| [1] |
李国琛, 徐昊, 刘周斌, 等. 辣椒在世界的传播[J]. 热带作物学报,2023,44(7):1307−1316. [LI G C, XU H, LIU Z B, et al. The global dissemination of Capsicum[J]. Chinese Journal of Tropical Crops,2023,44(7):1307−1316.] doi: 10.3969/j.issn.1000-2561.2023.07.001
|
| [2] |
AZLAN A, SULTANA S, HUEI C S, et al. Antioxidant, anti-obesity, nutritional and other beneficial effects of different chili pepper:A review[J]. Molecules,2022,27(3):898. doi: 10.3390/molecules27030898
|
| [3] |
FAO. Food and agriculture data[EB/OL]. (2023-12-27) [2024-01-31]. http://www.fao.org/faostat/en.
|
| [4] |
年国芳, 郭超男, 徐建宗, 等. 新疆制干辣椒品质综合评价及加工适宜性分析[J]. 食品工业科技,2023,44(4):317−325. [NIAN G F, GUO C N, XU J Z, et al. Comprehensive quality evaluation and processing suitability analysis of Xinjiang dried pepper[J]. Science and Technology of Food Industry,2023,44(4):317−325.]
NIAN G F, GUO C N, XU J Z, et al. Comprehensive quality evaluation and processing suitability analysis of Xinjiang dried pepper[J]. Science and Technology of Food Industry, 2023, 44（4）: 317−325.
|
| [5] |
王兴波, 饶雷, 王永涛, 等. 9个品种干辣椒的品质分析及评价[J]. 食品工业科技,2022,43(18):300−310. [WANG X B, RAO L, WANG Y T, et al. Quality analysis and evaluation of nine varieties of dried peppers[J]. Science and Technology of Food Industry,2022,43(18):300−310.]
WANG X B, RAO L, WANG Y T, et al. Quality analysis and evaluation of nine varieties of dried peppers[J]. Science and Technology of Food Industry, 2022, 43（18）: 300−310.
|
| [6] |
王兰兰. 甘肃辣椒育种工作现状及发展建议[J]. 甘肃农业科技,2021,52(3):74−79. [WANG L L. Current situation and development suggestion of chili pepper breeding in Gansu Province[J]. Gansu Agriculture Science and Technology,2021,52(3):74−79.]
WANG L L. Current situation and development suggestion of chili pepper breeding in Gansu Province[J]. Gansu Agriculture Science and Technology, 2021, 52（3）: 74−79.
|
| [7] |
杨志刚, 常海文, 胡栓红, 等. 内蒙古辣椒产业发展现状、存在问题及建议[J]. 中国蔬菜,2023(12):14−19. [YANG Z G, CHANG H W, HU S H, et al. Development status, existing problems and suggestions of chili industry in Inner Mongolia[J]. China Vegetables,2023(12):14−19.]
YANG Z G, CHANG H W, HU S H, et al. Development status, existing problems and suggestions of chili industry in Inner Mongolia[J]. China Vegetables, 2023（12）: 14−19.
|
| [8] |
中华人民共和国国家卫生健康委员会. GB 5009.3-2016 食品中水分的测定[S]. 北京:中国标准出版社, 2016. [National Health Commission of the People’s Republic of China. GB 5009.3- 2016 Determination of moisture in food[S]. Beijing:Standards Press of China, 2016.]
National Health Commission of the People’s Republic of China. GB 5009.3- 2016 Determination of moisture in food[S]. Beijing: Standards Press of China, 2016.
|
| [9] |
中华人民共和国国家卫生健康委员会. GB/T 5009.10-2003 植物类食品中粗纤维的测定[S]. 北京:中国标准出版社, 2003. [National Health Commission of the People’s Republic of China. GB/T 5009.10-2003 Determination of crude fiber in vegetable foods[S]. Beijing:Standards Press of China, 2003.]
