黑加仑提取物的抗氧化活性与应用及其对胃癌细胞增殖的抑制作用
|
摘要
目前,人工合成抗氧化剂被广泛应用于食品中抑制脂肪氧化,并取得了很好的效果,但是,出于对食品安全性的考虑,其应用已受到限制,因此,研究开发植物来源的天然抗氧化剂以取代合成抗氧化剂具有十分重要的意义。黑加仑富含多种生物活性成分,如维生素、多酚、酚酸等,是天然抗氧化剂的良好来源,不仅能够做为抗氧化剂应用在食品中,还具有有益人体健康的潜在功效,如抗癌、清除体内自由基等。本课题以黑加仑冻果为原料,制备了具有强抗氧化活性和高花色苷含量的黑加仑提取物,研究了提取物的抗氧化活性和稳定性,以及在肉糜和色拉酱中的抗氧化效果,同时,还研究了黑加仑提取物诱导肿瘤细胞凋亡,以及对人胚肺成纤维细胞免于受到H202损伤的保护作用。研究内容和研究结果如下：
1、通过单因素试验确定黑加仑提取物的最佳制备条件。选择乙醇溶液为提取溶剂,最终确定乙醇体积分数为40%,提取时间2h,该条件下所得的提取物具有最佳的花色苷含量和抗氧化能力。将提取物于40℃旋转蒸发,所得浓缩液中多酚含量为12.2mg/mL,花色苷含量为4.1mg/mL,该浓缩液用于后续试验。
2、对黑加仑提取物的抗氧化活性进行评价,将25mg/mL提取物与0.01%BHA和0.01%抗坏血酸的抗氧化能力分别进行对比,黑加仑提取物的还原能力、2,2-二苯基-1-间三硝基苯基联肼(DPPH)自由基、2,2’-氨基-二(3-乙基-苯并噻唑啉磺酸-6)铵盐(ABTS)自由基和超氧自由基清除率均显著高于抗坏血酸和BHA(P<0.05),但是,提取物的羟基自由基清除率显著低于抗坏血酸和BHA(P<0.05)。
2、应用液相色谱-质谱联用仪分析黑加仑提物中的多酚成分。提取物中主要有6种花色苷,分别为矢车菊素-3-O-芸香糖苷、飞燕草素-3-O-芸香糖苷、矢菊素-3-O-葡萄糖苷、飞燕草素-3-O-葡萄糖苷、芍药花青素-3-O-芸香糖苷、天竺葵色素-3-O-芸香糖苷,占总峰面积的52.1%,其中前四种花色苷占总花色苷的88.8%；其他多酚物质分别为杨梅酮芸香糖苷、杨梅酮葡萄糖苷、槲皮素-3-O-芸香糖苷、槲皮素葡萄糖营、山奈黄素芸香糖苷、异鼠李素芸香糖苷和三柰酚葡萄糖苷,占总峰面积的47.9%。
3、对黑加仑提取物的抗氧化稳定性以及提取物中花色苷的稳定性进行研究：
(1)将花色苷含量为100mg/mL的黑加仑提取物在60℃、80℃和100℃加热1～5h,测定提取物的花色苷含量和抗氧化活性,结果表明,加热导致提取物中的花色苷含量降低,其降解符合一级动力学反应,随着温度的增加,反应速率常数k增加,半衰期t1/2降低,反应活化能为71.97KJ/mol。随着加热温度的升高和加热时间的延长,花色苷的DPPH自由基、ABTS自由基、超氧自由基和羟基自由基清除率以及还原能力均有不同程度的下降,温度越高、加热时间越长,降低的越多。
(2)将花色苷含量为100mg/mL的黑加仑提取物在室外自然光、室内自然光和避光条件下放置至25d,测定提取物中的花色苷含量和抗氧化活性,结果表明,光照导致提取物中的花色苷含量逐渐降低,降低顺序为：室外自然光>室内自然光>避光。花色苷的降解符合一级动力学反应,室外自然光放置时,一级反应速率常数k最高,半衰期t1/2最短,室内自然光放置和避光放置的反应速率常数均较自然光放置的低,半衰期也增加。光照方式对提取物清除DPPH自由基、ABTS自由基、超氧自由基、羟基自由基的能力和还原能力的降低顺序为：室外自然光>室内自然光>避光,且放置时间越长,抗氧化能力降低的越多。
(3)将pH3-7的黑加仑提取物于室内自然光条件下放置至15d,测定花色苷含量、DPPH自由基、ABTS自由基清除率和还原能力。结果表明,不同pH提取物呈现不同的颜色,pH增大,最大吸收波长发生红移,pH低时,抗氧化能力比较稳定,在放置过程中降低的幅度较小,pH高时,抗氧化能力降低的较快。
4、将添加量为5g/kg、10g/kg和20g/kg的黑加仑提取物添加到肉糜中,4℃冷藏9d,测定肉糜的TBARS值、羰基含量、巯基含量和色差值。结果表明,黑加仑提取物能够降低肉糜的TBARS值,抑制脂肪氧化,且添加量越大,抑制效果越强；提取物能够降低羰基的含量和减少巯基的损失,抑制了蛋白的氧化,但抑制效果不如抑制脂肪氧化的效果明显；此外,黑加仑提取物能增加肉糜的红度值,保持肉糜鲜红的色泽。
5、将添加量为2.5、5和10g/kg的黑加仑提取物添加到色拉酱中,25℃贮藏6周,测定色拉酱的POV值、TBARS值、粘度和红度值。结果表明,黑加仑提取物能降低色拉酱的POV值和TBARS值,抑制脂肪氧化,同时,也能降低色拉酱的粘度,’提高红度值。对多酚和花色苷在液相中分布的测定结果表明,大部分多酚和花色营分布在液相中,在液相发挥其抗氧化作用。
6、将2.5、5、10、15和20mg/mL的黑加仑提取物作用于胃癌SGC-7901细胞12、24和48h,提取物能够以剂量依赖和时间依赖的方式抑制细胞增殖,12、24和48h时的IC50分别为12.7,10.2和9.0mg/mL;通过倒置显微镜和荧光显微镜观察到,经黑加仑提取物作用以后,细胞出现典型的凋亡特征,细胞收缩,胞质浓缩,形成胞浆丝,细胞核固缩浓染,荧光强度增加,部分细胞颜色发白,呈碎块状致密浓染；流式细胞检测结果进一步说明了黑加仑提取物能够诱导SGC-7901细胞发生凋亡。7、黑加仑提取物对人胚肺成纤维细胞MRC-5具有保护作用,使其较少受到H2O2的损伤作用。黑加仑提取物能够提高细胞的存活率,荧光显微镜观察和流式细胞检测结果说明发生凋亡的细胞数量减少,并且,提取物可提高细胞内SOD,CAT和GSH-Px三种酶的活力,对细胞内的MDA有清除作用。
Synthetic antioxidants are commonly applied in foods to inhibit lipid oxidation, being consumed in appreciable quantities by humans. However, the use of such synthetic antioxidants has been associated with potential health risks resulting in their strict regulations in food applications. Consequently, there is a practical need for the development of natural antioxidants from plant as effective alternatives in the prevention of food deterioration. Black currant is rich in variety of bioactive components, such as vitamins, phenolics and phenolic acid; it is a good source of natural antioxidants, in addition, it possesses the potential health benefit, such as anticancer and scavenging radicals in vivo. The objectives of this research were to prepare black currant extract with high anthocyanins content and antioxidant activity, and evaluate its antioxidant activity and stability. The antioxidant effects of black currant in pork patties and salad dressing were evaluated. In addition, its antiproliferative ability on gastric cancer SGC-7901cells and the protective effect on human embryonic lung fibroblast cells MRC-5damage by H2O2were also investigated.
1. The optimal extract condition for preparing black currant extract was determined by single factor experiment. The black currant extract with high anthocyanins and antioxidant activity was extracted with40%ethanol for2h which was then concentrated by rotary vacuum evaporator at40℃. The total anthocyanins content and phenolic content of the concentrated black currant extract were4.1mg/mL and12.2mg/mL, respectively.
2. Compared with0.01%BHA and0.01%ascorbic acid,25mg/mL black currant extract exhibited higher reducing power,1,1-diphenyl-2-picrylhydrazyl (DPPH),2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and superoxide radicals scavenging activity, but lower hydroxyl radical scavenging activity (P<0.05).
3. The stabilities of anthocyanins in black currant extract and the antioxidant activity of black currant extract were investigated.
(1) The black currant extract containing100mg/mL anthocyanins was heated at60℃,80℃and100℃for1-5h and the anthocyanins content and antioxidant activity were evaluated.A reduction of anthocyanins content was observed during heating which followed first-order reaction kinetics. The reaction rate constant increased and the half-time decreased with the increasing heating temperature. The activation energy of the thermal degradation of anthocyanins was71.97KJ/mol. The DPPH, ABTS, superoxide and hydroxyl radicals scavenging activity and reducing power were also decreased with increasing heating temperature and time.
(2) The black currant extract containing100mg/mL anthocyanins'was placed in outdoor natural light, in indoor natural light and in dark for25d and the anthocyanins content and antioxidant activity were evaluated. The anthocyanins content decreased during storage as:outdoor light> indoor light> dark. The degradation of anthocyanins followed first-order reaction kinetics. The highest reaction rate constant and the lowest half-time were observed when the black currant extract was exposed to outdoor natural light, which were higher and lower than that of the black currant extract stored in indoor natural light and in dark, respectively. The DPPH, ABTS, superoxide and hydroxyl radicals scavenging activity and reducing power were also decreased (outdoor light> indoor light> dark).
(3) The black currant extract at pH3-7was stored for15days in indoor natural light. The black currant extract exhibited different color at various pH and the maximum absorption wavelength shift to red at high pH. The black currant extract showed the stable antioxidant activity at low pH which decreased a lot at high pH during storage.
4. The pork patties added with5,10and20g/kg black currant extract were stored at4℃for9days and the TBARS value, carbonyl content, sulfydryl content and color were determined. The black currant extract treatments significantly decreased the TBARS value and carbonyls conformation, reduced the sulfhydryl loss of pork patties in a dose-dependent manner, which showed the black currant extract had a significant inhibition to lipid and protein oxidation. The black currant extract treated patties showed significant higher redness (P<0.05) than control.
5. The salad dressing added with2.5g/kg,5g/kg and10g/kg black currant extract were stored at25℃for6weeks and the POV value, TBARS value, viscosity and red color were determined. The black currant extract treatments significantly decreased the POV value and TBARS value to inhibited lipid oxidation. The salad dressing added with black currant extract showed lower viscosity and higher red color than control. Most of the anthocyanins and phenolics in black currant extract were present in the aqueous phase to inhibit lipid oxidation in salad dressing.
