首页分享食用花卉营养成分研究进展

食用花卉营养成分研究进展

来源：花匠小妙招时间：2024-12-15 01:29

[1] DOS SANTOS A M P,SILVA E F R,DOS SANTOS W N L,et al. Evaluation of minerals,toxic elements and bioactive compounds in rose petals (

Rosa

spp.) using chemometric tools and artificial neural networks[J]. Microchemical journal,2018,138:98-108.
[2] 田星,徐子悟,叶慧洁,等. 食用花卉中多酚化合物的种类及其抗氧化性研究进展[J]. 食品工业,2021,42(2):231-235.
[3] 蔡霄英,龚茵茵. 食用花卉中的多酚类成分及生物活性研究进展[J]. 食品与机械,2018,34(11):178-182,189.
[4] FALLA N M,CONTU S,DEMASI S,et al.Environmental impact of edible flower production:a case study[J]. Agronomy,2020,10(4):579.
[5] 杨园. 中国花卉产业的发展现状、趋势和战略[J]. 现代园艺,2019(11):44-45.
[6] 谢丽美,晏慧君,唐开学,等. 云南4个主栽食用玫瑰品种产量评价及营养成分分析[J]. 西南农业学报,2022,35(11):2627-2632.
[7] 周菁,崔朝林,岳彭伟,等. 不同热处理温度对桂花食用品质的影响[J]. 食品科学,2023,44(15):10-18.
[8] 狄飞达,张驰松,郑亭,等. 桂花功能性成分提取及加工应用进展[J]. 农产品加工,2019(21):75-77.
[9] 王花俊,胡超,郭涛,等. 洋槐花挥发性特征香味成分分析及加香应用研究[J]. 农产品加工,2023(18):64-69.
[10] 周颖君,阮晓琴,纪剑辉. 水果VC含量的测定以及不同贮藏温度对VC含量的影响[J]. 广州化工,2015,43(21):119-121.
[11] 李娜,陆俊. 五种食用花卉体外模拟消化过程中多酚、黄酮含量及抗氧化活性的变化[J]. 食品工业科技,2023,44(8):374-382.
[12] DEVECCHI A,DEMASI S,SABA F,et al.Compositional characteristics and antioxidant activity of edible rose flowers and their effect on phenolic urinary excretion[J]. Polish journal of food and nutrition sciences,2021,71(4):383-392.
[13] 沈晓静,周绍琴,王虹,等. 云南食用花卉80%甲醇提取物抗氧化活性的比较研究[J]. 食品与发酵工业,2024,50(3):207-212.
[14] CHEN L Y,PU Y J,XU Y,et al.Anti-diabetic and anti-obesity:efficacy evaluation and exploitation of polyphenols in fruits and vegetables[J]. Food research international,2022,157:111202.
[15] LI J,GONG Y H,LI J W,et al.In vitro xanthine oxidase inhibitory properties of

Flos Sophorae Immaturus

and potential mechanisms[J]. Food bioscience,2022,47:101711.
[16] GIL K A,JOKIĆ S,CIKOŠ A M,et al.Comparison of different green extraction techniques used for the extraction of targeted flavonoids from edible feijoa [

Acca sellowiana (O.Berg

) burret] flowers[J]. Plants,2023,12(7):1461.
[17] SAIFULLAH M,MCCULLUM R,MCCLUSKEY A,et al.Effect of drying techniques and operating conditions on the retention of color,phenolics,and antioxidant properties in dried lemon scented tea tree (

Leptospermum petersonii

) leaves[J]. Journal of food processing and preservation,2021,45(3):e15257.
[18] ROP O,MLCEK J,JURIKOVA T,et al.Edible flowers:a new promising source of mineral elements in human nutrition[J]. Molecules,2012,17(6):6672-6683.
[19] SINGH V,SINGH J,KUSHWAHA R,et al.Assessment of antioxidant activity,minerals and chemical constituents of edible mahua (

Madhuca longifolia

) flower and fruit of using principal component analysis[J]. Nutrition & food science,2021,51(2):387-411.
[20] 张燕,厉文霞,谢芳钦,等. 6种食用花卉微量元素含量分析[J]. 微量元素与健康研究,2010,27(1):24-26.
[21] 杨园. 中国花卉产业的发展现状、趋势和战略[J]. 现代园艺,2019(11):44-45.
[22] 刘军丽. 产业链视角下中国食用花卉发展研究[J]. 北方园艺,2017(3):190-194.
[23] 李璐,尹礼国,陆安霞,等. GC-MS结合电子鼻技术对不同茶区茉莉花茶香气的差异比较[J]. 现代食品科技,2024,40(2):302-311.
[24] 宁忻,方伟,董海燕,等. 云南墨红玫瑰主要营养成分分析[J]. 现代食品,2021,27(18):225-228.
[25] 鲍荣粉,杜小丽,李晓龙,等. 云南曲靖食用玫瑰绿色优质高产栽培技术初探[J]. 四川农业科技,2023(7):49-51.
[26] 郑新琰,矣润梅,许冬月,等. 不同加工方法对墨红玫瑰花茶产品质量指标及酶活的影响及相关性分析[J]. 食品工业科技,2023,44(15):337-345.
[27] 沈万根,张博天. 东北边疆民族地区农村养老服务高质量发展研究:基于吉林省延边朝鲜族自治州的实地考察[J]. 税务与经济,2024(2):106-112.
[28] BENVENUTI S,BORTOLOTTI E,MAGGINI R.Antioxidant power,anthocyanin content and organoleptic performance of edible flowers[J]. Scientia horticulturae,2016,199:170-177.