[1] 邓少颖, 孙健, 朱红, 等.不同品种紫甘薯全粉挤压膨化圈品质特性研究[J].中国粮油学报, 2024, 39(6):67-75.
DENG S Y, SUN J, ZHU H, et al.Quality properties of extruded rings of purple sweet potato whole powder from different varieties[J].Journal of the Chinese Cereals and Oils Association, 2024, 39(6):67-75.
[2] 张梦潇, 周文化, 周虹, 等.不同品种紫薯营养主成分及聚类分析[J].中国粮油学报, 2020, 35(1):19-25.
ZHANG M X, ZHOU W H, ZHOU H, et al.Principal component analysis and cluster analysis of nutrition components in different purple-fleshed sweet potatoes[J].Journal of the Chinese Cereals and Oils Association, 2020, 35(1):19-25.
[3] 李瑞国, 曹岱.甘薯绿原酸的提取及抑菌作用[J].江苏农业科学, 2012, 40(4):266-268.
LI R G, CAO D.Extraction and bacteriostasis of chlorogenic acid from sweet potato[J].Jiangsu Agricultural Sciences, 2012, 40(4):266-268.
[4] 贺炜. 紫甘薯花青素精制及抗氧化和降血糖作用的研究[D].长沙:湖南农业大学, 2010.
HE W.The research of refine and antioxidant and hypoglycemic of anthocyanin from sweet potato[D].Changsha:Hunan Agricultural University, 2010.
[5] 贺凯. 紫肉甘薯的降糖及抗氧化活性研究[D].重庆:西南大学,2012.
HE K.Separation of anti-hyperglycemia and antioxidant active ingredients from purple sweet potato[D].Chongqing:Southwest University,2012.
[6] JANG H H, KIM H W, KIM S Y, et al.In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato[J].Food Chemistry, 2019, 272:688-693.
[7] 徐青, 王代波, 刘国华, 等.花青素稳定性影响因素及改善方法研究进展[J].食品研究与开发, 2020, 41(7):218-224.
XU Q, WANG D B, LIU G H, et al.Influencing factors and improving methods of anthocyanin stability[J].Food Research and Development, 2020, 41(7):218-224.
[8] 李文嘉, 徐彬, 邓文, 等.绿原酸功能及应用研究进展[J].河南农业, 2023(4):57-58.
LI W J, XU B, DENG W, et al.Research progress on the function and application of chlorogenic acid[J].Agriculture of Henan, 2023(4):57-58.
[9] 王二雷, 黄佳莹, 段海章, 等.花色苷稳态化技术研究进展及应用前景[J].食品工业科技, 2024, 45(18):394-403.
WANG E L, HUANG J Y, DUAN H Z, et al.Progress on the stabilization technology of anthocyanins and the application prospects[J].Science and Technology of Food Industry, 2024, 45(18):394-403.
[10] 安超, 张慧, 李琪, 等.紫甘薯色素果冻和微胶囊产品的开发[J].中国食品添加剂, 2021, 32(6):83-88.
AN C, ZHANG H, LI Q, et al.Development of purple sweet potato pigment jelly and microcapsule products[J].China Food Additives, 2021, 32(6):83-88.
[11] 王立爽, 蒋裕琪, 于凤桐, 等.响应面法优化紫甘薯花青素微胶囊制备工艺[J].食品工业科技, 2017, 38(19):191-196.
WANG L S, JIANG Y Q, YU F T, et al.Optimization of purple sweet potato anthocyanins microcapsules by response surface methodology[J].Science and Technology of Food Industry, 2017, 38(19):191-196.
[12] 林好, 陈圻宇, 黄庆谱, 等.紫薯提取物中花色苷的含量测定及抗氧化活性研究[J].中国食品添加剂, 2021, 32(4):16-22.
LIN H, CHEN Q Y, HUANG Q P, et al.Determination of anthocyanins in purple sweet potato extract and study of its antioxidant activity[J].China Food Additives, 2021, 32(4):16-22.