6. The black currant extract inhibited the proliferation of SGC-7901cells in a dose-and time-dependent manner, and the IC5o were12.7,10.2and9.0mg/mL for12,24and48h, respectively. Morphologic observations with inverted and fluorescence microscopes yielded vivid evidence of cell shrinkage, formation of cytoplasmic filaments, condensation of nuclear chromatin, and cell apoptosis in the presence of black currant extract. Flow cytometric analysis also showed that black currant extract treatment resulted in marked reductions of viable cells.
7. The black currant extract could protect the human embryonic lung fibroblast cells MRC-5from H2O2induced cytotoxicity. The black currant extract treated cells showed higher cell viability; and the morphologic observations and flow cytometric analysis confirmed the reduction of apoptosis cells. The cytoprotective effect of black currant extract was associated with the decreases in the MDA level and increases in the GSH, SOD and CAT activity in treated MRC-5cells.
1、通过单因素试验确定黑加仑提取物的最佳制备条件。选择乙醇溶液为提取溶剂,最终确定乙醇体积分数为40%,提取时间2h,该条件下所得的提取物具有最佳的花色苷含量和抗氧化能力。将提取物于40℃旋转蒸发,所得浓缩液中多酚含量为12.2mg/mL,花色苷含量为4.1mg/mL,该浓缩液用于后续试验。
2、对黑加仑提取物的抗氧化活性进行评价,将25mg/mL提取物与0.01%BHA和0.01%抗坏血酸的抗氧化能力分别进行对比,黑加仑提取物的还原能力、2,2-二苯基-1-间三硝基苯基联肼(DPPH)自由基、2,2’-氨基-二(3-乙基-苯并噻唑啉磺酸-6)铵盐(ABTS)自由基和超氧自由基清除率均显著高于抗坏血酸和BHA(P<0.05),但是,提取物的羟基自由基清除率显著低于抗坏血酸和BHA(P<0.05)。
2、应用液相色谱-质谱联用仪分析黑加仑提物中的多酚成分。提取物中主要有6种花色苷,分别为矢车菊素-3-O-芸香糖苷、飞燕草素-3-O-芸香糖苷、矢菊素-3-O-葡萄糖苷、飞燕草素-3-O-葡萄糖苷、芍药花青素-3-O-芸香糖苷、天竺葵色素-3-O-芸香糖苷,占总峰面积的52.1%,其中前四种花色苷占总花色苷的88.8%；其他多酚物质分别为杨梅酮芸香糖苷、杨梅酮葡萄糖苷、槲皮素-3-O-芸香糖苷、槲皮素葡萄糖营、山奈黄素芸香糖苷、异鼠李素芸香糖苷和三柰酚葡萄糖苷,占总峰面积的47.9%。
3、对黑加仑提取物的抗氧化稳定性以及提取物中花色苷的稳定性进行研究：
(1)将花色苷含量为100mg/mL的黑加仑提取物在60℃、80℃和100℃加热1～5h,测定提取物的花色苷含量和抗氧化活性,结果表明,加热导致提取物中的花色苷含量降低,其降解符合一级动力学反应,随着温度的增加,反应速率常数k增加,半衰期t1/2降低,反应活化能为71.97KJ/mol。随着加热温度的升高和加热时间的延长,花色苷的DPPH自由基、ABTS自由基、超氧自由基和羟基自由基清除率以及还原能力均有不同程度的下降,温度越高、加热时间越长,降低的越多。
(2)将花色苷含量为100mg/mL的黑加仑提取物在室外自然光、室内自然光和避光条件下放置至25d,测定提取物中的花色苷含量和抗氧化活性,结果表明,光照导致提取物中的花色苷含量逐渐降低,降低顺序为：室外自然光>室内自然光>避光。花色苷的降解符合一级动力学反应,室外自然光放置时,一级反应速率常数k最高,半衰期t1/2最短,室内自然光放置和避光放置的反应速率常数均较自然光放置的低,半衰期也增加。光照方式对提取物清除DPPH自由基、ABTS自由基、超氧自由基、羟基自由基的能力和还原能力的降低顺序为：室外自然光>室内自然光>避光,且放置时间越长,抗氧化能力降低的越多。
(3)将pH3-7的黑加仑提取物于室内自然光条件下放置至15d,测定花色苷含量、DPPH自由基、ABTS自由基清除率和还原能力。结果表明,不同pH提取物呈现不同的颜色,pH增大,最大吸收波长发生红移,pH低时,抗氧化能力比较稳定,在放置过程中降低的幅度较小,pH高时,抗氧化能力降低的较快。
4、将添加量为5g/kg、10g/kg和20g/kg的黑加仑提取物添加到肉糜中,4℃冷藏9d,测定肉糜的TBARS值、羰基含量、巯基含量和色差值。结果表明,黑加仑提取物能够降低肉糜的TBARS值,抑制脂肪氧化,且添加量越大,抑制效果越强；提取物能够降低羰基的含量和减少巯基的损失,抑制了蛋白的氧化,但抑制效果不如抑制脂肪氧化的效果明显；此外,黑加仑提取物能增加肉糜的红度值,保持肉糜鲜红的色泽。
5、将添加量为2.5、5和10g/kg的黑加仑提取物添加到色拉酱中,25℃贮藏6周,测定色拉酱的POV值、TBARS值、粘度和红度值。结果表明,黑加仑提取物能降低色拉酱的POV值和TBARS值,抑制脂肪氧化,同时,也能降低色拉酱的粘度,’提高红度值。对多酚和花色苷在液相中分布的测定结果表明,大部分多酚和花色营分布在液相中,在液相发挥其抗氧化作用。
6、将2.5、5、10、15和20mg/mL的黑加仑提取物作用于胃癌SGC-7901细胞12、24和48h,提取物能够以剂量依赖和时间依赖的方式抑制细胞增殖,12、24和48h时的IC50分别为12.7,10.2和9.0mg/mL;通过倒置显微镜和荧光显微镜观察到,经黑加仑提取物作用以后,细胞出现典型的凋亡特征,细胞收缩,胞质浓缩,形成胞浆丝,细胞核固缩浓染,荧光强度增加,部分细胞颜色发白,呈碎块状致密浓染；流式细胞检测结果进一步说明了黑加仑提取物能够诱导SGC-7901细胞发生凋亡。7、黑加仑提取物对人胚肺成纤维细胞MRC-5具有保护作用,使其较少受到H2O2的损伤作用。黑加仑提取物能够提高细胞的存活率,荧光显微镜观察和流式细胞检测结果说明发生凋亡的细胞数量减少,并且,提取物可提高细胞内SOD,CAT和GSH-Px三种酶的活力,对细胞内的MDA有清除作用。
Synthetic antioxidants are commonly applied in foods to inhibit lipid oxidation, being consumed in appreciable quantities by humans. However, the use of such synthetic antioxidants has been associated with potential health risks resulting in their strict regulations in food applications. Consequently, there is a practical need for the development of natural antioxidants from plant as effective alternatives in the prevention of food deterioration. Black currant is rich in variety of bioactive components, such as vitamins, phenolics and phenolic acid; it is a good source of natural antioxidants, in addition, it possesses the potential health benefit, such as anticancer and scavenging radicals in vivo. The objectives of this research were to prepare black currant extract with high anthocyanins content and antioxidant activity, and evaluate its antioxidant activity and stability. The antioxidant effects of black currant in pork patties and salad dressing were evaluated. In addition, its antiproliferative ability on gastric cancer SGC-7901cells and the protective effect on human embryonic lung fibroblast cells MRC-5damage by H2O2were also investigated.
1. The optimal extract condition for preparing black currant extract was determined by single factor experiment. The black currant extract with high anthocyanins and antioxidant activity was extracted with40%ethanol for2h which was then concentrated by rotary vacuum evaporator at40℃. The total anthocyanins content and phenolic content of the concentrated black currant extract were4.1mg/mL and12.2mg/mL, respectively.
2. Compared with0.01%BHA and0.01%ascorbic acid,25mg/mL black currant extract exhibited higher reducing power,1,1-diphenyl-2-picrylhydrazyl (DPPH),2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and superoxide radicals scavenging activity, but lower hydroxyl radical scavenging activity (P<0.05).
3. The stabilities of anthocyanins in black currant extract and the antioxidant activity of black currant extract were investigated.
(1) The black currant extract containing100mg/mL anthocyanins was heated at60℃,80℃and100℃for1-5h and the anthocyanins content and antioxidant activity were evaluated.A reduction of anthocyanins content was observed during heating which followed first-order reaction kinetics. The reaction rate constant increased and the half-time decreased with the increasing heating temperature. The activation energy of the thermal degradation of anthocyanins was71.97KJ/mol. The DPPH, ABTS, superoxide and hydroxyl radicals scavenging activity and reducing power were also decreased with increasing heating temperature and time.
(2) The black currant extract containing100mg/mL anthocyanins'was placed in outdoor natural light, in indoor natural light and in dark for25d and the anthocyanins content and antioxidant activity were evaluated. The anthocyanins content decreased during storage as:outdoor light> indoor light> dark. The degradation of anthocyanins followed first-order reaction kinetics. The highest reaction rate constant and the lowest half-time were observed when the black currant extract was exposed to outdoor natural light, which were higher and lower than that of the black currant extract stored in indoor natural light and in dark, respectively. The DPPH, ABTS, superoxide and hydroxyl radicals scavenging activity and reducing power were also decreased (outdoor light> indoor light> dark).
(3) The black currant extract at pH3-7was stored for15days in indoor natural light. The black currant extract exhibited different color at various pH and the maximum absorption wavelength shift to red at high pH. The black currant extract showed the stable antioxidant activity at low pH which decreased a lot at high pH during storage.
4. The pork patties added with5,10and20g/kg black currant extract were stored at4℃for9days and the TBARS value, carbonyl content, sulfydryl content and color were determined. The black currant extract treatments significantly decreased the TBARS value and carbonyls conformation, reduced the sulfhydryl loss of pork patties in a dose-dependent manner, which showed the black currant extract had a significant inhibition to lipid and protein oxidation. The black currant extract treated patties showed significant higher redness (P<0.05) than control.
5. The salad dressing added with2.5g/kg,5g/kg and10g/kg black currant extract were stored at25℃for6weeks and the POV value, TBARS value, viscosity and red color were determined. The black currant extract treatments significantly decreased the POV value and TBARS value to inhibited lipid oxidation. The salad dressing added with black currant extract showed lower viscosity and higher red color than control. Most of the anthocyanins and phenolics in black currant extract were present in the aqueous phase to inhibit lipid oxidation in salad dressing.
6. The black currant extract inhibited the proliferation of SGC-7901cells in a dose-and time-dependent manner, and the IC5o were12.7,10.2and9.0mg/mL for12,24and48h, respectively. Morphologic observations with inverted and fluorescence microscopes yielded vivid evidence of cell shrinkage, formation of cytoplasmic filaments, condensation of nuclear chromatin, and cell apoptosis in the presence of black currant extract. Flow cytometric analysis also showed that black currant extract treatment resulted in marked reductions of viable cells.