National Health Commission of the People’s Republic of China. GB/T 5009.10-2003 Determination of crude fiber in vegetable foods[S]. Beijing: Standards Press of China, 2003.
|
| [10] |
中华人民共和国农业部. NY/T 2637-2014 水果和蔬菜可溶性固形物的测定 折射仪法[S]. 北京:中国标准出版社, 2014. [Ministry of Agriculture of the People's Republic of China. NY/T 2637-2014 Refractometric method for determination of total soluble solids in fruits and vegetables[S]. Beijing:Standards Press of China, 2014.]
Ministry of Agriculture of the People's Republic of China. NY/T 2637-2014 Refractometric method for determination of total soluble solids in fruits and vegetables[S]. Beijing: Standards Press of China, 2014.
|
| [11] |
中华人民共和国国家卫生健康委员会. GB 5009.7-2016 食品中还原糖的测定[S]. 北京:中国标准出版社, 2016. [National Health Commission of the People’s Republic of China. GB 5009.7-2016 Determination of reducing sugar in food[S]. Beijing:Standards Press of China, 2016.]
National Health Commission of the People’s Republic of China. GB 5009.7-2016 Determination of reducing sugar in food[S]. Beijing: Standards Press of China, 2016.
|
| [12] |
中华人民共和国国家卫生健康委员会. GB 5009.8-2016 食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定[S]. 北京:中国标准出版社, 2016. [National Health Commission of the People’s Republic of China. GB 5009.8-2016 Determination of fructose, glucose, sucrose, maltose and lactose in food[S]. Beijing:Standards Press of China, 2016.]
National Health Commission of the People’s Republic of China. GB 5009.8-2016 Determination of fructose, glucose, sucrose, maltose and lactose in food[S]. Beijing: Standards Press of China, 2016.
|
| [13] |
中华人民共和国国家卫生健康委员会. GB 5009.235-2016 食品中氨基酸态氮的测定[S]. 北京:中国标准出版社, 2016. [National Health Commission of the People’s Republic of China. GB 5009.235-2016 Determination of amino acid nitrogen in food[S]. Beijing:Standards Press of China, 2016.]
National Health Commission of the People’s Republic of China. GB 5009.235-2016 Determination of amino acid nitrogen in food[S]. Beijing: Standards Press of China, 2016.
|
| [14] |
WEN M C, ZHOU F, ZHU M T, et al. Monitoring of pickled tea during processing:From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase[J]. Journal of Food Composition and Analysis,2023(117):105108.
|
| [15] |
中华人民共和国国家卫生健康委员会. GB 5009.5-2016 食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016. [National Health Commission of the People’s Republic of China. GB 5009.5-2016 Determination of protein in food[S]. Beijing:Standards Press of China, 2016.]
National Health Commission of the People’s Republic of China. GB 5009.5-2016 Determination of protein in food[S]. Beijing: Standards Press of China, 2016.
|
| [16] |
江雪梅, 王锋, 周书栋, 等. 不同辣椒品种对发酵剁辣椒品质及风味的影响[J]. 中国调味品,2023,48(4):1−6,19. [JIANG X M, WANG F, ZHOU S D, et al. Effects of different chili varieties on the quality and flavor of fermented minced chili[J]. China Condiment,2023,48(4):1−6,19.] doi: 10.3969/j.issn.1000-9973.2023.04.001
JIANG X M, WANG F, ZHOU S D, et al. Effects of different chili varieties on the quality and flavor of fermented minced chili[J]. China Condiment, 2023, 48（4）: 1−6,19. doi: 10.3969/j.issn.1000-9973.2023.04.001
|
| [17] |
XU J Y, LIN J L, PENG S J, et al. Development of an HPLC-PDA method for the determination of capsanthin, zeaxanthin, lutein, β-cryptoxanthin and β-carotene simultaneously in chili peppers and products[J]. Molecules,2023,28(5):2362. doi: 10.3390/molecules28052362
|
| [18] |
张新悦, 连畅, 宋文胜, 等. 新疆地区辣椒自然干制的关键节点品质分析[J]. 食品工业科技,2023,44(12):90−101. [ZHANG X Y, LIAN C, SONG W S, et al. Quality analysis of key nodes of natural drying chilis in Xinjiang region[J]. Science and Technology of Food Industry,2023,44(12):90−101.]
