柑橘类黄酮的分离、结构鉴定、化学修饰及生物活性研究
|
摘要
柑橘是我国的大宗水果,皮中富含精油、果胶和类黄酮等生物活性成分,是一种具有很高开发潜力的资源。但目前我国柑橘加工业的副产物——柑橘皮渣基本没有利用,造成优质资源的浪费。本研究旨在开展温州蜜桔皮的基本组成分析,探讨柑橘皮中类黄酮化合物的提取工艺和分离纯化方法,对纯化的类黄酮化合物进行结构鉴定和化学修饰改性。同时,通过系列体外抗氧化能力和活性筛选模型进行柑橘类黄酮化合物的生物活性研究,为柑橘皮类黄酮的综合利用提供理论依据,主要研究内容和结果如下：
应用氨基酸全自动分析技术对温州蜜桔皮中蛋白质的分析,结果表明柑橘皮中蛋白质百分含量为3.45%(干物质),其中必须氨基酸含量占1.34%,蛋白质中必须氨基酸占35.96%,略小于大豆分离蛋白中必须氨基酸的39.4%。蛋氨酸和胱氨酸为柑橘皮中的限制性氨基酸。
采用GC-MS技术对柑橘皮油中的脂肪酸和挥发油的化学组成进行分析鉴定,确定柑橘皮油主要含有13种脂肪酸：6种饱和脂肪酸,占脂肪酸总量的27%,主要是十六烷酸19.75%；7种不饱和脂肪酸,占脂肪酸总量的66.62%,主要是9,12-十八碳二烯酸37.14%、亚麻酸19.06%。
温州蜜桔精油中挥发性成分基本由烃类化合物组成,占总量的96.56%,其它含量由高到底依次为醇类、醛类、酮类、酯类和酚类化合物。其中烃类化合物以烯烃类不饱和化合物(84.85%)为主,主要是异柠檬油精(25.92%)、2-(1-甲基乙缩醛)-二环[2,2]庚烷(19.82%)、4-甲基-1-(1-甲乙基)-环己烯(15.81%),炔烃化合物以2-乙基-1-辛烯-3-炔(9.20%)为主。醇类、醛类、酮类、酯类和酚类化合物含量相对很少。
应用高压液相色谱及紫外光谱技术,对柑橘皮中类黄酮的种类进行了分析,初步确定柑橘皮中类黄酮种类应有25种左右。
采用二次通用旋转组合设计研究了柑桔皮中总黄酮的超声波辅助提取工艺,并对建立的数学模型进行了规划求解及试验验证。结果表明：pH值对总黄酮得率有极显著影响,乙醇浓度、液料比以及时间同乙醇浓度之间的和时间同pH值之间的交互项对总黄酮得率有显著影响,超声时间对总黄酮得率无显著影响。经试验验证,当pH值为5.6、乙醇浓度为75%、液料比为26、超声时间为80min时总黄酮得率最高,达(3.314±0.163)%(n=3),与理论计算值3.348%基本一致。回归模型可较好地预测柑桔皮中总黄酮的提取得率。
通过硅胶、聚酰胺以及Sephadex HL-20柱对温州蜜桔皮中类黄酮化合物进行反复分离纯化,从中分离出5种类黄酮单体。借助于ESI-MS和1H-NMR 13C-NMR以及红外光谱等技术,对五种单体进行了结构确认。它们分别是：化合物A为3,5,6,7,8,3’,4’-七甲氧基黄酮；化合物B为5,6,7,8,4’-五甲氧基黄酮；化合物C为3-羟基-5,6,7,8,3’,4’-六甲氧基黄酮；化合物D为5,6,7,8,3’,4’-六甲氧基黄酮；化合物E为橙皮苷。其中化合物C在柑橘中是首次报道。
通过亚油酸体系、脂质体体系分别对柑橘皮中的5种类黄酮单体抗氧化功能进行了研究,结果表明,柑橘皮类黄酮具有一定的抗亚油酸氧化的能力,化合物D和化合物C表现出很强的抗亚油酸氧化的能力,化合物B的抑制能力次之,和槲皮素的抑制能力基本一致。而化合物E的抑制亚油酸氧化能力最差,仅比芦丁略强；柑橘皮中类黄酮单体对共轭二烯(CD-POV)的抑制能力不同,均表现出一定的浓度依赖关系。抑制能力强弱顺序为化合物D>化合物C>化合物B>≈槲皮素>化合物A>化合物E>芦丁。5种类黄酮单体A、B、C、D、E的半抑制浓度IC50分别为3.11、2.65、0.96、0.35、3.52μg/mL。
比较了5个柑橘类黄酮单体对[·OH]自由基的清除效果,清除能力对浓度具有一定的依赖性。以化合物D和化合物C对[·OH]自由基的清除能力较强,IC50分别为3.2 gg/mL和5.6μg/mL,化合物E对[·OH]自由基的清除能力最弱(IC50=13.6 gg/mL)。清除能力由强到弱的顺序为：化合物D>化合物C>化合物B>化合物A>化合物E>芦丁。
应用MTT法和PTP1B法进行了5种柑橘类黄酮单体的抗肿瘤和抗糖尿病活性筛选,结果表明仅化合物D和化合物B能有效抑制肿瘤细胞生长,而对蛋白质酪氨酸磷酸酯酶PTP1B无有效的抑制作用。
以橙皮苷为原料,经糖苷水解、选择性甲基化、脱氢、脱甲基化、O-异戊烯基化和O-法呢烯基化等反应步骤,分别以总收率60%、39%、64%、16%、15%合成了药用类黄酮天然产物桃皮素、木犀草素和新类黄酮化合物7-O-异戊烯基橙皮素、7-O-法呢烯基橙皮素、7,3’-O,O-二法呢烯基橙皮素,所合成产物通过NMR、IR、MS进行了结构确证。本合成方法原料易得、工艺简便、收率较高,具有较高的实用价值。
Citrus is a major fruit in China. Its peel is a high valuable source, being rich in essential oils, pects, flavonoids, etc. However, the application of citrus peel as a byproduct from citrus processing industry isn't quantificationally utilized, being a waste of high quality source.
In this work, systematic studies of citrus flavonoids were carried out on the extractional technology, isolation, purification, identification, quantification, antioxidant activity, [OH] scavenging activity, restraining tumour cell and diabetes activity, and chemic modification. This study was also undertaken to investigate on the amino acids, essential oils from citrus peel. The main results are as follows.
Amino acids of protein in citrus peel were analysed by automatic technology. Protein content of citrus peel(dry substance) is 3.45% (m/m), concluding 1.34% essential amino acids. Essential amino acids of protein is 35.96%, less than which of soybean protein, Met and Cys-s are limited amino acid in citrus peel.
Fatty acids and volatile compounds in honeyorange peel were separated and identified by GC-MS.13 fatty acids identified in citrus peel oil consist of 6 saturated fatty acids (27%) and 7 unsaturated fatty acids (66.62%). The saturated fatty acids is mainly composed of hexadecanoic acid (19.75%). The unsaturated fatty acids are mainly composed of linolenoic acid (19.06%) and linoleic acid (37.14%). And 42 components were identified. It was found the main components were Isolimonen (25.92%),2-(1-Methylethylidene)-bicyclo[2,2]heptane (19.82%), 4-Methyl-1-(1-methylethenyl)-cyclohexene (15.81%),2-Ethyl-1-octen-3-yne (9.20%), Beta-myrcene (8.59%)、(E)-3,7-Dimethyl-1,3,6-octatriene (6.41%). The volatile components identified is 98.77% in volatile compounds.
The kinds and polarity of flavonoids were ananlyzed by HPLC and UV. Testing results showed that there about twenty-five kinds of flavonoids in honeyorange peel.
In order to effective extract flavonoids from citrus peel, ultra-sonic wave-assisted extraction technique of total flavonoids from citrus peel was studied according to a current, rotational and combinational design of quadratic regression.Then, one quadratic regression model for the total flavonoids yield was established, the extraction conditions were optimized by using above model and the optimized results were verified by experiments.Results shows that the pH value had a very significant effect on the extraction rate of total flavonoids. Ethanol concentration,the ratio of solution to material and the interaction between time and ethanol concentration, also time and pH value had significant effects on the extraction rate. Extraction time had no significant effects on the ex-traction rate. Research results indicate that the optimized extraction conditions for obtaining maximum yield of total flavonoids are pH value 5.6, ethanol concentration 75%, ratio of solution to material 26, extraction time 80 minutes.Under the optimized conditions, the experimental value of yield was(3.314±0.163) %(n=3),which was close to the estimated value 3.348% attained by using regression model.The model for the total flavonoids yield have better prediction effects.
Five flavonoids monomers were purifed with Silica gel, Polyamide, Sephadex LH-20 columns and their structure were determined by LC-MS,1H-NMR, 13C-NMR, and IR. The five compounds were shown as follows:compound A (3,5,6, 7,8,3',4'-Heptamethoxyflavone); compound B (5,6,7,8,4'-Pentamethoxflavone) compound C (3-hydroxy-5,6,7,8,3',4'-hexamethoxyflavone); compound D (5,6,7, 8,3',4'-hexamethoxyflavone); compound E (Hesperidin). Compound C seem to be previously unreported in citrus peel.
The antioxidant properties were investigated by ferric thiocyanate method and phospholipids peroxidantion in liposome. The results showed that five flavonoids were able to inhibiting linoleic acid peroxidation, compound D is strongest in inhibiting linoleic acid peroxidation, followed by compound C, similar to Quercetin, compound B and compound A sequently. Compound E is worst, slightly better to rutin. The inhibiting capacities of flavonoids to conjμgated diene hydroperoxide during liposome oxidation were in the following order:compound D>compound C>compound B≈Quercetin> compound A> compound E> Rutin.Their half-inhibition concentration (IC50) to phospholipids peroxidation are 3.11μg/mL for compound A,2.65μg/mL for compound B,0.96μg/mL for compound C,0.35μg/mL for compound D,3.52μg/mL for compound E. The antioxidant activities increased significantly with their increasing concentration.
The physiological functions of scavenging [·OH] were also investigated. Among the five mononmers, the capacities of compound D scavenging [·OH] was the strongest, IC50 was only equal to 3.2μg/mL, while IC50 of other compounds were 5.6μg/mL for compound C,9.6μ.g/mL for compound B,11.5μg/mL for compound A,13.6μg/mL for compound E.
MTT and PTP1B model were employed, the capacities of inhibiting tumour cell growth and diabetes were investigated. The result showed that compound D and compound B were effect on inhibiting tumour cell growth, others compounds is no effect. And five flavonoids have no effect on inhibiting diabetes.
Five Bioactive flavonoids persicogenin, luteolin,7-O-isopentenyl hesperietin, 7-O-farnesyl hesperietin and 7,3'-O,O-difarnesyl hesperietin were synthesized by reacation steps including glycoside hydrolysis, selective methylation, dehydrogenation, demethylation, O-prenylation and O-farnesylation respectively. The overall yields were 60%,39%,64%,16% and 15% respectively calculated from hesperidin as the starting material, Their structures were confirmed by NMR, IR and mass spectra. The synthetic methods have the advantages of starting materials obtained easy, simple operation and good yields. So it has considerable practical value.
