香蕉多酚氧化酶特性及其催化褐变防控的研究
|
摘要
香蕉是世界上产量最高的水果之一,也是许多发展中国家的重要食物来源之一,但它在保存和加工过程中极易褐变,不易保存。其主要原因是香蕉含有多酚氧化酶,能催化香蕉中多酚类物质褐变,破坏香蕉的营养成分、风味物质、感官色泽。为此本文针对香蕉多酚氧化酶的底物、提取方法、特性进行了研究,并据此深入分析了香蕉多酚氧化酶催化褐变机制的特点,进而探寻防控香蕉多酚氧化酶催化褐变的有效方法。主要研究成果如下：
1.使用福林酚显色法检测100g鲜重香蕉中的总酚含量为36.0±1.9mg儿茶素当量。使用HPLC对多酚样品进行分离鉴定、定性、定量,结果表明每100g鲜重香蕉中含有多巴胺10.6±1.4mg,绿原酸9.5±0.1mg,儿茶素10.6±0.2mg,表儿茶素0.7±0.1mg。
2.通过响应面实验法确定闪式提取香蕉中多酚氧化酶的最佳提取工艺条件为：以pH5.58的磷酸-柠檬酸为提取缓冲液,液料比为1.57,PVPP含量为1.13%,提取时间为2.5min。
3.从不同底物褐变反应的酶活性及褐变现象的变化可判断香蕉多酚氧化酶的特异性底物为多巴胺。多巴胺的酶促褐变过程可划分为五个阶段。五个阶段中每一阶段都可划分为两个区间,第一个区间褐变反应表现出较高的酶活性,第二个区间褐变速率几乎趋于零；褐变产物的颜色变化依次为：橘红色、红褐色、紫黑色、灰色、黑色,达到黑色后产物颜色不再发生改变。另外香蕉中的多酚,或者不同酚类的氧化褐变产物之间存在某种协同作用,能促进褐变反应的进行。
4.香蕉中的至少存在两种同工酶。他们的分子量分别为b=60000±1000Da,c=42000±2000Da。两种同工酶除最适pH相差较大外,其他特性,如：pH稳定性、最适温度、热稳定性非常相近。
他们的最适pH分别是5.4和6.8；在pH5.0-9.0间有较强的稳定性,能够保持原酶液70%以上的活力。他们具有较强的耐碱性质,而耐酸性较弱。
两同工酶的最适温度为30℃,在60℃以下,香蕉中多酚氧化酶的酶活力仍能保持在最大酶活力值的50%以上。当温度达到80℃以上,活性下降至最大酶活力的10%以下,能有效降低酶的活性。在90℃下处理5min后,在80℃下处理100min后,以及在100℃下处理30s后,多酚氧化酶的活性被完全抑制。
5.当抗坏血酸浓度达到0.3mg/mL,柠檬酸的浓度达到2mg/mL,亚硫酸氢钠浓度达到0.3mg/mL时,都能够完全的抑制香蕉多酚氧化酶的活性。
6.本文采用扫描法检测香蕉汁的褐变情况,能够准确、有效、快速检测到香蕉汁的褐变变化情况。根据此法,检测抑制香蕉汁褐变的条件有：
当香蕉汁中抗坏血酸浓度达到0.4mg/mL时,在200min内,能有效的抑制香蕉汁的褐变。抗坏血酸在低浓度下,对香蕉汁的褐变抑制作用是可逆的,但是当它的浓度达到0.8mg/mL时,能对香蕉汁形成稳定的不可逆的褐变抑制作用。另外抗坏血酸具有漂白作用,能使香蕉汁的亮度超出样品的初始亮度。
当柠檬酸浓度达到2.5mg/mL时,香蕉汁的pH为3.0,对香蕉汁的褐变起到有效的抑制作用。亚硫酸氢钠浓度大于0.4mg/mL时,能够有效的抑制香蕉汁的褐变,并且它在抑制褐变的过程中具有漂白作用。
Bananas are one of the highest yield fruits and one of the most important food sources for many developing countries in the world. During preservation and processing, they easily get browned due to the banana polyphenol oxidase (PPO) which catalyzes the banana polyphenols to be brown. These reactions severely affect the nutrients and flavor of the bananas. We researched the substrates, extraction methods, properties and the catalytic browning mechanism of the banana polyphenol oxidase, in order to find methods to control the enzymatic browning. The main study results are shown as follows:
1. The total polyphenol content of banana is36.0±1.9mg catechin equivalents/100g fresh weight banana detected with Folin-Ciocalteu reagent. The polyphenolic contents include dopamine10.6±1.4mg/100g FW, chlorogenic acid9.5±0.1mg/100g FW,(+)-catechin10.6±0.2mg/100g FW, and (-)-epicatechin0.7±0.1mg/100g FW, which were qualitatively and quantitatively analyzed by HPLC.
2. The optimal extraction conditions for banana polyphenol oxidase are source of buffer solution (phosphoric acid-citric acid) without potassium chloride, pH (5.58), liquid:solid ratio (1.57), PVPP concentration (1.13%), time (2.5min), through the response surface methodology.
3. The special substrate of banana PPO is dopamine, which was determined by the velocity and the color change of the browning reaction. The enzymatic browning on dopamine can be divided into5stages. The initial velocity was higher, and then turned to almost zero in each stage. The colors of the browning products of each stage are orange, reddish brown, violet black, gray, black successively. The experimental data showed that there must be a synergistic reaction which could promote the browning reaction between the polyphenols or the browning products in bananas. When the ammonium sulfate saturation was less than30%, it could remove something and lower the PPO activity or browning reaction in the extraction.
4. Two kinds of isoenzyme are found in banana PPO, whose molecular weights are b=60,000+1,000Da, c=42,000+2,000Da respectively. They have similar properties, like pH stability, optimum temperature and thermal stability, except the optimum pH.
Their optimum pH is5.4and6.8respectively. The enzyme activity is strongly stable at pH5.0-9.0, during which the activity could be kept more than70%of the initial one. The banana PPO is strong in alkali-resistance, but weak in acid-resistance.
The optimum temperature for banana PPO is30℃. Below60℃, the enzyme activity can still remain at more than50%of the maximum enzyme activity. When the temperature was above80℃, the enzyme activity fell to10%. If the banana PPO was processed over3s,5min,100min under100℃,90℃,80℃respectively, the PPO activity would be completely inhibited.
5. When the concentration of ascorbic acid, citric acid, sodium bisulfite reached0.3mg/mL,2mg/mL,0.3mg/mL respectively, they can completely inhibit the banana PPO activity separately.
6. Base on the scanning method, the banana juice browning can be detected acutely, effectively and rapidly. The methods of inhibition on banana juice browning are followed:
When the concentration of ascorbic acid in banana juice reached0.4mg/mL, it can effectively control the banana juice browning within200min. Ascorbic acid's browning inhibition property is was reversible at low concentrations, but when its concentration reache over0.8mg/mL, it can form a stable irreversible inhibition to browning. The ascorbic acid can make the brightness of the banana juice to be beyond the initial brightness of the sample, due to its bleaching effects.
