[1] 梁欣妍,张瑜,丁筑红.不同粒度刺梨果渣对高血脂小鼠血脂及组织抗氧化活性的影响[J].食品工业科技,2018,39(16):296-301.
LIANG X Y,ZHANG Y,DING Z H.Different granularity Rosa roxburghii pomace on the effects of blood lipid and organization antioxidant activity of hyperlipidemia mice[J].Journal of Food Industry Science and Technology,2018,39(16):296-301.
[2] 康志娇, 张明,陈华国,等.刺梨渣制备刺梨果醋的工艺优化[J].贵州农业科学,2013,41(8):170-172.
KANG Z M,ZHANG M,CHEN H G,et al.Process optimization of Rosa roxburghii pomace produce Rosa roxburghii vinegar[J].Journal of Guizhou Agricultural Sciences,2013,41(8):170-172.
[3] 缪杰.利用刺梨废渣酿制营养保健型风味果醋的研究[J].中国调味品,1995(2):14-17.
MIAO J.Research of using Rosa roxburghii pomace made health and flavor fruit vinegar[J].Chinese Spices,1995(2):14-17.
[4] 王岁楼, 孔德顺,王建民.用刺梨废渣做填充料酿造优质食醋[J].中国调味品,1998(1):3-5.
WANG S L,KONG D S,WANG J M.Regard Rosa roxburghii pomace as filling material to brew high quality vinegar[J].Chinese Spices,1998(1):3-5.
[5] 杨勇, 杨礼寿,罗忠圣.刺梨果渣栽培平菇过程中蛋白质含量变化研究[J].安徽农业科学,2019,47(21):51-52;57.
YANG Y,YANG L S,LUO Z S.Research of protein content change during the process of Rosa roxburghii pomace cultivating mushroom[J].Journal of Anhui Agricultural Sciences,2019,47(21):51-52;57.
[6] 李达,姜楠.刺梨果渣成分分析及发酵前后不同成分含量的变化[J].农产品加工,2016(2):35-36;39.
LI D,JIANG N.Rosa roxburghii pomace composition analysis and different component content changes before and after fermentation[J].Journal of Agricultural Products Processing,2016(2):35-36;39.
[7] 梁欣妍,张瑜,丁筑红.挤压超微粉碎刺梨果渣对糖尿病小鼠血糖及组织抗氧化活性的影响[J].食品科技,2017,42(10):97-101.
LIANG X Y,ZHANG Y,DING Z H.Effect of squeezing superfine grinding Rosa roxburghii pomace on blood lipid and organization antioxidant activity of hyperlipidemia mice[J].Journal of Food Science and Technology,2017,42(10):97-101.
[8] 李小鑫,郑文宇,王晓芸,等.刺梨果渣软糖配方工艺优化研究[J].食品科技,2013,38(10):145-150.
LI X X,ZHEN W Y,WANG X Y,et al.Study of technical optimization of Rosa roxburghii pomace soft sweets recipe[J].Journal of Food Science and Technology,2013,38(10):145-150.
[9] 李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000.
LI H S.Plant physiological and biochemical experiment principle and technology[M].Beijing:Higher Education Press,2000.
[10] SINGLETON V L,ROSSI J A.Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J].American Journal of Enology and Viticulture,1965,16(3):144-158.
[11] 安景舒,关晔晴,程玉豆,等.5个梨品种果实不同部位的总酚、黄酮含量及其抗氧化能力分析[J].保鲜与加工,2020,20(3):162-166.
AN J S,GUAN Y Q,CHENG Y D,et al.Different parts of the total phenol,flavonoids content and antioxidant capacity analysis of five pear fruit varieties[J].Journal of Preservation and Processing,2020,20(3):162-166.
[12] CANTERI M H G,NOGUEIRA A,PETKOWICZ C L D O,et al.Characterization of apple pectin-a chromatographic approach.Chromatography-The most versatile method of chemical analysis[M].London:InTechOpen,2012.
[13] 方建雄,华雪增,刘愚.贮藏温度和气体状况对苹果果胶、多聚半乳糖醛酸酶变化的影响[J].植物生理学报,1991,1:99-104.
FANG J X,HUA X Z,LIU Y.Effect of storage temperature and gas conditions on the change of apple pectin,polygalacturonase[J].Journal of Plant Physiology,1991,1:99-104.