7. The black currant extract could protect the human embryonic lung fibroblast cells MRC-5from H2O2induced cytotoxicity. The black currant extract treated cells showed higher cell viability; and the morphologic observations and flow cytometric analysis confirmed the reduction of apoptosis cells. The cytoprotective effect of black currant extract was associated with the decreases in the MDA level and increases in the GSH, SOD and CAT activity in treated MRC-5cells.
引文
[1]SUHA J M. Spice antioxidants isolation and their antiradical activity:a review [J]. Journal of Food Composition and Analysis,2006,19 (6-7),531-537.
[2]陈美云.迷迭香高效无毒抗氧化剂的开发利用[J].林产化工通讯,2000,34(3),28-30.
[3]姜爱莉,孙丽芹,王文,等.四种植物天然抗氧化剂活性初探[J].食品科学,2002,23(6)：35-38.
[4]DUTHIE S J, MA A, ROSS M A, et al. Antioxidant supplementation decreases oxidative DNA damage in human lymphocytes [J]. Cancer Research,1996,56,1291-1295.
[5]方允中,郑荣梁.自由基生物学的理论与应用[M].北京：科学出版社,2002,412-415.
[6]SINGH G, MARIMUTHU P, CHROLA S, et al. Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt.(Aril Part) [J]. Journal of Food Science,2005,70(2):M141-M148.
[7]吕春茂,王新现,包静,等.越橘果实花色苷的体外抗氧化性[J].食品科学,2010,31(23)：27-31.
[8]樊梓鸾,王振宇.红豆越橘体外抗氧化和抗细胞增殖活性研究[J].现代食品科技,2010,26(10)：1081-1086.
[9]Alothman M, Bhat R, Karim A A. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents [J]. Food Chemistry,2009,115, 785-788.
[10]李颖畅,孟宪军.蓝莓花色昔抗氧化活性的研究[J].食品与发酵工业,2007,33(9)：61-64.
[11]肖军霞,黄国清,仇宏伟,等.红树莓花色苷的提取及抗氧化活性研究[J].食品科学,2011,32(08)：15-18.
[12]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.
[13]凌关庭.天然抗氧化剂及其消除氧自由基的进展[J].食品工业,2000,3：19-24.
[14]张慧芸.香辛料提取物抑菌抗氧化作用效果与机理及其在原料肉和肉制品中应用的研究[D].哈尔滨：东北农业大学食品学院,2007.
[15]张慧芸,孔保华,孙旭.香辛料提取物抗氧化活性及其作用模式的研究[J].食品科学,2010,31(05)：111-115.
[16]石雪萍,吴亮亮,高鹏,等.20种食用辛香料抗氧化性及其与黄酮和多酚的相关性研究[J].食品科学,2011,32(05)：83-86.
[17]李婷,侯晓东,陈文学,等.香辛料提取物的抗氧化活性[J].热带作物学报,2008,29,(03)：295-298.
[18]缪晓平,邓开野,谭梅唇.三种香辛料提取物抑菌及抗氧化性能的研究[J].中国调味品,2010,10(35)：107-109.
[19]公衍玲,金宏,玄光善.7种中药水提物体外抗氧化活性研究[J].医药导报,2010,7(29)： 863-865.
[20]宫江宁,郑奎玲,廖莉玲.7种黔产补益类中草药抗氧化性的研究[J].四川师范大学学报(自然科学版),2012,35(1)：117-121.
[21]王征帆.11种中草药水提物抗氧化活性研究[J].应用化工,2011,40,(9)：1563-1564.
[22]白建华,程琳,武宇芳,等.苯甲酸—Fenton体系荧光法测定中草药抗氧化活性[J].分析科学学报,2011,27(5)：675-677.
[23]徐金瑞,孙育斌,卢晓玲.5种中草药乙醇提取物对猪油的抗氧化作用.中国油脂,2011,36(3)：45-47.
[24]李敏.简述抗氧化肽的作用[J].内蒙古农业科技,2002(增刊)：146-148.
[25]PENA-RAMOS E A, XIONG Y L. Antioxidative activity of whey protein hydrolysates in a liposomal system [J]. Journal of Dairy Science,2001,84:2577-2583.
[26]PENA-RAMOS E A, XIONG Y L. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties [J]. Meat Science,2003,64:259-263.
[27]荣建化,李小定,谢笔钧.大豆肽的理化性质及其对脂肪氧合酶活性的影响[J].食品工业科技,2002,8：19-21.
[28]DJENANE D, MARTINEZL, SANCHEZ E A. Antioxidant effect of carnosine and carnitine in fresh beefsteaks stored under modified atmosphere [J]. Food Chemistry,2004,85:453-459.
[29]刘骞,孔保华,李菁,等.丁香不同溶剂提取物抗氧化活性的研究[J].包装与食品机械,2011,29(4)：17-20.
[30]董怡,林恋竹,赵谋明.溪黄草根不同溶剂提取物的抗氧化性[J].食品科学,2011,32(15)：39-42.
[31]刘彩琴,赵丹,朱敏.姜黄素微波提取工艺及其抗氧化活性研究[J].DOI：CNKI：11-1759/TS.20120114.1701.013
[32]VERONICA P, JUAN H, AYALA A M. Ultrasonic micellar extraction of polycyclic aromatic hydrocarbons from marine sediments Talanta [J]. Ultrasonics Sono-chemistry,2001,54: 15-23.
[33]陆爱霞,姚开,贾冬英,等.超声辅助法提取茶多酚和儿茶素的研究[J].中国油脂,2005,30(5)：48-50.
[34]邢秀芳,马桔云,于宏芬.纤维素酶在葛根总黄酮提取中的应用[J].中草药,2001,32(1)：37-38.
[35]董海丽,纵伟.酶法提取姜黄素的研究[J].纯碱工业,2000,6：55-56.
[36]王萍,苗雨.酶法提取黑加仑果渣花色营的研究[J].林产化学与工业,2008,28(1)：113-118.
[37]邓梦茹,刘韶,朱周觐.酶法提取虎杖中的白藜芦醇[J].中南药学,2011,9(9)：669-672.
[38]刘红梅.超临界CO2萃取天然香料的研究进展[J].北京联合大学学报(自然科学版)2003,17(3)：94-96
[39]谭榀新,叶涛,刘湘新,等.植物提取物抗氧化成分及机理研究进展[J].食品科学,2010,31(15)：288-292.
[40]MARIKEN J T, ARTSL J. A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures [J]. Food Chemistry,2003,80:409-414.
[41]MILLER N J, RICE-EVANTS, C, DAVIES M. J, et al. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science,1993,84:407-12.
[42]RE R, PELLEGRINI N, PROTEGGANTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine,1999,26: 1231-1237.
[43]韩飞,周孟良,钱健亚,等.抗氧化剂抗氧化活性测定方法及其评价[J].粮油食品科技,2009,17(6)：54-57.
[44]COTLELLE N, BERNIER J L, CATTEAU J P, et al. Antioxidant properties of hydroxyl-flavones[J]. Free Radical Biology Medical,1996,20 (1):35-43.
[45]PAHKLA R, ZILMER M, KULLISAAR T, et al. Comparison of the antioxidant activity of melatonin and pinoline in vitro[J]. Journal of Pineal Research,1998,24 (2):96-101.
[46]SHON, M Y, KIM T H, SUNG, N J. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts[J]. Food Chemistry,2003,82: 593-597.
[47]STUPANS I, KIRLICH A, TUCK K L, et al. Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants[J]. Journal of Agricultural and Food Chemistry,2002,50, 2464-2469.
[48]付荣,朱蓓薇.用二苯代苦味酞基自由基分光光度法测定川芎、红景天和黄茂的抗氧化活性[J].大连轻工业学院学报,2004,23(2)：114-117.
[49]叶汉侠,王甫才.18种中草药抗氧化活性的比较研究[J].浙江万里学院学报,2004,17(5)：111-113.
[50]曾军,石国荣.天然产物抗氧化活性的测定方法和原理[J].安徽农学通报,2008,14(22)：35-36.
[51]TATIANA D, GALINA T, VILHELMINA J. Characterization of the Radical Scavenging Activity of Lignins-natural Antioxidants [J]. Bioresearch Technical,2004,95:309-317.
[52]郭长江,杨继军,韦京豫.两种方法测定坚果类食物抗氧化活性的比较[J].中国食品卫生杂志,2004,16(2)：135-136.
[53]郭长江,韦京豫,杨继军.66种蔬菜、水果抗氧化活性的比较[J].营养学报,2003,25(2)：203-207.
[54]WAYNER P D, BURTON G W, INGOLD K U, et al. Quantitative measurement of the total radical-trapping antioxidant capacity of human bloodplasma by controlled peroxidation [J]. FEBS Leu,1985,187:33-37.
[55]胡迎芬,胡博路,孟洁,等.月季花抗氧化作用的研究[J].食品工业科技,2000,21(4)：24-26.
[56]BALIN A K, FISHER A J, ANZELONE M, et al. Effects of establishing cell cultures and culture conditions on the proliferative life span of human fibroblasts isolated from different tissues and donors of different ages [J]. Experimental Cell Research,2002,274,275-287.
[57]薛照辉.菜籽肽的制备及其生物活性的研究[D].武汉：华中农业大学,2004.
[58]陈贵堂.花生蛋白的营养生理功能及其酶解产物抗氧化活性的研究[D].中国农业大学博士学位论文,2006.
[59]张志东,李亚东,吴林,等.黑加仑的营养价值[J].中国食物和营养,2003,12：52-53.
[60]孙阳昭,孙志健,廖小,等.黑加仑果中花青素的提取工艺研究[J].食品与发酵工业,2006,31(1)：129-133.
[61]李文鹏,程建军,张艳.黑加仑果中花青素的提取及其抗氧化性的研究[J].食品工业科技,2008,6：220-222.
[62]赵新淮,刘宏芳.黑加仑果渣红色素的提取与纯化[J].食品工业科技,1998,2：30-31.
[63]杨玉平,闫玲,佐小华.黑加仑调节血脂的功效研究[J].食品与药品,2006,2：51-53.
[64]LAPORNIK B, PROSEK M, WONDRA A G. Comparison of extracts prepared from plant by-products using different solvents and extraction time [J]. Journal of Food Engineering, 2005,71:214-222.
[65]RUBINSKIENE M, VISKELIS P, JASUTIENE I, et al. Impact of various factors on the composition and stability of black currant anthocyanins [J]. Food Research International,2005, 38:867-871.
[66]FROYLOG C, SLIMESTAD R, ANDERSEN M. Combination of chromatographic techniques for the preparative isolation of anthocyanins-applied on blackcurrant (Ribes nigrum) fruits [J]. Journal of Chromatography A,1998,25:89-95.
[67]张慧芸,孔保华,孙旭.香辛料提取物对熟肉糜的抗氧化作用[J].食品工业,2009,1：44-45.
[68]张慧芸,孔保华,孙旭.香辛料提取物对生肉糜的抗氧化作用[J].食品工业,2008,29(4)：131-132.