When the concentration of citric acid was2.5mg/mL, banana juice pH reached3.0, and the banana juice browning was inhibited effectively. Sodium bisulfite can effectively restrain the browning when its concentration is greater than0.4mg/mL. Sodium bisulfite also has the bleaching property during the process
1.使用福林酚显色法检测100g鲜重香蕉中的总酚含量为36.0±1.9mg儿茶素当量。使用HPLC对多酚样品进行分离鉴定、定性、定量,结果表明每100g鲜重香蕉中含有多巴胺10.6±1.4mg,绿原酸9.5±0.1mg,儿茶素10.6±0.2mg,表儿茶素0.7±0.1mg。
2.通过响应面实验法确定闪式提取香蕉中多酚氧化酶的最佳提取工艺条件为：以pH5.58的磷酸-柠檬酸为提取缓冲液,液料比为1.57,PVPP含量为1.13%,提取时间为2.5min。
3.从不同底物褐变反应的酶活性及褐变现象的变化可判断香蕉多酚氧化酶的特异性底物为多巴胺。多巴胺的酶促褐变过程可划分为五个阶段。五个阶段中每一阶段都可划分为两个区间,第一个区间褐变反应表现出较高的酶活性,第二个区间褐变速率几乎趋于零；褐变产物的颜色变化依次为：橘红色、红褐色、紫黑色、灰色、黑色,达到黑色后产物颜色不再发生改变。另外香蕉中的多酚,或者不同酚类的氧化褐变产物之间存在某种协同作用,能促进褐变反应的进行。
4.香蕉中的至少存在两种同工酶。他们的分子量分别为b=60000±1000Da,c=42000±2000Da。两种同工酶除最适pH相差较大外,其他特性,如：pH稳定性、最适温度、热稳定性非常相近。
他们的最适pH分别是5.4和6.8；在pH5.0-9.0间有较强的稳定性,能够保持原酶液70%以上的活力。他们具有较强的耐碱性质,而耐酸性较弱。
两同工酶的最适温度为30℃,在60℃以下,香蕉中多酚氧化酶的酶活力仍能保持在最大酶活力值的50%以上。当温度达到80℃以上,活性下降至最大酶活力的10%以下,能有效降低酶的活性。在90℃下处理5min后,在80℃下处理100min后,以及在100℃下处理30s后,多酚氧化酶的活性被完全抑制。
5.当抗坏血酸浓度达到0.3mg/mL,柠檬酸的浓度达到2mg/mL,亚硫酸氢钠浓度达到0.3mg/mL时,都能够完全的抑制香蕉多酚氧化酶的活性。
6.本文采用扫描法检测香蕉汁的褐变情况,能够准确、有效、快速检测到香蕉汁的褐变变化情况。根据此法,检测抑制香蕉汁褐变的条件有：
当香蕉汁中抗坏血酸浓度达到0.4mg/mL时,在200min内,能有效的抑制香蕉汁的褐变。抗坏血酸在低浓度下,对香蕉汁的褐变抑制作用是可逆的,但是当它的浓度达到0.8mg/mL时,能对香蕉汁形成稳定的不可逆的褐变抑制作用。另外抗坏血酸具有漂白作用,能使香蕉汁的亮度超出样品的初始亮度。
当柠檬酸浓度达到2.5mg/mL时,香蕉汁的pH为3.0,对香蕉汁的褐变起到有效的抑制作用。亚硫酸氢钠浓度大于0.4mg/mL时,能够有效的抑制香蕉汁的褐变,并且它在抑制褐变的过程中具有漂白作用。
Bananas are one of the highest yield fruits and one of the most important food sources for many developing countries in the world. During preservation and processing, they easily get browned due to the banana polyphenol oxidase (PPO) which catalyzes the banana polyphenols to be brown. These reactions severely affect the nutrients and flavor of the bananas. We researched the substrates, extraction methods, properties and the catalytic browning mechanism of the banana polyphenol oxidase, in order to find methods to control the enzymatic browning. The main study results are shown as follows:
1. The total polyphenol content of banana is36.0±1.9mg catechin equivalents/100g fresh weight banana detected with Folin-Ciocalteu reagent. The polyphenolic contents include dopamine10.6±1.4mg/100g FW, chlorogenic acid9.5±0.1mg/100g FW,(+)-catechin10.6±0.2mg/100g FW, and (-)-epicatechin0.7±0.1mg/100g FW, which were qualitatively and quantitatively analyzed by HPLC.
2. The optimal extraction conditions for banana polyphenol oxidase are source of buffer solution (phosphoric acid-citric acid) without potassium chloride, pH (5.58), liquid:solid ratio (1.57), PVPP concentration (1.13%), time (2.5min), through the response surface methodology.
3. The special substrate of banana PPO is dopamine, which was determined by the velocity and the color change of the browning reaction. The enzymatic browning on dopamine can be divided into5stages. The initial velocity was higher, and then turned to almost zero in each stage. The colors of the browning products of each stage are orange, reddish brown, violet black, gray, black successively. The experimental data showed that there must be a synergistic reaction which could promote the browning reaction between the polyphenols or the browning products in bananas. When the ammonium sulfate saturation was less than30%, it could remove something and lower the PPO activity or browning reaction in the extraction.
4. Two kinds of isoenzyme are found in banana PPO, whose molecular weights are b=60,000+1,000Da, c=42,000+2,000Da respectively. They have similar properties, like pH stability, optimum temperature and thermal stability, except the optimum pH.
Their optimum pH is5.4and6.8respectively. The enzyme activity is strongly stable at pH5.0-9.0, during which the activity could be kept more than70%of the initial one. The banana PPO is strong in alkali-resistance, but weak in acid-resistance.
The optimum temperature for banana PPO is30℃. Below60℃, the enzyme activity can still remain at more than50%of the maximum enzyme activity. When the temperature was above80℃, the enzyme activity fell to10%. If the banana PPO was processed over3s,5min,100min under100℃,90℃,80℃respectively, the PPO activity would be completely inhibited.
5. When the concentration of ascorbic acid, citric acid, sodium bisulfite reached0.3mg/mL,2mg/mL,0.3mg/mL respectively, they can completely inhibit the banana PPO activity separately.
6. Base on the scanning method, the banana juice browning can be detected acutely, effectively and rapidly. The methods of inhibition on banana juice browning are followed:
When the concentration of ascorbic acid in banana juice reached0.4mg/mL, it can effectively control the banana juice browning within200min. Ascorbic acid's browning inhibition property is was reversible at low concentrations, but when its concentration reache over0.8mg/mL, it can form a stable irreversible inhibition to browning. The ascorbic acid can make the brightness of the banana juice to be beyond the initial brightness of the sample, due to its bleaching effects.
When the concentration of citric acid was2.5mg/mL, banana juice pH reached3.0, and the banana juice browning was inhibited effectively. Sodium bisulfite can effectively restrain the browning when its concentration is greater than0.4mg/mL. Sodium bisulfite also has the bleaching property during the process
引文
白卫东,赵文红,冯桂萍等.澄清香蕉汁加工工艺研究[J].食品与机械,2006,22(04)：112-137.
白永亮,陈庆发,杜冰等.香蕉抗性淀粉保健酸奶的研制[J].食品科学,2012,(16)：318-323.
白永亮,夏雨,张全凯等.新型功能性食品辅料——香蕉粉[J].广东农业科学,2013,(11)：179-182.
蔡健.浅谈香蕉的保健作用[J].食品与药品,2005,7(3A)：65-67.
曹海燕,宋国敏.香蕉干护色4法[J].农村新技术,2002,(12)：39-40.
陈卉.香蕉的保健作用[J].国土绿化,2004,(7)：43.
陈仪男.清凉香蕉汁饮料研制[J].福建热作科技,1999,(02)：24-25.
成敏.日研究发现香蕉抗氧化能力强[J].食品工业科技,2002,(7)：72.
崔洪昌.对蜂蜜中主要抗褐变因子的探讨[J].华北农学报,1996,11(4)：129-133.
代正福.几种香蕉制品的加工方法[J].农村经济与技术,1998,(06)：46-47.
杜海珍,李远志.低糖香蕉果脯加工工艺研究[J].食品研究与开发,2003,24(5)：51-53.
苟凡心.香蕉保健新发现[J].绿叶,2002,(01)：24.
管正学,王旭,王建立等.生产纯香蕉粉的技术工艺,CN1432293[P].2003-07-30.
海南大学高等职业技术学院组编.热带亚热带果树栽培学.北京：中国农业出版社,2004：190-200.