ZHANG X Y, LIAN C, SONG W S, et al. Quality analysis of key nodes of natural drying chilis in Xinjiang region[J]. Science and Technology of Food Industry, 2023, 44（12）: 90−101.
|
| [19] |
马燕. 辣椒籽油、膳食纤维和分离蛋白的超高压提取工艺优化及其特性研究[D]. 北京:中国农业大学, 2019. [MA Y. The extraction optimization and characterization of pepper seed oil, dietary fiber and isolated protein by high pressure processing[D]. Beijing:China Agriculture University, 2019.]
MA Y. The extraction optimization and characterization of pepper seed oil, dietary fiber and isolated protein by high pressure processing[D]. Beijing: China Agriculture University, 2019.
|
| [20] |
中华人民共和国国家市场监督管理总局, 中国国家标准化管理委员会. GB/T 40348-2021 植物源产品中辣椒素类物质的测定 液相色谱-质谱/质谱法[S]. 北京:中国标准出版社, 2021. [State Administration for Market Regulation of the People’s Republic of China, Standardization Administration of China. GB/T 403480-2021 Determination of capsaiciniod in plant derived products liquid chromatography-tandem mass spectrometry[S]. Beijing:Standards Press of China, 2021.]
State Administration for Market Regulation of the People’s Republic of China, Standardization Administration of China. GB/T 403480-2021 Determination of capsaiciniod in plant derived products liquid chromatography-tandem mass spectrometry[S]. Beijing: Standards Press of China, 2021.
|
| [21] |
中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 21266-2007 辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法[S]. 北京:中国标准出版社, 2007. [General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of China. GB/T 21266-2007 Determination of total capsaiciniod content and representation of pungency degree in Capsium and its products[S]. Beijing:Standards Press of China, 2007.]
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of China. GB/T 21266-2007 Determination of total capsaiciniod content and representation of pungency degree in Capsium and its products[S]. Beijing: Standards Press of China, 2007.
|
| [22] |
PENG S J, XU J Y, XU J G, et al. Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers[J]. LWT,2023,181:114752. doi: 10.1016/j.lwt.2023.114752
|
| [23] |
WANG Y, LI C, LI L, et al. Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation[J]. Food Chemistry,2019,296:132−141. doi: 10.1016/j.foodchem.2019.05.043
|
| [24] |
张庆银, 王子凡, 王丹丹, 等. 基于主成分分析法的加工辣椒品种筛选与品质指标分析[J]. 蔬菜,2022,7:17−21. [ZHANG Q Y, WANG Z F, WANG D D, et al. Cultivar selection and quality index analysis of processing pepper based on principal component analysis[J]. Vegetables,2022,7:17−21.] doi: 10.3969/j.issn.1001-8336.2022.7.sc202207003
ZHANG Q Y, WANG Z F, WANG D D, et al. Cultivar selection and quality index analysis of processing pepper based on principal component analysis[J]. Vegetables, 2022, 7: 17−21. doi: 10.3969/j.issn.1001-8336.2022.7.sc202207003
|
| [25] |
孔德男, 刘伟. “螺丝椒”类型辣椒的栽培现状和主要品种介绍[J]. 中国蔬菜,2012,17:34−37. [KONG D N, LIU W. The introduction of cultivation status and main varieties of ‘screw pepper’ type[J]. China Vegetables,2012,17:34−37.]
KONG D N, LIU W. The introduction of cultivation status and main varieties of ‘screw pepper’ type[J]. China Vegetables, 2012, 17: 34−37.
|
| [26] |
肖何, 刘洋, 王馨瑶, 等. 不同产地辣椒生长过程品质变化分析[J]. 食品工业科技,2023,44(13):316−324. [XIAO H, LIU Y, WANG X Y, et al. Analysis of quality change of Capsicum annuum in growing process from different producing areas[J]. Science and Technology of Food Industry,2023,44(13):316−324.]
