[1] 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 27588—2011:露酒[S].北京:中国标准出版社,2012.
General Administration of Quality Supervision,Inspection and Quarantine of the People’s Republic of China,China National Standardization Administration Committee.GB/T 27588—2011 Lu jiu[S].Beijing:China Standards Press,2011.
[2] 中华人民共和国农业农村部.NY/T 2104—2018:绿色食品 配制酒[S].北京:中国农业出版社,2018.
Ministry of Agriculture of the People’s Republic of Chinese.NY/T 2014—2018 Green food-Blended alcohlic beverage algae and their products[S].Beijing:China Agricultural press,2018.
[3] 裴凌鹏,惠伯棣,金宗濂,等.黄酮类化合物的生理活性及其制备技术研究进展[J].食品科学,2004,25(2):203-207.
PEI L P,HUI B D,JIN Z D,et al.Review on health function processing technology and market prospects of flavonoids[J].Food Science,2004,25(2):203-207.
[4] 跃东.果酒等小酒种也有大未来[J].中国酒,2020(7):66-67.
YUE D.Small wines such as fruit wine also have a big future[J].China wine,2020(7):66-67.
[5] 中国产业信息网.2020年中国白酒行业进出口贸易市场现状及发展趋势分析[EB/OL].https://www.chyxx.com/industry/202012/914997.html,2 020-12-07.
China Industrial Information Network.Analysis of the current situation and development trend of Chinese Baijiu import and export trade in 2020[EB/OL].https://www.chyxx.com/industry/202012/914997.html,2 020-12-07.
[6] BATYUK V S.Structure of the flavonoids of Crataegus curvisepala[J].Chemistry of Natural Compounds,1966,2(4):233-234.
[7] 贺素容, 杜远东,王晶,等.黄芩酒炙工艺的优化及其抗炎活性[J].中成药,2020,42(7):1 681-1 687.
HE S R,DU Y D,WANG J,et al.Wine stir-frying process optimization and anti-inflammatory activity of Scutellaria baicalensis[J].Chinese Traditional Patent Medicine,2020,42(7):1 681-1 687.
[8] 陈文思,邱树毅,李朝云,等.陈皮酒的制备工艺研究[J].酿酒科技,2020(2):74-80.
CHEN W S,QIU S Y,LI C Y,et al.Production technology of orange peel liquor[J].Liquor-Making Science & Technology,2020(2):74-80.
[9] 邓加聪,王诗瑶,蒋素素,等.甘草蜂蜜酒的酿造工艺研究[J].化学工程与装备,2018(11):1-5.
DENG J C,WANG S Y,JIANG S S,et al.Study on the brewing technology of licorice honey liqueur[J].Chemical Engineering & Equipment,2018(11):1-5.
[10] 崔乃忠,许慧君,刘丽珍,等.苦荞葡萄酒质量控制及芦丁含量检测[J].山西大同大学学报(自然科学版),2018,34(4):5-8.
CUI N Z,XU H J,LIU L Z,et al.Quality control of Fagopyrum tataricum (L.) Gaertn wine and detection of Rutin content[J].Journal of Shaanxi Datong University(Natural Science Edition),2018,34(4):5-8.
[11] 冯丹. 荷叶营养保健酒的研发及其质量标准的制定[D].重庆:重庆大学,2014.
FENG D.Research and development of lotus leaf liqueur and establishment of its quality standard[D].Chongqing:Chongqing University,2014.
[12] 邱远.葛根露酒生产工艺的研究[D].南京:南京农业大学,2013.
QU Y.Study on the production technology of Pueraria lobata liqueur[D].Nanjing:Nanjing Agricultural University,2013.
[13] 宁雪,张誉荠,文湘穗,等.基于Box-Behnken响应面法优化甘草蜜酒炙工艺[J].中药材,2020(7):1 609-1 613.
NING X,ZHANG Y J,WEN X S,et al.Optimizing the roasting process of licorice honey liqueur based on Box-Behnken response surface method[J].Journal of Chinese Medicinal Materials,2020(7):1 609-1 613.
[14] 王静,杨猛,张二飞.红景天银杏保健酒工艺研究与开发[J].食品研究与开发,2014,35(20):79-82.
WANG J,YANG M,ZHANG E F.Research and development of Rhodiola rosea and Ginkgo health wine process[J].Food Research and Development,2014,35(20):79-82.
[15] 石杰,刘宇峰,谭小龙,等.野生蔓越莓保健酒的研制[J].农产品加工,2018(20):13-15.
SHI J,LIU Y F,TAN X L,et al.Development of wild cranberry health wine[J].Farm Products Processing,2018(20):13-15.
[16] 张翔, 张华峰,牛丽丽,等.淫羊藿保健露酒的研制及其功能评价[J].陕西师范大学学报(自然科学版),2013,41(5):103-108.