[13] 韩豪, 刘明慧, 赵洋洋, 等.紫薯花青苷定性分析及其主要花青苷的制备与抗氧化活性研究[J].食品与发酵工业, 2019, 45(13):154-159.
HAN H, LIU M H, ZHAO Y Y, et al.Qualitative analysis, isolation and antioxidant activity of anthocyanins in purple sweet potato[J].Food and Fermentation Industries, 2019, 45(13):154-159.
[14] 李辰, 韩宏昌, 王海峰, 等.紫薯花青素提取及其在pH响应显色WPU涂层的应用[J].塑料工业, 2022, 50(8):164-169.
LI C, HAN H C, WANG H F, et al.Purple potato anthocyanins extraction and application in pH responsive WPU coating[J].China Plastics Industry, 2022, 50(8):164-169.
[15] 冯志强, 张阮冰, 段邓乐, 等.花色苷微胶囊的制备及其理化性质研究[J].包装工程, 2023, 44(15):9-15.
FENG Z Q, ZHANG R B, DUAN D L, et al.Preparation and physicochemical properties of anthocyanin microcapsules[J].Packaging Engineering, 2023, 44(15):9-15.
[16] 唐榕. 桑葚主要活性成分稳定性研究及花色苷微胶囊的制备[D].南宁:广西大学,2018.
TANG R.Study on the stability of main active components of mulberry and preparation of anthocyanin microcapsules[D].Nanning:Guangxi University, 2018.
[17] 宛美志.蔓越莓花色苷提取纯化工艺优化及微胶囊制备研究[D].沈阳:沈阳农业大学, 2018.
WAN M Z.Optimization of extraction and purification process of cranberry anthocyanins and preparation of microcapsules[D].Shenyang:Shenyang Agricultural University, 2018.
[18] 于世莹, 王文秀, 马倩云, 等.紫马铃薯花色苷的提取、纯化及其稳定性研究[J].食品工业科技, 2020, 41(21):156-163.
YU S Y, WANG W X, MA Q Y, et al.Extraction, purification and stability of purple potato anthocyanin[J].Science and Technology of Food Industry, 2020, 41(21):156-163.
[19] 郭蒙, 姜春红, 刘韬, 等.血满草叶中绿原酸提取工艺优化及抗氧化活性[J].中国饲料, 2023(21):53-60.
GUO M, JIANG C H, LIU T, et al.Optimization of extraction process and antioxidant activity of chlorogenic acid from the leaves of Sambucus adnata Wall[J].China Feed, 2023(21):53-60.
[20] 邓微.紫玉米籽粒花色苷的提取及微胶囊产品贮藏稳定性研究[D].沈阳:沈阳农业大学,2023.
DENG W.Study on extraction of anthocyanins from purple corn seed sand storage stability of microcapsule products[D].Shenyang:Shenyang Agricultural University,2023.
[21] 郁兴娜.柑橘皮β-胡萝卜素提取及微胶囊制备与应用研究[D].泰安:山东农业大学,2020.
YU X N.Extraction of citrus peel beta-carotene and preparation and application of microcapsule[D].Tai’an:Shandong Agricultural University, 2020.
[22] 王影.蓝莓中多酚和花色苷的提取及微胶囊化研究[D].沈阳:沈阳农业大学, 2022.
WANG Y.The Extraction of polyphenols and anthocyanins from blueberry and study of microencapsulation[D].Shenyang:Shenyang Agricultural University,2022.
[23] 陈湘粤. 桑椹花色苷的辅色作用及其微胶囊化研究[D].广州:华南理工大学, 2022.
CHEN X Y.Study on the co-pigmentation effect of mulberry anthocyanins and its microencapsulation[D].Guangzhou:South China University of Technology, 2022.