应用氨基酸全自动分析技术对温州蜜桔皮中蛋白质的分析,结果表明柑橘皮中蛋白质百分含量为3.45%(干物质),其中必须氨基酸含量占1.34%,蛋白质中必须氨基酸占35.96%,略小于大豆分离蛋白中必须氨基酸的39.4%。蛋氨酸和胱氨酸为柑橘皮中的限制性氨基酸。
采用GC-MS技术对柑橘皮油中的脂肪酸和挥发油的化学组成进行分析鉴定,确定柑橘皮油主要含有13种脂肪酸：6种饱和脂肪酸,占脂肪酸总量的27%,主要是十六烷酸19.75%；7种不饱和脂肪酸,占脂肪酸总量的66.62%,主要是9,12-十八碳二烯酸37.14%、亚麻酸19.06%。
温州蜜桔精油中挥发性成分基本由烃类化合物组成,占总量的96.56%,其它含量由高到底依次为醇类、醛类、酮类、酯类和酚类化合物。其中烃类化合物以烯烃类不饱和化合物(84.85%)为主,主要是异柠檬油精(25.92%)、2-(1-甲基乙缩醛)-二环[2,2]庚烷(19.82%)、4-甲基-1-(1-甲乙基)-环己烯(15.81%),炔烃化合物以2-乙基-1-辛烯-3-炔(9.20%)为主。醇类、醛类、酮类、酯类和酚类化合物含量相对很少。
应用高压液相色谱及紫外光谱技术,对柑橘皮中类黄酮的种类进行了分析,初步确定柑橘皮中类黄酮种类应有25种左右。
采用二次通用旋转组合设计研究了柑桔皮中总黄酮的超声波辅助提取工艺,并对建立的数学模型进行了规划求解及试验验证。结果表明：pH值对总黄酮得率有极显著影响,乙醇浓度、液料比以及时间同乙醇浓度之间的和时间同pH值之间的交互项对总黄酮得率有显著影响,超声时间对总黄酮得率无显著影响。经试验验证,当pH值为5.6、乙醇浓度为75%、液料比为26、超声时间为80min时总黄酮得率最高,达(3.314±0.163)%(n=3),与理论计算值3.348%基本一致。回归模型可较好地预测柑桔皮中总黄酮的提取得率。
通过硅胶、聚酰胺以及Sephadex HL-20柱对温州蜜桔皮中类黄酮化合物进行反复分离纯化,从中分离出5种类黄酮单体。借助于ESI-MS和1H-NMR 13C-NMR以及红外光谱等技术,对五种单体进行了结构确认。它们分别是：化合物A为3,5,6,7,8,3’,4’-七甲氧基黄酮；化合物B为5,6,7,8,4’-五甲氧基黄酮；化合物C为3-羟基-5,6,7,8,3’,4’-六甲氧基黄酮；化合物D为5,6,7,8,3’,4’-六甲氧基黄酮；化合物E为橙皮苷。其中化合物C在柑橘中是首次报道。
通过亚油酸体系、脂质体体系分别对柑橘皮中的5种类黄酮单体抗氧化功能进行了研究,结果表明,柑橘皮类黄酮具有一定的抗亚油酸氧化的能力,化合物D和化合物C表现出很强的抗亚油酸氧化的能力,化合物B的抑制能力次之,和槲皮素的抑制能力基本一致。而化合物E的抑制亚油酸氧化能力最差,仅比芦丁略强；柑橘皮中类黄酮单体对共轭二烯(CD-POV)的抑制能力不同,均表现出一定的浓度依赖关系。抑制能力强弱顺序为化合物D>化合物C>化合物B>≈槲皮素>化合物A>化合物E>芦丁。5种类黄酮单体A、B、C、D、E的半抑制浓度IC50分别为3.11、2.65、0.96、0.35、3.52μg/mL。
比较了5个柑橘类黄酮单体对[·OH]自由基的清除效果,清除能力对浓度具有一定的依赖性。以化合物D和化合物C对[·OH]自由基的清除能力较强,IC50分别为3.2 gg/mL和5.6μg/mL,化合物E对[·OH]自由基的清除能力最弱(IC50=13.6 gg/mL)。清除能力由强到弱的顺序为：化合物D>化合物C>化合物B>化合物A>化合物E>芦丁。
应用MTT法和PTP1B法进行了5种柑橘类黄酮单体的抗肿瘤和抗糖尿病活性筛选,结果表明仅化合物D和化合物B能有效抑制肿瘤细胞生长,而对蛋白质酪氨酸磷酸酯酶PTP1B无有效的抑制作用。
以橙皮苷为原料,经糖苷水解、选择性甲基化、脱氢、脱甲基化、O-异戊烯基化和O-法呢烯基化等反应步骤,分别以总收率60%、39%、64%、16%、15%合成了药用类黄酮天然产物桃皮素、木犀草素和新类黄酮化合物7-O-异戊烯基橙皮素、7-O-法呢烯基橙皮素、7,3’-O,O-二法呢烯基橙皮素,所合成产物通过NMR、IR、MS进行了结构确证。本合成方法原料易得、工艺简便、收率较高,具有较高的实用价值。
Citrus is a major fruit in China. Its peel is a high valuable source, being rich in essential oils, pects, flavonoids, etc. However, the application of citrus peel as a byproduct from citrus processing industry isn't quantificationally utilized, being a waste of high quality source.
In this work, systematic studies of citrus flavonoids were carried out on the extractional technology, isolation, purification, identification, quantification, antioxidant activity, [OH] scavenging activity, restraining tumour cell and diabetes activity, and chemic modification. This study was also undertaken to investigate on the amino acids, essential oils from citrus peel. The main results are as follows.
Amino acids of protein in citrus peel were analysed by automatic technology. Protein content of citrus peel(dry substance) is 3.45% (m/m), concluding 1.34% essential amino acids. Essential amino acids of protein is 35.96%, less than which of soybean protein, Met and Cys-s are limited amino acid in citrus peel.
Fatty acids and volatile compounds in honeyorange peel were separated and identified by GC-MS.13 fatty acids identified in citrus peel oil consist of 6 saturated fatty acids (27%) and 7 unsaturated fatty acids (66.62%). The saturated fatty acids is mainly composed of hexadecanoic acid (19.75%). The unsaturated fatty acids are mainly composed of linolenoic acid (19.06%) and linoleic acid (37.14%). And 42 components were identified. It was found the main components were Isolimonen (25.92%),2-(1-Methylethylidene)-bicyclo[2,2]heptane (19.82%), 4-Methyl-1-(1-methylethenyl)-cyclohexene (15.81%),2-Ethyl-1-octen-3-yne (9.20%), Beta-myrcene (8.59%)、(E)-3,7-Dimethyl-1,3,6-octatriene (6.41%). The volatile components identified is 98.77% in volatile compounds.
The kinds and polarity of flavonoids were ananlyzed by HPLC and UV. Testing results showed that there about twenty-five kinds of flavonoids in honeyorange peel.
In order to effective extract flavonoids from citrus peel, ultra-sonic wave-assisted extraction technique of total flavonoids from citrus peel was studied according to a current, rotational and combinational design of quadratic regression.Then, one quadratic regression model for the total flavonoids yield was established, the extraction conditions were optimized by using above model and the optimized results were verified by experiments.Results shows that the pH value had a very significant effect on the extraction rate of total flavonoids. Ethanol concentration,the ratio of solution to material and the interaction between time and ethanol concentration, also time and pH value had significant effects on the extraction rate. Extraction time had no significant effects on the ex-traction rate. Research results indicate that the optimized extraction conditions for obtaining maximum yield of total flavonoids are pH value 5.6, ethanol concentration 75%, ratio of solution to material 26, extraction time 80 minutes.Under the optimized conditions, the experimental value of yield was(3.314±0.163) %(n=3),which was close to the estimated value 3.348% attained by using regression model.The model for the total flavonoids yield have better prediction effects.
Five flavonoids monomers were purifed with Silica gel, Polyamide, Sephadex LH-20 columns and their structure were determined by LC-MS,1H-NMR, 13C-NMR, and IR. The five compounds were shown as follows:compound A (3,5,6, 7,8,3',4'-Heptamethoxyflavone); compound B (5,6,7,8,4'-Pentamethoxflavone) compound C (3-hydroxy-5,6,7,8,3',4'-hexamethoxyflavone); compound D (5,6,7, 8,3',4'-hexamethoxyflavone); compound E (Hesperidin). Compound C seem to be previously unreported in citrus peel.
The antioxidant properties were investigated by ferric thiocyanate method and phospholipids peroxidantion in liposome. The results showed that five flavonoids were able to inhibiting linoleic acid peroxidation, compound D is strongest in inhibiting linoleic acid peroxidation, followed by compound C, similar to Quercetin, compound B and compound A sequently. Compound E is worst, slightly better to rutin. The inhibiting capacities of flavonoids to conjμgated diene hydroperoxide during liposome oxidation were in the following order:compound D>compound C>compound B≈Quercetin> compound A> compound E> Rutin.Their half-inhibition concentration (IC50) to phospholipids peroxidation are 3.11μg/mL for compound A,2.65μg/mL for compound B,0.96μg/mL for compound C,0.35μg/mL for compound D,3.52μg/mL for compound E. The antioxidant activities increased significantly with their increasing concentration.
The physiological functions of scavenging [·OH] were also investigated. Among the five mononmers, the capacities of compound D scavenging [·OH] was the strongest, IC50 was only equal to 3.2μg/mL, while IC50 of other compounds were 5.6μg/mL for compound C,9.6μ.g/mL for compound B,11.5μg/mL for compound A,13.6μg/mL for compound E.
MTT and PTP1B model were employed, the capacities of inhibiting tumour cell growth and diabetes were investigated. The result showed that compound D and compound B were effect on inhibiting tumour cell growth, others compounds is no effect. And five flavonoids have no effect on inhibiting diabetes.
Five Bioactive flavonoids persicogenin, luteolin,7-O-isopentenyl hesperietin, 7-O-farnesyl hesperietin and 7,3'-O,O-difarnesyl hesperietin were synthesized by reacation steps including glycoside hydrolysis, selective methylation, dehydrogenation, demethylation, O-prenylation and O-farnesylation respectively. The overall yields were 60%,39%,64%,16% and 15% respectively calculated from hesperidin as the starting material, Their structures were confirmed by NMR, IR and mass spectra. The synthetic methods have the advantages of starting materials obtained easy, simple operation and good yields. So it has considerable practical value.
引文
[1]柑橘.http://citrus948.Hzau.edu.cn/article.2007-03-09.
[2]柑橘.百度百科,http://bk.baidu.com/view/37047.htm.
[3]单杨主编.柑橘加工概论[M].北京：中国农业出版社,2004.4.
[4]王德斌.华中农业大学赴江西老区柑橘产业化调查计划.http://www.05760576 com/ Article/mj/zjjs/zl/200612/1354.htmL.2006-12-24
[5]全国农业统计提要.http://www.agri.gov.cn/sjzl/nongyety.htm.
[6]Wu Houjiu. The Situation and Outlook of Citrus Processing Industry in China. China/FAO Citrus Symposium, Beijing,2001.
[7]Teiko M. Johnson. Citrus Juice Production and Fresh Market Extension Technologies. China/FAO Citrus Symposium, Beijing,2001.
[8]孙志高,焦必林,王华,等.柑桔果实及加工品标准现状与趋势.www.china-citrus.cn,2005.
[9]Jones R A. Citrus peel processing system and method. [P] United States Patent Application Publication. US 2005/0089614 A1; 2005.
[10]Steuer B, Schulz H, E. LaE ger b. Classication and analysis of citrus oils by NIR pectroscopyfJ]. Food Chemistry,2001(72):113-117.
[11]Masaki Sato, Motonobu Goto, Akio Kodama and Tsutomu Hirose. New fractionation process for citrus oil by pressure swing adsorption in supercritical carbon dioxide[J]. Chemical Engineering Science,1998 (24):4095-4104.
[12]A. Berna a, A. Ta'rrega b, M. Blasco b, S. Subirats b. Supercritical CO2 extraction of essential oil from orange peel:effect of the height of the bed[J]. Journal of Supercritical Fluids,2000(18): 227-237.
[13]Reda, S. Y., Sauer Leal, E., Caldas Batista, E. A.et al. Characterization of Rangpur lime (Citrus limonia Osbeck) and'Sicilian'lemon (Citrus limon) seed oils, an agroindustrial waste[J]. Ciencia e Tecnologia de Alimentos,2005,25(4):672-676.
[14]Njoroge, S. M., Koaze, H., Karanja, P. N., Sawamura, M. Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya[J]. Journal of Agricultural & Food Chemistry,2005,53(25):9790-9794.
[15]Forbes, J. Developments in oil processing for citrus flavours and fragrances. [J] Fruit Processing, 2005,15(5):310-312.
[16]Cheorun Jo. Byung Joon Park, Si Hwa Chung, Chi Bong Kim, Bo Sook Cha, Myung Woo Byun Antibacterial and anti-fungal activity of citrus (Citrus unshiu) essential oil extracted from peel by-products. [J] Food Science & Biotechnology,2004,13(3):384-386.
[17]W.C. Kim, D.Y. Lee, C.H. Lee, C.W. Kim. Optimization of narirutin extraction during washing step of the pectin production from citrus peels[J]. Journal of Food Engineering,2004(63):191-197.
[18]李增新,李文絮.从柑桔皮中提取色素联产果胶的新工艺[J].精细化工，1997,14：57-59
[19]张鸿发,励建荣,周勤,等.从柑桔皮中提取果胶的工艺研究.食品科技,2000,(6)：67-69
[20]赵伟良.铁盐沉淀法从柑桔皮中提取果胶[J].化学世界,1995,(4)：215-217
[21]Mesbahi G, Jamalian J, Farahnaky A. A comparative study on functional properties of beet and citrus pectins in food systems [J]. Food Hydrocolloids.2005,19(4):731-738
[22]Tamaki Y, Uechi S, Taira T, etc. Isolation and characterization of pectin from pericarp of Citrus depressa[J]. Journal of Applied Glycoscience.,2004,51(1):19-25
[23]蔡护华.柑桔果实中柠檬苦素类化合物的研究现状与展望.植物学报,1996,38(4)：328-329
[24]汪钊,何晋浙,郑裕国,等.柑桔果醋加工中柠檬苦素的微生物酶降解研究[J].中国酿造,2002,(4)：21-23
[25]Matook Saif Mokbel, Hashinaga F. Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues[J]. Food Chemistry.2005,94(4):529-534.
[26]Nagnostopoulou, MA, Kefalas P, Papageorgiou V P, etc. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis) [J]. Food Chemistry.2006,94, (1): 19-25.