[69]李颖畅,孙建华,孟宪军.蓝莓叶总黄酮提取物的定性分析和抗油脂氧化[J].食品科学,2010,31(13)：96-99.
[70]VAITHIYANATHAN S, NAVEENA B M, MUTHUKUMAR M, et al. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4℃) [J]. Meat Science,2011,88,409-414.
[71]JONGBERG S, SKOV S H, T0RNGREN M A, et al. Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties [J]. Food Chemistry,2011,128,276-283.
[72]GANHAO R, ESTEVEZ M, KYLLI P, HEINONEN M, et al. Characterization of selected wild mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties [J]. Journal of Agricultural and Food Chemistry,2010,58,8854-8861.
[73]GANHAO R, MORCUENDE D, ESTEVEZ M. Protein oxidation in emulsified cooked burger patties with added fruit extracts:Influence on colour and texture deterioration during chill storage [J]. Meat Science,2010,85,402-409.
[74]RODRIGUEZ-CARPENA J G, MORCUENDE D, ANDRADE M J, et al. Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties [J]. Journal of Agricultural and Food Chemistry, 2011,59,5625-5635.
[75]RODRIGUEZ-CARPENA J G, MORCUENDE D, ESTEVEZ M. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage [J]. Meat Science,2011,89,166-173.
[76]KERR J F R, WYLLIE A H, CARRIE A R. Apoptosis a basic biological phenomenon with wide-ranging implications in tissue kinetics [J]. British Journal of Cancer,1972,26:239.
[77]MOON J Y, MOSADDIK A, KIM H, et al. The chloroform fraction of guava (Psidium cattleianum sabine) leaf extract inhibits human gastric cancer cell proliferation via induction of apoptosis [J]. Food Chemistry,2010,125,369-375.
[78]REN M R, HUR J S, KIM J Y, et al. Anti-proliferative effects of Lethariella zahlbruckneri extracts in human HT-29 human colon cancer cells [J]. Food and Chemical Toxicology 2009, 47:2157-2162.
[79]YANG H L, CHEN S C, CHEN C S, et al. Alpinia pricei rhizome extracts induce apoptosis of human carcinoma KB cells via a mitochondria-dependent apoptotic pathway [J]. Food and Chemical Toxicology 2008,46:3318-3324.
[80]KIM K S, RHEE K H, YOON J H, et al. Ginkgo biloba extract (EGb 761) induces apoptosis by the activation of caspase-3 in oral cavity cancer cells [J]. Oral Oncology,2005,41, 383-389.
[81]PARK S E, YOO H S, JIN C Y, et al. Induction of apoptosis and inhibition of telomerase activity in human lung carcinoma cells by the water extract of Cordyceps militaris [J]. Food and Chemical Toxicology,2009,47,1667-1675.
[82]YANG H L, CHANG W H, CHIA Y C, et al. Toona sinensis extracts induces apoptosis via reactive oxygen species in human premyelocytic leukemia cells. Food and Chemical Toxicology,2006,44,1978-1988.
[83]唐琳,李子江,赵磊,等.两种pH值法测定玫瑰花花色苷含量的比较[J].食品科学,2009,30(18)：310-313.
[84]OYAIZU M. Studies on products of browning reaction:antioxidative activity of products of browning reaction prepared from glucosamine[J]. Journal of Nutrition,1986,44 (6):307-315.
[85]YANG Z D, ZHAI W W. Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.) [J]. Innovative Food Science and Emerging Technologies,2010,11 (1):169-176.
[86]XIANG Z N, NING Z X. Scavenging and antioxidant properties of compound derived from chlorogenic acid in South-China honeysuckle [J]. LWT-Food Science and Technology,2008, 41(7):1189-1203.
[87]LEE J C, KIM H R, KIM J, et al. Antioxidant property of an ethanol extract of the stem of Opuntia ficus-indica var. saboten[J]. Journal of Agriculture and Food Chemistry,2002,50 (22): 6490-6496.
[88]OZGEN M, REESE R N, TULIO A Z, et al. Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-l-picrylhydrazyl (DPPH) methods [J]. Journal of Agriculture and Food Chemistry,2006,54 (4):1151-1157.
[89]BORGES G,DEGENEVE A, MULLEN W, et al. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries [J]. Journal of Agricultural and Food Chemistry,2010,58,3901-3909.
[90]LIU G, XIONG Y L. Contribution of lipid and protein oxidation to rheological differences between chicken white and red muscle myofibrillar proteins [J]. Journal of Agricultural and Food Chemistry,1996,44:779-784.
[91]ELLMAN G L. Tissue sulfhydryl groups [J]. Archives of Biochemistry and Biophysics,1959, 82,70-77.
[92]LEVINE R L, GARLAND D, OLIVER C N, et al. Determination of carbonyl content in oxidatively modified proteins [J]. Methods in Enzymology,1990,186,464-478.
[93]TANANUWONG K, TEWARUTH W. Extraction and application of antioxidants from black glutinous rice. LWT-Food Science and Technology,2010,43,476-481.
[94]GB/T 5009.37-2003,中华人民共和国国家标准,食用植物油卫生标准的分析方法.
[95]RASMUSSEN C N, WANG X H, LEUNG S, et al. Selection and use of honey as an antioxidant in a french salad dressing system. Journal of Agricultural and Food Chemistry, 2008,56,8650-8657.
[96]RICHARDS M P, CHAIYASIT W, MCCLEMENTS D J, et al. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions. Journal of Agricultural and Food Chemistry,2002,50 (5),1254-1259.
[97]CHENG Y, XIONG Y L, CHEN J. Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions. Food Chemistry,2010,120,101-108.
[98]ANTTONEN M J, KARJALAINEN R O. High-Performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically. Journal of Agricultural and Food Chemistry,2006,54,7530-7538.
[99]SLIMESTAD R, SOLHEIM H. Anthocyanins from black currants (Ribes nigrum L.). Journal of Agricultural and Food Chemistry,2002,50,3228-3231.
[100]MAATTA K R, KAMAL-ELDIN A, TORRONEN A R. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection:Ribes species. Journal of Agricultural and Food Chemistry,2003,51,6736-6744.
[101]郭松年,董周永,孙海燕,刘兴华.石榴汁花色苷热稳定性及其降解动力学研究[J].农业工程学报,2008,24(3)：256-259.
[102]樊金玲,朱文学,巩卫东,沈军卫,韩江南,马海乐,郭秉印.蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响[J].食品科学,2010,31(3)：74-78.
[103]ZOU Y P.LU Y H, WEI D Z. Antioxidant activity of a flavonoid-rich extract of hypericum perforatum 1. in vitro[J]. Journal of Agriculture and Food Chemistry,2004,52,5032-5039.
[104]DORMAN H J D, PELTOKETO A, HILTUNEN R, et al. Characterization of the antioxidant properties of de-odourised aqueous extracts from selected lamiaceae herbs [J]. Food Chemistry,2003,83,255-262.
[105]YU L, HALEY S, PERRET J, et al. Free radical scavenging properties of wheat extracts [J]. Journal of Agricultural and Food Chemistry,2002,50,1619-1624.
[106]王光义,蒋乃昌,贺志光.头针对脑梗塞患者血浆ET21、MDA、NO的影响[J].中国针灸,2001,21(4)：2412-2421.
[107]CASTANEDA-OVANDO A, PACHECO-HERNANDEZ M P, PAEZ-HERNANDEZ M E, et al. Chemical studies of anthocyanins:a review [J]. Food Chemistry,2009,113 (4):859-871.
[108]BRIDGERS E N, CHINN M S, TRUONG V D. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars [J]. Industrial Crops and Products,2010,32 (3):613-620.
[109]AWIKA J M, ROONEY L W, WANISKA R D. Anthocyanins from black sorghum and their antioxidant properties [J]. Food Chemistry,2004,90 (1-2):293-301.
[110]RE VILLA E, RYAN J M, MARTIN-ORTEGA G. Comparison of several procedures used for the extraction of anthocyanins from red grapes [J]. Journal of Agriculture and Food Chemistry, 1998,46(11):4592-4597.
[111]PATIL G, MADHUSUDHAN M C, BABU B R, et al. Extraction, dealcoholization and concentration of anthocyanin from red radish [J]. Chemical Engineering and Processing: Process Intensification,2009,48 (1):364-369.
[112]VATAI T, SKERGET M, KNEZ Z, et al. Extraction and formulation of anthocyanin-concentrates from grape residues [J]. Journal of Supercritical Fluids,2008,45 (1): 32-36.
[113]KOPONEN J M, HAPPONEN A M, MATTILA P H, et al. Contents of anthocyanins and ellagintannins in selected foods consumed in Finland [J]. Journal of Agricultural and Food Chemistry,2007,55 (4):1612-1619.
[114]NIELSEN I L F, HAREN G R, MAGNUSSEN E L, et al. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. investigation of their ph stability and antioxidative potency [J]. Journal of Agricultural and Food Chemistry,2003,51,5861-5866.
[115]KAPASAKALIDIS P G, RASTALL R A, GORDON M H. Extraction of polyphenols from processed black currant (ribes nigrum 1.) residues [J]. Journal of Agricultural and Food Chemistry,2006,54,4016-4021.
[116]MCDOUGALL G J, GORDON S, BRENNAN R, et al. Anthocyanin-flavanol condensation products from black currant (Ribes nigrum L.) [J]. Journal of Agricultural and Food Chemistry, 2005,53,7878-7885.
[117]BUCHERT J, KOPONEN J M, SUUTARINEN M, et al. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices [J]. Journal of the Science of Food and Agriculture,2005,85:2548-2556.
[118]BOROWSKA J, SZAJDEK A. Antioxidant activity of berry fruits and beverages [J]. Polish Journal of Natural Science,2003,14:521-528.
[119]KONCZAK I, ZHANG W. Anthocyanins-more than natures colours [J]. Journal of Biomedicine and Biotechnology,2004 (5):239-240.
[120]Harbourne N, Jacquier J C, Morgan D J. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods [J]. Food Chemistry,2008,111:204-208.
[121]Cemeroglu B, Velioglu S, Isik S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate [J]. Journal of Food Science,1994,59 (6):1216-1218.
[122]Wang W D, Xu S Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate [J]. Journal of Food Engineering,2007,82:271-275.
[123]北京大学分子医学研究所,单个线粒体中的超氧炫[J].中国基础科学,2008,4：15-16.
[124]KLAUNIG J E, WANG Z, PU X et al. Oxidative stress and oxidative damage in chemical carcinogenesis [J]. Toxicology and Applied Pharmacology,2011,254 (2):86-99.
[125]GULAM W, HASEEB A. Reactive oxygen species:role in the development of cancer and various chronic conditions [J]. Journal of Carcinogenesis,2006,5(14):1-8.
[126]张镜,温思霞,廖富林,等.温度、光照及pH值对阴香花色苷清除DPPH自由基活性的影响[J].食品科学,2009,30(13)：120-123.
