[1]李大婧, 刘春泉, 白云峰, 方桂珍. 叶黄素、玉米黄质研究进展—叶黄素、玉米黄质的结构和生物学功能[J]. 核农学报, 2006, 20(1): 64-67.[2]Dwyer J H, Navab M, Dwyer K M, et al. Oxygenated carotenoid lutein and progression of early atherosclerosis[J]. The Los Angeles Atherosclerosis Study. Circulation, 2001, 103: 2922-2927.[3]Yeum K J, Taylor A, Tang G, et al. Measurement of carotenoids,retinoids, and tocopherols in human lenses[J]. Invest Ophthalmol Vis Sci, 1995, 36: 2756-2761.[4]尤新. 叶黄素(lutein)及其护眼功能[J]. 中国食品添加剂, 2003(5): 1-3.[5]徐秀红, 卢华兵, 吕桂华, 陈一波, 舒庆尧, 郭国锦. 玉米黄质的研究进展及展望[J]. 中国农学通报, 2011, 27(02): 333-339.[6]孙震, 姚惠源. 叶黄素的抗癌作用及其研究现状[J]. 生物技术通讯, 2005, 16(1): 84-86.[7]Wang M C, Tsao R, Zhang S F, et al. Antioxidant activity, mutagenicity/anti-mutagenicity, and clastogenicity/anti-clastogenicity of lutein from marigold flowers[J]. Food and Chemical Toxicology, 2006, 44: 1522-1529.[8]Paul F Jacques and Leo T Chylock, Jr. Epidemiologic evidence of a role for the antioxidant vitamins and carotenoids in cararo et prevention.Am.J.Clin.Nutr.1991, 53: 352-355.[9]Schalch W, Cohn W, Barker F M, et al. Xanthophyll accumulation in the human retina during supplementation with lutein or zeaxanthin-the LUXEA(LUtein Xanthophyll Eye Accumulation) study[J]. Archives of Biochemistry and Biophysics, 2007, 458: 128-135.[10]刘晓涛. 玉米的营养成分及其保健作用[J]. 中国食物与营养, 2009, 3: 60-61.[11]刘学铭, 陈智毅, 唐道邦. 甜玉米的营养功能成分、生物活性及保鲜加工研究进展[J]. 广东农业科学, 2010, 12: 90-94.[12]Nhung D T, Bung P N, Ha N T, et al. Changes in lycopene and beta carotene contents in aril and oil of gac fruit during storage[J]. Food Chemistry, 2010, 121(2): 326-331.[13]Bechoff A, Dhuique-Mayer C, Dornier M, et al. Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips[J]. Food Chemistry, 2010, 121(2): 348-357.[14]Tang Y C, Chen B H. Pigment change of freeze-dried carotenoid powder during storage[J]. Food Chemistry, 2000, 69(1): 11-17.[15]Inbaraj B S, Chien J T, Chen B H. Improved high performance liquid chromatographic method for determination of carotenoids in the microalga Chlorella pyrenoidosa[J]. Journal of Chromatography A, 2006, 1102: 193–199.[16]Aman R, Biehl J, Carle R, et al. Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables[J]. Food Chemistry, 2005, 92(4): 753-763.[17]Lin C H, Chen B H. Stability of carotenoids in tomato juice during storage[J]. Food Chemistry, 2005, 90(4): 837-846.[18]Koca N, Karadeniz F, Burdurlu H S. Effect of pH on chlorophyll degradation and colour loss in blanched green peas[J]. Food Chemistry, 2006, 100(2): 609-615.[19]Chen H E, Peng H Y, Chen B H. Stability of carotenoids and vitamin A during storage of carrot juice[J]. Food Chemistry, 1996, 57(4): 497-503.[20]Chen B H, Peng H Y, Chen H E Changes of carotenoids, color, and vitamin A content during processing of carrot juice[J]. Journal of Agricultural and Food Chemistry, 1995, 43: 1912-1918. |