和涛.香蕉果脯加工技术[J].农村新技术,2008,(15)：38.
侯俊才,侯莉侠,胡耀华等.石英晶体微天平传感器检测香蕉成熟度的试验[J].农业工程学报,2014,(06)：256-262.
胡小婵.世界香蕉发展现状[J].世界热带农业信息,2010,(04)：7-11.
黄秉智.香蕉优质高产栽培.北京：金盾出版社,1995：10-25.
黄发新,尹仁兴,严志新等.香蕉清凉饮料的研制[J].江苏食品与发酵,1999,(2)：7-11.
黄发新,张剑,黄玉斌.香蕉酒的研究——香蕉饮料研究之一[J].酿酒,1995,(03)：33-38.
黄发新,张剑,黄玉斌.香蕉酒的研究[J].福建热作科技,1999,(02)：17-23.
黄辉白主编.热带亚热带果树栽培学.北京：高等教育出版社,2003：75-82.
黄健豪,毕炳昂,叶毓璋.香蕉泥加工过程中褐变原因及控制途径[J].现代食品科技,1992,(03)：6,33.
黄润权.香蕉小档案[J].饮食科学,2002,(7)：25.
黄晓东.香蕉制品的加工与开发[J].山西食品工业,1999,(02)：30-32.
姜绍通,罗志刚,潘丽军.甘薯中多酚氧化酶活性的测定及褐变控制[J].食品科学,2001,(03)：19-22.
蒋跃明,陈绵达,林植芳等.香蕉低温酶促褐变[J].植物生理与分子生物学学报,1991,17(02)：157-163.
阚健全主编.食品化学.北京：中国农业大学出版社,2006：49-57,250-253.
柯双福.纯香蕉干的加工方法,00102511.2[P].2000-11-15.
柯佑鹏,过建春,方佳等.世界香蕉生产及贸易的发展趋势分析[J].世界农业,2008,(04)：38-39.
柯佑鹏,过建春,夏勇开.2011年中国香蕉产销形势分析与预测[J].中国热带农业,2011,(05)：9-11.
李光磊,明惠,王清德等.香蕉中多酚氧化酶特性探讨[J].粮油加工与食品机械,2001,(6)：28-29.
李枚秋,李胜.香蕉酱抗褐变的工艺研究[J].华南热带农业大学学报,2006,12(2)：14-17.
李群芳.中国香蕉亩产达世界先进水平[N].南方科技报.
李胜,李枚秋.香蕉酱抗褐变的工艺研究[J].华南热带农业大学学报,2006,12(02)：14-17.
李学鹏,励建荣,杨建荣.苹果中多酚类物质HPLC检测方法的建立[J].中国食品学报,2008,(06)：116-121.
李永亮.香蕉疗疾知多少[J].饮食与健康,1998,(5)：31.
李永平.从“香蕉致癌”谣言看科学传播的本土语境[J].新闻爱好者,2009,(14)：61-62.
梁朗都,吴慧勋,李细婀.混浊型香蕉果汁生产技术的研究[J].广州食品工业科技,1994,(02)：22-24.
廖福康.香蕉脯的制作方法,CN1330887[P].2002-01-16.
林钧.香蕉汁、香蕉酱、速溶香蕉粉产品的创新加工技术,200710085932.0[P].2008-09-03.
林清阳,吴燕钦.新型果汁饮料——香蕉汁[J].福建农业,1995,(02)：13.
刘海清,刘宁,李海亮等.我国香蕉市场风险的成因、影响及对策研究[J].中国热带农业,2012,(01)：15-18.
刘四新,李从发.香蕉酸乳发酵工艺的研究[J].中国乳品工业,2002,(02)：11-13.
刘延泽.植物组织破碎提取法及闪式提取器的创制与实践[J].中国天然药物,2007,5(6)：401-407.
柳素洁.香蕉多酚氧化酶性质及在果酒发酵中褐变控制的研究[D]：山东农业大学,2012.
陆建等.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005a：24.
陆建等.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005b：29-52.
陆建等.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005c：11-28.
农业部发展南亚热带作物办公室组编.中国热带南亚热带果树.北京：中国农业出版社,2001：48-54.
曲留柱,金世超,崔洁等.响应面优化闪式提取香蕉多酚氧化酶[J].食品科学,2013,34(02)：136-142.
沈尔安.趣说香蕉与保健[J].中国食品,2000,(4)：15.
塔卡基,杨方琪,高福成.广东芝麻香蕉加工中的酶褐变研究(Ⅰ)——多酚氧化酶的提取、分离及其特性研究[J].无锡轻工大学学报,1994a,13(01)：10-20.
塔卡基,杨方琪,高福成.广东芝麻香蕉加工中的酶褐变研究(Ⅱ)——不同添加剂对多酚氧化酶褐变的影响[J].无锡轻工大学学报,1994b,13(02)：85-95.
覃海元.菠萝果汁抑制香蕉加工过程中酶褐变的初步研究[J].食品科技,2006,(03)：45-48.
滕建文.微波膨化香蕉脆片的加工[J].广西轻工业,2002,(1)：27-29.
万鸿平.香蕉保健新发现[J].首都医药,2001,8(03)：62.
万鸿平.预防中风话香蕉[J].山东食品科技,2000,(6)：42.
汪世龙等.蛋白质化学[M].上海：同济大学出版社,2012：133-173.
王安兰.香蕉止腹泻[J].中国保健营养,2003,(11)：43.
王娟,陈人人等.真空度对真空带式连续干燥香蕉粉的影响[J].中国食品学报,2008,(1)：103-107.
王鹏,李大乱.香蕉有哪些保健功能[J].山西果树,2008,(02)：58.
王素雅.酶法液化制备澄清型香蕉汁[D]：江南大学,2004.
王素雅,王璋Pectinex SMASH在香蕉汁澄清过程中的作用[J].无锡轻工大学学报(食品与生物技术),2003,(05)：46-52.
王素雅,王璋.香蕉汁加工过程中褐变原因初探[J].食品工业科技,2002,23(05)：13-16.
王素雅,王璋.澄清型香蕉汁的挥发性物质研究[J].食品与发酵工业,2004,(06)：22-27.
王素雅,王璋.香蕉汁储藏过程中非酶褐变的研究[J].食品科学,2005,26(12)：81-85.
王薇.香蕉制品的研究与开发[J].食品与药品,2006,8(06A)：62-64.
王毅.云南西双版纳扩大种植试管香蕉苗[N].农民日报.
文志华.香蕉系列食品的加工技术[J].云南农业科技,2002,(4)：47-48.
沃兴德等.蛋白质电泳与分析[M].北京：军事医学科学出版社,2008：36-56.
吴冬梅.闪式提取器在中药研究中的应用[J].中国实验方剂学杂志,2006,12(7)：34,37.
吴庆智等.香蕉红枣复合果汁饮料的研制[J].山西食品工业,2001,4：29-34.
吴燕钦,林清阳.香蕉的新利用[J].福建农业,1994,(2)：12.
谢绍萍,欧阳学智.香蕉加工过程酶促褐变控制的研究[J].电子科技大学学报,2003,32(06)：641-644.
信文深.香蕉皮治疗瘙痒症[J].中国民间疗法,2002,(09)：61.
徐迟默.香蕉主产国栽培品种简介[J].世界热带农业信息,2006,(2)：20-21.
徐云升,符式琼,符国士.香蕉果酱工艺研究[J].琼州大学学报,2005,12(5)：34-37.
杨昌鹏.澄清型香蕉汁加工过程中酶褐变的抑制[J].广西轻工业,2006,(05)：29-30.
杨海云,顾生玖,朱开梅等.香蕉皮多糖对人乳腺癌细胞Caspase-3蛋白表达的影响[J].山东医药,2011,(11)：53-54.
杨明,汪志君.莲藕中多酚氧化酶特性的研究[J].江苏农学院学报,1996,(01)：47-51.