[14] AI Y J,YU Z,CHEN Y Q,et al.Rapid determination of the monosaccharide composition and contents in tea polysaccharides from Yingshuang green tea by pre-column derivatization HPLC[J].Journal of Chemistry,2016,34.DOI:10.1155/2016/6065813
[15] 杨兴斌,赵燕,周四元,等.柱前衍生化高效液相色谱法分析当归多糖的单糖组成[J].化学分析研究简报,2005,33(9):1 287-1 290.
YANG X B,ZHAO Y,ZHOU S Y,et al.Before column derivatization HPLC analysis angelica sinensis polysaccharide monosaccharide composition[J].Chemical Analysis Research Briefing,2005,33(9):1 287-1 290.
[16] BORIVOJ K,JITKA P,DAVID P,et al.Simultaneous determination of water and fat-soluble vitamins in pharmaceutical preparations by high-performance liquid chromatography coupled with diode array detection[J].Analytical Chemical Acts,2004,520(1):57-67.
[17] 何文,李非非,马业菲,等.液相色谱法测定奶粉中维生素B12的研究[J].山东化工,2019,48(23):97-100.
HE W,LI F F,MA Y F,et al.Study of high performance liquid chromatography (HPLC) method to determine vitamin B12 in milk powder[J].Journal of Shandong Chemical Industry,2019,48(23):97-100.
[18] FAO/WHO.Energy and protein requirements:report of the Joint FAO /WHO Ad Hoc Expert Committee[R].FAO Nutrition Meeting Report Series No.52,Rome and WHO Technical Report Series No.522,Geneva,1973.
[19] 盛义保,马惠玲,许增巍.苹果渣活性成分预试及其黄酮含量研究[J].中成药,2005(4):126-128.
SHENG Y B,MA H L,XU Z W.Research of apple pomace active ingredient pretesting and flavonoids content[J].Chinese Medicine,2005(4):126-128.
[20] STANISLAVA G,DARKO M,FERENC P,et al.Evaluation of apple pomace flour obtained industrially by dehydration as a source of biomolecules with antioxidant,antidiabetic and antiobesity effects[J].Antioxidants,2020,9(5):413.
[21] 李彩凤,杨福有.苹果渣的营养成分及利用[J].饲料博览,2001(2):38.
LI C F,YANG F Y.Nutrients composition and use of apple pomace[J].Journal of Feed Expo,2001(2):38.
[22] 张英杰,杨增.苹果渣和葡萄渣在反刍动物上的应用[J].饲料工业,2016,37(10):1-3.
ZHANG Y J,YANG Z.Apples and grapes pomace application in ruminants[J].Journal of Feed Industry,2016,37(10):1-3.
[23] 耿乙文, 靳婧,李庆鹏,等.不同产地苹果渣营养成分差异性分析研究与评价[J].核农学报,2016,30(2):288-294.
GENG Y W,JIN J,LI Q P,et al.Apple pomace nutrition differences in different regions analysis research and evaluation[J].Nuclear Agronomy,2016,30(2):288-294.
[24] 李义海, 黄坤勇.苹果渣的营养成分及在饲料中的应用[J].饲料与畜牧,2011(2):35-37.
LI Y H,HUANG K Y.Apple pomace nutritional composition and application in feed[J].Journal of Forage and Livestock,2011(2):35-37.
[25] 吕磊,徐抗震,宋纪蓉,等.鲜苹果渣不同处理方式的成分变化研究[J].饲料工业,2006(13):52-53.
LV L,XU K Z,SONG J R,et al.Research of composition change of different treatment on fresh apple pomace[J].Journal of Feed Industry,2006(13):52-53.
[26] 陈成花,张婧,刘炳杰,等.蓝莓果渣营养成分分析及评估[J].食品与发酵工业,2016,42(9):223-227.
CHEN C H,ZHANG J,LIU B J,et al.Blueberry pomace nutrition composition analysis and evaluation[J].Food and Fermentation Industries,2016,42(9):223-227.
[27] 刘文旭, 黄午阳,曾晓雄,等.草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究[J].食品科学,2011,32(23):130-133.
LIU W X,HUANG W Y,ZENG X X,et al.Study of polyphenols and antioxidant activity in strawberry,blackberry and blueberry[J].Food Science,2011,32(23):130-133.