[24] 张玉荣, 倪浩然, 吴琼, 等.茶树精油微胶囊包埋工艺优化及表征[J].河南工业大学学报(自然科学版), 2024, 45(5):33-40.
ZHANG Y R, NI H R, WU Q, et al.Optimization and characterization of tea tree essential oil microcapsule embedding process[J].Journal of Henan University of Technology (Natural Science Edition), 2024, 45(5):33-40.
[25] 卢钏燚, 周静, 赵涛, 等.桑葚微胶囊对酸奶品质与风味的影响[J].食品与发酵工业, 2025, 51(1):312-321.
LU C Y, ZHOU J, ZHAO T, et al.Effect of mulberry microcapsules on quality and flavor of yogurt[J].Food and Fermentation Industries, 2025, 51(1):312-321.
[26] 逄金鑫, 张怡, 邬松恒, 等.加工工艺对番茄红素微胶囊理化特性以及抗氧化活性的影响[J].食品与发酵工业, 2023, 49(21):145-152.
PANG J X, ZHANG Y, WU S H, et al.Effects of processing technology on physicochemical properties and antioxidant activity of lycopene microcapsules[J].Food and Fermentation Industries, 2023, 49(21):145-152.
[27] 张汉辉, 程杏安, 李俊杰, 等.荔枝多酚微胶囊的制备工艺优化及其特性分析[J].食品工业科技, 2021, 42(23):201-208.
ZHANG H H, CHENG X A, LI J J, et al.Optimization of preparation process of lichi polyphenols microcapsules and its characteristic analysis[J].Science and Technology of Food Industry, 2021, 42(23):201-208.
[28] 蒋美龄, 陈忠琴, 秦小明, 等.牡蛎降糖肽的结构表征及其协同花色苷的活性增效作用[J].大连海洋大学学报, 2023, 38(3):455-463.
JIANG M L, CHEN Z Q, QIN X M, et al.Structural characterization and the synergistic effects with anthocyanin of oyster hypoglycemic peptides[J].Journal of Dalian Ocean University, 2023, 38(3):455-463.
[29] 周婷.黄杞叶醇提物生物活性研究及功能性食品开发[D].成都:成都大学,2022.
ZHOU T.Study on the biological activity of the ethanol extract of engel hardiaroxburghiana wall leave sand functional food development[D].Chengdu:Chengdu University, 2022.
[30] 张静, 焦洁帆, 云少君, 等.原花青素和原儿茶酸对淀粉消化酶的联合抑制作用[J].食品工业科技, 2024, 45(20):105-113.
ZHANG J, JIAO J F, YUN S J, et al.Combined inhibitory effects of procyanidins and protocatechuic acid on starch digestive enzymes[J].Science and Technology of Food Industry, 2024, 45(20):105-113.
[31] 朋毛德吉. 黑果枸杞花色苷与可溶性膳食纤维相互作用对α-葡萄糖苷酶抑制活性的影响研究[D].西宁:青海师范大学,2024.
PENG M D J.Effect of interaction between Lycium ruthenicum Murr.anthocyanins and soluble dietary fiber on a-glucosidase inhibitory activity[D].Xining:Qinghai Normal University, 2024.
[32] 李萌, 张芹, 郑舒磊, 等.不同壁材对ARA微胶囊理化性质和稳定性的影响[J].农业工程学报, 2024, 40(12):295-303.
LI M, ZHANG Q, ZHENG S L, et al.Effects of different wall materials on the physicochemical properties and stability of ARA oil microcapsules[J].Transactions of the Chinese Society of Agricultural Engineering, 2024, 40(12):295-303.
[33] 赵梦月, 段续, 任广跃, 等.山茱萸黄酮微胶囊制备工艺及性质[J].食品与发酵工业, 2023, 49(7):181-189.
ZHAO M Y, DUAN X, REN G Y, et al.Preparation and properties of flavonoid microcapsules from Cornus officinalis[J].Food and Fermentation Industries, 2023, 49(7):181-189.