杨晓虹,翟书华,仝向荣.香蕉醋的研制[J].昆明师范高等专科学校学报,2001,23(4)：64-66.
叶兴乾,张贵平.板栗多酚氧化酶性质的研究[J].上海交通大学学报(农业科学版),2001,(03)：174-178.
尹学哲,全吉淑,金泽武道.香蕉的自由基清除作用及对血浆脂蛋白脂质过氧化的影响[J].食品科学,2002,23(11)：136-138.
云南日报.中国香蕉产业集约化水平世界领先[N].云南日报.
张晋芬,袁冰,冷平等.梨、苹果和香蕉中8种多酚类物质的微波提取与高效液相色谱法测定[J].分析测试学报,2008,27(12)：1371-1374.
张京政,齐永顺,王同坤等.利用数码相机测定板栗果实褐变的方法研究[J].北方园艺,2008,(04)：56-57.
张揆一.香蕉能增强机体免疫力[J].中国健康月刊,1999,(05).
张勇,池建伟,温其标等.香蕉酶促褐变的研究[J].食品科学,2004,25(03)：45-48.
张勇,池建伟,温其标等.香蕉多酚氧化酶褐变性质的研究[J].食品与发酵工业,2004,(no.5)：53-57.
赵广河,陈振林.香蕉皮活性成分及功能作用的研究进展[J].包装与食品机械,2013,(02)：42-45.
赵国建.香蕉深加工关键技术研究[D]：西北农林科技大学,2006.
赵国建,杨公明.香蕉的加工现状及发展对策[J].食品与机械,2005,(02)：81-82.
赵立.香蕉皮中多酚氧化酶性质的研究[J].湖北农业科学,2009,48(12)：3117-3119.
赵玲艳,邓放明,肖丹.香蕉粉及香蕉花生酱的加工工艺研究[J].食品添加剂,2007,(5)：128-134.
赵秋艳,宋莲军,朱玲.香蕉酸乳的开发研究[J].食品工业科技,2005a,(10)：114-115.
赵秋艳,宋莲军,朱玲.香蕉酸乳的开发研究[J].食品工业科技,2005b,(10)：114-115.
赵文红,任文彬,白卫东等.香蕉果酒工艺的研究[J].酿酒科技,2008,(05)：90-94.
郑亚琴.香蕉酸牛乳发酵工艺[J].食品科学,2010,(24)：498-501.
钟业俊,李积华,黄茂芳.我国香蕉粉制备现状[J].中国热带农业,2008,(3)：33-34.
朱虹,陈玉芬,李雪萍等.顶空固相微萃取气—质联用分析香蕉的香气成分[J].园艺学报,2007,(02)：485-488.
朱开梅,杨海云,顾生玖.香蕉皮多糖对人乳腺癌细胞增殖、克隆形成与核因子-κ B蛋白表达的影响[J].中国实验方剂学杂志,2011,(06)：188-191.
朱瑜安.香蕉及其保健功能[J].中国食物与营养,2006,(03)：51-52.
Agarwal P K, Singh A, Gaurav K, et al. Evaluation of wound healing activity of extracts of plantain banana (Musa sapientum var. paradisiaca) in rats[J]. Indian J. Exp. Biol.,2009,47(1):32-40.
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(3):785-788.
Amaki K, Saito E, Taniguchi K, et al. Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple[J]. Bioscience Biotechnology and Biochemistry,2011,75(5):829-832.
Aurore G, Parfait B, Fahrasmane L. Bananas, raw materials for making processed food products[J], 2009,20(2):78-91.
Ayub M, Zeb A. Inhibition of browning formation in banana puree and banana milk drink[J]. Sarhad Journal of Agriculture,2002,18(4):455-461.
Chaisakdanugull C, Theerakulkait C. Partial purification and characterisation of banana [Musa (AAA Group)'Gros Michel'] polyphenol oxidase [J]. International Journal of Food Science and Technology, 2009,44(4):840-846.
Chaisakdanugull C, Theerakulkait C, Wrolstad R E. Pineapple juice and its fractions in enzymatic browning inhibition of banana [musa (AAA group) gros michel][J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2007a,55(10):4252-4257.
Chaisakdanugull C, Theerakulkait C, Wrolstad R E. Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel][J]. Journal of Agricultural and Food Chemistry,2007b,55(10):4252-4257.
Contreras-Calderon J, Calderon-Jaimes L, Guerra-Hernandez E, et al. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia[J]. Food Research International,2011,44(7):2047-2053.
Emaga T H, Andrianaivo R H, Wathelet B, et al. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels[J]. Food Chemistry,2007,103(2):590-600.
Fao. Production data for bananas[EB/OL]. [03.14].http://faostat3.fao.org
Galeazzi M A M, Sgarbieri V C, Constantinides S M. Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L)[J]. Journal of Food Science,1981,46(1):150-155.
Golan-Goldhirsh A, Whitaker J R. Effect of ascorbic acid, sodium metabisulfite and thiol compounds on mushroom polyphenol oxidase[J]. Journal of Agricultural and Food Chemistry,1984,32(5): 1003-1009.
Gomez-Lopez V M. Some biochemical properties of polyphenol oxidase from two varieties of avocado[J]. Food Chemistry,2002,77(2):163-169.
Griffiths L A. Detection and Identification of the Polyphenoloxidase Substrate of the Banana[J]. Nature, 1959,184:58-59.
Hainsworth A J, Gatenby P A. Oral potassium supplementation in surgical patients[J]. International journal of surgery (London, England),2008,6(4):287-288.
Jadhav U U, Dawkar V V, Jadhav M U, et al. Decolorization of the Textile Dyes Using Purified Banana Pulp Polyphenol Oxidase[J]. International Journal of Phytoremediation,2011,13(4):357-372.
James K. Palmer. Banana Polyphenoloxidase. Preparation and Properties[J]. Plant Physiol,1963,38(5): 508-513.
Jan Oszmianski, Chang Y. Lee. Inhibition of polyphenol oxidase activity and browning by honey[J]. J. Agric. Food Chem.,1990,38(10):1892-1895.
Juarez-Garcia E, Agama-Acevedo E, Sayago-Ayerdi S G, et al. Composition, digestibility and application in breadmaking of banana flour[J]. Plant Foods for Human Nutrition,2006,61(3): 131-137.
Kanazawa K, Sakakibara H. High content of dopamine, a strong antioxidant, in Cavendish banana[J]. Journal of Agricultural and Food Chemistry,2000a,48(3):844-848.
Kanazawa K, Sakakibara H. High content of dopamine, a strong antioxidant, in Cavendish banana[J]. Journal of Agricultural and Food Chemistry,2000b,48(3):844-848.
Koffi E K, Sims C A, Bates R P. Viscosity reduction and prevention of browning in the preparation of clarified banana juice[J]. Journal of food quality,1991,14(3):209-218.
Lewis D A, Fields W N, Shaw G P. A natural flavonoid present in unripe plantain banana pulp (Musa sapientum L. var. paradisiaca) protect s the gast ric mucosa from aspirin2induced erosions[J]. Journal of Ethnopharmacology,1999,65(3):283-288.
Lilly Vamos Vigyazo, Norman F. Haard. Polyhenol oxidase and peroxidase in fruits and vegetables[J]. CRC Critical Reviews in Food Science and Nutrition,1981,15:49-127.
Lim Y Y, Lim T T, Tee J J. Antioxidant properties of several tropical fruits:A comparative study[J]. Food Chemistry,2007,103(3):1003-1008.
Liu J, Ren H, Xu J Y, et al. Total synthesis and antihypertensive activity of (+/-)7,8-dihydroxy-3-methyl-isochromanone-4[J]. Bioorganic & Medicinal Chemistry Letters,2009, 19(6):1822-1824.
Lunadei L, Galleguillos P, Diezma B, et al. A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices[J]. Postharvest Biology and Technology,2011,60(3):225-234.
Malik I A, Azim S, Good M J, et al. Feeding practices for young Pakistani children:usual diet and diet during diarrhoea[J]. Journal of diarrhoeal diseases research,1991,9(3):213-218.
Manchenko G P. Handbook of Detection of Enzymes on Electrophoretic Gels[M]. Beijing:Chemical Industry Press,2007:26-38.
Mcevily A J, Iyengar R, Otwell W S. Inhibition of enzymatic browning in foods and beverages[J]. Critical Reviews in Food Science and Nutrition,1992,32(3):253-273.
Millan Trujillo F R, Roa Tavera V. Use of response surface methodology in the evaluation of browning in banana processed through vacuum impregnation. [J]. Interciencia,2001,26(7):290-295.
Mohan Kumar M, Joshi M C, Prabha T, et al. Effect of plantain banana on gastric ulceration in NIDDM rats:role of gastric mucosal glycoproteins, cell proliferation, antioxidants and free radicals[J]. Indian Journal of Experimental Biology,2006,44(4):292-299.
Mohapatra D, Mishra S, Singh C B, et al. Post-harvest Processing of Banana:Opportunities and Challenges[J]. Food and Bioprocess Technology,2011,4(3):327-339.
Mohapatra D, Mishra S, Sutar N. Banana and its by-product utilisation:an overview[J]. Journal of Scientific & Industrial Research,2010,69(5):323-329.
Mowlah G, Takono K, Kamoi I. Browning phenomenon by banana olyhenoioxidases[J]. Journal of Japanese Societyof Food Science and Technology,1983,30(4):245-251.
Naczk M, Shahidi F. Phenolics in cereals, fruits and vegetables:Occurrence, extraction and analysis[J]. Journal of Pharmaceutical and Biomedical Analysis,2006,41(5):1523-1542.
Ngalani J A, Signoret A, Crouzet J. Partial purification and properties of plantain polyphenol oxidase[J]. Food Chemistry,1993,48(4):341-347.
Nguyen T, Ketsa S, van Doom W G. Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low temperature storage[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2003,30(2):187-193.
Nguyen T, Ketsa S, van Doom W G. Effect of modified atmosphere packaging on chilling-induced peel browning in banana[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2004,31(3):313-317.
Paul S. Gooding, Colin Bird, Simon P. Robinson. Molecular cloning and characterisation of banana fruit polyphenol oxidase[J]. Planta,2001,213:748-757.
Rabbani G H, Ahmed S, Hossain I, et al. Green Banana Reduces Clinical Severity of Childhood Shigellosis A Double-Blind, Randomized, Controlled Clinical Trial[J]. Pediatric Infectious Disease Journal,2009,28(5):420-425.
Rabbani G H, Larson C P, Islam R, et al. Green banana-supplemented diet in the home management of acute and prolonged diarrhoea in children:a community-based trial in rural Bangladesh[J]. Tropical Medicine & International Health,2010,15(10):1132-1139.
Ritika B. Yadav, Baljeet. S. Yadav, Navneet Kalia. Development and storage studies on whey based banana herbal (Mentha arvensis) beverage[J]. American journal of food technology,2010,2(5): 121-129.
Rocha A M C N, Morais A M M B. Characterization of polyphenoloxidase (PPO) extracted from 'Jonagored'apple[J]. Food Control,2001,12(2):85-90.
Santos J R U, Bakry F, Brillouet J M. A preliminary chemotaxonomic study on the condensed tannins of green banana flesh in the Musa genus[J]. Biochemical Systematics and Ecology,2010,38(5): 1010-1017.
Sarkar C, Bairy K L, Rao N M, et al. Effect of banana on cold stress test & peak expiratory flow rate in healthy volunteers[J]. The Indian journal of medical research,1999,110:27-29.
Sojo M M, Nunez-Delicado E, Garcia-Carmona F, et al. Partial Purification of a Banana Polyphenol Oxidase Using Triton X-114 and PEG 8000 for Removal of Polyphenols[J]. J. Agric. Food Chem., 1998,48(12):4924-4930.
Sojo M M, Nunez-Delicado E, Sanchez-Ferrer A, et al. Oxidation of salsolinol by banana pulp polyphenol oxidase and its kinetic synergism with dopamine[J]. J Agric Food Chem,2000,48(11): 5543-5547.
Soliman M A, Emara E A, Okasha A E. Studies on the browning inhibitors in banana butter-milk and whey beverages[J]. Egyptian Journal of Dairy Science,1995,23:11-19.
Soltani M, Alimardani R, Omid M. Evaluating banana ripening status from measuring dielectric properties[J]. Journal of Food Engineering,2011,105(4):625-631.
Someya S, Yoshiki Y, Okubo K. Antioxidant compounds from bananas (Musa Cavendish)[J]. Food Chemistry,2002,79(3):351-354.
Sun J, Chu Y, Wu X, et al. Antioxidant and antiproliferative activities of common fruits[J]. Journal of Agricultural and Food Chemistry,2002,50(25):7449-7454.
Theerakulkait C, Sukhonthara S. Effect of pineapple juice, pineapple shell extract and rice bran extract on browning in banana [Musa (AAA Group)'Gros Michel'] slices and puree[C]. Kasetsart, Thailand, 2008.
Torgerson A M. Fair trade banana production in the Windward Islands:local survival and global resistance[J]. Agriculture and Human Values,2010,27(4):475-487.
Unal M U. Properties of polyphenol oxidase from Anamur banana (Musa cavendishii)[J]. Food Chemistry,2007,100(3):909-913.
Usda. USDA Food Search for windoms, Version 1.0, databaseSR21: http://www.ars.usda.gov/Services/docs.htm?docid=8964,2009/2009-12-30[2009/11/11]. url.
Walker J R, Ferrar P H. Diphenol oxidases, enzyme-catalysed browning and plant disease resistance[J]. Biotechnology & genetic engineering reviews,1998,15:457-498.
Whitaker J R. Principles of enzymology for the food sciences [M]. New York:Marcel Dekker,1972: 625.
Wuyts N, De Waele D, Swennen R. Extraction and partial characterization of polyphenol oxidase from banana (Musa acuminata Grande naine) roots[J]. Plant Physiology and Biochemistry,2006,44(5-6): 308-314.
Wyllie S G, Fellman J K. Formation of branched chain esters in bananas (Musa sapientum L.)[J]. Journal of Agricultural and Food Chemistry,2000,48(8):3493-3496.
Yam K L, Papadakis S E. A simple digital imaging method for measuring and analyzing color of food surfaces[J]. Journal of Food Engineering,2004,61(1):137-142.
Yang C P, Fujita S, Ashrafuzzaman M, et al. Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulp[J]. Journal of Agricultural and Food Chemistry,2000,48(7): 2732-2735.
Yang C P, Fujita S, Kohno K, et al. Partial purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) peel[J]. Journal of Agricultural and Food Chemistry,2001,49(3): 1446-1449.
白永亮,陈庆发,杜冰等.香蕉抗性淀粉保健酸奶的研制[J].食品科学,2012,(16)：318-323.
白永亮,夏雨,张全凯等.新型功能性食品辅料——香蕉粉[J].广东农业科学,2013,(11)：179-182.
蔡健.浅谈香蕉的保健作用[J].食品与药品,2005,7(3A)：65-67.
曹海燕,宋国敏.香蕉干护色4法[J].农村新技术,2002,(12)：39-40.
陈卉.香蕉的保健作用[J].国土绿化,2004,(7)：43.
陈仪男.清凉香蕉汁饮料研制[J].福建热作科技,1999,(02)：24-25.
成敏.日研究发现香蕉抗氧化能力强[J].食品工业科技,2002,(7)：72.