[27]Vanamala J, Cobb G, Turner N D, etc. Bioactive compounds of grapefruit (Citrus paradisi cv. Rio Red) respond differently to postharvest irradiation, storage, and freeze drying[J]. Journal of Agricultural & Food Chemistry.2005,53(10):3980-3985
[28]Jun Yu, Limin Wang, Walzem, RL, etc. Antioxidant activity of citrus limonoids, flavonoids, and coumarins[J]. Journal of Agricultural & Food Chemistry.,200553, (6):2009-2014.
[29]Chawla S P, Jo C Kang, H J Kim, etc. Bioactivities of citrus (Citrus unshiu) peel extracts subjected to different extraction conditions, storage temperatures, and irradiation [J]. Journal of Food Science & Nutrition,2003,8(4):349-355.
[30]唐传核,彭志英.柑橘类的功能性成分研究概况[J].2000年4期四川食品与发酵,2000,4：1-7
[31]Alessandra Del Caro, Antonio Piga, Vincenzo Vacca, etc. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage[J]. Food Chemistry,2004, (84):99-105
[32]B. Delaneya, K. Phillipsb, D. Buswellb, etc. Mantheye Immunotoxicity of a standardized citrus polymethoxylated flavone extract[J]. Food and Chemical Toxicology,2001(39):1087-1094.
[33]Gil-Izquierdo A, Gil M I., Ferreres F, etc. In vitro availability of flavanoids and other phenolics in orange juice[J]. Journal of Agrciculture and Food Chemistry,2001(49):1035-1041
[34]J.A. Del Ri oa, M.D. Fustera, P. Go'meza. etc. Citrus limon:a source of flavonoids of pharmaceutical interest[J]. Food Chemistry,2004(84):457-461
[35]J. Ferna'ndez-Lo'pez, J.M. Ferna'ndez-Gine's, L. Aleson-Carbonell, E. Sendr. Application of functional citrus by-products to meat products[J]. Trends in Food Science & Technology. 2004(15):176-185.
[36]Kaur, C., & Kapoor, H. C.. Antioxidants in fruits and vegetables the millennium's health[J]. International Journal of Food Science and Technology,2001(36):703-725.
[37]M.L. Calabro, V. Galtieri, P. Cutroneo, etc. Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice[J]. Journal of Pharmaceutical and Biomedical Analysis,2004(35):349-363.
[38]饶志明,陈渝平,吴小霞.柑桔加工废渣制作发酵饲料[J].漳州师范学院学报(自然科学版),2002，15(1)：66-69
[39]Kang H J, Chawla S P, Jo C, Kwon J H, etc. Studies on the development of functional powder from citrus peel[J]. Bioresource Technology.,2006,97(4):614-620.
[40]Aronson, G.. Lundberg, B. M., Lindquist, D. Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients[P]. United States Patent Application Publication. US 2005/0271790 A1
[41]Figuerola F, Luz-Hurtado M, Estevez A M, etc. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment[J]. Food Chemistry.,2005,91(3):395-401.
[42]Chau C F, Huang Y L, Lin C Y. Investigation of the cholesterol-lowering action of insoluble fibre derived from the peel of Citrus sinensis L. cv. Liucheng[J]. Food Chemistry,2004,87(3):361-366.
[43]Scerra V, Caridi A, Foti F, etc. Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel[J]. Animal Feed Science and Technology,1996(78):169-176
[44]Jose A Larrauri, Pilar Ruperez, Laura Bravo etc. High dietary fibre powders from orange and lime peels:associated polyphenols and antioxidant capacity[J]. Food Research International,1996, 29(8):757-762.
[45]Monro J A. Adequate intake values for dietary.bread based on faecal bulking indexes of 66 foods[J]. European Journal of Clinical Nutrition,2004(58):32-39.
[46]Martinez-Flores H E, Chang Y K, Martinez-Bustos F, etc.Effect of high.ber products on blood lipids and lipoproteins in hamsters[J]. Nutrition Research,2004(24):85-93
[47]Gomez M. Ronda F, Blanco C A, etc. Effect of dietary.bre on doμgh rheology and bread quality[J]. European Food Research and Technology.2003,216:51-56.
[48]De Penna E W, Avendano P, Soto D, etc. Chemical and sensory characterization of cakes enriched with dietary ber and micronutrients for the elderly[J]. Archivos Latinoamericanos de Nutriction, 2003(53):74-83.
[49]Bjorck 1, Elmstahl H L. The glycaemic index:Importance of dietary.bre and other food properties[J]. Proceedings of the Nutrition Society,2003,62:201-206.
[50]Wang J S, Rosell C M, de Barber C B. Effect of the addition of different.bres on wheat doμgh performance and bread quality[J]. Food Chemistry,2002,79:221-226.
[51]Larreaa M A, Changb Y K, Martinez-Bustos F. Some functional properties of extruded orange pulp and its effect on the quality of cookies[J]. LWT,2005(38):213-220
[52]Caristi C, Bellocco E, Gargiulli C, etc. Flavone-di-C-glycosides in Citrus juices from Southern Italy[J]. Food Chemistry,2006,95(3):431-437
[53]Majo, D. D., Giammanco, M., Guardia, M. L., Tripoli, E., Giammanco, S., Finotti, E. Flavanones in Citrus fruit:structure-antioxidant activity relationships[J]. Food Research International,2005, 38(10):1161-1166.
[54]Kawabata, K., Murakami, A., Ohigashi, H.Nobiletin, a citrus flavonoid, down-regulates matrix metalloproteinase-7 (matrilysin) expression in HT-29 human colorectal cancer cells[J]. Bioscience, Biotechnology, & Biochemistry,2005,69(2):307-314
[55]Rio, J. A. del, Fuster, M. D., Gomez, P., Porras, I., Garcia-Lidon, A., Ortuno, A. Citrus limon:a source of flavonoids of pharmaceutical interest[J]. Food Chemistry,2004,84(3):457-461
[56]张久春,赵哲勋.柑橘皮水溶性黄酮的稳定性研究[J].食品与发酵工业,2004,(5)：66-68
[57]哈本J B[英]编,戴伦凯编译.类黄酮化合物[M].北京：科学出版社,1983.35-48
[58]阮伸.新橙皮苷结构的波谱分析[J].江苏化工.1994,22(3)：3640
[59]赵国华,陈宗道.柑桔类黄酮生物活性的研究进展[J].食品与发酵工业,27(3)：71-73
[60]Nielsen, I. L. F., Chee, W. S. S., Poulsen, L.et al. Bioavailability is improved by enzymatic modification of the citrus flavonoid hesperidin in humans:a randomized, double-blind, crossover trial[J]. Journal of Nutrition,2006,136(2):404-408
[61]Kawabata, K., Murakami, A., Ohigashi, H.Nobiletin, a citrus flavonoid, down-regulates matrix metalloproteinase-7 (matrilysin) expression in HT-29 human colorectal cancer cells[J]. Bioscience, Biotechnology, & Biochemistry,2005,69(2):307-314.
[62]Sung-Hwan Park, Eun-Kyung Park, Dong-Hyun Kim Passive cutaneous anaphylaxis-inhibitory activity of flavanones from Citrus unshiu and Poncirus trifoliata. [J]. Planta Medica.2005,71(1): 24-27,
[63]赵雪梅,朱大元,叶兴乾等.柑橘属中类黄酮的研究进展[J].天然产物研究与开发,2002,14(1)：89-91
[64]张甘良,汪钊,朱国孟.柑桔生物类黄酮柚皮苷生物活性的研究进展[J].天然产物研究与开发,2005,17：117-120
[65]Hasler.C.M.Functional foods:their role in disease prevention and heath promotion[J]. Food Technology,1998,52(11):63-70
[66]贾冬英,姚开,吕远平,等.柑桔类黄酮抗氧化活性研究进展[J].广州食品工业科技,2002,18(4)：66-68
[67]李红,敖海英,赵征.柑桔类黄酮功能及应用的研究进展[J].食品研究与开发,2003,24(1)：18-20
[68]ChongDe Sun, KunSong Chen, Yang Chen, QingJun Chen Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation [J]. Food Chemistry,2005,93(4):599-605.
[69]Gorinstein, S., Haruenkit, R., Yong-Seo Park et al. Bioactive compounds and antioxidant potential in fresh and dried JaffaReg. sweeties, a new kind of citrus fruit [J]. Journal of the Science of Food & Agriculture,2004,84(12):1459-1463
[70]Jo, C., Kang, H.J., Lee, M., Byun, M. W. The antioxidative potential of lyophilized citrus peel extract in different meat model systems during storage at 20 degrees C [J]. Journal of Muscle Foods,2004,15(2):95-108
[71]Seok-Moon Jeong, So-Young Kim, Dong-Ryul Kim, Seong-Chun Jo, Nam, K. C., Ahn, D. U., Seung-Cheol Lee Effect of heat treatment on the antioxidant activity of extracts from citrus peels [J]. Journal of Agricultural & Food Chemistry,2004,52(11):3389-3393
[72]Ho Jin Heo, Dae-Ok Kim, Soo Cheol Shin, Mi Jeong Kim, Byung Gee Kim, Dong-Hoon Shin Effect of antioxidant flavanone, naringenin, from Citrus junos on neuroprotection [J]. Journal of Agricultural & Food Chemistry,2004,52(6):1520-1525.
[73]Boeeo, A, Cuvelier,.M.E, Richard, H.and Berset, C. Antioxident activity and phenolic composition of citrus peel and seed extracts[J]. Journal of Agricultural & Food Chemistry,1998, 46:2123-2129.
[74]Bors, W, Hellers, W.Michel, C, Saran, M. Radical chemistry of flavonoids antioxidant[M]. In Antioxidants in therapy and preventive medicine; Emerit, Ed, Plenum Press:New York.1990a, 1:165-170
[75]Determination of the relative contribution of phenolic antioxidants in orange juice by voltammetric methods. Wellington R. Sousa, Clleber da Rocha, Carmen L!ucia Cardoso[J]. Journal of Food Composition and Analysis 2004(17):619-633
[76]Scalzo R. L, lannoccariT., Summa C. et al. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice[J]. Food Chemistry,2004,85:41-47
[77]Poulose, S. M., Harris, E. D., Patil, B. S. Citrus limonoids induce apoptosis in human neuroblastoma cells and have radical scavenging activity[J]. Journal of Nutrition,2005,135(4): 870-877.
[78]敬璞,丁小雯,苏晔.柑桔皮渣提取液对羟自由基的清除作用[J].西南农业大学学报,2000,22(5)：416-418
[79]Chiba, H., Uehara, M., Jian Wu, Xinxiang Wang, Masuyama, R., Suzuki, K., Kanazawa, K., Ishimi, Y. Hesperidin, a citrus flavonoid, inhibits bone loss and decreases serum and hepatic lipids in ovariectomized mice[J]. Journal of Nutrition,2003,133(6):1892-1897.
[80]Cha, J.Y., Cho, Y. S., Kim,1., Anno, T., Rahman, S. M., Yanagita, T. Effect of hesperetin, a citrus flavonoid, on the liver triacylglycerol content and phosphatidate phosphohydrolase activity in orotic acid-fed rats[J]. Plant Foods for Human Nutrition,2001,56(4):349-358
[81]Kurowska, E. M., Manthey, J. A. Hypolipidemic effects and absorption of citrus polymethoxylated flavones in hamsters with diet-induced hypercholesterolemia[J]. Journal of Agricultural & Food Chemistry,2004,52(10):2879-2886
[82]Malterud, K.E.and Rydland, K.M. Inhibitors of 15-lipoxygenase from orange peel[J]. Journal of Agricultural & Food Chemistry,2000,48:5576-5580.
[83]Bracke, M. E., Bruyneel, E. A., Vermeulen, S. J., Vennekens, K., Marck, V. van, Mareel. M. M. Citrus flavonoid effect on tumor invasion and metastasis[J]. Food Technology,1994.48(11): 121-124.
[84]Miller, E.G., Porter, J. L., Binnie, W. H., Guo, I. Y., Hasegawa, S. Further studies on the anticancer activity of citrus limonoids[J]. Journal of Agricultural & Food Chemistry,2004,52(15): 4908-4912.
[85]Schmandke, H. Citrus limonoids-bitter principle and anticarcinogenic activity [J]. Ernaehrungs Umschau,2003,50(11):432-435.
[86]方修贵,戚行江,胡安生.柑橘果实中抗癌活性物质的研究现状和前景[J].食品与发酵工业,2003,29(10)：78-91
[87]Kiichim Kawaguchi, Seiichi Kikuchi. d. Suppression of lipopolysaccharide-induced tumor necrosis factor-release and liver injury in mice by arlngill[J]. European J Phazm,1999,368: 245-250
[88]Benavente-Garcia, O, Castillo. J, Marin, F, Ortuno, A. and Del Rio, J. Uses and properties of citrus flavonoids[J]. Journal of Agricultural & Food Chemistry,1997,45:4505-4515.
[89]Middleton, E. and Kandaswami, C. Potential health-promoting properties of citrus flavonoids[J]. Food Chemistry,1994,11:115-119.