[127]史海英,吕晓玲.紫玉米花色苷抗氧化能力的稳定性[J].天津科技大学学报,2008,23(1)：26-28.
[128]李莉蓉,张名位,刘邻渭,等.三种黑色粮食作物种皮花色苷提取物抗氧化能力稳定性的比较[J].中国农业科学,2007,40(9)：2045-2052.
[129]DUAN X, JIANG Y, SU X, et al. Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning. Food Chemistry,2007,101,1365-1371.
[130]KANATT S R, CHANDER R, SHARMA A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food Chemistry,2007,100,451-458.
[131]LUND M N, HVIID M S, SKIBSTED L H. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Science,2007,76,226-233.
[132]HAYES J E, STEPANYAN V, ALLEN P, et al. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Science,2009,83,201-208.
[133]VUORELA S, SALMINEN H, MAKELA M, et al. Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. Journal of Agricultural and Food Chemistry,2005, 53,8492-8497.
[134]RODRIGUEZ-CARPENA J G, MORCUENDE D, ANDRADE M J, et al. Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties [J]. Journal of Agricultural and Food Chemistry, 2011,59,5625-5635.
[135]ESTEVEZ M, KYLLI P, PUOLANNE E, et al. Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions:Interaction with lipids and effect of selected phenolic compounds [J]. Journal of Agricultural and Food Chemistry,2008,56,10933-10940.
[136]SHAHIDI F, ZHONG Y. Lipid oxidation and improving the oxidative stability [J]. Chemical Society Reviews,2010,39,4067-4079.
[137]LUND M N, HEINONEN M, BARON C P, et al. Protein oxidation in muscle foods:A review [J]. Molecular Nutrition Food Research,2011,55,83-95.
[138]SUN W Q, ZHANG Y J, ZHOU G H, et al. Effect of apple polyphenol on oxidative stability of sliced cooked cured beef and pork hams during chilled storage [J]. Journal of Muscle Foods, 2010,21,722-737.
[139]ARTS M J T J, HAENEN G R M M, WILMS L C, et al. Interactions between flavonoids and proteins:Effect on the total antioxidant capacity [J]. Journal of Agricultural and Food Chemistry,2002,50,1184-1187.
[140]ESTEVEZ M. Protein carbonyls in meat systems:A review [J]. Meat Science,2011,89, 259-279.
[141]ESTEVEZ M, HEINONEN M. Effect of phenolic compounds on the formation of a-aminoadipic and γ-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin [J]. Journal of Agricultural and Food Chemistry,2010,58,4448-4455.
[142]VILJANEN K, KIVIKARI R, HEINONEN M. Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds [J]. Journal of Agricultural and Food Chemistry,2004,52,1104-1111.
[143]SOSZYNSKI M, BARTOSZ G. Decrease in accessible thiols as an index of oxidative damage to membrane proteins [J]. Free Radicals Biology and Medicine,1997,23,463^469.
[144]DEAN R T, FU S, STOCKER R, et al. Biochemistry and pathology of radical-mediated protein oxidation [J]. Biochemical Journal,1997,324,1-18.
[145]LARA M S, GUTIERREZ J I, TIMON M, et al. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP [J]. Meat Science,2011,88,481-488.
[146]HAAK L, RAES K, DE SMET S. Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties [J], Journal of the Science of Food and Agriculture,2009,89, 1360-1365.
[147]Lee M-A, Choi J-H, Choi Y-S, et al. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation [J]. Meat Science,2010,84,498-504.
[148]XIA X, KONG B, LIU Q, et al. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles [J]. Meat Science,2009,83, 239-245.
[149]FAUSTMAN C, SUN Q, MANCINI R, et al. Myoglobin and lipid oxidation interactions: Mechanistic bases and control [J]. Meat Science,2010,86,86-94.
[150]FRANKEL E N, SATUE-GRACIA T, MEYER A S, et al. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions [J]. Journal of Agricultural and Food Chemistry,2002,50,2094-2099.
[151]MCCLEMENTS D J, DECKER E A. Lipid oxidation in oil-in-water emulsions:impact of molecular environment on chemical reactions in heterogeneous food systems [J]. Journal of Food Science,2000,65 (8),1270-1282.
[152]JACOBSEN C, TIMM M, MEYER A S. Oxidation in fish oil enriched mayonnaise:ascorbic acid and low pH increase oxidative deterioration [J]. Journal of Agricultural and Food Chemistry 2001,49,3947-3956.
[153]THOMSEN, M K, JACOBSEN C, SKIBSTED L H. Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy [J]. European Food Research and Technology,2000,211 (6),381-386.
[154]NUCHI C D, HERNANDEZ P, MCCLEMENTS D J, et al. Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions [J]. Journal of Agricultural and Food Chemistry,2002,50 (19),5445-5449.
[155]JACOBSEN C, HARTVIGSEN K, THOMSEN M K, et al. Lipid oxidation in fish oil enriched mayonnaise:Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration [J]. Journal of Agricultural and Food Chemistry, 2001,49(2),1009-1019.
[156]PARASKEVOPOULOU D, BOSKOU D, PARASKEVOPOULOU A. Oxidative stability of olive oil-lemon juice salad dressings stabilized with polysaccharides. Food Chemistry,2007, 101(3),1197-1204.
[157]LET M B, JACOBSEN C, MEYER A S. Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil [J]. Journal of Agricultural and Food Chemistry,2007,55,7802-7809
[158]TANANUWONG K, TEWARUTH W. Extraction and application of antioxidants from black glutinous rice [J]. LWT-Food Science and Technology 2010,43,476-481.
[159]LA VECCHIA C, ALTIERI A, TAVANI A. Vegetables, fruit, antioxidants and cancer:a review of Italian studies [J]. European Journal of Nutrition,2001,40:261-267.
[160]GARCIA-ALONSO J, ROS G, PERIAGO M J. Antiproliferative and cytoprotective activities of a phenolic-rich juice in HepG2 cells [J]. Food Research International,2006,39:982-991.
[161]NETZEL M, NETZEL G, KAMMERE D R, et al. Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins [J]. Innovative Food Science and Emerging Technologies,2007,8:365-372.
[162]MAATTA-RIIHINEN K R, K.AMAL-ELDIN A, MATTILA P H, et al. Distribution and contents of phenolic compounds in 18 Scandinavian berry species [J]. Journal of Agricultural and Food Chemistry,2004,52:4477-4486.
[163]SHIN Y, RYU J A, LIU R H, et al. Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit [J]. Postharvest Biology and Technology,2008,49:201-209.
[164]BOWEN-FORBES C S, ZHANG Y J, NAIR M G. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits [J]. Journal of Food Composition and Analysis,2010,23:554-560.
[165]YI W G, AKOH C C, FISCHER J, KREWER G. Effects of phenolic compounds in blueberries and muscadine grapes on HepG2 cell viability and apoptosis [J]. Food Research International,2006,39:628-638
[166]KATSUBE N, IWASHINTA K, TSUSHIDA T, et al. Induction of apoptosis in cancer cells by bilberry (Vaccinium myrtillus) and the anthocyanins [J]. Journal of Agricultural and Food Chemistry,2003,51:68-75.
[167]OLSSON ME, GUSTAVSSON KE, ANDERSSON S, et al. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels [J]. Journal of Agricultural and Food Chemistry,2004,52:7264-7271.
[168]WU Q K, KOPONEN J M, MYKKANEN H M, et al. Berry phenolic extracts modulate the expression of p21WAF1 and Bax but not Bcl-2 in HT-29 colon cancer cells [J]. Journal of Agricultural and Food Chemistry,2007,55:1156-1163.
[169]HOUGHTON J, FOX J G, WANG T C. Gastric cancer:laboratory bench to clinic [J]. Journal of Gastroenterology and Hepatology,2002,17:495-502.
[170]MARTIN S, GIANNONE G, ANDRIANTSITOHAINA R, et al. Delphinidin, an active compound of red wine, inhibits endothelial cell apoptosis via nitric oxide pathway and regulation of calcium homeostasis [J]. British Journal of Pharmacology,2003,139: 1095-1102.
[171]REDDIVARI L, VANAMALA J, CHINTHARLAPALLI S, et al. Anthocyanin fraction from potato extracts is cytotoxic to prostate cancer cells through activation of caspase-dependent and caspase-independent pathways [J]. Carcinogenesis,2007,28:2227-2235
[172]CHANG Y C, HUANG H P, HSU J D, et al. Hibiscus anthocyanins rich extract-induced apoptotic cell death in human promyelocytic leukemia cells [J]. Toxicology and Applied Pharmacology,2005,205:201-212
[173]WANG L S, STONER G D. Anthocyanins and their role in cancer prevention [J]. Cancer Letter,2008,269:281-290.
[174]MCDOUGALL G J, ROSS H A, IKEJI M, et al. Berry extracts exert different antiproliferative effects against cervical and colon cancer cells grown in vitro [J]. Journal of Agricultural and Food Chemistry,2008,56:3016-3023.
[175]SUN J, LIU RH. Cranberry phytochemical extracts induce cell cycle arrest and apoptosis in human MCF-7 breast cancer cells [J]. Cancer Letter,2006,241:124-134.
[176]BIRT D F, HENDRICH S, WANG W Q. Dietary agents in cancer prevention:flavonoids and isoflavonoids [J]. Pharmacology and Therapeutics,2001,90:157-177.
[177]LIU R H. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals [J]. American Journal of Clinical Nutrition,2003,78: 517S-520S.
[178]JANG K J, HAN M H, LEE B H, et al. Induction of apoptosis by ethanol extracts of Ganoderma lucidum in human gastric carcinoma cells [J]. Journal of Acupuncture and Meridian Studies,2010,3:24-31.
[179]DAI J, GUPTE A, GATES L, et al. A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars:Extraction methods, stability, anticancer properties and mechanisms [J]. Food and Chemical Toxicology,2009,47,837-847.
[180]VISHAL R T, SHARMA S, MAHAJAN A, et al. Oxidative Stress:A Novel Strategy in Cancer Treatment [J]. JK Science,2005,7,1-3.
[181]CHANDRA J, SAMALI A, Orrenius S. Triggering and modulation of apoptosis by oxidative stress [J]. Free Radical Biology and Medicine,2000,29,323-333.
[182]P1LLAI C K, PILLAi K S. Antioxidants in health [J]. International Journal of Physiology Pharmacology,2002,46,1-5.
[183]CHEN L, ZHU S L, CAO M. The research on organic selenium in the lactic acid fungus to sp leen lipid peroxidation and p rotection effect of NK cell activity in mouseswith liver damage [J]. Acta Biologiae Experim ental Sinica,2005,38:124.
[184]朱衍,郭世炳,匀海松等.运动与氧自由基损伤[J].中国运动医学杂志,1990,9(3)：161-166.
[185]AMES B. Micronutrients prevent cancer and delay aging [J]. Toxicology Letters,1998,102, 5-18.
[186]方云中,郑荣梁.自由基生物学的理论与应用[M].北京：科学出版社,2002.