[28] TAGLIANI C,PEREZ C,CURUTCHET A,et al.Blueberry pomace,valorization of an industry by-product source of fibre with antioxidant capacity[J].Food Science and Technology,2019,39(3):644-651.
[29] 武挨厚,米拉,董交其,等.沙棘果渣的营养价值及应用[J].内蒙古农牧学院学报,1993(1):50-54.
WU A H,MI L,DONG J Q,et al.The nutritional value and application of sea buckthorn pomace[J].Journal of Inner Mongolia Agriculture and Animal Husbandry College,1993(1):50-54.
[30] 王凤国,胡水霞,侯颖.一种新的饲料资源—沙棘叶、沙棘果渣[J].养殖技术顾问,1997(3):27-26.
WANG F G,HU S X,HOU Y.A kind of new feed resources—leaves and pomace of sea buckthorn[J].Journal of Breeding Technology Consultant,1997(3):27-26.
[31] 尚磊, 刘学英.沙棘叶、沙棘果渣的营养价值与饲用[J].饲料与畜牧,1990(6):4-7.
SHANG L,LIU X Y.Nutritional value and forage of sea buckthorn leaves and pomace[J].Journal of Forage and Livestock,1990(6):4-7.
[32] 何乃久. 沙棘叶与沙棘果渣的营养价值及饲用效果[J].饲料与畜牧,1990(1):14-15.
HE N J.Nutritional value and feeding effects of sea buckthorn leaves and pomace[J].Journal of Forage and Livestock,1990(1):14-15.
[33] 马养民, 姜少娟,孔东宁,等.沙棘果渣成分分析[J].西北农业学报,2005,14(5):125-127.
MA Y M,JIANG S J,KONG D N,et al.Sea buckthorn pomace composition analysis[J].Journal of Northwest Agriculture,2005,14(5):125-127.
[34] 王兵, 丁凯.沙棘果渣营养成分分析[J].林业实用技术,2013(7):43-45.
WANG B,DING K.Sea buckthorn pomace nutrient composition analysis[J].Journal of Forestry Practical Technology,2013(7):43-45.
[35] 邸俊龙, 张骞.陕西省榆林市沙棘叶及果渣营养成分分析及体内消化测定[J].畜牧与饲料科学,2015,36(5):29-31.
DI J L,ZHANG Q.Nutrition composition analysis and determination of in vivo digestion of sea buckthorn leaves and pomace in Yulin city,Shaanxi province[J].Journal of Animal Husbandry and Feed Science,2015,36(5):29-31.
[36] 郑玮才, 张宏祥,苏锐,等.沙棘果渣营养成分及其肉羊瘤胃降解率的研究[J].中国畜牧杂志,2019,55(1):91-96.
ZHEN W C,ZHANG H X,SU R,et al.Study of Sea buckthorn pomace nutrition composition and mutton sheep rumen degradation rate[J].Chinese Journal of Animal Husbandry,2019,55(1):91-96.
[37] YULIARTI O,GOH K K,MATIA-MERINO L,et al.Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)[J].Food Chemistry,2015,187:290-296.
[38] MARTIN-CABREJAS M A,ESTEBAN R M,LOPEZ-ANDREU F J,et al.Dietary fiber content of pear and kiwi pomaces[J].Journal of Agricultural and Food Chemistry,1995,43(3):662-666.
[39] 刘焕云,张香美,王双振.菠萝渣可溶性膳食纤维的提取工艺优化和功能特性分析[J].热带作物学报,2014,35(4):801-804.
LIU H Y,ZHANG X M,WANG S Z.Extraction process optimization of soluble dietary fiber and functional properties analysis pineapple pomace[J].Journal of Tropical Crops,2014,35(4):801-804.
[40] ABRAHAM B,JOSEPH A,ISAAC A,et al.Valorisation of carrot and pineapple pomaces for rock buns development[J].Scientific African,2019,6:e00160.
[41] SELANI M M,BRAZACA S G C,DOS S D C T,et al.Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement[J].Food Chemistry,2014,163:23-30.
[42] MONTALVO-GONZÁLEZ E,AGUILAR-HERNÁNDEZ G,HERNÁNDEZ-CÁZARES A S,et al.Production,chemical,physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages[J].CyTA-Journal of Food,2018,16(1):831-839.
[43] DEVI L K,KAROULIA S,CHAUDHARY N.Preparation of high dietary fibre cookies from pineapple (Ananas comosus) pomace[J].International Journal of Science and Research (IJSR),2013,6:14.
[44] KUMARI A,PAREEK N,JAIN N,et al.Nutraceutical potential of pineapple pomace and its utilization in development of value-added bread[J].International Journal of Recent Scientific Research,2020,11(6):38 868-38 870.
[45] 刘虎, 徐荣,方热军.柑橘渣在动物生产中的应用[J].饲料博览,2016(10):31-33.
LIU H,XU R,FANG R J.Citrus pomace application in animal production[J].Journal of Feed Expo,2016(10):31-33.
[46] 姚焰础,刘作华,杨飞云,等.重庆市三峡库区柑橘渣的营养物质和苦味物质研究[J].中国饲料,2011(21):19-20;30.
YAO Y C,LIU Z H,YANG F Y,et al.Citrus pomace nutrients and bitterness substances research in Chongqing city Sanxiaku district[J].China’s Feed,2011(21):19-20;30.
[47] 吴剑波, 姚焰础,董国忠.柑橘渣在动物饲料中的应用研究进展[J].中国畜牧杂志,2016,52(13):95-99.
WU J B,YAO Y C,DONG G Z.Citrus pomace application research progress in animal feed[J].Journal of Chinese Animal Husbandry,2016,52(13):95-99.
[48] 钟良琴, 刘作华,王永才,等.柑橘渣的饲用价值研究[J].饲料研究,2010(1):74-77.
ZHONG L Q,LIU Z H,WANG Y C,et al.Study of citrus pomace forage value[J].Journal of Feed Research,2010(1):74-77.
[49] 包健,盛永帅,蔡旋,等.鲜食大豆秸秆、茭白鞘叶和甘蔗渣营养成分和瘤胃降解率的研究[J].饲料研究,2015(15):33-38.
BAO J,SHENG Y S,CAI X,et al.Study of nutrients composition and rumen degradation rate of fresh soybean straw,water bamboo sheath leaves and bagasse[J].Journal of Feed Research,2015(15):33-38.
[50] 瞿明仁. 南方经济作物副产物生产、饲料化利用之现状与问题[J].饲料工业,2013,34(23):1-6.
ZHAI M R.Present situation and existing problems of southern economic crops byproduct production,feed utilization[J].Journal of Feed Industry,2013,34(23):1-6.
[51] 李茂, 字学娟,赵英,等.广西10种经济作物副产物营养价值分析[J].家畜生态学报,2015,36(10):76-79;90.
LI M,ZI X J,ZHAO Y,et al.10 kinds of economic crops byproduct nutritional value analysis in Guangxi[J].Journal of Livestock Ecology,2015,36(10):76-79;90.
[52] 吴兆鹏, 谭文兴,蚁细苗,等.甘蔗渣的饲用价值及其作为饲料应用的研究进展[J].中国牛业科学,2016,42(5):41-45.
WU Z P,TAN W X,YI X M,et al.Research progress of bagasse forage value and application as feed[J].Chinese Science of Farming,2016,42(5):41-45.
[53] 蔡金腾, 吴翔.刺梨、金樱子、火棘果实特性及营养成分[J].贵州农业科学,1997(3):17-21.
CAI J T,WU X.Rosa roxburghii,Cherokee rose,pyracantha fruit characteristics and nutritional components[J].Journal of Guizhou Agricultural Sciences,1997(3):17-21.
[54] 汪东风,徐莹.食品化学[M].第三版.北京:化学工业出版社,2019.
WANG D F,XU Y.Food chemistry[M].Third edition.Beijing:Chemical Industry Press,2019.
[55] 李琦,曾凡坤,华蓉,等.麦麸膳食纤维理化特性、制备方法及应用研究进展[J].食品工业科技,2020,41(17):352-357;367.
LI Q,ZENG F K,HUA R,et al.Wheat bran dietary fiber physical and chemical properties,preparation methods and application research progress[J].Science and Technology of Food Industry,2020,41(17):352-357;367.
[56] SKINNER R C,GIGLIOTTI J C,KU K M,et al.A comprehensive analysis of the composition,health benefits,and safety of apple pomace[J].Nutrition Reviews,2018,76(12):893-909.