[90]Bronner W.E, Beecher G.R. Extraction and measurement of prominent flavonoids in orange and grapefruit juice concentrates[J]. Journal of Chromatography,1995,705:247-256
[91]Juskiewicz, J., Zdunczyk, Z., Wroblewska, M., Oszmianski, J., Hernandez, T. The response of rats to feeding with diets containing grapefruit flavonoid extract[J]. Food Research International,2002,35(2,3):201-205
[92]Orallo, F., Camina, M., Alvarez, E., Basaran, H., Lμgnier, C. Implication of cyclic nucleotide phosphodiesterase inhibition in the vasorelaxant activity of the citrus-fruits flavonoid (+or-)-naringenin[J].Planta Medica,2005,71(2):99-107.
[93]Sorrenti, V., Giacomo, C. di, Russo, A., Acquaviva, R.,. Barcellona, M. L., Vanella, A. Inhibition of LDL oxidation by red orange (Citrus sinensis) extract and its active componentsfJ]. Journal of Food Science,2004,69(6):C480-C484.
[94]涂小林.美加分离柑橘皮提取物可降胆固醇[N].中国食品报,2004,6,6
[95]汪秋安,单扬.柑橘类果皮资源的综合利用研究[J].再生资源研究,1999,(5)：28-30.
[96]赵雪梅,朱大元,叶兴乾,等.柑橘属中类黄酮的研究进展[J].天然产物研究与开发,2002,4(1)：89-92
[97]Nogata Y, Yoza K.I., Kusumoto K.I et al.Screening for inhibitory activity of citrus fruit
[98]extracts against platelet cycloxygenase and lipoxygenase[J]. Journal of Agricultural and Food Chemistry,1996,44:725-729
[99]Tomomi Ikegawaa, Fumihiko Ushigomea, Noriko Koyabua, Inhibition of P-glycoprotein by orange juice components, polymethoxyflavones in adriamycin-resistant human myelogenous leukemia (K562/ADM) cells[J]. Cancer Letters,2000,160:21-28
[100]Middleton E, Kandaswami C.Potential health promonting properties of citrus flavonoids[J]. Food Technology,1994,8(11):115-119.
[101]Kun Gao, Anlong Xu, Krul, C., Venema, K., Yong Liu, Yantao Niu ET AL. the major phenolic acids formed during human microbial fermentation of tea, citrus, and soy flavonoid supplements, only 3,4-dihydroxyphenylacetic acid has antiproliferative activity[J]. Journal of Nutrition. 2006.136(1):52-57,
[102]Deschner, E. E, Ruperto, J, Wong, G, Newmark, H. L. The effete of dietary quercetin and rutin on AOM-induced acute colonic epithelial abnormalties in mice fed fl high-fat diet[J]. Nutri. Cancer,1993,20:199-204
[103]Galati, E. M, Monforte, M. T, Kirjavainen, S, Forestieri. Biological effects of hesperidin, citrus flavonoid (Note Ⅰ):Antiinflammatory and analgesic activity[J]. Farmaeo,1994,40:709-712
[104]Nicholas J, Miller, Catherine et al. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink[J]. FoodChemistry,1997,60(3):331-337.
[105]钦传光,丁焰,王顺朝.柑桔皮色素的提取及其性质研究[J].食品工业科技,1997,(5)：10-11
[106]朱蓓薇,金英实,张或.提高越橘天然色素稳定性方法的研究[J].食品科学,2003,24(5)：81-84
[107]苏跃增,高黎明,郑旭东,等.巴天酸模中的黄酮化合物[J].西北师范大学学报,2001,36(3)：50-52
[108]张德权,台建祥,付勤.生物类黄酮的研究及应用概况[J].食品与发酵工业,1999.25(6)：52-54
[109]黄池宝,罗宗铭,宾丽英.类黄酮化合物抗氧化性与其结构关系的研究[J].广东工业大学学报,2000,17(2)：71-73.
[110]渠桂荣,郭海明.黄酮苷类化合物分离鉴定的研究进展[J].中草药,2000,31(4)：310-312
[111]李巧玲.类黄酮化合物提取分离工艺的研究进展[J].山西食品工,2003,(4)：6-8
[112]方修贵,黄振东,林媚,等.柑桔果皮功能性物质及其联产工艺[J].食品工业科技,2002,23(12)：75-77
[113]李勇,仲伟军.柑桔甙生产工艺探讨[J].食品科学,1994,175(7)：22-23
[114]于涛,钱和.膜分离技术在提取银杏叶类黄酮化合物中的应用[J].无锡轻工大学学报,2004,23(6)：55-58
[115]郭涛,欧阳臻,杨小明,等.鸢尾异黄酮提取工艺研究及含量测定[J].中国医院药学杂志,2005,25(6)：515-517
[116]李嗣彪.柑橘皮功能性物质种类及绿色联产工艺[J].浙江柑桔,2000,20(3)：25-27.
[117]Aturki, Z., Brandi, V., Sinibaldi, M. Separation of flavanone-7-O-glycoside diastereomers and analysis in citrus juices by multidimensional liquid chromatography coupled with mass spectrometry[J]. Journal of Agricultural & Food Chemistry,2004.52(17):5303-5308
[118]孟宪昌,王孟歌,康永胜,等.橘皮黄色素的提取及性能研究[J].化学世界,2001(3)：138-141
[119]沙世炎.中草药有效成分分析[M].北京人民卫生出版社,1982：212-226.
[120]刘宝,罗伟强.柑皮中黄酮两种提取方法的比较研究[J].食品研究与开发,2002,23(5)：41,75
[121]罗伟强,廖海达,李小梅,等.四种提取柑皮中黄酮物质的方法比较[J].西部粮油科技,2003,(1)：50-51
[122]胡卫新,王晓磊,张洁.大豆异黄酮提取条件和大豆蛋白质分离工艺研究[J].大豆科学,2005,24(1)：26-30
[123]熊禄.微波法从柑桔皮中提取类黄酮[J].食品科学,2005,26(3)：119-121
[124]毕丽君.香椿嫩叶中类黄酮化合物的提取[J].浙江林学院学报,2000,17(2)：146-149
[125]李嵘,金美芳.微波法提取银杏黄酮甙的新工艺[J].食品科学,2000,21(2)：39-41
[126]肖国珍,罗宗铭.用离子交换法分离豆饼中异黄酮的研究[J].广东化工,2005,2：10-12
[127]韩明,曾庆孝,肖更生.微乳层析分离鉴定青梅提取物中的类黄酮成分[J].华南理工大学学报(自然科学版),2005,33(6)：85-88
[128]吉云秀,葛文光.D101型吸附树脂纯化银杏叶中类黄酮化合物的研究[J].辽宁师范大学学报,2000,23(2)：175-177
[129]袁建,鞠兴荣.大豆异黄酮分离与精制工艺研究[J].食品科学,2002,23(8)：118-121.
[130]汪海波,刘大川.大豆胚芽甲醇提取物中大豆皂甙、大豆异黄酮分离纯化工艺研究[J].食品科学,2001,22(4)：40-44
[131]张磊,李辉敏.AB-8树脂分离提取复叶耳蕨中总黄酮含量的测定[J].九江医学,2003,18(4)：193-194
[132]金向群,刘永刚,随志刚.D140大孔树脂分离纯化淫羊藿黄酮的研究[J].中成药,2004,26(11)：872-875
[133]欧来良,李家政,孔德欣.FL-1多功能吸附树脂对沙棘叶总黄酮的分离纯化[J].中草药,2004,35(12)：1349-1451
[134]傅博强,刘士力,王小如,等.XDA-1大孔吸附树脂对甘草酸及甘草总黄酮的吸附分离[J].现代中药研究与实践,2004,18：45-51
[135]邓利,孙猛,谭天伟,等.β—环糊精键合固定相分离纯化银杏叶提取物和银杏黄酮[J].中草药,2004,35(10)：1105-1110
[136]金义翠,唐兆成.大豆异黄酮提取及纯化分离的新方法[J].山西化工,2004,24(1)：22-24
[137]杨荣平,王宾豪,方艾权,等.大孔树脂分离葛根总黄酮工艺优化[J].中成药,2004,26(10)：784-788
[138]游见明.大孔树脂分离鱼腥草总黄酮的研究[J].现代食品科技,2005,21(2)：66-68
[139]葛淑兰,田景振.大孔吸附树脂对淫羊藿总黄酮的分离纯化工艺研究[J].中国药学杂志,2005,40(5)：365-367
[140]吴海民,陆领倩,袁勤生.大孔吸附树脂对紫草籽黄酮的吸附分离特性研究[J].中国生化药物杂志,2005,26(3)：148-150
[141]林天慕,管清香,张三奇.大孔吸附树脂分离纯化独一味总黄酮的研究[J].中国药学杂志2005,40(4)：264-267
[142]安彩贤,李冶姗.大孔吸附树脂分离纯化葛根与山楂叶中总黄酮的研究[J].中成药,2004,26(9)：698-701
[143]谭天伟,王满意,徐军等.环糊精键合凝胶介质分离纯化类黄酮化合物[J].石河子大学学报(自然科学版),2005,23(6)：265-269
[144]徐刚,何照范.利用大孔吸附树脂分离纯化葛根素[J].山地农业生物学报,2005,24(1)：63-66
[145]张妍,李厚伟,孙建平.山楂果总黄酮的提取分离及体外抗肿瘤活性[J].中草药,2004,35(7)：110-115
[146]冯卫生,郑晓珂,刘云宝,等.石胆草中黄酮碳苷的分离与结构鉴定[J].药学学报,2004,39(2)：110-115
[147]贝伟剑,彭文烈,罗杰.柿叶黄酮的大孔吸附树脂分离提纯富集[J].中成药,2005,27(3)：257-261
[148]王立,姚惠源.乌饭树树叶中类黄酮色素的提取与分离纯化[J].食品与发酵工业,2004,30(9)：120-125
[149]罗兰,袁忠林.银杏类黄酮化合物提取分离和分析方法研究进展[J].莱阳农学院学报,2003，20(4)：258-260
[150]雍晓静,刘钢,张境.应用大孔树脂分离纯化枸杞叶总黄酮的研究[J].宁夏大学学报(自然科学版),2005,26(2)：148-150
[151]王雅君,郭澄,刘皋林,等.应用大孔吸附树脂吸附分离技术制备菟丝子总黄酮的研究[J].中药材,2004,11：861-862
[152]任顺成,丁霄霖.玉米须类黄酮成分的提取分离与结构鉴定(Ⅰ)[J].中草药,2004,35(8)857-858
[153]王梅霞,陈双林,霍娟.一株银杏内生真菌的分离及其产类黄酮物质的初步研究[J].工业微生物,2004,34(2)：15-18
[154]肖建波,朱华,钟世安.反相高效液相色谱法用于地钱中类黄酮化合物的分离与测定[J].分析试验室,2005,24(4)：17-19
[155]马晓丰,屠鹏飞.高速逆流色谱法分离纯化黄芪中的芒柄花素和毛蕊异黄酮[J].色谱,2005, 23(3)：299-301.
[156]吴同,梁明.毛细管电泳分离四种大豆异类黄酮化合物[J].宜宾学院学报,2003,3：82-85
[157]单杨.柑橘加工技术研究与产业化开发[J].中国食品学报,2006,6(1)：423-428.
[158]中国柑橘产业的形势及发展策略的探讨.http://www.forestry.gov.cn/DB/,2006.
[159]Chafer M, Galzdlez C, Chiralt A, et al. Micro-structure and vacuum impregnation response of citrus peels[J]. Food Research International,2003,36(1):35-41.
[160]谢志刚,刘成伦.柑橘皮的综合利用新进展[J].食品与机械,2005,21(5)：77-80.
[161]Mahmcod A U, Greeman J, Scragg A H. Orange and potato peel eracts:Analysis and use as Bacillus substrates for the production of extracellular enzymes in continuous culture[J]. Enzyme and Microbial Technology,1998,22 (2.):130-137.
[162]Lm'rauri J A, Perdomo U, Fernandez M, et al. Selection of the most suitable method to obtain dietary powdered fibre tablets [J]. Alimentaria,1995 (265):67-70.
[163]Girard B, Mazza G. Functional grape and citrus products[M]. USA:Technomic Publishing Co., 1998,139-191.
[164]Scott K. J. Observations on some of the problems associated with the analysjs of carotenoids in foods by HPLC[J]. Food Chemistry,1992 (45):357.
[165]Masaki Sato, Mitsuru Kondo, Motonobu Goto, et al. Fractionation of citrus oil by supercritical countercurrent extractor with side-stream withdrawal[J]. Journal of supercritical fluids,1998,13: 311-317.
[166]Carvalho-Freitas M.L.R, Costa M. Anxiolytic and sedative effects of extracts and essential oil from citrus aurantium L[J]. Biological and Pharmicentical Bulletin,2002,25:1625-1633.
[167]Diaz S, Espinosa S, Brignole E A. Citrus peel oil deterpenation with supercritical fluids optimal process and solvent cycle design[J]. Journal of supercritical fluids,2005,35:49-61.
[168]Aline de Moraes Pultrini, Luciane Almeida Galindo, Mirtes Costa. Effects of the essential oil from Citrus aurantium L. in experimental anxiety models in mice[J]. Life Sciences,2006,78:1720-1725.
[169]Ezeonu FC, Chidume G1 and Udedi SC. Insectididal properties of volatile extracts of orange peels[J]. Bioresource Technology,2001,76:273-274.
[170]Jimenez.A. Beltron.C..Aguilera.M.P. Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils[J]. Journal of Chromatography,2004 (1028):321-324.
[171]Vichi.Stefania.Castellote.Ana Isabel. Pizzale. Lorena et al. Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection[J]. Journal of Chromatography,2003 (983):19-33.
[172]李高阳,丁霄霖.亚麻籽挥发油化学成分的SDE-GC/MS分析[J].食品研究与开发,2006,27(3)：104-106.
[173]Mazida.M.M, Salleh.M.M.. Osman.H.. Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME) [J]. Journal of Food Composition and Analysis,2005 (18):427-437.
[174]田怀香,王璋,许时婴.顶空固相微萃取气相色谱质谱法分离鉴定金华火腿中挥发性风味物质[J].色谱,2006,3(2)：177-180.
[175]Dipak K, Dev. Nitrogen extractability and buffer capacity of defatted linseed Flour[J]. Journal of Science of Food and Agriculture,1986,37:199-205.
[176]Kamel B S, Kakuda Y. Technological advances in improved and alternative sources of lipids [J]. Lipids,1991,30:22-44.
[177]王映强.亚麻子油中脂肪酸组成分析[J].药物分析杂志.1998,18(3)：176-180.
[178]Burr G O, Burr M M. On the nature and role of the fatty acids essential in nutrition [J]. Journal of Biology Chemistry,1930,86:587-621.
[179]Weaver B J, Holub B J. Health effects and metabolism of dietary eicosapentaenoic acid [J]. Progress Food Nutrition and Science,1988,12:111-150.
[180]Hammerstrom S, Leukotriene. C5:a slow reacting substance derived from eicosapentaenoic acid [J]. Journal of Biology Chemistry,1980,255:7093-7094.
[181]李志香,沈翠平.多不饱和脂肪酸对人体的作用[J].生物学通报,1998,33：9-11.
[182]高余朵,李保国.柑橘精油的超临界CO2萃取实验研究[J].上海理工大学学报,2005,27(3)：207-210.
[183]方政,高彦祥.柑橘加工副产物中有效成分开发利用的研究进展[J].中国食品添加剂,2005(4)：9-13.
[184]李红,敖海英,赵征.柑橘类黄酮功能及应用的研究进展[J].食品研究与开发,2003,24(1)：18-20.
[185]张富新,陈锦屏,李林强.利用超声处理提取胃皱酶的试验研究[J].农业工程学报,2004,20(3)：153-1 56.
[186]钱国英,许梓荣.超微细菌Glaciecola多糖的超声提取工艺研究[J].农业工程学报,2006,22(6)：165-168.
[187]张熊禄.微波法从柑橘皮中提取类黄酮[J].食品科学,2005,26(3)：119-121.
[188]汤建国,汪秋安,单杨.从柑橘皮中超声提起橙皮甙[J].精细化工,2004,21(3)：171-173.
[189]赵雪梅,叶兴乾,席屿芳.胡柚皮中类黄酮化合物提取及抗氧化性研究[J].果树学报,2003, 20(4)：261-265.
[190]金丹丹.大蒜中大蒜油和金银花中类黄酮化合物的提取分离(硕士学位论文)[D].南京：南京理工大学,2005,17-18.
[191]周存山,马海乐,胡文彬.多斑紫菜多糖提取工艺的优化[J].农业工程学报,2006,22(9)：194-197.
[192]Kudou S., Fleury Y., Welt D., Malonyl isoflavone glycosides in soybeen seeds (Glycine max MERRRILL) [J]. Agric.Bio.Chem.,1991,55:2227-2233
[193]孙曼莲,周廷冲,中国药物研究与发展,北京,科学出版社,1996,21
[194]陈全斌,沈钟苏,张巧云,等.甜茶中黄酮甙元的分离提纯及其表征,林业科技,2005,30(1)：46-48
[195]张婷,张朝凤,王峥涛,等.翅梗石斛的化学成分研究[J].中国天然药物,2005,3(1)：28-31
[196]袁久志,窦德强,陈英杰,等.土茯苓二氢黄酮醇类成分研究[J].中国中药杂志,2004,29(9)：867-870
[197]李帅,匡海学,冈田嘉仁.奥山徹鬼针草有效成分的研究[J].中草药,2004,35(9)：972-975
[198]李冶姗,阿堤坎木·海力力,安彩贤.葛根与山楂叶中总黄酮的提取及纯化比较研究[J].西北药学杂志,2004,19(2)：64-65
[199]邬安珍,阮嘉蓬.反相高效液相色谱分离类黄酮化合物的研究[J].分析测试学报,1993,12(1)：59-62
[200]中国医学科学院药物研究所编,薄层层析,北京,科学出版社,1978
[201]林启寿,中草药成分化学,北京：科学出版社,1977：163-164
[202]肖崇厚,中药化学,上海：科学技术出版社,1997：112-113
[203]谭仁祥.植物成分分析.北京：科学出版社,2002,201-271
[204]白小红,李晓妮.药物成分分析.北京：医科大学出版社,2001,71-157
[205]Braeke, M. E, Bruyneel, e. A. Vermeulen, S. Jetal. Citrus flavonoids effect on tumor invasio and metastssis[J]. Food Technology.1994,11:121-123.
[206]Jahromi M A F. Antihyperlipidemic effect of flavonoids from pterocarpus marsupium[J]. Journal of Natural Products,1993,56 (7):989-994.
[207]Trirtana T, et al. Effect of eupatorium odoratum on blood coagulation[J]. J Med Assoc Thai, 1991,74 (5):283-287.
[208]张甘良,汪钊,鄢洪德.生物类黄酮化合物的结构与生物活性的关系[J].生物学杂志,2005,22(1)：4-7.
[209]Shahidi F., Janitha P.K., Phenolic antioxidants. Crit. Rev. Food Sci.Nutri.1992,32:67-103
[210]Labuza T.D., Kinetics of lipid oxidation in foods. Crit. Rev. Food Tech.,1971,7:355-395
[211]赵保路,氧自由基和天然抗氧化剂,北京,科学出版社,2002,p1-3,8,13-15
[212]Boey Peng Lim, Akihiko Nagao, Junji Terao, Kazunobu Tanaka, Tetsuya Suzuki, and Kozo Takama., Antioxidant activity of xanthophylls on peroxyl radical-mediated phospholipid peroxidation[J]. Biochimica Biophysica Acta,1992,1126:178-184.
[213曹丽芝,任华益,刘入树等.MTT法测定卵巢癌患者单药与联合用药的体外敏感性[J].中国药房,2006,17(15)：1115-1118
[214]瞿晓波,李炳生,张毅等.MTT法和双琼脂MTT法测肿瘤药敏及其临床应用[J].中国临床药学杂志,1996,5(3)：102-104.
[215]Yamaue H.Tanimura H.Noguchi K,et al.Chemosensitivity testing of fresh human gastric cancer with highly purified tumor cell uaing the MTT assay[J]. British Journal of Cancer,1992,66(5): 794-796.
[216]马玉彦,李殿,刘巍等.肿瘤患者外周血淋巴细胞代替肿瘤细胞体外检测抗癌药敏的相关性研究[J].实用肿瘤学杂志,1999,13(1)：17-19
[217]Kawada K, Yonei T, Veoka H, et al. Comparison of the mosesitivity test:donogenic assay versus MTT assay[J]. Acta Medokayama,2002,56 (3):129-133
[218]Pin-Der Duh, Dong-Bor Yeh, and Gow-Chin Yen. Extraction and identification of an antioxidative component from peanut hulls[J]. JAOCS,1992,69 (8):814-818.
[219]Chin Gow, Duh Pin-Der, and Tsai Cherng-liang. Relationship between antioxidant activity and maturity of peanut hulls[J]. Agric. Food Chem,1993,41:67-70.
[220]Yen Gow-Chin, and Duh Pin-Der. Antioxidant activity of methanolic extracts of peanut hulls from various cultivars[J]. JAOCS,1995,72 (9):1065-1067.
[221]Osawa T. and Namiki M. A novel type of antioxidant isolated from leaf wax of Eucalyptus leaves[J]. Agric. Biol. Chem.1981,45 (3):735-739.
[222]Kikuzaki H., and Nakatani N. Antioxidant effects of some ginger constituents[J]. Journal of Food Science,1993,58 (6):1407-1410.
[223]Ottolenghi A. Interaction of ascorbic acid and mitochondrial lipids. Archives of Biochemistry and Biophysics 1959,79:355-363.
[224]Gow-Chin Yen, Pin-Der Duh, Da-Yon Chuang. Antioxidant activity of anthraquinones and anthrone [J]. Food Chemistry,2000,70:437-441
[225]张小强,浦跃朴,等.冬虫夏草及人工虫草菌丝对超氧阴离子自由基和羟自由基清除作用的实验研究[J].中国老年学杂志,2003, (11)：773-775.
[226]Sanchez M, Concepcion A, Larrauri, et al. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents [J]. Food Research International,1999,32:407-412.
[227]Mead J.F., Free Radicals in Biology, Academic Press, New York,1976,1:51-68
[228]任顺成.玉米须类黄酮的分离、纯化、结构鉴定及生物活性研究.博士论文,江南大学,2004.
[229]安飞云,廖春华,边寰峰.改良MTT法检测HePG-2细胞增殖的研究[J].毒理学杂志,2006,20(3)：186-188.
[230]叶勇,张雯娟,雍雪莲.MTT法检测化痰活血方含药血清对血管内皮细胞增殖的影响[J].江汉大学学报(自然科学版),2006,34(2)：68-70.
[231]郝小江.我国天然药物研究发展与对策.http://www.tcmgap.com/imedicament_viewdoc.asp.2007-03-23.
[232]张红雨.类黄酮抗氧化性结构-活性关系的理论解释[J].中国科学(B辑),1999,29(1)：91-94.
[233]孙志忠,王晓玉,郝文辉,等.5,7-二羟基-3’,4’-二甲氧基及3’,5’-羟基-4’,7-二甲氧基黄烷酮的合成[J],中国医药工业杂志,1999,30(4)：179-180.
[234]戈夏,李建其.木犀草素和奥洛波尔的合成[J].中国医药工业杂志,2003,34(4)：159-161.
[235]Wang X.W, Luteolin:Treatment of chronic obstructve bronchitic[J]. Drugs Future,2000, 25(2):146-149.
[236]卢玉华,陈荣昌.木犀草素及山荼酚的全合成[J].药学学报,1980,15(8)：477-481.
[237]汤建国,汪秋安,单杨.从柑橘皮中超声提取橙皮苷[J].精细化工，2004,21(3)：171-173.
[238]于德泉,吴毓林.天然产物化学进展[M].北京,化学工业出版社,2005,134-151.
[2]柑橘.百度百科,http://bk.baidu.com/view/37047.htm.
[3]单杨主编.柑橘加工概论[M].北京：中国农业出版社,2004.4.
[4]王德斌.华中农业大学赴江西老区柑橘产业化调查计划.http://www.05760576 com/ Article/mj/zjjs/zl/200612/1354.htmL.2006-12-24
[5]全国农业统计提要.http://www.agri.gov.cn/sjzl/nongyety.htm.
[6]Wu Houjiu. The Situation and Outlook of Citrus Processing Industry in China. China/FAO Citrus Symposium, Beijing,2001.
[7]Teiko M. Johnson. Citrus Juice Production and Fresh Market Extension Technologies. China/FAO Citrus Symposium, Beijing,2001.
[8]孙志高,焦必林,王华,等.柑桔果实及加工品标准现状与趋势.www.china-citrus.cn,2005.
[9]Jones R A. Citrus peel processing system and method. [P] United States Patent Application Publication. US 2005/0089614 A1; 2005.
[10]Steuer B, Schulz H, E. LaE ger b. Classication and analysis of citrus oils by NIR pectroscopyfJ]. Food Chemistry,2001(72):113-117.
[11]Masaki Sato, Motonobu Goto, Akio Kodama and Tsutomu Hirose. New fractionation process for citrus oil by pressure swing adsorption in supercritical carbon dioxide[J]. Chemical Engineering Science,1998 (24):4095-4104.
[12]A. Berna a, A. Ta'rrega b, M. Blasco b, S. Subirats b. Supercritical CO2 extraction of essential oil from orange peel:effect of the height of the bed[J]. Journal of Supercritical Fluids,2000(18): 227-237.
[13]Reda, S. Y., Sauer Leal, E., Caldas Batista, E. A.et al. Characterization of Rangpur lime (Citrus limonia Osbeck) and'Sicilian'lemon (Citrus limon) seed oils, an agroindustrial waste[J]. Ciencia e Tecnologia de Alimentos,2005,25(4):672-676.
[14]Njoroge, S. M., Koaze, H., Karanja, P. N., Sawamura, M. Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya[J]. Journal of Agricultural & Food Chemistry,2005,53(25):9790-9794.