[187]关晨霞,高希布,梁杰.针灸对亚急性衰老小鼠脑组织中一氧化氮、丙二醛、超氧化物岐化酶的影响[J].针刺研究,2001,26(2)：1112-1131.
[2]陈美云.迷迭香高效无毒抗氧化剂的开发利用[J].林产化工通讯,2000,34(3),28-30.
[3]姜爱莉,孙丽芹,王文,等.四种植物天然抗氧化剂活性初探[J].食品科学,2002,23(6)：35-38.
[4]DUTHIE S J, MA A, ROSS M A, et al. Antioxidant supplementation decreases oxidative DNA damage in human lymphocytes [J]. Cancer Research,1996,56,1291-1295.
[5]方允中,郑荣梁.自由基生物学的理论与应用[M].北京：科学出版社,2002,412-415.
[6]SINGH G, MARIMUTHU P, CHROLA S, et al. Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt.(Aril Part) [J]. Journal of Food Science,2005,70(2):M141-M148.
[7]吕春茂,王新现,包静,等.越橘果实花色苷的体外抗氧化性[J].食品科学,2010,31(23)：27-31.
[8]樊梓鸾,王振宇.红豆越橘体外抗氧化和抗细胞增殖活性研究[J].现代食品科技,2010,26(10)：1081-1086.
[9]Alothman M, Bhat R, Karim A A. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents [J]. Food Chemistry,2009,115, 785-788.
[10]李颖畅,孟宪军.蓝莓花色昔抗氧化活性的研究[J].食品与发酵工业,2007,33(9)：61-64.
[11]肖军霞,黄国清,仇宏伟,等.红树莓花色苷的提取及抗氧化活性研究[J].食品科学,2011,32(08)：15-18.
[12]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.
[13]凌关庭.天然抗氧化剂及其消除氧自由基的进展[J].食品工业,2000,3：19-24.
[14]张慧芸.香辛料提取物抑菌抗氧化作用效果与机理及其在原料肉和肉制品中应用的研究[D].哈尔滨：东北农业大学食品学院,2007.
[15]张慧芸,孔保华,孙旭.香辛料提取物抗氧化活性及其作用模式的研究[J].食品科学,2010,31(05)：111-115.
[16]石雪萍,吴亮亮,高鹏,等.20种食用辛香料抗氧化性及其与黄酮和多酚的相关性研究[J].食品科学,2011,32(05)：83-86.
[17]李婷,侯晓东,陈文学,等.香辛料提取物的抗氧化活性[J].热带作物学报,2008,29,(03)：295-298.
[18]缪晓平,邓开野,谭梅唇.三种香辛料提取物抑菌及抗氧化性能的研究[J].中国调味品,2010,10(35)：107-109.
[19]公衍玲,金宏,玄光善.7种中药水提物体外抗氧化活性研究[J].医药导报,2010,7(29)： 863-865.
[20]宫江宁,郑奎玲,廖莉玲.7种黔产补益类中草药抗氧化性的研究[J].四川师范大学学报(自然科学版),2012,35(1)：117-121.
[21]王征帆.11种中草药水提物抗氧化活性研究[J].应用化工,2011,40,(9)：1563-1564.
[22]白建华,程琳,武宇芳,等.苯甲酸—Fenton体系荧光法测定中草药抗氧化活性[J].分析科学学报,2011,27(5)：675-677.
[23]徐金瑞,孙育斌,卢晓玲.5种中草药乙醇提取物对猪油的抗氧化作用.中国油脂,2011,36(3)：45-47.
[24]李敏.简述抗氧化肽的作用[J].内蒙古农业科技,2002(增刊)：146-148.
[25]PENA-RAMOS E A, XIONG Y L. Antioxidative activity of whey protein hydrolysates in a liposomal system [J]. Journal of Dairy Science,2001,84:2577-2583.
[26]PENA-RAMOS E A, XIONG Y L. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties [J]. Meat Science,2003,64:259-263.
[27]荣建化,李小定,谢笔钧.大豆肽的理化性质及其对脂肪氧合酶活性的影响[J].食品工业科技,2002,8：19-21.
[28]DJENANE D, MARTINEZL, SANCHEZ E A. Antioxidant effect of carnosine and carnitine in fresh beefsteaks stored under modified atmosphere [J]. Food Chemistry,2004,85:453-459.
[29]刘骞,孔保华,李菁,等.丁香不同溶剂提取物抗氧化活性的研究[J].包装与食品机械,2011,29(4)：17-20.
[30]董怡,林恋竹,赵谋明.溪黄草根不同溶剂提取物的抗氧化性[J].食品科学,2011,32(15)：39-42.
[31]刘彩琴,赵丹,朱敏.姜黄素微波提取工艺及其抗氧化活性研究[J].DOI：CNKI：11-1759/TS.20120114.1701.013
[32]VERONICA P, JUAN H, AYALA A M. Ultrasonic micellar extraction of polycyclic aromatic hydrocarbons from marine sediments Talanta [J]. Ultrasonics Sono-chemistry,2001,54: 15-23.
[33]陆爱霞,姚开,贾冬英,等.超声辅助法提取茶多酚和儿茶素的研究[J].中国油脂,2005,30(5)：48-50.
[34]邢秀芳,马桔云,于宏芬.纤维素酶在葛根总黄酮提取中的应用[J].中草药,2001,32(1)：37-38.
[35]董海丽,纵伟.酶法提取姜黄素的研究[J].纯碱工业,2000,6：55-56.
[36]王萍,苗雨.酶法提取黑加仑果渣花色营的研究[J].林产化学与工业,2008,28(1)：113-118.
[37]邓梦茹,刘韶,朱周觐.酶法提取虎杖中的白藜芦醇[J].中南药学,2011,9(9)：669-672.
[38]刘红梅.超临界CO2萃取天然香料的研究进展[J].北京联合大学学报(自然科学版)2003,17(3)：94-96
[39]谭榀新,叶涛,刘湘新,等.植物提取物抗氧化成分及机理研究进展[J].食品科学,2010,31(15)：288-292.
[40]MARIKEN J T, ARTSL J. A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures [J]. Food Chemistry,2003,80:409-414.
[41]MILLER N J, RICE-EVANTS, C, DAVIES M. J, et al. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science,1993,84:407-12.
[42]RE R, PELLEGRINI N, PROTEGGANTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine,1999,26: 1231-1237.
[43]韩飞,周孟良,钱健亚,等.抗氧化剂抗氧化活性测定方法及其评价[J].粮油食品科技,2009,17(6)：54-57.
[44]COTLELLE N, BERNIER J L, CATTEAU J P, et al. Antioxidant properties of hydroxyl-flavones[J]. Free Radical Biology Medical,1996,20 (1):35-43.
[45]PAHKLA R, ZILMER M, KULLISAAR T, et al. Comparison of the antioxidant activity of melatonin and pinoline in vitro[J]. Journal of Pineal Research,1998,24 (2):96-101.
[46]SHON, M Y, KIM T H, SUNG, N J. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts[J]. Food Chemistry,2003,82: 593-597.
[47]STUPANS I, KIRLICH A, TUCK K L, et al. Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants[J]. Journal of Agricultural and Food Chemistry,2002,50, 2464-2469.
[48]付荣,朱蓓薇.用二苯代苦味酞基自由基分光光度法测定川芎、红景天和黄茂的抗氧化活性[J].大连轻工业学院学报,2004,23(2)：114-117.
[49]叶汉侠,王甫才.18种中草药抗氧化活性的比较研究[J].浙江万里学院学报,2004,17(5)：111-113.
[50]曾军,石国荣.天然产物抗氧化活性的测定方法和原理[J].安徽农学通报,2008,14(22)：35-36.
[51]TATIANA D, GALINA T, VILHELMINA J. Characterization of the Radical Scavenging Activity of Lignins-natural Antioxidants [J]. Bioresearch Technical,2004,95:309-317.
[52]郭长江,杨继军,韦京豫.两种方法测定坚果类食物抗氧化活性的比较[J].中国食品卫生杂志,2004,16(2)：135-136.
[53]郭长江,韦京豫,杨继军.66种蔬菜、水果抗氧化活性的比较[J].营养学报,2003,25(2)：203-207.
[54]WAYNER P D, BURTON G W, INGOLD K U, et al. Quantitative measurement of the total radical-trapping antioxidant capacity of human bloodplasma by controlled peroxidation [J]. FEBS Leu,1985,187:33-37.
[55]胡迎芬,胡博路,孟洁,等.月季花抗氧化作用的研究[J].食品工业科技,2000,21(4)：24-26.
[56]BALIN A K, FISHER A J, ANZELONE M, et al. Effects of establishing cell cultures and culture conditions on the proliferative life span of human fibroblasts isolated from different tissues and donors of different ages [J]. Experimental Cell Research,2002,274,275-287.
[57]薛照辉.菜籽肽的制备及其生物活性的研究[D].武汉：华中农业大学,2004.
[58]陈贵堂.花生蛋白的营养生理功能及其酶解产物抗氧化活性的研究[D].中国农业大学博士学位论文,2006.
[59]张志东,李亚东,吴林,等.黑加仑的营养价值[J].中国食物和营养,2003,12：52-53.
[60]孙阳昭,孙志健,廖小,等.黑加仑果中花青素的提取工艺研究[J].食品与发酵工业,2006,31(1)：129-133.
[61]李文鹏,程建军,张艳.黑加仑果中花青素的提取及其抗氧化性的研究[J].食品工业科技,2008,6：220-222.
[62]赵新淮,刘宏芳.黑加仑果渣红色素的提取与纯化[J].食品工业科技,1998,2：30-31.
[63]杨玉平,闫玲,佐小华.黑加仑调节血脂的功效研究[J].食品与药品,2006,2：51-53.
[64]LAPORNIK B, PROSEK M, WONDRA A G. Comparison of extracts prepared from plant by-products using different solvents and extraction time [J]. Journal of Food Engineering, 2005,71:214-222.
[65]RUBINSKIENE M, VISKELIS P, JASUTIENE I, et al. Impact of various factors on the composition and stability of black currant anthocyanins [J]. Food Research International,2005, 38:867-871.
[66]FROYLOG C, SLIMESTAD R, ANDERSEN M. Combination of chromatographic techniques for the preparative isolation of anthocyanins-applied on blackcurrant (Ribes nigrum) fruits [J]. Journal of Chromatography A,1998,25:89-95.
[67]张慧芸,孔保华,孙旭.香辛料提取物对熟肉糜的抗氧化作用[J].食品工业,2009,1：44-45.
[68]张慧芸,孔保华,孙旭.香辛料提取物对生肉糜的抗氧化作用[J].食品工业,2008,29(4)：131-132.
[69]李颖畅,孙建华,孟宪军.蓝莓叶总黄酮提取物的定性分析和抗油脂氧化[J].食品科学,2010,31(13)：96-99.
[70]VAITHIYANATHAN S, NAVEENA B M, MUTHUKUMAR M, et al. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4℃) [J]. Meat Science,2011,88,409-414.