XIAO H, LIU Y, WANG X Y, et al. Analysis of quality change of Capsicum annuum in growing process from different producing areas[J]. Science and Technology of Food Industry, 2023, 44（13）: 316−324.
|
| [27] |
韩金朝, 冯俊杰, 翟国亮, 等. 生育期连续水分亏缺对秋冬茬辣椒生长特性和品质的影响[J]. 灌溉排水学报,2024,43(3):11−18. [[HAN J Z, FENG J J, ZHAI G L, et al. Effects of water deficit in continuous growth period on growth characteristics and quality of pepper in autumn and winter[J]. Journal of Irrigation and Drainage,2024,43(3):11−18.]
[HAN J Z, FENG J J, ZHAI G L, et al. Effects of water deficit in continuous growth period on growth characteristics and quality of pepper in autumn and winter[J]. Journal of Irrigation and Drainage, 2024, 43（3）: 11−18.
|
| [28] |
魏华伟. 辣椒蔗糖合酶(SUS)全基因组鉴定及表达分析[D]. 合肥:安徽农业大学, 2021. [WEI H W. Genome-wide identification and expression profiling of the sucrose synthase (SUS) in Capsicum[D]. Hefei:Anhui Agricultural University, 2021.]
WEI H W. Genome-wide identification and expression profiling of the sucrose synthase （SUS） in Capsicum[D]. Hefei: Anhui Agricultural University, 2021.
|
| [29] |
董晓林, 吴龙, 徐庆, 等. 胡萝卜、辣椒干燥过程中的介电特性与其理化品质的关系研究[J]. 包装与食品机械,2020,38(2):1−7. [DONG X L, WU L, XU Q, et al. Study on the relationship between dielectric properties and physiochemical properties of carrot and pepper during drying[J]. Packaging and Food Machinery,2020,38(2):1−7.] doi: 10.3969/j.issn.1005-1295.2020.02.001
DONG X L, WU L, XU Q, et al. Study on the relationship between dielectric properties and physiochemical properties of carrot and pepper during drying[J]. Packaging and Food Machinery, 2020, 38（2）: 1−7. doi: 10.3969/j.issn.1005-1295.2020.02.001
|
| [30] |
BOZKURT ÇOLAK Y, YAZAR A, YILDIZ M, et al. Assessment of crop water stress index and net benefit for surface- and subsurface-drip irrigated bell pepper to various deficit irrigation strategies[J]. The Journal of Agricultural Science,2023,161(2):254−271. doi: 10.1017/S0021859623000205
|
| [31] |
FoodData Central. U. S. Department of Agriculture. FoodData Central Search Results[EB/OL]. (2019-04-01) [2024-01-31]. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170108/nutrients.
|
| [32] |
XIONG T, LI X, GUAN Q, et al. Starter culture fermentation of Chinese sauerkraut:Growth, acidification and metabolic analyses[J]. Food Control,2014,41:122−127. doi: 10.1016/j.foodcont.2013.12.033
|
| [33] |
刘炎, 赵鹏涛, 赵擎豪, 等. 有机酸对果酒品质的影响及调控技术研究进展[J]. 江苏农业学报,2023,39(3):904−912. [LIU Y, ZHAO P T, ZHAO Q H, et al. Research progress on the effect of organic acids on fruit wine quality and regulation technology[J]. Jiangsu Journal of Agricultural Science,2023,39(3):904−912.] doi: 10.3969/j.issn.1000-4440.2023.03.032
LIU Y, ZHAO P T, ZHAO Q H, et al. Research progress on the effect of organic acids on fruit wine quality and regulation technology[J]. Jiangsu Journal of Agricultural Science, 2023, 39（3）: 904−912. doi: 10.3969/j.issn.1000-4440.2023.03.032
|
| [34] |
黄丽, 王亮, 赵迎丽, 等. 3种梨贮藏期间果实品质、可溶性糖和有机酸含量变化[J]. 食品研究与开发,2023,44(10):46−52. [HUANG L, WANG L, ZHAO Y L, et al. Changes in fruit quality, soluble sugar and organic acid content of three pear species during storage[J]. Food Research and Development,2023,44(10):46−52.] doi: 10.12161/j.issn.1005-6521.2023.10.007
HUANG L, WANG L, ZHAO Y L, et al. Changes in fruit quality, soluble sugar and organic acid content of three pear species during storage[J]. Food Research and Development, 2023, 44（10）: 46−52. doi: 10.12161/j.issn.1005-6521.2023.10.007
|
| [35] |
KIRIMURA K, HONDA Y, HATTORI T. Comprehensive biotechnology[M]. 2nd ed. Salt Lake:Academic Press, 2011:135−142.