[15]Forbes, J. Developments in oil processing for citrus flavours and fragrances. [J] Fruit Processing, 2005,15(5):310-312.
[16]Cheorun Jo. Byung Joon Park, Si Hwa Chung, Chi Bong Kim, Bo Sook Cha, Myung Woo Byun Antibacterial and anti-fungal activity of citrus (Citrus unshiu) essential oil extracted from peel by-products. [J] Food Science & Biotechnology,2004,13(3):384-386.
[17]W.C. Kim, D.Y. Lee, C.H. Lee, C.W. Kim. Optimization of narirutin extraction during washing step of the pectin production from citrus peels[J]. Journal of Food Engineering,2004(63):191-197.
[18]李增新,李文絮.从柑桔皮中提取色素联产果胶的新工艺[J].精细化工，1997,14：57-59
[19]张鸿发,励建荣,周勤,等.从柑桔皮中提取果胶的工艺研究.食品科技,2000,(6)：67-69
[20]赵伟良.铁盐沉淀法从柑桔皮中提取果胶[J].化学世界,1995,(4)：215-217
[21]Mesbahi G, Jamalian J, Farahnaky A. A comparative study on functional properties of beet and citrus pectins in food systems [J]. Food Hydrocolloids.2005,19(4):731-738
[22]Tamaki Y, Uechi S, Taira T, etc. Isolation and characterization of pectin from pericarp of Citrus depressa[J]. Journal of Applied Glycoscience.,2004,51(1):19-25
[23]蔡护华.柑桔果实中柠檬苦素类化合物的研究现状与展望.植物学报,1996,38(4)：328-329
[24]汪钊,何晋浙,郑裕国,等.柑桔果醋加工中柠檬苦素的微生物酶降解研究[J].中国酿造,2002,(4)：21-23
[25]Matook Saif Mokbel, Hashinaga F. Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues[J]. Food Chemistry.2005,94(4):529-534.
[26]Nagnostopoulou, MA, Kefalas P, Papageorgiou V P, etc. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis) [J]. Food Chemistry.2006,94, (1): 19-25.
[27]Vanamala J, Cobb G, Turner N D, etc. Bioactive compounds of grapefruit (Citrus paradisi cv. Rio Red) respond differently to postharvest irradiation, storage, and freeze drying[J]. Journal of Agricultural & Food Chemistry.2005,53(10):3980-3985
[28]Jun Yu, Limin Wang, Walzem, RL, etc. Antioxidant activity of citrus limonoids, flavonoids, and coumarins[J]. Journal of Agricultural & Food Chemistry.,200553, (6):2009-2014.
[29]Chawla S P, Jo C Kang, H J Kim, etc. Bioactivities of citrus (Citrus unshiu) peel extracts subjected to different extraction conditions, storage temperatures, and irradiation [J]. Journal of Food Science & Nutrition,2003,8(4):349-355.
[30]唐传核,彭志英.柑橘类的功能性成分研究概况[J].2000年4期四川食品与发酵,2000,4：1-7
[31]Alessandra Del Caro, Antonio Piga, Vincenzo Vacca, etc. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage[J]. Food Chemistry,2004, (84):99-105
[32]B. Delaneya, K. Phillipsb, D. Buswellb, etc. Mantheye Immunotoxicity of a standardized citrus polymethoxylated flavone extract[J]. Food and Chemical Toxicology,2001(39):1087-1094.
[33]Gil-Izquierdo A, Gil M I., Ferreres F, etc. In vitro availability of flavanoids and other phenolics in orange juice[J]. Journal of Agrciculture and Food Chemistry,2001(49):1035-1041
[34]J.A. Del Ri oa, M.D. Fustera, P. Go'meza. etc. Citrus limon:a source of flavonoids of pharmaceutical interest[J]. Food Chemistry,2004(84):457-461
[35]J. Ferna'ndez-Lo'pez, J.M. Ferna'ndez-Gine's, L. Aleson-Carbonell, E. Sendr. Application of functional citrus by-products to meat products[J]. Trends in Food Science & Technology. 2004(15):176-185.
[36]Kaur, C., & Kapoor, H. C.. Antioxidants in fruits and vegetables the millennium's health[J]. International Journal of Food Science and Technology,2001(36):703-725.
[37]M.L. Calabro, V. Galtieri, P. Cutroneo, etc. Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice[J]. Journal of Pharmaceutical and Biomedical Analysis,2004(35):349-363.
[38]饶志明,陈渝平,吴小霞.柑桔加工废渣制作发酵饲料[J].漳州师范学院学报(自然科学版),2002，15(1)：66-69
[39]Kang H J, Chawla S P, Jo C, Kwon J H, etc. Studies on the development of functional powder from citrus peel[J]. Bioresource Technology.,2006,97(4):614-620.
[40]Aronson, G.. Lundberg, B. M., Lindquist, D. Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients[P]. United States Patent Application Publication. US 2005/0271790 A1
[41]Figuerola F, Luz-Hurtado M, Estevez A M, etc. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment[J]. Food Chemistry.,2005,91(3):395-401.
[42]Chau C F, Huang Y L, Lin C Y. Investigation of the cholesterol-lowering action of insoluble fibre derived from the peel of Citrus sinensis L. cv. Liucheng[J]. Food Chemistry,2004,87(3):361-366.
[43]Scerra V, Caridi A, Foti F, etc. Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel[J]. Animal Feed Science and Technology,1996(78):169-176
[44]Jose A Larrauri, Pilar Ruperez, Laura Bravo etc. High dietary fibre powders from orange and lime peels:associated polyphenols and antioxidant capacity[J]. Food Research International,1996, 29(8):757-762.
[45]Monro J A. Adequate intake values for dietary.bread based on faecal bulking indexes of 66 foods[J]. European Journal of Clinical Nutrition,2004(58):32-39.
[46]Martinez-Flores H E, Chang Y K, Martinez-Bustos F, etc.Effect of high.ber products on blood lipids and lipoproteins in hamsters[J]. Nutrition Research,2004(24):85-93
[47]Gomez M. Ronda F, Blanco C A, etc. Effect of dietary.bre on doμgh rheology and bread quality[J]. European Food Research and Technology.2003,216:51-56.
[48]De Penna E W, Avendano P, Soto D, etc. Chemical and sensory characterization of cakes enriched with dietary ber and micronutrients for the elderly[J]. Archivos Latinoamericanos de Nutriction, 2003(53):74-83.
[49]Bjorck 1, Elmstahl H L. The glycaemic index:Importance of dietary.bre and other food properties[J]. Proceedings of the Nutrition Society,2003,62:201-206.
[50]Wang J S, Rosell C M, de Barber C B. Effect of the addition of different.bres on wheat doμgh performance and bread quality[J]. Food Chemistry,2002,79:221-226.
[51]Larreaa M A, Changb Y K, Martinez-Bustos F. Some functional properties of extruded orange pulp and its effect on the quality of cookies[J]. LWT,2005(38):213-220
[52]Caristi C, Bellocco E, Gargiulli C, etc. Flavone-di-C-glycosides in Citrus juices from Southern Italy[J]. Food Chemistry,2006,95(3):431-437
[53]Majo, D. D., Giammanco, M., Guardia, M. L., Tripoli, E., Giammanco, S., Finotti, E. Flavanones in Citrus fruit:structure-antioxidant activity relationships[J]. Food Research International,2005, 38(10):1161-1166.
[54]Kawabata, K., Murakami, A., Ohigashi, H.Nobiletin, a citrus flavonoid, down-regulates matrix metalloproteinase-7 (matrilysin) expression in HT-29 human colorectal cancer cells[J]. Bioscience, Biotechnology, & Biochemistry,2005,69(2):307-314
[55]Rio, J. A. del, Fuster, M. D., Gomez, P., Porras, I., Garcia-Lidon, A., Ortuno, A. Citrus limon:a source of flavonoids of pharmaceutical interest[J]. Food Chemistry,2004,84(3):457-461
[56]张久春,赵哲勋.柑橘皮水溶性黄酮的稳定性研究[J].食品与发酵工业,2004,(5)：66-68
[57]哈本J B[英]编,戴伦凯编译.类黄酮化合物[M].北京：科学出版社,1983.35-48
[58]阮伸.新橙皮苷结构的波谱分析[J].江苏化工.1994,22(3)：3640
[59]赵国华,陈宗道.柑桔类黄酮生物活性的研究进展[J].食品与发酵工业,27(3)：71-73
[60]Nielsen, I. L. F., Chee, W. S. S., Poulsen, L.et al. Bioavailability is improved by enzymatic modification of the citrus flavonoid hesperidin in humans:a randomized, double-blind, crossover trial[J]. Journal of Nutrition,2006,136(2):404-408
[61]Kawabata, K., Murakami, A., Ohigashi, H.Nobiletin, a citrus flavonoid, down-regulates matrix metalloproteinase-7 (matrilysin) expression in HT-29 human colorectal cancer cells[J]. Bioscience, Biotechnology, & Biochemistry,2005,69(2):307-314.
[62]Sung-Hwan Park, Eun-Kyung Park, Dong-Hyun Kim Passive cutaneous anaphylaxis-inhibitory activity of flavanones from Citrus unshiu and Poncirus trifoliata. [J]. Planta Medica.2005,71(1): 24-27,
[63]赵雪梅,朱大元,叶兴乾等.柑橘属中类黄酮的研究进展[J].天然产物研究与开发,2002,14(1)：89-91
[64]张甘良,汪钊,朱国孟.柑桔生物类黄酮柚皮苷生物活性的研究进展[J].天然产物研究与开发,2005,17：117-120
[65]Hasler.C.M.Functional foods:their role in disease prevention and heath promotion[J]. Food Technology,1998,52(11):63-70
[66]贾冬英,姚开,吕远平,等.柑桔类黄酮抗氧化活性研究进展[J].广州食品工业科技,2002,18(4)：66-68
[67]李红,敖海英,赵征.柑桔类黄酮功能及应用的研究进展[J].食品研究与开发,2003,24(1)：18-20
[68]ChongDe Sun, KunSong Chen, Yang Chen, QingJun Chen Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation [J]. Food Chemistry,2005,93(4):599-605.
[69]Gorinstein, S., Haruenkit, R., Yong-Seo Park et al. Bioactive compounds and antioxidant potential in fresh and dried JaffaReg. sweeties, a new kind of citrus fruit [J]. Journal of the Science of Food & Agriculture,2004,84(12):1459-1463
[70]Jo, C., Kang, H.J., Lee, M., Byun, M. W. The antioxidative potential of lyophilized citrus peel extract in different meat model systems during storage at 20 degrees C [J]. Journal of Muscle Foods,2004,15(2):95-108
[71]Seok-Moon Jeong, So-Young Kim, Dong-Ryul Kim, Seong-Chun Jo, Nam, K. C., Ahn, D. U., Seung-Cheol Lee Effect of heat treatment on the antioxidant activity of extracts from citrus peels [J]. Journal of Agricultural & Food Chemistry,2004,52(11):3389-3393
[72]Ho Jin Heo, Dae-Ok Kim, Soo Cheol Shin, Mi Jeong Kim, Byung Gee Kim, Dong-Hoon Shin Effect of antioxidant flavanone, naringenin, from Citrus junos on neuroprotection [J]. Journal of Agricultural & Food Chemistry,2004,52(6):1520-1525.
[73]Boeeo, A, Cuvelier,.M.E, Richard, H.and Berset, C. Antioxident activity and phenolic composition of citrus peel and seed extracts[J]. Journal of Agricultural & Food Chemistry,1998, 46:2123-2129.
[74]Bors, W, Hellers, W.Michel, C, Saran, M. Radical chemistry of flavonoids antioxidant[M]. In Antioxidants in therapy and preventive medicine; Emerit, Ed, Plenum Press:New York.1990a, 1:165-170
[75]Determination of the relative contribution of phenolic antioxidants in orange juice by voltammetric methods. Wellington R. Sousa, Clleber da Rocha, Carmen L!ucia Cardoso[J]. Journal of Food Composition and Analysis 2004(17):619-633
[76]Scalzo R. L, lannoccariT., Summa C. et al. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice[J]. Food Chemistry,2004,85:41-47
[77]Poulose, S. M., Harris, E. D., Patil, B. S. Citrus limonoids induce apoptosis in human neuroblastoma cells and have radical scavenging activity[J]. Journal of Nutrition,2005,135(4): 870-877.
[78]敬璞,丁小雯,苏晔.柑桔皮渣提取液对羟自由基的清除作用[J].西南农业大学学报,2000,22(5)：416-418
[79]Chiba, H., Uehara, M., Jian Wu, Xinxiang Wang, Masuyama, R., Suzuki, K., Kanazawa, K., Ishimi, Y. Hesperidin, a citrus flavonoid, inhibits bone loss and decreases serum and hepatic lipids in ovariectomized mice[J]. Journal of Nutrition,2003,133(6):1892-1897.
[80]Cha, J.Y., Cho, Y. S., Kim,1., Anno, T., Rahman, S. M., Yanagita, T. Effect of hesperetin, a citrus flavonoid, on the liver triacylglycerol content and phosphatidate phosphohydrolase activity in orotic acid-fed rats[J]. Plant Foods for Human Nutrition,2001,56(4):349-358
[81]Kurowska, E. M., Manthey, J. A. Hypolipidemic effects and absorption of citrus polymethoxylated flavones in hamsters with diet-induced hypercholesterolemia[J]. Journal of Agricultural & Food Chemistry,2004,52(10):2879-2886
[82]Malterud, K.E.and Rydland, K.M. Inhibitors of 15-lipoxygenase from orange peel[J]. Journal of Agricultural & Food Chemistry,2000,48:5576-5580.
[83]Bracke, M. E., Bruyneel, E. A., Vermeulen, S. J., Vennekens, K., Marck, V. van, Mareel. M. M. Citrus flavonoid effect on tumor invasion and metastasis[J]. Food Technology,1994.48(11): 121-124.
[84]Miller, E.G., Porter, J. L., Binnie, W. H., Guo, I. Y., Hasegawa, S. Further studies on the anticancer activity of citrus limonoids[J]. Journal of Agricultural & Food Chemistry,2004,52(15): 4908-4912.
[85]Schmandke, H. Citrus limonoids-bitter principle and anticarcinogenic activity [J]. Ernaehrungs Umschau,2003,50(11):432-435.
[86]方修贵,戚行江,胡安生.柑橘果实中抗癌活性物质的研究现状和前景[J].食品与发酵工业,2003,29(10)：78-91
[87]Kiichim Kawaguchi, Seiichi Kikuchi. d. Suppression of lipopolysaccharide-induced tumor necrosis factor-release and liver injury in mice by arlngill[J]. European J Phazm,1999,368: 245-250
[88]Benavente-Garcia, O, Castillo. J, Marin, F, Ortuno, A. and Del Rio, J. Uses and properties of citrus flavonoids[J]. Journal of Agricultural & Food Chemistry,1997,45:4505-4515.
[89]Middleton, E. and Kandaswami, C. Potential health-promoting properties of citrus flavonoids[J]. Food Chemistry,1994,11:115-119.
[90]Bronner W.E, Beecher G.R. Extraction and measurement of prominent flavonoids in orange and grapefruit juice concentrates[J]. Journal of Chromatography,1995,705:247-256
[91]Juskiewicz, J., Zdunczyk, Z., Wroblewska, M., Oszmianski, J., Hernandez, T. The response of rats to feeding with diets containing grapefruit flavonoid extract[J]. Food Research International,2002,35(2,3):201-205
[92]Orallo, F., Camina, M., Alvarez, E., Basaran, H., Lμgnier, C. Implication of cyclic nucleotide phosphodiesterase inhibition in the vasorelaxant activity of the citrus-fruits flavonoid (+or-)-naringenin[J].Planta Medica,2005,71(2):99-107.
[93]Sorrenti, V., Giacomo, C. di, Russo, A., Acquaviva, R.,. Barcellona, M. L., Vanella, A. Inhibition of LDL oxidation by red orange (Citrus sinensis) extract and its active componentsfJ]. Journal of Food Science,2004,69(6):C480-C484.
[94]涂小林.美加分离柑橘皮提取物可降胆固醇[N].中国食品报,2004,6,6
[95]汪秋安,单扬.柑橘类果皮资源的综合利用研究[J].再生资源研究,1999,(5)：28-30.
[96]赵雪梅,朱大元,叶兴乾,等.柑橘属中类黄酮的研究进展[J].天然产物研究与开发,2002,4(1)：89-92
[97]Nogata Y, Yoza K.I., Kusumoto K.I et al.Screening for inhibitory activity of citrus fruit
[98]extracts against platelet cycloxygenase and lipoxygenase[J]. Journal of Agricultural and Food Chemistry,1996,44:725-729
[99]Tomomi Ikegawaa, Fumihiko Ushigomea, Noriko Koyabua, Inhibition of P-glycoprotein by orange juice components, polymethoxyflavones in adriamycin-resistant human myelogenous leukemia (K562/ADM) cells[J]. Cancer Letters,2000,160:21-28
[100]Middleton E, Kandaswami C.Potential health promonting properties of citrus flavonoids[J]. Food Technology,1994,8(11):115-119.
[101]Kun Gao, Anlong Xu, Krul, C., Venema, K., Yong Liu, Yantao Niu ET AL. the major phenolic acids formed during human microbial fermentation of tea, citrus, and soy flavonoid supplements, only 3,4-dihydroxyphenylacetic acid has antiproliferative activity[J]. Journal of Nutrition. 2006.136(1):52-57,
[102]Deschner, E. E, Ruperto, J, Wong, G, Newmark, H. L. The effete of dietary quercetin and rutin on AOM-induced acute colonic epithelial abnormalties in mice fed fl high-fat diet[J]. Nutri. Cancer,1993,20:199-204
[103]Galati, E. M, Monforte, M. T, Kirjavainen, S, Forestieri. Biological effects of hesperidin, citrus flavonoid (Note Ⅰ):Antiinflammatory and analgesic activity[J]. Farmaeo,1994,40:709-712
[104]Nicholas J, Miller, Catherine et al. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink[J]. FoodChemistry,1997,60(3):331-337.
[105]钦传光,丁焰,王顺朝.柑桔皮色素的提取及其性质研究[J].食品工业科技,1997,(5)：10-11
[106]朱蓓薇,金英实,张或.提高越橘天然色素稳定性方法的研究[J].食品科学,2003,24(5)：81-84
[107]苏跃增,高黎明,郑旭东,等.巴天酸模中的黄酮化合物[J].西北师范大学学报,2001,36(3)：50-52
[108]张德权,台建祥,付勤.生物类黄酮的研究及应用概况[J].食品与发酵工业,1999.25(6)：52-54
[109]黄池宝,罗宗铭,宾丽英.类黄酮化合物抗氧化性与其结构关系的研究[J].广东工业大学学报,2000,17(2)：71-73.
[110]渠桂荣,郭海明.黄酮苷类化合物分离鉴定的研究进展[J].中草药,2000,31(4)：310-312
[111]李巧玲.类黄酮化合物提取分离工艺的研究进展[J].山西食品工,2003,(4)：6-8
[112]方修贵,黄振东,林媚,等.柑桔果皮功能性物质及其联产工艺[J].食品工业科技,2002,23(12)：75-77
[113]李勇,仲伟军.柑桔甙生产工艺探讨[J].食品科学,1994,175(7)：22-23
[114]于涛,钱和.膜分离技术在提取银杏叶类黄酮化合物中的应用[J].无锡轻工大学学报,2004,23(6)：55-58
[115]郭涛,欧阳臻,杨小明,等.鸢尾异黄酮提取工艺研究及含量测定[J].中国医院药学杂志,2005,25(6)：515-517
[116]李嗣彪.柑橘皮功能性物质种类及绿色联产工艺[J].浙江柑桔,2000,20(3)：25-27.
[117]Aturki, Z., Brandi, V., Sinibaldi, M. Separation of flavanone-7-O-glycoside diastereomers and analysis in citrus juices by multidimensional liquid chromatography coupled with mass spectrometry[J]. Journal of Agricultural & Food Chemistry,2004.52(17):5303-5308
[118]孟宪昌,王孟歌,康永胜,等.橘皮黄色素的提取及性能研究[J].化学世界,2001(3)：138-141
[119]沙世炎.中草药有效成分分析[M].北京人民卫生出版社,1982：212-226.
[120]刘宝,罗伟强.柑皮中黄酮两种提取方法的比较研究[J].食品研究与开发,2002,23(5)：41,75
[121]罗伟强,廖海达,李小梅,等.四种提取柑皮中黄酮物质的方法比较[J].西部粮油科技,2003,(1)：50-51
[122]胡卫新,王晓磊,张洁.大豆异黄酮提取条件和大豆蛋白质分离工艺研究[J].大豆科学,2005,24(1)：26-30
[123]熊禄.微波法从柑桔皮中提取类黄酮[J].食品科学,2005,26(3)：119-121
[124]毕丽君.香椿嫩叶中类黄酮化合物的提取[J].浙江林学院学报,2000,17(2)：146-149
[125]李嵘,金美芳.微波法提取银杏黄酮甙的新工艺[J].食品科学,2000,21(2)：39-41
[126]肖国珍,罗宗铭.用离子交换法分离豆饼中异黄酮的研究[J].广东化工,2005,2：10-12
[127]韩明,曾庆孝,肖更生.微乳层析分离鉴定青梅提取物中的类黄酮成分[J].华南理工大学学报(自然科学版),2005,33(6)：85-88
[128]吉云秀,葛文光.D101型吸附树脂纯化银杏叶中类黄酮化合物的研究[J].辽宁师范大学学报,2000,23(2)：175-177
[129]袁建,鞠兴荣.大豆异黄酮分离与精制工艺研究[J].食品科学,2002,23(8)：118-121.
[130]汪海波,刘大川.大豆胚芽甲醇提取物中大豆皂甙、大豆异黄酮分离纯化工艺研究[J].食品科学,2001,22(4)：40-44
[131]张磊,李辉敏.AB-8树脂分离提取复叶耳蕨中总黄酮含量的测定[J].九江医学,2003,18(4)：193-194
[132]金向群,刘永刚,随志刚.D140大孔树脂分离纯化淫羊藿黄酮的研究[J].中成药,2004,26(11)：872-875
[133]欧来良,李家政,孔德欣.FL-1多功能吸附树脂对沙棘叶总黄酮的分离纯化[J].中草药,2004,35(12)：1349-1451
[134]傅博强,刘士力,王小如,等.XDA-1大孔吸附树脂对甘草酸及甘草总黄酮的吸附分离[J].现代中药研究与实践,2004,18：45-51
[135]邓利,孙猛,谭天伟,等.β—环糊精键合固定相分离纯化银杏叶提取物和银杏黄酮[J].中草药,2004,35(10)：1105-1110
[136]金义翠,唐兆成.大豆异黄酮提取及纯化分离的新方法[J].山西化工,2004,24(1)：22-24
[137]杨荣平,王宾豪,方艾权,等.大孔树脂分离葛根总黄酮工艺优化[J].中成药,2004,26(10)：784-788
[138]游见明.大孔树脂分离鱼腥草总黄酮的研究[J].现代食品科技,2005,21(2)：66-68
[139]葛淑兰,田景振.大孔吸附树脂对淫羊藿总黄酮的分离纯化工艺研究[J].中国药学杂志,2005,40(5)：365-367
[140]吴海民,陆领倩,袁勤生.大孔吸附树脂对紫草籽黄酮的吸附分离特性研究[J].中国生化药物杂志,2005,26(3)：148-150
[141]林天慕,管清香,张三奇.大孔吸附树脂分离纯化独一味总黄酮的研究[J].中国药学杂志2005,40(4)：264-267
[142]安彩贤,李冶姗.大孔吸附树脂分离纯化葛根与山楂叶中总黄酮的研究[J].中成药,2004,26(9)：698-701
[143]谭天伟,王满意,徐军等.环糊精键合凝胶介质分离纯化类黄酮化合物[J].石河子大学学报(自然科学版),2005,23(6)：265-269
[144]徐刚,何照范.利用大孔吸附树脂分离纯化葛根素[J].山地农业生物学报,2005,24(1)：63-66
[145]张妍,李厚伟,孙建平.山楂果总黄酮的提取分离及体外抗肿瘤活性[J].中草药,2004,35(7)：110-115
[146]冯卫生,郑晓珂,刘云宝,等.石胆草中黄酮碳苷的分离与结构鉴定[J].药学学报,2004,39(2)：110-115
[147]贝伟剑,彭文烈,罗杰.柿叶黄酮的大孔吸附树脂分离提纯富集[J].中成药,2005,27(3)：257-261
[148]王立,姚惠源.乌饭树树叶中类黄酮色素的提取与分离纯化[J].食品与发酵工业,2004,30(9)：120-125
[149]罗兰,袁忠林.银杏类黄酮化合物提取分离和分析方法研究进展[J].莱阳农学院学报,2003，20(4)：258-260
[150]雍晓静,刘钢,张境.应用大孔树脂分离纯化枸杞叶总黄酮的研究[J].宁夏大学学报(自然科学版),2005,26(2)：148-150
[151]王雅君,郭澄,刘皋林,等.应用大孔吸附树脂吸附分离技术制备菟丝子总黄酮的研究[J].中药材,2004,11：861-862
[152]任顺成,丁霄霖.玉米须类黄酮成分的提取分离与结构鉴定(Ⅰ)[J].中草药,2004,35(8)857-858
[153]王梅霞,陈双林,霍娟.一株银杏内生真菌的分离及其产类黄酮物质的初步研究[J].工业微生物,2004,34(2)：15-18
[154]肖建波,朱华,钟世安.反相高效液相色谱法用于地钱中类黄酮化合物的分离与测定[J].分析试验室,2005,24(4)：17-19
[155]马晓丰,屠鹏飞.高速逆流色谱法分离纯化黄芪中的芒柄花素和毛蕊异黄酮[J].色谱,2005, 23(3)：299-301.