ZHANG X,ZHANG H F,NIU L L,et al.Development and functional evaluation of healthy wine containing Epimedii folium[J].Journal of Shaanxi Normal University (Natural Science Edition),2013,41(5):103-108.
[17] FAN Y,WU X G,MIU H,et al.Effect of scutellaria barbata flavonoids on β-amyloid protein-induced injury in rats astrocytes[J].Herald of Medicine,2015,34(2):141-145.
[18] 方堃,陆胜民,夏其乐,等.蓝莓露酒主要成分变化及浸提条件优化[J].食品安全质量检测学报,2013,4(6):1 769-1 777.
FANG K,LU S M,XIA Q L,et al.Optimizing of main composition changes and extraction conditions of blueberry juice wine[J].Journal of Food Safety & Quality,2013,4(6):1 769-1 777.
[19] 马泽刚,杨新春,辛超,等.绞股蓝饮料的研制及其抗氧化性[J].食品工业,2020,41(11):1-6.
MA Z G,YANG X C,XIN C,et al.Preparation of Gynostemma pentaphyllum beverage and its antioxidant activity[J].The Food Industry,2020,41(11):1-6.
[20] 高玮. 蜂蜜菊花露酒的生产工艺研究[D].雅安:四川农业大学,2016.
GAO W.Production technology of honey-chrysanthemum liqueur[D].Ya’an:Sichuan Agricultural University,2016.
[21] 刘阿文,徐硕,金铁岩.酱露酒抗氧化及抗癌性能的研究[J].延边大学学报(自然科学版),2018,44(2):160-163.
LIU A W,XU S,JIN T Y.Study on antioxidant and anticancer properties of Sauce liqueur[J].Journal of Yanbian University(Natural Science Edition),2018,44(2):160-163.
[22] 徐硕. 酱露酒的成分分析及其功能性的研究[D].延吉:延边大学,2017.
XU S.Study on the components and function of the soybean paste liqueur[D].Yanji:Yanbian University,2017.
[23] 朱定国. 复合型露酒工艺研究及挥发性成分分析[D].恩施:湖北民族大学,2020.
ZHU D G.Study on the technology of compound liqueur and analysis of volatile components[D].Enshi:Hubei Minzu University,2020.
[24] 范学辉,张清安,田呈瑞,等.沙苑子酒的抑菌作用[J].陕西农业科学,2015,61(7):25-28.
FAN X H,ZHANG Q A,TIAN C R,et al.Bacteriostasis of Astragali complanati Semen liqueur[J].Shaanxi Journal of Agricultural Sciences,2015,61(7):25-28.
[25] 尹明.苦荞蔓越莓酒加工工艺及抗菌活性[J].食品工业,2019,40(8):64-66.
YIN M.Processing technology and antimicrobial activity of Fagopyrum tataricum (L.) gaertn and cranberry wine[J].The Food Industry,2019,40(8):64-66.
[26] 程欢欢,刘晓平,陈红等.生物类黄酮抗癌作用研究综述[J].医学理论与实践,2015,28(15):1 997-1 999.
CHENG H H,LIU X P,CHENG H,et al.Summary of research on anticancer effects of bio-flavonoids[J].Medical Theory and Practice,2015,28(15):1 997-1 999.
[27] VERMA A K,JOHNSON J A,GOULD M N,et al.Inhibition of 7,12-dimethylbenz[a]Janthrac-ene and N-nitroso methylurea-induced rat mammary cancer by dietary flavonol quercetin[J].Cancer Research,1988,48,5 754-5 758.
[28] HOENSCH H P,ROELOFS H M J,EDLER L,et al.Disparities of conjugating protective enzyme activities in the colon of patients with adenomas and carcinomas[J].World Journal of Gastroenterology,2013,19(36):6 020-6 025.
[29] 宋方方,陈可欣.类黄酮化合物与乳腺癌的关系及机制研究进展[J].中国慢性病预防与控制,2020,28(7):555-558.
SONG F F,CHEN K X.Research progress on the relationship and mechanism between flavonoids and breast cancer[J].Chinese Journal of Prevention and Control of Chronic Non-communicable Diseases,2020,28(7):555-558.
[30] 马育生. 虫草补酒、鹤龄春酒预防癌病的初步探讨[C].中国营养学会.1991,64.
MA Y S.Preliminary Study of cordyceps tonic wine and heling spring liqueur to prevent cancer[C].Chinese Nutrition Society,1991,64.
[31] 陈慧,马璇,曹丽行,等.运动疲劳机制及食源性抗疲劳活性成分研究进展[J].食品科学,2020,41(11):247-258.
CHEN H,MA X,CAO L X,et al.Recent progress in the mchanism behind exercise-Induced fatigue and dietary bioactive components against fatigue[J].Food Science,2020,41(11):247-258.
[32] 刘敏,冯小雨,葛红娟,等.五味子酒对小鼠抗疲劳及抗氧化作用的试验[J].中国兽医杂志,2018,54(11):53-55.
LIU M,FENG X Y,GE H J,et al.Study on anti-fatigue effects of Schisandra chinensis (Turcz.)baill wine on mice[J].Chinese Journal of Veterinary Medicine,2018,54(11):53-55.
[33] 方昊. 基于黄酒非发酵配伍的复合配方筛选及抗疲劳效果研究[D].杭州:浙江工商大学,2020.
FANG H,Study on the screening of compound formula based on non-fermentation compatibility of rice wine and its anti-fatigue effect[D].Hangzhou:Zhejiang Gongshang University,2020.
[34] 欧阳香,程虹毓,胡伟琼,等.黄酮类化合物抗酒精性肝损伤作用及机制研究进展[J].中国药理学通报,2020,36(9):1 200-1 205.
OUYANG X,CHENG H M,HU W Q,et al.Research progress of anti-alcoholic liver injury effects and mechanisms of flavonoids[J].Chinese Pharmacological Bulletin,2020,36(9):1 200-1 205.
[35] 童钰琴,李姝,牛曼思,等.苦荞麸皮总黄酮体外抗氧化活性及体内解酒护肝作用[J].食品工业科技,2020,41(17):314-319;326.
TONG Y Q,LI S,NIU M S,et al.Antioxidant activity of total flavonoids from tartary buckwheat bran in vitro and its effect on antialcoholism and liver protection in vivo[J].Science and Technology of Food Industry,2020,41(17):314-319;326.
[36] WU C H,YANG M Y,CHAN K C,et al.Improvement in high-fat diet-induced obesity and body fat accumulation by a Nelumbo nucifera leaf flavonoid-rich extract in mice[J].Journal of Agricultural and Food Chemistry,2010,58(11):7 075-7 081.
[37] ABDULLAHI A,JESCHKE M G.White adipose tissue browning:A double-edged sword[J].Trends in Endocrinology and Metabolism:TEM,2016,27(8):542-552.
[38] JO Y H,KIM S B,LIU Q,et al.Comparison of pancreatic lipase inhibitory isoflavonoids from unripe and ripe fruits of Cudrania tricuspidata[J].PLoS One,2017,12(3):e0172069.
[39] LIU W,ZHAO S,WANG J,et al.Grape seed proanthocyanidin extract ameliorates inflammation and adiposity by modulating gut microbiota in high-fat diet mice[J].Molecular Nutrition & Food Research,2017,61(9).
[40] 梁晓涵.紫外分光光度法测定保健酒中总黄酮[J].轻工标准与质量,2013(5):51-53.
NIANG X H,Determination of total flavonoids in health wine by ultraviolet spectrophotometry[J].Standard & Quality of Light Industry,2013(5):51-53.
[41] 李泉. 新型露酒的开发与研制[D].北京:中国农业大学,2004.
LI Q.Research and developing of a novel integrated alcoholic beverage[D].Beijing:China Agricultural University,2004.
[42] 刘正才,陈章捷,郭菁,等.超高效液相色谱-串联质谱法同时测定保健酒中14种黄酮类成分的含量[J].食品安全质量检测学报,2020,11(7):2 178-2 184.
LIU Z C,CHEN Z J,GUO J,et al.Simultaneous determination of 14 kinds of flavones in health-care wine by ultra performance liquid chromatography-tandem mass spectrometry[J].Journal of Food Safety & Quality,2020,11(7):2 178-2 184.
[43] 王忠凤, 韩洪莉,刘瑛华.高效液相色谱测定黄酮类物质研究进展[J].食品研究与开发,2003(6):126-128.
WANG Z F,HAN H L,LIU Y H.Research progress of HPLC for the determination of flavonoids[J].Food Research and Development,2003(6):126-128.
[44] 陈春茗,龚姗,陈蕾,等.HPLC-MS法测定黄芪中黄酮类成分的含量[J].广州化工,2020,48(17):74-76.
CHENG C M,GONG S,CHEN L,et al.Determination of the content of flavonoids in Astragalus membranaceus by HPLC-MS[J].Guangdong Chemical Industry,2020,48(17):74-76.
[45] 陈丛瑾,黄克瀛,韦龙宾.色谱方法在植物黄酮含量测定中的应用[J].光谱实验室,2007(5):820-824.
CHENG C J,HUANG K Y,WEI L B.Application of chromatography in the determination of flavonoids in plants[J].Chinese Journal of Spectroscopy Laboratory,2007(5):820-824.