|
| [36] |
SØLTOFT-JENSEN J, HANSEN F. Emerging technologies for food processing[M]. Salt Lake:Academic Press, 2005:387−416.
|
| [37] |
周清丽, 周绍琴, 周艳. 自然发酵猕猴桃果酒中降苹果酸酵母的筛选与鉴定[J]. 中国酿造,2023,42(12):76−80. [ZHOU Q L, ZHOU S Q, ZHOU Y. Screening and identification of malic acid-reducing yeast in naturally fermented kiwifruit wine[J]. China Brewing,2023,42(12):76−80.]
ZHOU Q L, ZHOU S Q, ZHOU Y. Screening and identification of malic acid-reducing yeast in naturally fermented kiwifruit wine[J]. China Brewing, 2023, 42（12）: 76−80.
|
| [38] |
GOLDBERG I, ROKEM J S. Encyclopedia of microbiology[M]. 3rd ed. Salt Lake:Academic Press, 2009:421−442.
|
| [39] |
叶陵, 王晶晶, 王蓉蓉, 等. 剁辣椒发酵过程中菌群与有机酸变化规律分析[J]. 食品科学,2018,39(6):116−121. [YE L, WANG J J, WANG R R, et al. Changes in microflora and organic acid contents during the fermentation of chopped pepper[J]. Food Science,2018,39(6):116−121.] doi: 10.7506/spkx1002-6630-201806019
YE L, WANG J J, WANG R R, et al. Changes in microflora and organic acid contents during the fermentation of chopped pepper[J]. Food Science, 2018, 39（6）: 116−121. doi: 10.7506/spkx1002-6630-201806019
|
| [40] |
SINGH P, GUPTA E, MISHRA N, et al. Phytochemicals as lead compounds for new drug discovery[M]. Amsterdam:Elsevier, 2020:245-256.
|
| [41] |
KUMARI A. Sweet biochemistry[M]. Salt Lake:Academic Press, 2018:7-11.
|
| [42] |
陈治民, 李翠, 韦继天, 等. 绿原酸生物合成调控及其应用研究进展[J]. 生物技术通报,2024,40(1):57−71. [CHEN Z M, LI C, WEI J T, et al. Research progress in the regulation of chlorogenic acid biosynthesis and its application[J]. Biotechnology Bulletin,2024,40(1):57−71.]
CHEN Z M, LI C, WEI J T, et al. Research progress in the regulation of chlorogenic acid biosynthesis and its application[J]. Biotechnology Bulletin, 2024, 40（1）: 57−71.
|
| [43] |
OLATUNJI T L, AFOLAYAN A J. The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies:A review[J]. Food Science & Nutrition,2018,6(8):2239−2251.
|
| [44] |
屠大伟, 翁盈秋, 李青青, 等. 火锅常用干辣椒品质及挥发性成分研究[J]. 食品工业科技,2023,44(16):358−366. [TU D W, WENG Y Q, LI Q Q, et al. Quality and volatile components of dried peppers commonly used in hot pot[J]. Science and Technology of Food Industry,2023,44(16):358−366.]
TU D W, WENG Y Q, LI Q Q, et al. Quality and volatile components of dried peppers commonly used in hot pot[J]. Science and Technology of Food Industry, 2023, 44（16）: 358−366.
|
| [45] |
牛丽丽, 崔艳, 闫志华, 等. 不同酿造工艺对黑豆酱油理化特性和感官品质的影响[J]. 食品研究与开发,2023,44(18):88−93. [NIU L L, CUI Y, YAN Z H, et al. Effects of different brewing techniques on physicochemical properties and sensory quality of black bean soy sauce[J]. Food Research and Development,2023,44(18):88−93.]
NIU L L, CUI Y, YAN Z H, et al. Effects of different brewing techniques on physicochemical properties and sensory quality of black bean soy sauce[J]. Food Research and Development, 2023, 44（18）: 88−93.
|
| [46] |
周晓, 李跑, 吴梓仟, 等. 不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响[J]. 食品科学,2024,45(4):4116−4124. [ZHOU X, LI P, WU Z Q, et al. Study on the effect of enhanced fermentation with different Aspergillus on the umami taste in liuyang douchi[J]. Food Science,2024,45(4):4116−4124.]
ZHOU X, LI P, WU Z Q, et al. Study on the effect of enhanced fermentation with different Aspergillus on the umami taste in liuyang douchi[J]. Food Science, 2024, 45（4）: 4116−4124.
|
| [47] |
陈蓉, 胡继贵, 李静, 等. 新型发酵辣椒酱中有害物质及其品质分析[J]. 农产品加工,2023(19):61−64. [CHEN R, HU J G, LI J, et al. Analysis of harmful substances and quality in new fermented chili sauce[J]. Farm Products Processing,2023(19):61−64.]
CHEN R, HU J G, LI J, et al. Analysis of harmful substances and quality in new fermented chili sauce[J]. Farm Products Processing, 2023（19）: 61−64.
|
| [48] |
林佳璐. 辣椒及制品中5种类胡萝卜素HPLC测定方法的建立和应用[D]. 北京:中国农业大学, 2021. [LIN J L. Establishment and application of a HPLC method for determination of 5 kinds of carotene in pepper and pepper product[D]. Beijing:China Agriculture University, 2021.]
LIN J L. Establishment and application of a HPLC method for determination of 5 kinds of carotene in pepper and pepper product[D]. Beijing: China Agriculture University, 2021.
|
| [49] |
SRICHAROEN P, LAMAIPHAN N, PATTHAWARO P, et al. Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds[J]. Ultrasonics Sonochemistry,2017,38:629−639. doi: 10.1016/j.ultsonch.2016.08.018
|
| [50] |
王海帆, 郭梦嫣, 王玉洁, 等. 辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展[J]. 食品科学,2022,43(15):389−395. [WANG H F, GUO M Y, WANG Y J, et al. A review on the effects of pungent spices including chili and prickly ash on the flavor of meat products[J]. Food Science,2022,43(15):389−395.] doi: 10.7506/spkx1002-6630-20210606-079
WANG H F, GUO M Y, WANG Y J, et al. A review on the effects of pungent spices including chili and prickly ash on the flavor of meat products[J]. Food Science, 2022, 43（15）: 389−395. doi: 10.7506/spkx1002-6630-20210606-079
|
| [51] |
王楠艺, 付文婷, 周鹏, 等. 基于PCA分析的30个辣椒品种果实品质综合评价[J]. 中国瓜菜,2024,37(4):46−55. [WANG N Y, FU W T, ZHOU P, et al. Comprehensive evaluation of fruit quality of 30 pepper varieties based on PCA analysis[J]. China Cucurbits and Vegetables,2024,37(4):46−55.]
WANG N Y, FU W T, ZHOU P, et al. Comprehensive evaluation of fruit quality of 30 pepper varieties based on PCA analysis[J]. China Cucurbits and Vegetables, 2024, 37（4）: 46−55.
|
| [52] |
CARLIN S, MASUERO D, GUELLA G, et al. Methyl salicylate glycosides in some italian varietal wines[J]. Molecules,2019,24(18):3260. doi: 10.3390/molecules24183260
|
| [53] |
YU J, ZHANG Y, WANG Q, et al. Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing[J]. Food Research International,2023,165:112476. doi: 10.1016/j.foodres.2023.112476
|
| [54] |
周琦, 谈安群, 欧阳祝, 等. 橙汁与宽皮橘汁关键香气的比较及其在各自主体风味呈现中的作用[J]. 食品与发酵工业,2021,47(21):259−267. [ZHOU Q, TAN A Q, OUYANG Z, et al. Comparison of key aromas between sweet orange and mandarin juices and their roles in the presentation of main flavors of the two juices[J]. Food and Fermentation Industries,2021,47(21):259−267.]
ZHOU Q, TAN A Q, OUYANG Z, et al. Comparison of key aromas between sweet orange and mandarin juices and their roles in the presentation of main flavors of the two juices[J]. Food and Fermentation Industries, 2021, 47（21）: 259−267.
|
| [55] |
吴颖瑞, 龙启发, 蒋小华, 等. SPME-GC/MS联用分析六堡茶茶花香气成分[J]. 广西植物,2016,36(11):1389−1395. [WU Y R, LONG Q F, JIANG X H, et al. SPME-GC/MS analysis of the aroma components from flower buds of Liubao tea plant[J]. Guihaia,2016,36(11):1389−1395.]
WU Y R, LONG Q F, JIANG X H, et al. SPME-GC/MS analysis of the aroma components from flower buds of Liubao tea plant[J]. Guihaia, 2016, 36（11）: 1389−1395.
|
| [56] |
ZHU J, WANG L, XIAO Z, et al. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD)[J]. Food Chemistry,2018,245:775−785. doi: 10.1016/j.foodchem.2017.11.112
|
| [57] |
陈鹏, 庄永亮, 耿树香, 等. 两种压榨条件下深纹核桃油挥发性物质成分研究[J/OL]. 中国油脂:1−13[2024-02-12]. https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230387. [CHEN P, ZHUANG Y L, GENG S X, et al. Study on volatile matters of walnut oil from Juglans Sigillata under two pressing conditions[J/OL]. China Oils and Fats: 1−13[2024-02-12]. https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230387.]
CHEN P, ZHUANG Y L, GENG S X, et al. Study on volatile matters of walnut oil from Juglans Sigillata under two pressing conditions[J/OL]. China Oils and Fats: 1−13[2024-02-12]. https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230387.
|
| [58] |
XU X, WU B, ZHAO W, et al. Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper ( Capsicum frutescens L.)[J]. Food Chemistry,2021,335:127512. doi: 10.1016/j.foodchem.2020.127512
|
| [59] |
ZAMOLO F, WÜST M. Investigation of biosynthetic precursors of 3-isobutyl-2-methoxypyrazine using stable isotope labeling studies in bell pepper fruits ( Capsicum annuum L.)[J]. J Agric Food Chem,2022,70(22):6719−6725. doi: 10.1021/acs.jafc.2c01747
|
| [60] |
GEMERT L J VAN. Odour thresholds:Compilations of odour threshold values in air, water and other media[M]. Second enlarged and revised edition. The Netherlands:Oliemans Punter & Partners BV, 2011.
|
| [61] |
王森. 超声波对石榴果实品质的影响及基于代谢组解析褐变机理[D]. 郑州:河南农业大学, 2023. [WANG S. Effect of ultrasound on pomegranate fruit quality and analyzing browning mechanism based on metabolome[D]. Zhengzhou:Henan Agricultural University, 2023.]
WANG S. Effect of ultrasound on pomegranate fruit quality and analyzing browning mechanism based on metabolome[D]. Zhengzhou: Henan Agricultural University, 2023.
|
| [62] |
KIM T H, KU S K, LEE I C, et al. Anti-inflammatory effects of kaempferol-3-O-sophoroside in human endothelial cells[J]. Inflammation Research,2012,61(3):217−24. doi: 10.1007/s00011-011-0403-9
|
| [63] |
WANG R, HU X, LIU S, et al. Kaempferol-3-O-sophoroside (PCS-1) contributes to modulation of depressive-like behaviour in C57BL/6J mice by activating AMPK[J]. British Journal of Pharmacology,2024,181(8):1182−1202. doi: 10.1111/bph.16283
|
| [64] |
LIU L, LIU T, LI G, et al. Isolation and determination of p-hydroxybenzoylcholine in traditional Chinese medicine Semen sinapis Albae[J]. Analytical and Bioanalytical Chemistry,2003,376(6):854−858. doi: 10.1007/s00216-003-1964-4
|
| [65] |
LIN Z, CHENG X, ZHENG H. Umbelliferon:A review of its pharmacology, toxicity and pharmacokinetics[J]. Inflammopharmacology,2023,31(4):1731−1750. doi: 10.1007/s10787-023-01256-3
|
| [66] |
张向楠. 辣椒素与槲皮素协同降糖活性研究及产品创制[D]. 保定:河北农业大学, 2022. [ZHANG X N. Study on synergistic hypoglycemic activity of capsaicin and quercetin and development of new products[D]. Baoding:Hebei Agricultural University, 2022.]
ZHANG X N. Study on synergistic hypoglycemic activity of capsaicin and quercetin and development of new products[D]. Baoding: Hebei Agricultural University, 2022.
|
| [67] |
段方娥, 何强. 辣椒素与槲皮素、芦丁协同抗氧化作用研究[J]. 食品科技,2019,44(10):294−299. [DUAN F E, HE Q. Synergistic antioxidant effect of capsaicin with quercetin or rutin[J]. Food Science and Technology,2019,44(10):294−299.]
DUAN F E, HE Q. Synergistic antioxidant effect of capsaicin with quercetin or rutin[J]. Food Science and Technology, 2019, 44（10）: 294−299.
|
| [68] |
SÁNCHEZ M, GONZÁLEZ-BURGOS E, IGLESIAS I, et al. Pharmacological update properties of aloe vera and its major active constituents[J]. Molecules,2020,25(6):1324. doi: 10.3390/molecules25061324
|
| [69] |
CHOI H K, CHO Y H, LEE E O, et al. Phytosphingosine enhances moisture level in human skin barrier through stimulation of the filaggrin biosynthesis and degradation leading to NMF formation[J]. Archives of Dermatological Research,2017,309(10):795−803. doi: 10.1007/s00403-017-1782-8
|
| [70] |
朱佐银, 郭文博, 赵含珂, 等. 超高效液相色谱-三重四极杆质谱法测定心脏组织中腺苷含量[J]. 色谱,2024,42(4):345−351. [ZHU Z Y, GUO W B, ZHAO H K, et al. Determination of adenosine in cardiac tissue by ultra high performance liquid chromatography-triple quadrupole mass spectrometry[J]. China Journal of Chromatography,2024,42(4):345−351.] doi: 10.3724/SP.J.1123.2023.09016
ZHU Z Y, GUO W B, ZHAO H K, et al. Determination of adenosine in cardiac tissue by ultra high performance liquid chromatography-triple quadrupole mass spectrometry[J]. China Journal of Chromatography, 2024, 42（4）: 345−351. doi: 10.3724/SP.J.1123.2023.09016
|
| [71] |
LU Y, BAO T, MO J, et al. Research advances in bioactive components and health benefits of jujube ( Ziziphus jujuba Mill.) fruit[J]. Journal of Zhejiang University Science B,2021,22(6):431−449. doi: 10.1631/jzus.B2000594
|
| [72] |
顾晔, 周宇, 张爽, 等. 阳山水蜜桃非靶标代谢组学特征[J]. 食品科学,2024,45(15):237−244. [GU Y, ZHOU Y, ZHANG S, et al. Non-target metabolomics profiles of Yangshan honey peach[J]. Food Science,2024,45(15):237−244.] doi: 10.7506/spkx1002-6630-20231121-164
|
DownLoad: