[1]丁一东,卜春旭,刘子菱,等.蜂蜜醋的品质及其抗氧化性的研究[J].延边大学学报(自然科学版),2018,44(03):256-259.
 DING Yidong,BU Chunxu,LIU Ziling,et al.Study on quality and antioxidation of honey vinegar[J].Journal of Yanbian University,2018,44(03):256-259.
点击复制

蜂蜜醋的品质及其抗氧化性的研究

参考文献/References:


[1] Budak N H, Aykin E, Seydim A C, et al. Functional properties of vinegar[J]. Journal of Food Science, 2014,79(5):757-764.
[2] Kondo S, Tayama K, Tsukamoto Y, et al. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats[J]. Bioscience, Biotechnology, and Biochemistry, 2001,65(12):2690-2694.
[3] Petsiou E I, Mitrou P I, Raptis S A, et al. Effect and mechanisms of action of vinegar on glucose metabolism, lipid profile, and body weight[J]. Nutrition Reviews, 2014,72(10):651-661.
[4] Salbe A D, Johnston C S, Buyukbese M A, et al. Vinegar lacks antiglycemic action on enteral carbohydrate absorption in human subjects[J]. Nutrition Research, 2009,29(12):846-849.
[5] Chen H, Chen T, Giudici P, et al. Vinegar functions on health: constituents, sources, and formation mechanisms[J]. Comprehensive Reviews in Food Science and Food Safety, 2016,15(6):1124-1138.
[6] Hidalgo C, Garca D, Romero J, et al. Acetobacter strains isolated during the acetication of blueberry(Vaccinium corymbosum L.)wine[J]. Letters in Applied Microbiology, 2013,57(3):227-232.
[7] Ratanapisit J, Apiraksakul S, Rerngnarong A, et al. Preliminary evaluation of production and characterization of wood vinegar from rubberwood[J]. Songklanakarin Journal of Science and Technology, 2009,31(3):343-349.
[8] Roda A, Lucini L, Torchio F, et al. Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste[J]. Food Chemistry, 2017,229:734-742.
[9] Ubeda C, Callejón R M, Hidalgo C, et al. Employment of different processes for the production of strawberry vinegars: effects on antioxidant activity, total phenols and monomeric anthocyanins[J]. LWT- Food Science and Technology, 2013,52(2):139-145.
[10] Ye X J, Morimura S, Han L S, et al. In vitro evaluation of physiological activity of vinegar produced from barley-, sweet potato-, and rice-shochu post-distillation slurry[J]. Bioscience, Biotechnology, and Biochemistry, 2014,68(3):551-556.
[11] 黄娟,欧小群,韩丽.蜂蜜的现代临床应用综述[J].中国当代医学,2012,21:10-22.
[12] 刘子菱.蜂蜜醋最佳发酵条件及其抗氧化性的研究[D].延吉:延边大学,2015.
[13] 张丽珍.山乌桕蜜酒及蜂蜜醋的酿造工艺的研究[D].南昌:江西农业大学,2011.
[14] 中国食品发酵工业研究所.GB/T 15038—2006 葡萄酒、果酒通用试验方法[S].北京:中国标准出版社,2006.
[15] 程柳,李静.3,5-二硝基水杨酸法测定山楂片中还原糖和总糖含量[J].轻工科技,2016(3):25-28.
[16] 王伟.自动电位滴定法与手动滴定法测定酱油中总酸和氨基酸态氮的比较[J].硅谷,2008(9):80-81.
[17] Liu R X, Kuang J, Gong Q, et al. Principal component regression analysis with spss[J]. Computer Methods and Programs in Biomedicine, 2003,71(2):141-147.

备注/Memo

收稿日期: 2017-11-09
通信作者: 金铁岩(1968—),男,博士,副教授,研究方向为食品发酵.

更新日期/Last Update: 2018-11-30