[156]吴同,梁明.毛细管电泳分离四种大豆异类黄酮化合物[J].宜宾学院学报,2003,3：82-85
[157]单杨.柑橘加工技术研究与产业化开发[J].中国食品学报,2006,6(1)：423-428.
[158]中国柑橘产业的形势及发展策略的探讨.http://www.forestry.gov.cn/DB/,2006.
[159]Chafer M, Galzdlez C, Chiralt A, et al. Micro-structure and vacuum impregnation response of citrus peels[J]. Food Research International,2003,36(1):35-41.
[160]谢志刚,刘成伦.柑橘皮的综合利用新进展[J].食品与机械,2005,21(5)：77-80.
[161]Mahmcod A U, Greeman J, Scragg A H. Orange and potato peel eracts:Analysis and use as Bacillus substrates for the production of extracellular enzymes in continuous culture[J]. Enzyme and Microbial Technology,1998,22 (2.):130-137.
[162]Lm'rauri J A, Perdomo U, Fernandez M, et al. Selection of the most suitable method to obtain dietary powdered fibre tablets [J]. Alimentaria,1995 (265):67-70.
[163]Girard B, Mazza G. Functional grape and citrus products[M]. USA:Technomic Publishing Co., 1998,139-191.
[164]Scott K. J. Observations on some of the problems associated with the analysjs of carotenoids in foods by HPLC[J]. Food Chemistry,1992 (45):357.
[165]Masaki Sato, Mitsuru Kondo, Motonobu Goto, et al. Fractionation of citrus oil by supercritical countercurrent extractor with side-stream withdrawal[J]. Journal of supercritical fluids,1998,13: 311-317.
[166]Carvalho-Freitas M.L.R, Costa M. Anxiolytic and sedative effects of extracts and essential oil from citrus aurantium L[J]. Biological and Pharmicentical Bulletin,2002,25:1625-1633.
[167]Diaz S, Espinosa S, Brignole E A. Citrus peel oil deterpenation with supercritical fluids optimal process and solvent cycle design[J]. Journal of supercritical fluids,2005,35:49-61.
[168]Aline de Moraes Pultrini, Luciane Almeida Galindo, Mirtes Costa. Effects of the essential oil from Citrus aurantium L. in experimental anxiety models in mice[J]. Life Sciences,2006,78:1720-1725.
[169]Ezeonu FC, Chidume G1 and Udedi SC. Insectididal properties of volatile extracts of orange peels[J]. Bioresource Technology,2001,76:273-274.
[170]Jimenez.A. Beltron.C..Aguilera.M.P. Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils[J]. Journal of Chromatography,2004 (1028):321-324.
[171]Vichi.Stefania.Castellote.Ana Isabel. Pizzale. Lorena et al. Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection[J]. Journal of Chromatography,2003 (983):19-33.
[172]李高阳,丁霄霖.亚麻籽挥发油化学成分的SDE-GC/MS分析[J].食品研究与开发,2006,27(3)：104-106.
[173]Mazida.M.M, Salleh.M.M.. Osman.H.. Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME) [J]. Journal of Food Composition and Analysis,2005 (18):427-437.
[174]田怀香,王璋,许时婴.顶空固相微萃取气相色谱质谱法分离鉴定金华火腿中挥发性风味物质[J].色谱,2006,3(2)：177-180.
[175]Dipak K, Dev. Nitrogen extractability and buffer capacity of defatted linseed Flour[J]. Journal of Science of Food and Agriculture,1986,37:199-205.
[176]Kamel B S, Kakuda Y. Technological advances in improved and alternative sources of lipids [J]. Lipids,1991,30:22-44.
[177]王映强.亚麻子油中脂肪酸组成分析[J].药物分析杂志.1998,18(3)：176-180.
[178]Burr G O, Burr M M. On the nature and role of the fatty acids essential in nutrition [J]. Journal of Biology Chemistry,1930,86:587-621.
[179]Weaver B J, Holub B J. Health effects and metabolism of dietary eicosapentaenoic acid [J]. Progress Food Nutrition and Science,1988,12:111-150.
[180]Hammerstrom S, Leukotriene. C5:a slow reacting substance derived from eicosapentaenoic acid [J]. Journal of Biology Chemistry,1980,255:7093-7094.
[181]李志香,沈翠平.多不饱和脂肪酸对人体的作用[J].生物学通报,1998,33：9-11.
[182]高余朵,李保国.柑橘精油的超临界CO2萃取实验研究[J].上海理工大学学报,2005,27(3)：207-210.
[183]方政,高彦祥.柑橘加工副产物中有效成分开发利用的研究进展[J].中国食品添加剂,2005(4)：9-13.
[184]李红,敖海英,赵征.柑橘类黄酮功能及应用的研究进展[J].食品研究与开发,2003,24(1)：18-20.
[185]张富新,陈锦屏,李林强.利用超声处理提取胃皱酶的试验研究[J].农业工程学报,2004,20(3)：153-1 56.
[186]钱国英,许梓荣.超微细菌Glaciecola多糖的超声提取工艺研究[J].农业工程学报,2006,22(6)：165-168.
[187]张熊禄.微波法从柑橘皮中提取类黄酮[J].食品科学,2005,26(3)：119-121.
[188]汤建国,汪秋安,单杨.从柑橘皮中超声提起橙皮甙[J].精细化工,2004,21(3)：171-173.
[189]赵雪梅,叶兴乾,席屿芳.胡柚皮中类黄酮化合物提取及抗氧化性研究[J].果树学报,2003, 20(4)：261-265.
[190]金丹丹.大蒜中大蒜油和金银花中类黄酮化合物的提取分离(硕士学位论文)[D].南京：南京理工大学,2005,17-18.
[191]周存山,马海乐,胡文彬.多斑紫菜多糖提取工艺的优化[J].农业工程学报,2006,22(9)：194-197.
[192]Kudou S., Fleury Y., Welt D., Malonyl isoflavone glycosides in soybeen seeds (Glycine max MERRRILL) [J]. Agric.Bio.Chem.,1991,55:2227-2233
[193]孙曼莲,周廷冲,中国药物研究与发展,北京,科学出版社,1996,21
[194]陈全斌,沈钟苏,张巧云,等.甜茶中黄酮甙元的分离提纯及其表征,林业科技,2005,30(1)：46-48
[195]张婷,张朝凤,王峥涛,等.翅梗石斛的化学成分研究[J].中国天然药物,2005,3(1)：28-31
[196]袁久志,窦德强,陈英杰,等.土茯苓二氢黄酮醇类成分研究[J].中国中药杂志,2004,29(9)：867-870
[197]李帅,匡海学,冈田嘉仁.奥山徹鬼针草有效成分的研究[J].中草药,2004,35(9)：972-975
[198]李冶姗,阿堤坎木·海力力,安彩贤.葛根与山楂叶中总黄酮的提取及纯化比较研究[J].西北药学杂志,2004,19(2)：64-65
[199]邬安珍,阮嘉蓬.反相高效液相色谱分离类黄酮化合物的研究[J].分析测试学报,1993,12(1)：59-62
[200]中国医学科学院药物研究所编,薄层层析,北京,科学出版社,1978
[201]林启寿,中草药成分化学,北京：科学出版社,1977：163-164
[202]肖崇厚,中药化学,上海：科学技术出版社,1997：112-113
[203]谭仁祥.植物成分分析.北京：科学出版社,2002,201-271
[204]白小红,李晓妮.药物成分分析.北京：医科大学出版社,2001,71-157
[205]Braeke, M. E, Bruyneel, e. A. Vermeulen, S. Jetal. Citrus flavonoids effect on tumor invasio and metastssis[J]. Food Technology.1994,11:121-123.
[206]Jahromi M A F. Antihyperlipidemic effect of flavonoids from pterocarpus marsupium[J]. Journal of Natural Products,1993,56 (7):989-994.
[207]Trirtana T, et al. Effect of eupatorium odoratum on blood coagulation[J]. J Med Assoc Thai, 1991,74 (5):283-287.
[208]张甘良,汪钊,鄢洪德.生物类黄酮化合物的结构与生物活性的关系[J].生物学杂志,2005,22(1)：4-7.
[209]Shahidi F., Janitha P.K., Phenolic antioxidants. Crit. Rev. Food Sci.Nutri.1992,32:67-103
[210]Labuza T.D., Kinetics of lipid oxidation in foods. Crit. Rev. Food Tech.,1971,7:355-395
[211]赵保路,氧自由基和天然抗氧化剂,北京,科学出版社,2002,p1-3,8,13-15
[212]Boey Peng Lim, Akihiko Nagao, Junji Terao, Kazunobu Tanaka, Tetsuya Suzuki, and Kozo Takama., Antioxidant activity of xanthophylls on peroxyl radical-mediated phospholipid peroxidation[J]. Biochimica Biophysica Acta,1992,1126:178-184.
[213曹丽芝,任华益,刘入树等.MTT法测定卵巢癌患者单药与联合用药的体外敏感性[J].中国药房,2006,17(15)：1115-1118
[214]瞿晓波,李炳生,张毅等.MTT法和双琼脂MTT法测肿瘤药敏及其临床应用[J].中国临床药学杂志,1996,5(3)：102-104.
[215]Yamaue H.Tanimura H.Noguchi K,et al.Chemosensitivity testing of fresh human gastric cancer with highly purified tumor cell uaing the MTT assay[J]. British Journal of Cancer,1992,66(5): 794-796.
[216]马玉彦,李殿,刘巍等.肿瘤患者外周血淋巴细胞代替肿瘤细胞体外检测抗癌药敏的相关性研究[J].实用肿瘤学杂志,1999,13(1)：17-19
[217]Kawada K, Yonei T, Veoka H, et al. Comparison of the mosesitivity test:donogenic assay versus MTT assay[J]. Acta Medokayama,2002,56 (3):129-133
[218]Pin-Der Duh, Dong-Bor Yeh, and Gow-Chin Yen. Extraction and identification of an antioxidative component from peanut hulls[J]. JAOCS,1992,69 (8):814-818.
[219]Chin Gow, Duh Pin-Der, and Tsai Cherng-liang. Relationship between antioxidant activity and maturity of peanut hulls[J]. Agric. Food Chem,1993,41:67-70.
[220]Yen Gow-Chin, and Duh Pin-Der. Antioxidant activity of methanolic extracts of peanut hulls from various cultivars[J]. JAOCS,1995,72 (9):1065-1067.
[221]Osawa T. and Namiki M. A novel type of antioxidant isolated from leaf wax of Eucalyptus leaves[J]. Agric. Biol. Chem.1981,45 (3):735-739.
[222]Kikuzaki H., and Nakatani N. Antioxidant effects of some ginger constituents[J]. Journal of Food Science,1993,58 (6):1407-1410.
[223]Ottolenghi A. Interaction of ascorbic acid and mitochondrial lipids. Archives of Biochemistry and Biophysics 1959,79:355-363.
[224]Gow-Chin Yen, Pin-Der Duh, Da-Yon Chuang. Antioxidant activity of anthraquinones and anthrone [J]. Food Chemistry,2000,70:437-441
[225]张小强,浦跃朴,等.冬虫夏草及人工虫草菌丝对超氧阴离子自由基和羟自由基清除作用的实验研究[J].中国老年学杂志,2003, (11)：773-775.
[226]Sanchez M, Concepcion A, Larrauri, et al. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents [J]. Food Research International,1999,32:407-412.
[227]Mead J.F., Free Radicals in Biology, Academic Press, New York,1976,1:51-68
[228]任顺成.玉米须类黄酮的分离、纯化、结构鉴定及生物活性研究.博士论文,江南大学,2004.
[229]安飞云,廖春华,边寰峰.改良MTT法检测HePG-2细胞增殖的研究[J].毒理学杂志,2006,20(3)：186-188.
[230]叶勇,张雯娟,雍雪莲.MTT法检测化痰活血方含药血清对血管内皮细胞增殖的影响[J].江汉大学学报(自然科学版),2006,34(2)：68-70.
[231]郝小江.我国天然药物研究发展与对策.http://www.tcmgap.com/imedicament_viewdoc.asp.2007-03-23.
[232]张红雨.类黄酮抗氧化性结构-活性关系的理论解释[J].中国科学(B辑),1999,29(1)：91-94.
[233]孙志忠,王晓玉,郝文辉,等.5,7-二羟基-3’,4’-二甲氧基及3’,5’-羟基-4’,7-二甲氧基黄烷酮的合成[J],中国医药工业杂志,1999,30(4)：179-180.
[234]戈夏,李建其.木犀草素和奥洛波尔的合成[J].中国医药工业杂志,2003,34(4)：159-161.
[235]Wang X.W, Luteolin:Treatment of chronic obstructve bronchitic[J]. Drugs Future,2000, 25(2):146-149.
[236]卢玉华,陈荣昌.木犀草素及山荼酚的全合成[J].药学学报,1980,15(8)：477-481.
[237]汤建国,汪秋安,单杨.从柑橘皮中超声提取橙皮苷[J].精细化工，2004,21(3)：171-173.
[238]于德泉,吴毓林.天然产物化学进展[M].北京,化学工业出版社,2005,134-151.