崔洪昌.对蜂蜜中主要抗褐变因子的探讨[J].华北农学报,1996,11(4)：129-133.
代正福.几种香蕉制品的加工方法[J].农村经济与技术,1998,(06)：46-47.
杜海珍,李远志.低糖香蕉果脯加工工艺研究[J].食品研究与开发,2003,24(5)：51-53.
苟凡心.香蕉保健新发现[J].绿叶,2002,(01)：24.
管正学,王旭,王建立等.生产纯香蕉粉的技术工艺,CN1432293[P].2003-07-30.
海南大学高等职业技术学院组编.热带亚热带果树栽培学.北京：中国农业出版社,2004：190-200.
和涛.香蕉果脯加工技术[J].农村新技术,2008,(15)：38.
侯俊才,侯莉侠,胡耀华等.石英晶体微天平传感器检测香蕉成熟度的试验[J].农业工程学报,2014,(06)：256-262.
胡小婵.世界香蕉发展现状[J].世界热带农业信息,2010,(04)：7-11.
黄秉智.香蕉优质高产栽培.北京：金盾出版社,1995：10-25.
黄发新,尹仁兴,严志新等.香蕉清凉饮料的研制[J].江苏食品与发酵,1999,(2)：7-11.
黄发新,张剑,黄玉斌.香蕉酒的研究——香蕉饮料研究之一[J].酿酒,1995,(03)：33-38.
黄发新,张剑,黄玉斌.香蕉酒的研究[J].福建热作科技,1999,(02)：17-23.
黄辉白主编.热带亚热带果树栽培学.北京：高等教育出版社,2003：75-82.
黄健豪,毕炳昂,叶毓璋.香蕉泥加工过程中褐变原因及控制途径[J].现代食品科技,1992,(03)：6,33.
黄润权.香蕉小档案[J].饮食科学,2002,(7)：25.
黄晓东.香蕉制品的加工与开发[J].山西食品工业,1999,(02)：30-32.
姜绍通,罗志刚,潘丽军.甘薯中多酚氧化酶活性的测定及褐变控制[J].食品科学,2001,(03)：19-22.
蒋跃明,陈绵达,林植芳等.香蕉低温酶促褐变[J].植物生理与分子生物学学报,1991,17(02)：157-163.
阚健全主编.食品化学.北京：中国农业大学出版社,2006：49-57,250-253.
柯双福.纯香蕉干的加工方法,00102511.2[P].2000-11-15.
柯佑鹏,过建春,方佳等.世界香蕉生产及贸易的发展趋势分析[J].世界农业,2008,(04)：38-39.
柯佑鹏,过建春,夏勇开.2011年中国香蕉产销形势分析与预测[J].中国热带农业,2011,(05)：9-11.
李光磊,明惠,王清德等.香蕉中多酚氧化酶特性探讨[J].粮油加工与食品机械,2001,(6)：28-29.
李枚秋,李胜.香蕉酱抗褐变的工艺研究[J].华南热带农业大学学报,2006,12(2)：14-17.
李群芳.中国香蕉亩产达世界先进水平[N].南方科技报.
李胜,李枚秋.香蕉酱抗褐变的工艺研究[J].华南热带农业大学学报,2006,12(02)：14-17.
李学鹏,励建荣,杨建荣.苹果中多酚类物质HPLC检测方法的建立[J].中国食品学报,2008,(06)：116-121.
李永亮.香蕉疗疾知多少[J].饮食与健康,1998,(5)：31.
李永平.从“香蕉致癌”谣言看科学传播的本土语境[J].新闻爱好者,2009,(14)：61-62.
梁朗都,吴慧勋,李细婀.混浊型香蕉果汁生产技术的研究[J].广州食品工业科技,1994,(02)：22-24.
廖福康.香蕉脯的制作方法,CN1330887[P].2002-01-16.
林钧.香蕉汁、香蕉酱、速溶香蕉粉产品的创新加工技术,200710085932.0[P].2008-09-03.
林清阳,吴燕钦.新型果汁饮料——香蕉汁[J].福建农业,1995,(02)：13.
刘海清,刘宁,李海亮等.我国香蕉市场风险的成因、影响及对策研究[J].中国热带农业,2012,(01)：15-18.
刘四新,李从发.香蕉酸乳发酵工艺的研究[J].中国乳品工业,2002,(02)：11-13.
刘延泽.植物组织破碎提取法及闪式提取器的创制与实践[J].中国天然药物,2007,5(6)：401-407.
柳素洁.香蕉多酚氧化酶性质及在果酒发酵中褐变控制的研究[D]：山东农业大学,2012.
陆建等.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005a：24.
陆建等.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005b：29-52.
陆建等.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005c：11-28.
农业部发展南亚热带作物办公室组编.中国热带南亚热带果树.北京：中国农业出版社,2001：48-54.
曲留柱,金世超,崔洁等.响应面优化闪式提取香蕉多酚氧化酶[J].食品科学,2013,34(02)：136-142.
沈尔安.趣说香蕉与保健[J].中国食品,2000,(4)：15.
塔卡基,杨方琪,高福成.广东芝麻香蕉加工中的酶褐变研究(Ⅰ)——多酚氧化酶的提取、分离及其特性研究[J].无锡轻工大学学报,1994a,13(01)：10-20.
塔卡基,杨方琪,高福成.广东芝麻香蕉加工中的酶褐变研究(Ⅱ)——不同添加剂对多酚氧化酶褐变的影响[J].无锡轻工大学学报,1994b,13(02)：85-95.
覃海元.菠萝果汁抑制香蕉加工过程中酶褐变的初步研究[J].食品科技,2006,(03)：45-48.
滕建文.微波膨化香蕉脆片的加工[J].广西轻工业,2002,(1)：27-29.
万鸿平.香蕉保健新发现[J].首都医药,2001,8(03)：62.
万鸿平.预防中风话香蕉[J].山东食品科技,2000,(6)：42.
汪世龙等.蛋白质化学[M].上海：同济大学出版社,2012：133-173.
王安兰.香蕉止腹泻[J].中国保健营养,2003,(11)：43.
王娟,陈人人等.真空度对真空带式连续干燥香蕉粉的影响[J].中国食品学报,2008,(1)：103-107.
王鹏,李大乱.香蕉有哪些保健功能[J].山西果树,2008,(02)：58.
王素雅.酶法液化制备澄清型香蕉汁[D]：江南大学,2004.
王素雅,王璋Pectinex SMASH在香蕉汁澄清过程中的作用[J].无锡轻工大学学报(食品与生物技术),2003,(05)：46-52.
王素雅,王璋.香蕉汁加工过程中褐变原因初探[J].食品工业科技,2002,23(05)：13-16.
王素雅,王璋.澄清型香蕉汁的挥发性物质研究[J].食品与发酵工业,2004,(06)：22-27.
王素雅,王璋.香蕉汁储藏过程中非酶褐变的研究[J].食品科学,2005,26(12)：81-85.
王薇.香蕉制品的研究与开发[J].食品与药品,2006,8(06A)：62-64.
王毅.云南西双版纳扩大种植试管香蕉苗[N].农民日报.
文志华.香蕉系列食品的加工技术[J].云南农业科技,2002,(4)：47-48.
沃兴德等.蛋白质电泳与分析[M].北京：军事医学科学出版社,2008：36-56.
吴冬梅.闪式提取器在中药研究中的应用[J].中国实验方剂学杂志,2006,12(7)：34,37.
吴庆智等.香蕉红枣复合果汁饮料的研制[J].山西食品工业,2001,4：29-34.
吴燕钦,林清阳.香蕉的新利用[J].福建农业,1994,(2)：12.
谢绍萍,欧阳学智.香蕉加工过程酶促褐变控制的研究[J].电子科技大学学报,2003,32(06)：641-644.
信文深.香蕉皮治疗瘙痒症[J].中国民间疗法,2002,(09)：61.
