[1] 凌智群, 张晓辉. 原花青素的药理学研究进展[J]. 中国药理学通报, 2002, 18(1): 19-12.[2] IACOPINI P, BALDI M, STORCHI P, et al. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions[J]. Journal of Food Composition and Analysis, 2008, 21(8): 589-598.[3] 吕丽爽, 曹栋. 脱脂葡萄籽中的低聚原花青素的提取[J]. 无锡轻工大学学报, 2001, 20(2): 208-210.[4] SHI J, YU J, POHORLY J E, et al. Polyphenolics in Grape Seeds-Biochemistry and Functionality[J]. Journal of Medicinal Food, 2003, 6(4): 291-299.[5] KIRIMLIOGLU V, ARA C, YILMAZ M, et al. Resveratrol, a Red Wine Constituent Polyphenol Protects Gastric Tissue Against the Oxidative Stress in Cholestatic Rats[J]. Digestive Diseases and Sciences, 2006, 51(2): 298-302. [6] NEGRO C, TOMMASI L, MICELI A. Phenolic compounds and antioxidant activity from red grape marc extracts[J]. Bioresource Technology, 2003, 87(1): 41-44.[7] 赵文恩. 葡萄皮渣原花青素提取分离的初步研究[J]. 食品科学, 2000, 21(12): 68-69.[8] CASTILLO-PICHARDO L, MARTíNEZ-MONTEMAYOR M M, MARTíNEZ J E, et al. Dharmawardhane SInhibition of mammary tumor growth and metastases to boneand liver by dietary grape polyphenols[J]. Clin Exp Metastasis, 2009, 26(6): 505-516.[9] 李建慧,马会勤,陈尚武.葡萄多酚抑菌效果的研究[J]. 中国食品学报, 2008, 8(2): 100-107.[10] 冯丽, 宋曙辉. 植物多酚种类及其生理功能的研究进展[J]. 江西农业学报, 2007, 19(10): 105-107.[11] CAMPOS L M A S, LEIMANN F V, PEDROSA R C, et al. Free radical scavenging of grape pomace extracts from Cabernet Sauvingnon (Vitis vinifera)[J]. Bioresource Technology, 99(17): 8413?8420.[12] FORMANEK Z, KERRY J P, HIGGINS F M, et al. Addition of synthetic and natural antioxidants tocopheryl acetate supplemented beef patties: Effects of antioxidants and packaging on lipid oxidation[J]. Meat Science, 58(4): 337?341.[13] SPIGNO G, DE FAVERI D M. Antioxidants from grape stalks and marc: In?uence of extraction procedure on yield, purity and antioxidant power of the extracts[J]. Journal of Food Engineering, 2007, 78(3): 93-801.[14] SáNCHEZ-ALONSO I, JIMéNEZ-ESCRIG A, SAURA-CALIXTO F, et al. Antioxidant protection of white grape pomace on restructured ?sh products during frozen storage[J]. LWT - Food Science and Technology, 2008, 41(1): 42–50.[15] NASSU R T, GONCALVES L A G, PEREIRA DA SILVA M A A, BESERRA F J. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant[J]. Meat Science, 2003, 63(01): 43–49.[16] LAN Ping, BROSSE N, CHRUSCIEL L, et al. Extraction of condensed tannins from grape pomace for use as wood adhesives[J]. Industrial Crops and Products, 2011, 33(1): 253–257.[17] Farinella N V, Matos G D, Arruda M A Z. Grape bagasse as a potential biosorbent of metals in effluent treatments[J]. Bioresource Technology, 2007, 98(10): 1940–1946.[18] DE TORRES C, DíAZ-MAROTOA M C, HERMOSíN-GUTIéRREZ I, et al. Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin[J]. Analytica Chimica Acta, 2010, 660(1-2): 177–182.[19] JAVANMARDI J, STUSHNO? C, LOCKE E J, et al. Antioxidant activity and total phenolic content of Iranian Ocimum accessions[J]. Food Chemistry, 2003, 83 (4): 547-550.[20] MAKRI D P, BOSKOU G, ANDRIKOPOULOS N K. Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts[J]. Journal of Food Composition and Analysis, 2007, 20(2): 125-132.[21] Li Yuguang, TANNER G, LARKIN P. The DMACA-HCl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes[J]. Journal of the Science of Food and Agriculture, 1996, 70: 89-101.[22] FANG Yulin, MENG Jiangfei, ZHANG Ang, et al. In?uence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards[J]. Journal of the Science of Food and Agriculture, 2011, 91(4): 749-751.[23] 江慎华, 吴士云, 马海乐, 等. 诃子抗氧化活性物质提取工艺与抗氧化活性研究[J]. 农业机械学报, 2011, 42(4): 120-126.[24] 韩林, 黄玉林, 张海德, 等. 槟榔籽中抗氧化成分的提取及活性研究[J]. 食品与发酵工业, 2009, 35(9): 157-163.[25] TSANTILI E, KONSTANTINIDIS K, CHRISTOPOULOS M V, et al. Total phenolics and ?avonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions[J]. Scientia Horticulturae, 2011, 129(4, 27): 694-701.[26] LAFUENTE M T, BALLESTER A R, CALEJERO J, et al. Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored ‘Fortune’ mandarins[J]. Food Chemistry, 2011, 128 (4): 1080-1086.[27] KIRCA A, ?ZKAN M, CEMERO?LU B. E?ects of temperature, solid content and pH on the stability of black carrot anthocyanins[J]. Food Chemistry, 2007, 101 (1): 212-218. |