[34] 金旭冉, 张剑, 王文亮, 等.姜风味微胶囊制备与性质研究[J].食品与发酵工业, 2024, 50(15):112-118.
JIN X R, ZHANG J, WANG W L, et al.Preparation and properties of ginger flavor microcapsules[J].Food and Fermentation Industries, 2024, 50(15):112-118.
[35] 鲍杰.微胶囊化对玫瑰花渣色素理化性质及稳定性的影响研究[D].北京:北京林业大学,2019.
BAO J.Studies on the effects of microencapsulation on the physicochemical properties and stability of rose residue pigment[D].Beijing:Beijing Forestry University, 2019.
[36] 曹金安, 王景平, 徐友龙, 等.天然可生物降解聚合物壁材在微胶囊中的应用[J].材料导报, 2023, 37(18):225-243.
CAO J A, WANG J P, XU Y L, et al.Application of natural biodegradable polymer wall materials in microcapsules[J].Materials Reports, 2023, 37(18):225-243.
[37] XUE R X, YUAN X, JIANG H, et al.Preparation and physicochemical analysis of Camellia sinensis cv.‘ziyan’ anthocyanin microcapsules[J].Foods, 2024, 13(4):618.
[38] 陈程莉, 李丰泉, 刁倩, 等.不同壁材对黑枸杞花青素微胶囊稳定性和缓释特性的影响[J].食品与发酵工业, 2020, 46(16):78-85.
CHEN C L, LI F Q, DIAO Q, et al.Effects of different wall materials on the stability and sustained-release characteristics of anthocyanin microcapsules of Lycium ruthenicum Murr[J].Food and Fermentation Industries, 2020, 46(16):78-85.
[39] 周凯旋.山楂原花青素和多糖高效提取及体外模拟消化研究[D].保定:河北农业大学,2023.
ZHOU K X.Study on efficient extraction and in vitro simulated digestion of Hawthorn proanthocyanidins and polysaccharides[D].Baoding:Hebei Agricultural University, 2023.
[40] 赵慧芳, 吴文龙, 李维林, 等.蓝莓多酚微胶囊的制备及体外消化特性研究[J].江西农业大学学报, 2024, 46(4):1001-1011.
ZHAO H F, WU W L, LI W L, et al.Preparation and in vitro digestibility of blueberry polyphenols microcapsules[J].Acta Agriculturae Universitatis Jiangxiensis, 2024, 46(4):1001-1011.
[41] 谭睿, 申瑾, 董文江, 等.复合凝聚法制备绿咖啡油微胶囊及其性能[J].食品科学, 2020, 41(23):144-152.
TAN R, SHEN J, DONG W J, et al.Preparation of green coffee oil microcapsules by complex coacervation method and its physicochemical properties[J].Food Science, 2020, 41(23):144-152.
[42] KANG Y R, LEE Y K, KIM Y J, et al.Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin[J].Food Chemistry, 2019, 272:337-346.
[43] 张欢.原花青素微胶囊的制备及其性能研究[D].郑州:河南工业大学,2023.
ZHANG H.Preparation ofproanthocyanidin microcapsulesand its performance study[D].Zhengzhou:Henan University of Technology, 2023.
[44] SARABANDI K, JAFARI S M, MAHOONAK A S, et al.Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source[J].International Journal of Biological Macromolecules, 2019, 140:59-68.
[45] 姚远.2种花楸属植物中3种活性物质的提取及绿原酸包埋物的制备[D].哈尔滨:东北林业大学,2022.
YAO Y.Extraction of three active substances from two species of Sorbus and preparation of chlorogenic acid entrapment[D]. Harbin:Northeast Forestry University, 2022.
[46] 陈程莉, 李丰泉, 刁倩, 等.黑枸杞花青素微胶囊优化及理化特性分析[J].食品与发酵工业, 2020, 46(5):208-214.
CHEN C L, LI F Q, DIAO Q, et al.Optimization and analysis of physical and chemical properties of black Lycium ruthenicum Murr anthocyanin microcapsules[J].Food and Fermentation Industries, 2020, 46(5):208-214.
[47] 王林.黑果腺肋花楸花青素微胶囊的制备及其活性研究[D].长春:长春工业大学,2024.
WANG L.Preparation and activity research of Aronia melanocarpa anthocyanins microcapsules[D].Changchun:Changchun University of Technology, 2024.
[48] 任青霞, 赵华, 吴经纬, 等.酪蛋白源活性肽的微胶囊化及其对酸乳品质的影响[J].食品科学, 2024, 45(16):53-60.
REN Q X, ZHAO H, WU J W, et al.Microencapsulation of casein-derived bioactive peptides and their effects on the quality of yogurt[J].Food Science, 2024, 45(16):53-60.
[49] 慕静怡, 胡发广, 张珍珍, 等.不同壁材对绿咖啡油微胶囊微观结构及其热稳定性的影响[J].热带作物学报, 2023, 44(3):647-660.
MU J Y, HU F G, ZHANG Z Z, et al.Effects of different wall materials on the microstructure and thermal stability of green coffee oil microcapsules[J].Chinese Journal of Tropical Crops, 2023, 44(3):647-660.
[50] 代佳琳.紫玉米穗轴花色苷提取纯化及其稳态化复合物研究[D].沈阳:沈阳农业大学,2022.
DAI J L.Extraction, purification and steady-state complex of anthocyanins from purple corn cob[D].Shenyang:Shenyang Agricultural University, 2022.
[51] 赵立铸, 裴志胜, 王会博, 等.热处理肌原纤维蛋白复凝聚法制备微胶囊及性能表征[J].食品工业科技, 2023, 44(11):1-12.
ZHAO L Z, PEI Z S, WANG H B, et al.Preparation and characterization of microcapsules by heat treated myofibrillar protein coacervation[J].Science and Technology of Food Industry, 2023, 44(11):1-12.
[52] TAO Y, WANG P, WANG J D, et al.Combining various wall materials for encapsulation of blueberry anthocyanin extracts:Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties[J].Powder Technology, 2017, 311:77-87.
[53] 张园园. 乳清蛋白/绿原酸/高酯果胶纳米复合物的构建及作用机制[D].长春:吉林大学,2023.
ZHANG Y Y.Construction and action mechanism of whey protein/chlorogenicacid/high methoxy pectin nanocomplexes[D].Changchun:Jilin University,2023.
[54] 李海飞.黑果腺肋花楸花青素的提取及可食用膜开发[D].长春:长春工业大学,2023.
LI H F.Extraction of anthocyanins from Aronia melanocarpa and aevelopment of edible Fil[D].Changchun:Changchun University of Technology,2023.
[55] 潘红芳.元宝枫叶总黄酮的提取及微胶囊制备工艺研究[D].杨凌:西北农林科技大学,2023.
PAN H F.Study on the extraction and microcapsulepreparation of total flavonoids from leaf of Acer truncatum[D].Yangling:Northwest A&F University,2023.
[56] 黄珊, 刘嘉, 李贵华, 等.壁材对方竹叶黄酮微胶囊结构及抗氧化性能的影响[J].食品工业科技, 2021, 42(22):55-61.
HUANG S, LIU J, LI G H, et al.Effects of wall materials on the structure and antioxidant activities of the bamboo leaves flavonoids microcapsules[J].Science and Technology of Food Industry, 2021, 42(22):55-61.
[57] CHRANIOTI C, TZIA C.Arabic gum mixtures as encapsulating agents of freeze-dried fennel oleoresin products[J].Food and Bioprocess Technology, 2014, 7(4):1057-1065.
[58] 张佳佳, 陈小兰, 夏宁, 等.赋形剂对冻干西番莲果粉理化特性及抗氧化活性的影响[J].现代食品科技, 2017, 33(7):199-204.
ZHANG J J, CHEN X L, XIA N, et al.Effects of excipients on the physicochemical properties and antioxidant activity of freeze-dried passion fruit powder[J].Modern Food Science and Technology, 2017, 33(7):199-204.
[59] 黄珊, 刘辉, 周罗娜, 等.苦荞芽苗黄酮微胶囊的制备及其性质分析[J].食品工业科技, 2023, 44(13):63-70.
HUANG S, LIU H, ZHOU L N, et al.Preparation and property analysis of flavonoids microcapsules from Tartary buckwheat sprout[J].Science and Technology of Food Industry, 2023, 44(13):63-70.
[60] 王闪.酶法合成绿原酸酰化衍生物及其抗氧化和α-淀粉酶/葡萄糖苷酶抑制活性研究[D].无锡:江南大学, 2021.
WANG S.Study on antioxidant and α-amylase/glucosidase inhibition properties of ca acylated derivatives synthetized by enzyme[D].Wuxi:Jiangnan University, 2021.
[61] 张馨月.紫马铃薯花色苷提取工艺研究及其皮克林乳液特性分析[D].成都:成都大学,2024.
ZHANG X Y.Study on the extraction process of purple fleshed potatoes anthocyanins and characterization of its pickering emulsion[D].Chengdu:Chengdu University, 2024.
[62] 张勉羚, 牛丽亚, 涂瑾, 等.不同熟化方式对速冻熟紫薯品质的影响[J].食品科学, 2023, 44(7):48-56.
ZHANG M L, NIU L Y, TU J, et al.Effects of different cooking methods on the quality of quick-frozen cooked purple sweet potato[J].Food Science, 2023, 44(7):48-56.
[63] 刘雪辉, 李觅路, 谭斌, 等.紫甘薯茎叶中绿原酸及异绿原酸对α-葡萄糖苷酶的抑制作用[J].现代食品科技, 2014, 30(3):103-107.
LIU X H, LI M L, TAN B, et al.Inhibitory effects of chlorogenic acid and isochlorogenic acid from purple sweet potato leaves on α-glucosidase[J].Modern Food Science and Technology, 2014, 30(3):103-107.
[64] 史明威, 张梦玥, 初鸿, 等.绿原酸对α-淀粉酶的抑制作用及其分子对接模拟[J].食品科学技术学报, 2023, 41(4):135-143.
SHI M W, ZHANG M Y, CHU H, et al.Inhibition of chlorogenic acid on α-amylase and its molecular docking simulation[J].Journal of Food Science and Technology, 2023, 41(4):135-143.
[65] HUANG R N, ZHANG S X, PAN L L, et al.Spectroscopic studies on the interactions between imidazolium chloride ionic liquids and bovine serum albumin[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy, 2013, 104:377-382.
[66] 徐艳阳, 仇洋, 王君旸, 等.黑果腺肋花楸多酚的抑菌效果及对α-淀粉酶活性的抑制作用[J].食品科学, 2018, 39(19):51-57.
XU Y Y, QIU Y, WANG J Y, et al.α-amylase inhibitory activity and antibacterial activity of polyphenols from Aronia melanocarpa berries[J].Food Science, 2018, 39(19):51-57.
[67] 高义霞, 陶超楠, 郑婷, 等.乳苣不同溶剂提取物对α-淀粉酶的抑制作用及光谱研究[J].食品工业科技, 2018, 39(7):104-109.
GAO Y X, TAO C N, ZHENG T, et al.Inhibition effects and spectrum of different solvent extracts from Mulgedium tataricum L.on α-amylase[J].Science and Technology of Food Industry, 2018, 39(7):104-109.
[68] JOYE I J, DAVIDOV-PARDO G, LUDESCHER R D, et al.Fluorescence quenching study of resveratrol binding to zein and gliadin:Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins[J].Food Chemistry, 2015, 185:261-267.
