛桂瑜. 响应面法优化芒果核黄酮提取工艺研究. 中国饲料. 2023(08): 18-22 .
5.	马嘉洁，赵端端，全世航，郇淇童，郝帅，李坤，朴春香，李官浩，李红梅，牟柏德. 紫苏叶黄酮、多酚提取工艺优化及不同品种抗氧化活性比较. 食品工业科技. 2023(12): 344-352 . 本站查看
6.	杨郑州，李曦，谢晓娜. 芒果皮多酚提取工艺的优化及抗氧化能力分析. 江西农业学报. 2023(05): 103-108 .
7.	陈徐回，熊财智，梅瀚，马建龙，曹金凤，刘世巍，丁建海. 葡萄籽抗氧化活性成分研究. 广州化工. 2023(09): 77-80 .
8.	康超，聂辉，黄双全，伍淑婕，刘凤听. 芒果不同部位多酚化合物抗氧化和抑菌活性研究. 食品科技. 2023(07): 170-175 .
9.	万荣，农斯伟，杨郑州，卢春静，朱正杰，侯宪斌. 芒果皮核生物学功能及其在动物养殖中的应用研究进展. 饲料研究. 2022(08): 147-149 .
10.	高国燕，蒋林树，年芳，王慧. 不同省份小果沙棘叶中黄酮类化合物含量测定及体外抗氧化能力评价. 中国饲料. 2022(10): 30-35 .
11.	郭荣珍，梁茂文，刘纯友，杨锋，丘静. 芒果核提取物对冷藏过程中水牛肉品质的影响. 广西科技大学学报. 2022(04): 100-106 .
12.	关淑文，潘予琮，寇伟，年芳，蒋林树. 基于高效液相色谱特征指纹图谱法探究不同品种苜蓿中黄酮抗氧化活性的谱-效关系. 动物营养学报. 2022(12): 8086-8096 .