徐迟默.香蕉主产国栽培品种简介[J].世界热带农业信息,2006,(2)：20-21.
徐云升,符式琼,符国士.香蕉果酱工艺研究[J].琼州大学学报,2005,12(5)：34-37.
杨昌鹏.澄清型香蕉汁加工过程中酶褐变的抑制[J].广西轻工业,2006,(05)：29-30.
杨海云,顾生玖,朱开梅等.香蕉皮多糖对人乳腺癌细胞Caspase-3蛋白表达的影响[J].山东医药,2011,(11)：53-54.
杨明,汪志君.莲藕中多酚氧化酶特性的研究[J].江苏农学院学报,1996,(01)：47-51.
杨晓虹,翟书华,仝向荣.香蕉醋的研制[J].昆明师范高等专科学校学报,2001,23(4)：64-66.
叶兴乾,张贵平.板栗多酚氧化酶性质的研究[J].上海交通大学学报(农业科学版),2001,(03)：174-178.
尹学哲,全吉淑,金泽武道.香蕉的自由基清除作用及对血浆脂蛋白脂质过氧化的影响[J].食品科学,2002,23(11)：136-138.
云南日报.中国香蕉产业集约化水平世界领先[N].云南日报.
张晋芬,袁冰,冷平等.梨、苹果和香蕉中8种多酚类物质的微波提取与高效液相色谱法测定[J].分析测试学报,2008,27(12)：1371-1374.
张京政,齐永顺,王同坤等.利用数码相机测定板栗果实褐变的方法研究[J].北方园艺,2008,(04)：56-57.
张揆一.香蕉能增强机体免疫力[J].中国健康月刊,1999,(05).
张勇,池建伟,温其标等.香蕉酶促褐变的研究[J].食品科学,2004,25(03)：45-48.
张勇,池建伟,温其标等.香蕉多酚氧化酶褐变性质的研究[J].食品与发酵工业,2004,(no.5)：53-57.
赵广河,陈振林.香蕉皮活性成分及功能作用的研究进展[J].包装与食品机械,2013,(02)：42-45.
赵国建.香蕉深加工关键技术研究[D]：西北农林科技大学,2006.
赵国建,杨公明.香蕉的加工现状及发展对策[J].食品与机械,2005,(02)：81-82.
赵立.香蕉皮中多酚氧化酶性质的研究[J].湖北农业科学,2009,48(12)：3117-3119.
赵玲艳,邓放明,肖丹.香蕉粉及香蕉花生酱的加工工艺研究[J].食品添加剂,2007,(5)：128-134.
赵秋艳,宋莲军,朱玲.香蕉酸乳的开发研究[J].食品工业科技,2005a,(10)：114-115.
赵秋艳,宋莲军,朱玲.香蕉酸乳的开发研究[J].食品工业科技,2005b,(10)：114-115.
赵文红,任文彬,白卫东等.香蕉果酒工艺的研究[J].酿酒科技,2008,(05)：90-94.
郑亚琴.香蕉酸牛乳发酵工艺[J].食品科学,2010,(24)：498-501.
钟业俊,李积华,黄茂芳.我国香蕉粉制备现状[J].中国热带农业,2008,(3)：33-34.
朱虹,陈玉芬,李雪萍等.顶空固相微萃取气—质联用分析香蕉的香气成分[J].园艺学报,2007,(02)：485-488.
朱开梅,杨海云,顾生玖.香蕉皮多糖对人乳腺癌细胞增殖、克隆形成与核因子-κ B蛋白表达的影响[J].中国实验方剂学杂志,2011,(06)：188-191.
朱瑜安.香蕉及其保健功能[J].中国食物与营养,2006,(03)：51-52.
Agarwal P K, Singh A, Gaurav K, et al. Evaluation of wound healing activity of extracts of plantain banana (Musa sapientum var. paradisiaca) in rats[J]. Indian J. Exp. Biol.,2009,47(1):32-40.
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(3):785-788.
Amaki K, Saito E, Taniguchi K, et al. Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple[J]. Bioscience Biotechnology and Biochemistry,2011,75(5):829-832.
Aurore G, Parfait B, Fahrasmane L. Bananas, raw materials for making processed food products[J], 2009,20(2):78-91.
Ayub M, Zeb A. Inhibition of browning formation in banana puree and banana milk drink[J]. Sarhad Journal of Agriculture,2002,18(4):455-461.
Chaisakdanugull C, Theerakulkait C. Partial purification and characterisation of banana [Musa (AAA Group)'Gros Michel'] polyphenol oxidase [J]. International Journal of Food Science and Technology, 2009,44(4):840-846.
Chaisakdanugull C, Theerakulkait C, Wrolstad R E. Pineapple juice and its fractions in enzymatic browning inhibition of banana [musa (AAA group) gros michel][J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2007a,55(10):4252-4257.
Chaisakdanugull C, Theerakulkait C, Wrolstad R E. Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel][J]. Journal of Agricultural and Food Chemistry,2007b,55(10):4252-4257.
Contreras-Calderon J, Calderon-Jaimes L, Guerra-Hernandez E, et al. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia[J]. Food Research International,2011,44(7):2047-2053.
Emaga T H, Andrianaivo R H, Wathelet B, et al. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels[J]. Food Chemistry,2007,103(2):590-600.
Fao. Production data for bananas[EB/OL]. [03.14].http://faostat3.fao.org
Galeazzi M A M, Sgarbieri V C, Constantinides S M. Isolation, Purification and Physicochemical Characterization of Polyphenoloxidases (PPO) from a Dwarf Variety of Banana (Musa cavendishii, L)[J]. Journal of Food Science,1981,46(1):150-155.
Golan-Goldhirsh A, Whitaker J R. Effect of ascorbic acid, sodium metabisulfite and thiol compounds on mushroom polyphenol oxidase[J]. Journal of Agricultural and Food Chemistry,1984,32(5): 1003-1009.
Gomez-Lopez V M. Some biochemical properties of polyphenol oxidase from two varieties of avocado[J]. Food Chemistry,2002,77(2):163-169.
Griffiths L A. Detection and Identification of the Polyphenoloxidase Substrate of the Banana[J]. Nature, 1959,184:58-59.
Hainsworth A J, Gatenby P A. Oral potassium supplementation in surgical patients[J]. International journal of surgery (London, England),2008,6(4):287-288.
Jadhav U U, Dawkar V V, Jadhav M U, et al. Decolorization of the Textile Dyes Using Purified Banana Pulp Polyphenol Oxidase[J]. International Journal of Phytoremediation,2011,13(4):357-372.
James K. Palmer. Banana Polyphenoloxidase. Preparation and Properties[J]. Plant Physiol,1963,38(5): 508-513.
Jan Oszmianski, Chang Y. Lee. Inhibition of polyphenol oxidase activity and browning by honey[J]. J. Agric. Food Chem.,1990,38(10):1892-1895.
Juarez-Garcia E, Agama-Acevedo E, Sayago-Ayerdi S G, et al. Composition, digestibility and application in breadmaking of banana flour[J]. Plant Foods for Human Nutrition,2006,61(3): 131-137.
Kanazawa K, Sakakibara H. High content of dopamine, a strong antioxidant, in Cavendish banana[J]. Journal of Agricultural and Food Chemistry,2000a,48(3):844-848.
Kanazawa K, Sakakibara H. High content of dopamine, a strong antioxidant, in Cavendish banana[J]. Journal of Agricultural and Food Chemistry,2000b,48(3):844-848.
Koffi E K, Sims C A, Bates R P. Viscosity reduction and prevention of browning in the preparation of clarified banana juice[J]. Journal of food quality,1991,14(3):209-218.
Lewis D A, Fields W N, Shaw G P. A natural flavonoid present in unripe plantain banana pulp (Musa sapientum L. var. paradisiaca) protect s the gast ric mucosa from aspirin2induced erosions[J]. Journal of Ethnopharmacology,1999,65(3):283-288.