[71]JONGBERG S, SKOV S H, T0RNGREN M A, et al. Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties [J]. Food Chemistry,2011,128,276-283.
[72]GANHAO R, ESTEVEZ M, KYLLI P, HEINONEN M, et al. Characterization of selected wild mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties [J]. Journal of Agricultural and Food Chemistry,2010,58,8854-8861.
[73]GANHAO R, MORCUENDE D, ESTEVEZ M. Protein oxidation in emulsified cooked burger patties with added fruit extracts:Influence on colour and texture deterioration during chill storage [J]. Meat Science,2010,85,402-409.
[74]RODRIGUEZ-CARPENA J G, MORCUENDE D, ANDRADE M J, et al. Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties [J]. Journal of Agricultural and Food Chemistry, 2011,59,5625-5635.
[75]RODRIGUEZ-CARPENA J G, MORCUENDE D, ESTEVEZ M. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage [J]. Meat Science,2011,89,166-173.
[76]KERR J F R, WYLLIE A H, CARRIE A R. Apoptosis a basic biological phenomenon with wide-ranging implications in tissue kinetics [J]. British Journal of Cancer,1972,26:239.
[77]MOON J Y, MOSADDIK A, KIM H, et al. The chloroform fraction of guava (Psidium cattleianum sabine) leaf extract inhibits human gastric cancer cell proliferation via induction of apoptosis [J]. Food Chemistry,2010,125,369-375.
[78]REN M R, HUR J S, KIM J Y, et al. Anti-proliferative effects of Lethariella zahlbruckneri extracts in human HT-29 human colon cancer cells [J]. Food and Chemical Toxicology 2009, 47:2157-2162.
[79]YANG H L, CHEN S C, CHEN C S, et al. Alpinia pricei rhizome extracts induce apoptosis of human carcinoma KB cells via a mitochondria-dependent apoptotic pathway [J]. Food and Chemical Toxicology 2008,46:3318-3324.
[80]KIM K S, RHEE K H, YOON J H, et al. Ginkgo biloba extract (EGb 761) induces apoptosis by the activation of caspase-3 in oral cavity cancer cells [J]. Oral Oncology,2005,41, 383-389.
[81]PARK S E, YOO H S, JIN C Y, et al. Induction of apoptosis and inhibition of telomerase activity in human lung carcinoma cells by the water extract of Cordyceps militaris [J]. Food and Chemical Toxicology,2009,47,1667-1675.
[82]YANG H L, CHANG W H, CHIA Y C, et al. Toona sinensis extracts induces apoptosis via reactive oxygen species in human premyelocytic leukemia cells. Food and Chemical Toxicology,2006,44,1978-1988.
[83]唐琳,李子江,赵磊,等.两种pH值法测定玫瑰花花色苷含量的比较[J].食品科学,2009,30(18)：310-313.
[84]OYAIZU M. Studies on products of browning reaction:antioxidative activity of products of browning reaction prepared from glucosamine[J]. Journal of Nutrition,1986,44 (6):307-315.
[85]YANG Z D, ZHAI W W. Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.) [J]. Innovative Food Science and Emerging Technologies,2010,11 (1):169-176.
[86]XIANG Z N, NING Z X. Scavenging and antioxidant properties of compound derived from chlorogenic acid in South-China honeysuckle [J]. LWT-Food Science and Technology,2008, 41(7):1189-1203.
[87]LEE J C, KIM H R, KIM J, et al. Antioxidant property of an ethanol extract of the stem of Opuntia ficus-indica var. saboten[J]. Journal of Agriculture and Food Chemistry,2002,50 (22): 6490-6496.
[88]OZGEN M, REESE R N, TULIO A Z, et al. Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-l-picrylhydrazyl (DPPH) methods [J]. Journal of Agriculture and Food Chemistry,2006,54 (4):1151-1157.
[89]BORGES G,DEGENEVE A, MULLEN W, et al. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries [J]. Journal of Agricultural and Food Chemistry,2010,58,3901-3909.
[90]LIU G, XIONG Y L. Contribution of lipid and protein oxidation to rheological differences between chicken white and red muscle myofibrillar proteins [J]. Journal of Agricultural and Food Chemistry,1996,44:779-784.
[91]ELLMAN G L. Tissue sulfhydryl groups [J]. Archives of Biochemistry and Biophysics,1959, 82,70-77.
[92]LEVINE R L, GARLAND D, OLIVER C N, et al. Determination of carbonyl content in oxidatively modified proteins [J]. Methods in Enzymology,1990,186,464-478.
[93]TANANUWONG K, TEWARUTH W. Extraction and application of antioxidants from black glutinous rice. LWT-Food Science and Technology,2010,43,476-481.
[94]GB/T 5009.37-2003,中华人民共和国国家标准,食用植物油卫生标准的分析方法.
[95]RASMUSSEN C N, WANG X H, LEUNG S, et al. Selection and use of honey as an antioxidant in a french salad dressing system. Journal of Agricultural and Food Chemistry, 2008,56,8650-8657.
[96]RICHARDS M P, CHAIYASIT W, MCCLEMENTS D J, et al. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions. Journal of Agricultural and Food Chemistry,2002,50 (5),1254-1259.
[97]CHENG Y, XIONG Y L, CHEN J. Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions. Food Chemistry,2010,120,101-108.
[98]ANTTONEN M J, KARJALAINEN R O. High-Performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically. Journal of Agricultural and Food Chemistry,2006,54,7530-7538.
[99]SLIMESTAD R, SOLHEIM H. Anthocyanins from black currants (Ribes nigrum L.). Journal of Agricultural and Food Chemistry,2002,50,3228-3231.
[100]MAATTA K R, KAMAL-ELDIN A, TORRONEN A R. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection:Ribes species. Journal of Agricultural and Food Chemistry,2003,51,6736-6744.
[101]郭松年,董周永,孙海燕,刘兴华.石榴汁花色苷热稳定性及其降解动力学研究[J].农业工程学报,2008,24(3)：256-259.
[102]樊金玲,朱文学,巩卫东,沈军卫,韩江南,马海乐,郭秉印.蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响[J].食品科学,2010,31(3)：74-78.
[103]ZOU Y P.LU Y H, WEI D Z. Antioxidant activity of a flavonoid-rich extract of hypericum perforatum 1. in vitro[J]. Journal of Agriculture and Food Chemistry,2004,52,5032-5039.
[104]DORMAN H J D, PELTOKETO A, HILTUNEN R, et al. Characterization of the antioxidant properties of de-odourised aqueous extracts from selected lamiaceae herbs [J]. Food Chemistry,2003,83,255-262.
[105]YU L, HALEY S, PERRET J, et al. Free radical scavenging properties of wheat extracts [J]. Journal of Agricultural and Food Chemistry,2002,50,1619-1624.
[106]王光义,蒋乃昌,贺志光.头针对脑梗塞患者血浆ET21、MDA、NO的影响[J].中国针灸,2001,21(4)：2412-2421.
[107]CASTANEDA-OVANDO A, PACHECO-HERNANDEZ M P, PAEZ-HERNANDEZ M E, et al. Chemical studies of anthocyanins:a review [J]. Food Chemistry,2009,113 (4):859-871.
[108]BRIDGERS E N, CHINN M S, TRUONG V D. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars [J]. Industrial Crops and Products,2010,32 (3):613-620.
[109]AWIKA J M, ROONEY L W, WANISKA R D. Anthocyanins from black sorghum and their antioxidant properties [J]. Food Chemistry,2004,90 (1-2):293-301.
[110]RE VILLA E, RYAN J M, MARTIN-ORTEGA G. Comparison of several procedures used for the extraction of anthocyanins from red grapes [J]. Journal of Agriculture and Food Chemistry, 1998,46(11):4592-4597.
[111]PATIL G, MADHUSUDHAN M C, BABU B R, et al. Extraction, dealcoholization and concentration of anthocyanin from red radish [J]. Chemical Engineering and Processing: Process Intensification,2009,48 (1):364-369.
[112]VATAI T, SKERGET M, KNEZ Z, et al. Extraction and formulation of anthocyanin-concentrates from grape residues [J]. Journal of Supercritical Fluids,2008,45 (1): 32-36.
[113]KOPONEN J M, HAPPONEN A M, MATTILA P H, et al. Contents of anthocyanins and ellagintannins in selected foods consumed in Finland [J]. Journal of Agricultural and Food Chemistry,2007,55 (4):1612-1619.
[114]NIELSEN I L F, HAREN G R, MAGNUSSEN E L, et al. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. investigation of their ph stability and antioxidative potency [J]. Journal of Agricultural and Food Chemistry,2003,51,5861-5866.
[115]KAPASAKALIDIS P G, RASTALL R A, GORDON M H. Extraction of polyphenols from processed black currant (ribes nigrum 1.) residues [J]. Journal of Agricultural and Food Chemistry,2006,54,4016-4021.
[116]MCDOUGALL G J, GORDON S, BRENNAN R, et al. Anthocyanin-flavanol condensation products from black currant (Ribes nigrum L.) [J]. Journal of Agricultural and Food Chemistry, 2005,53,7878-7885.
[117]BUCHERT J, KOPONEN J M, SUUTARINEN M, et al. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices [J]. Journal of the Science of Food and Agriculture,2005,85:2548-2556.
[118]BOROWSKA J, SZAJDEK A. Antioxidant activity of berry fruits and beverages [J]. Polish Journal of Natural Science,2003,14:521-528.
[119]KONCZAK I, ZHANG W. Anthocyanins-more than natures colours [J]. Journal of Biomedicine and Biotechnology,2004 (5):239-240.
[120]Harbourne N, Jacquier J C, Morgan D J. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods [J]. Food Chemistry,2008,111:204-208.
[121]Cemeroglu B, Velioglu S, Isik S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate [J]. Journal of Food Science,1994,59 (6):1216-1218.
[122]Wang W D, Xu S Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate [J]. Journal of Food Engineering,2007,82:271-275.
[123]北京大学分子医学研究所,单个线粒体中的超氧炫[J].中国基础科学,2008,4：15-16.
[124]KLAUNIG J E, WANG Z, PU X et al. Oxidative stress and oxidative damage in chemical carcinogenesis [J]. Toxicology and Applied Pharmacology,2011,254 (2):86-99.
[125]GULAM W, HASEEB A. Reactive oxygen species:role in the development of cancer and various chronic conditions [J]. Journal of Carcinogenesis,2006,5(14):1-8.
[126]张镜,温思霞,廖富林,等.温度、光照及pH值对阴香花色苷清除DPPH自由基活性的影响[J].食品科学,2009,30(13)：120-123.
[127]史海英,吕晓玲.紫玉米花色苷抗氧化能力的稳定性[J].天津科技大学学报,2008,23(1)：26-28.
[128]李莉蓉,张名位,刘邻渭,等.三种黑色粮食作物种皮花色苷提取物抗氧化能力稳定性的比较[J].中国农业科学,2007,40(9)：2045-2052.
[129]DUAN X, JIANG Y, SU X, et al. Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning. Food Chemistry,2007,101,1365-1371.
[130]KANATT S R, CHANDER R, SHARMA A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food Chemistry,2007,100,451-458.
[131]LUND M N, HVIID M S, SKIBSTED L H. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Science,2007,76,226-233.
[132]HAYES J E, STEPANYAN V, ALLEN P, et al. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Science,2009,83,201-208.
[133]VUORELA S, SALMINEN H, MAKELA M, et al. Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. Journal of Agricultural and Food Chemistry,2005, 53,8492-8497.
[134]RODRIGUEZ-CARPENA J G, MORCUENDE D, ANDRADE M J, et al. Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties [J]. Journal of Agricultural and Food Chemistry, 2011,59,5625-5635.
[135]ESTEVEZ M, KYLLI P, PUOLANNE E, et al. Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions:Interaction with lipids and effect of selected phenolic compounds [J]. Journal of Agricultural and Food Chemistry,2008,56,10933-10940.
[136]SHAHIDI F, ZHONG Y. Lipid oxidation and improving the oxidative stability [J]. Chemical Society Reviews,2010,39,4067-4079.
[137]LUND M N, HEINONEN M, BARON C P, et al. Protein oxidation in muscle foods:A review [J]. Molecular Nutrition Food Research,2011,55,83-95.
[138]SUN W Q, ZHANG Y J, ZHOU G H, et al. Effect of apple polyphenol on oxidative stability of sliced cooked cured beef and pork hams during chilled storage [J]. Journal of Muscle Foods, 2010,21,722-737.
[139]ARTS M J T J, HAENEN G R M M, WILMS L C, et al. Interactions between flavonoids and proteins:Effect on the total antioxidant capacity [J]. Journal of Agricultural and Food Chemistry,2002,50,1184-1187.
[140]ESTEVEZ M. Protein carbonyls in meat systems:A review [J]. Meat Science,2011,89, 259-279.
[141]ESTEVEZ M, HEINONEN M. Effect of phenolic compounds on the formation of a-aminoadipic and γ-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin [J]. Journal of Agricultural and Food Chemistry,2010,58,4448-4455.
[142]VILJANEN K, KIVIKARI R, HEINONEN M. Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds [J]. Journal of Agricultural and Food Chemistry,2004,52,1104-1111.
[143]SOSZYNSKI M, BARTOSZ G. Decrease in accessible thiols as an index of oxidative damage to membrane proteins [J]. Free Radicals Biology and Medicine,1997,23,463^469.
[144]DEAN R T, FU S, STOCKER R, et al. Biochemistry and pathology of radical-mediated protein oxidation [J]. Biochemical Journal,1997,324,1-18.
[145]LARA M S, GUTIERREZ J I, TIMON M, et al. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP [J]. Meat Science,2011,88,481-488.
[146]HAAK L, RAES K, DE SMET S. Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties [J], Journal of the Science of Food and Agriculture,2009,89, 1360-1365.
[147]Lee M-A, Choi J-H, Choi Y-S, et al. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation [J]. Meat Science,2010,84,498-504.
[148]XIA X, KONG B, LIU Q, et al. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles [J]. Meat Science,2009,83, 239-245.
[149]FAUSTMAN C, SUN Q, MANCINI R, et al. Myoglobin and lipid oxidation interactions: Mechanistic bases and control [J]. Meat Science,2010,86,86-94.
[150]FRANKEL E N, SATUE-GRACIA T, MEYER A S, et al. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions [J]. Journal of Agricultural and Food Chemistry,2002,50,2094-2099.
[151]MCCLEMENTS D J, DECKER E A. Lipid oxidation in oil-in-water emulsions:impact of molecular environment on chemical reactions in heterogeneous food systems [J]. Journal of Food Science,2000,65 (8),1270-1282.
[152]JACOBSEN C, TIMM M, MEYER A S. Oxidation in fish oil enriched mayonnaise:ascorbic acid and low pH increase oxidative deterioration [J]. Journal of Agricultural and Food Chemistry 2001,49,3947-3956.
[153]THOMSEN, M K, JACOBSEN C, SKIBSTED L H. Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy [J]. European Food Research and Technology,2000,211 (6),381-386.
[154]NUCHI C D, HERNANDEZ P, MCCLEMENTS D J, et al. Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions [J]. Journal of Agricultural and Food Chemistry,2002,50 (19),5445-5449.
[155]JACOBSEN C, HARTVIGSEN K, THOMSEN M K, et al. Lipid oxidation in fish oil enriched mayonnaise:Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration [J]. Journal of Agricultural and Food Chemistry, 2001,49(2),1009-1019.
[156]PARASKEVOPOULOU D, BOSKOU D, PARASKEVOPOULOU A. Oxidative stability of olive oil-lemon juice salad dressings stabilized with polysaccharides. Food Chemistry,2007, 101(3),1197-1204.
[157]LET M B, JACOBSEN C, MEYER A S. Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil [J]. Journal of Agricultural and Food Chemistry,2007,55,7802-7809
[158]TANANUWONG K, TEWARUTH W. Extraction and application of antioxidants from black glutinous rice [J]. LWT-Food Science and Technology 2010,43,476-481.
[159]LA VECCHIA C, ALTIERI A, TAVANI A. Vegetables, fruit, antioxidants and cancer:a review of Italian studies [J]. European Journal of Nutrition,2001,40:261-267.
[160]GARCIA-ALONSO J, ROS G, PERIAGO M J. Antiproliferative and cytoprotective activities of a phenolic-rich juice in HepG2 cells [J]. Food Research International,2006,39:982-991.
[161]NETZEL M, NETZEL G, KAMMERE D R, et al. Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins [J]. Innovative Food Science and Emerging Technologies,2007,8:365-372.
[162]MAATTA-RIIHINEN K R, K.AMAL-ELDIN A, MATTILA P H, et al. Distribution and contents of phenolic compounds in 18 Scandinavian berry species [J]. Journal of Agricultural and Food Chemistry,2004,52:4477-4486.
[163]SHIN Y, RYU J A, LIU R H, et al. Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit [J]. Postharvest Biology and Technology,2008,49:201-209.
[164]BOWEN-FORBES C S, ZHANG Y J, NAIR M G. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits [J]. Journal of Food Composition and Analysis,2010,23:554-560.
[165]YI W G, AKOH C C, FISCHER J, KREWER G. Effects of phenolic compounds in blueberries and muscadine grapes on HepG2 cell viability and apoptosis [J]. Food Research International,2006,39:628-638
[166]KATSUBE N, IWASHINTA K, TSUSHIDA T, et al. Induction of apoptosis in cancer cells by bilberry (Vaccinium myrtillus) and the anthocyanins [J]. Journal of Agricultural and Food Chemistry,2003,51:68-75.
[167]OLSSON ME, GUSTAVSSON KE, ANDERSSON S, et al. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels [J]. Journal of Agricultural and Food Chemistry,2004,52:7264-7271.
[168]WU Q K, KOPONEN J M, MYKKANEN H M, et al. Berry phenolic extracts modulate the expression of p21WAF1 and Bax but not Bcl-2 in HT-29 colon cancer cells [J]. Journal of Agricultural and Food Chemistry,2007,55:1156-1163.
[169]HOUGHTON J, FOX J G, WANG T C. Gastric cancer:laboratory bench to clinic [J]. Journal of Gastroenterology and Hepatology,2002,17:495-502.
[170]MARTIN S, GIANNONE G, ANDRIANTSITOHAINA R, et al. Delphinidin, an active compound of red wine, inhibits endothelial cell apoptosis via nitric oxide pathway and regulation of calcium homeostasis [J]. British Journal of Pharmacology,2003,139: 1095-1102.
[171]REDDIVARI L, VANAMALA J, CHINTHARLAPALLI S, et al. Anthocyanin fraction from potato extracts is cytotoxic to prostate cancer cells through activation of caspase-dependent and caspase-independent pathways [J]. Carcinogenesis,2007,28:2227-2235
[172]CHANG Y C, HUANG H P, HSU J D, et al. Hibiscus anthocyanins rich extract-induced apoptotic cell death in human promyelocytic leukemia cells [J]. Toxicology and Applied Pharmacology,2005,205:201-212
[173]WANG L S, STONER G D. Anthocyanins and their role in cancer prevention [J]. Cancer Letter,2008,269:281-290.
[174]MCDOUGALL G J, ROSS H A, IKEJI M, et al. Berry extracts exert different antiproliferative effects against cervical and colon cancer cells grown in vitro [J]. Journal of Agricultural and Food Chemistry,2008,56:3016-3023.
[175]SUN J, LIU RH. Cranberry phytochemical extracts induce cell cycle arrest and apoptosis in human MCF-7 breast cancer cells [J]. Cancer Letter,2006,241:124-134.
[176]BIRT D F, HENDRICH S, WANG W Q. Dietary agents in cancer prevention:flavonoids and isoflavonoids [J]. Pharmacology and Therapeutics,2001,90:157-177.
[177]LIU R H. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals [J]. American Journal of Clinical Nutrition,2003,78: 517S-520S.
[178]JANG K J, HAN M H, LEE B H, et al. Induction of apoptosis by ethanol extracts of Ganoderma lucidum in human gastric carcinoma cells [J]. Journal of Acupuncture and Meridian Studies,2010,3:24-31.
[179]DAI J, GUPTE A, GATES L, et al. A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars:Extraction methods, stability, anticancer properties and mechanisms [J]. Food and Chemical Toxicology,2009,47,837-847.
[180]VISHAL R T, SHARMA S, MAHAJAN A, et al. Oxidative Stress:A Novel Strategy in Cancer Treatment [J]. JK Science,2005,7,1-3.
[181]CHANDRA J, SAMALI A, Orrenius S. Triggering and modulation of apoptosis by oxidative stress [J]. Free Radical Biology and Medicine,2000,29,323-333.
[182]P1LLAI C K, PILLAi K S. Antioxidants in health [J]. International Journal of Physiology Pharmacology,2002,46,1-5.
[183]CHEN L, ZHU S L, CAO M. The research on organic selenium in the lactic acid fungus to sp leen lipid peroxidation and p rotection effect of NK cell activity in mouseswith liver damage [J]. Acta Biologiae Experim ental Sinica,2005,38:124.
[184]朱衍,郭世炳,匀海松等.运动与氧自由基损伤[J].中国运动医学杂志,1990,9(3)：161-166.
[185]AMES B. Micronutrients prevent cancer and delay aging [J]. Toxicology Letters,1998,102, 5-18.
[186]方云中,郑荣梁.自由基生物学的理论与应用[M].北京：科学出版社,2002.
[187]关晨霞,高希布,梁杰.针灸对亚急性衰老小鼠脑组织中一氧化氮、丙二醛、超氧化物岐化酶的影响[J].针刺研究,2001,26(2)：1112-1131.