Lilly Vamos Vigyazo, Norman F. Haard. Polyhenol oxidase and peroxidase in fruits and vegetables[J]. CRC Critical Reviews in Food Science and Nutrition,1981,15:49-127.
Lim Y Y, Lim T T, Tee J J. Antioxidant properties of several tropical fruits:A comparative study[J]. Food Chemistry,2007,103(3):1003-1008.
Liu J, Ren H, Xu J Y, et al. Total synthesis and antihypertensive activity of (+/-)7,8-dihydroxy-3-methyl-isochromanone-4[J]. Bioorganic & Medicinal Chemistry Letters,2009, 19(6):1822-1824.
Lunadei L, Galleguillos P, Diezma B, et al. A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices[J]. Postharvest Biology and Technology,2011,60(3):225-234.
Malik I A, Azim S, Good M J, et al. Feeding practices for young Pakistani children:usual diet and diet during diarrhoea[J]. Journal of diarrhoeal diseases research,1991,9(3):213-218.
Manchenko G P. Handbook of Detection of Enzymes on Electrophoretic Gels[M]. Beijing:Chemical Industry Press,2007:26-38.
Mcevily A J, Iyengar R, Otwell W S. Inhibition of enzymatic browning in foods and beverages[J]. Critical Reviews in Food Science and Nutrition,1992,32(3):253-273.
Millan Trujillo F R, Roa Tavera V. Use of response surface methodology in the evaluation of browning in banana processed through vacuum impregnation. [J]. Interciencia,2001,26(7):290-295.
Mohan Kumar M, Joshi M C, Prabha T, et al. Effect of plantain banana on gastric ulceration in NIDDM rats:role of gastric mucosal glycoproteins, cell proliferation, antioxidants and free radicals[J]. Indian Journal of Experimental Biology,2006,44(4):292-299.
Mohapatra D, Mishra S, Singh C B, et al. Post-harvest Processing of Banana:Opportunities and Challenges[J]. Food and Bioprocess Technology,2011,4(3):327-339.
Mohapatra D, Mishra S, Sutar N. Banana and its by-product utilisation:an overview[J]. Journal of Scientific & Industrial Research,2010,69(5):323-329.
Mowlah G, Takono K, Kamoi I. Browning phenomenon by banana olyhenoioxidases[J]. Journal of Japanese Societyof Food Science and Technology,1983,30(4):245-251.
Naczk M, Shahidi F. Phenolics in cereals, fruits and vegetables:Occurrence, extraction and analysis[J]. Journal of Pharmaceutical and Biomedical Analysis,2006,41(5):1523-1542.
Ngalani J A, Signoret A, Crouzet J. Partial purification and properties of plantain polyphenol oxidase[J]. Food Chemistry,1993,48(4):341-347.
Nguyen T, Ketsa S, van Doom W G. Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low temperature storage[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2003,30(2):187-193.
Nguyen T, Ketsa S, van Doom W G. Effect of modified atmosphere packaging on chilling-induced peel browning in banana[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2004,31(3):313-317.
Paul S. Gooding, Colin Bird, Simon P. Robinson. Molecular cloning and characterisation of banana fruit polyphenol oxidase[J]. Planta,2001,213:748-757.
Rabbani G H, Ahmed S, Hossain I, et al. Green Banana Reduces Clinical Severity of Childhood Shigellosis A Double-Blind, Randomized, Controlled Clinical Trial[J]. Pediatric Infectious Disease Journal,2009,28(5):420-425.
Rabbani G H, Larson C P, Islam R, et al. Green banana-supplemented diet in the home management of acute and prolonged diarrhoea in children:a community-based trial in rural Bangladesh[J]. Tropical Medicine & International Health,2010,15(10):1132-1139.
Ritika B. Yadav, Baljeet. S. Yadav, Navneet Kalia. Development and storage studies on whey based banana herbal (Mentha arvensis) beverage[J]. American journal of food technology,2010,2(5): 121-129.
Rocha A M C N, Morais A M M B. Characterization of polyphenoloxidase (PPO) extracted from 'Jonagored'apple[J]. Food Control,2001,12(2):85-90.
Santos J R U, Bakry F, Brillouet J M. A preliminary chemotaxonomic study on the condensed tannins of green banana flesh in the Musa genus[J]. Biochemical Systematics and Ecology,2010,38(5): 1010-1017.
Sarkar C, Bairy K L, Rao N M, et al. Effect of banana on cold stress test & peak expiratory flow rate in healthy volunteers[J]. The Indian journal of medical research,1999,110:27-29.
Sojo M M, Nunez-Delicado E, Garcia-Carmona F, et al. Partial Purification of a Banana Polyphenol Oxidase Using Triton X-114 and PEG 8000 for Removal of Polyphenols[J]. J. Agric. Food Chem., 1998,48(12):4924-4930.
Sojo M M, Nunez-Delicado E, Sanchez-Ferrer A, et al. Oxidation of salsolinol by banana pulp polyphenol oxidase and its kinetic synergism with dopamine[J]. J Agric Food Chem,2000,48(11): 5543-5547.
Soliman M A, Emara E A, Okasha A E. Studies on the browning inhibitors in banana butter-milk and whey beverages[J]. Egyptian Journal of Dairy Science,1995,23:11-19.
Soltani M, Alimardani R, Omid M. Evaluating banana ripening status from measuring dielectric properties[J]. Journal of Food Engineering,2011,105(4):625-631.
Someya S, Yoshiki Y, Okubo K. Antioxidant compounds from bananas (Musa Cavendish)[J]. Food Chemistry,2002,79(3):351-354.
Sun J, Chu Y, Wu X, et al. Antioxidant and antiproliferative activities of common fruits[J]. Journal of Agricultural and Food Chemistry,2002,50(25):7449-7454.
Theerakulkait C, Sukhonthara S. Effect of pineapple juice, pineapple shell extract and rice bran extract on browning in banana [Musa (AAA Group)'Gros Michel'] slices and puree[C]. Kasetsart, Thailand, 2008.
Torgerson A M. Fair trade banana production in the Windward Islands:local survival and global resistance[J]. Agriculture and Human Values,2010,27(4):475-487.
Unal M U. Properties of polyphenol oxidase from Anamur banana (Musa cavendishii)[J]. Food Chemistry,2007,100(3):909-913.
Usda. USDA Food Search for windoms, Version 1.0, databaseSR21: http://www.ars.usda.gov/Services/docs.htm?docid=8964,2009/2009-12-30[2009/11/11]. url.
Walker J R, Ferrar P H. Diphenol oxidases, enzyme-catalysed browning and plant disease resistance[J]. Biotechnology & genetic engineering reviews,1998,15:457-498.
Whitaker J R. Principles of enzymology for the food sciences [M]. New York:Marcel Dekker,1972: 625.
Wuyts N, De Waele D, Swennen R. Extraction and partial characterization of polyphenol oxidase from banana (Musa acuminata Grande naine) roots[J]. Plant Physiology and Biochemistry,2006,44(5-6): 308-314.
Wyllie S G, Fellman J K. Formation of branched chain esters in bananas (Musa sapientum L.)[J]. Journal of Agricultural and Food Chemistry,2000,48(8):3493-3496.
Yam K L, Papadakis S E. A simple digital imaging method for measuring and analyzing color of food surfaces[J]. Journal of Food Engineering,2004,61(1):137-142.
Yang C P, Fujita S, Ashrafuzzaman M, et al. Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulp[J]. Journal of Agricultural and Food Chemistry,2000,48(7): 2732-2735.
Yang C P, Fujita S, Kohno K, et al. Partial purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) peel[J]. Journal of Agricultural and Food Chemistry,2001,49(3): 1446-1449.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |