[1] 苑函,马越,李双石,等.可可脂与代可可脂的GC-MS鉴别分析及应用[J].食品与发酵工业,2012,38(8):178-180. [2] HATANO T,MIYATAKE H,NATSUME M,et al.Proanthocyanid in glycosides and related polyphenols from cacao liquor and their antioxidant effects[J].Phytochemistry,2002,59(7):749-758. [3] LEE K W,KIM Y J,LEE H J,et al.Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine[J].Journal of Agricultural and Food Chemistry,2003,51(1):7292-7295. [4] 亦森. 可可功能性[J].粮食与油脂,1997(1):54-56. [5] SCHINELLA G,MOSCA S,CIENFUEGOS-JOVELLANOS E,et al.Antioxidant properties of polyphenol-rich cocoa products industrially processed[J].Food Research International,2010,43(6):1614-1623. [6] 谷风林,房一明,徐飞,等.发酵方式与萃取条件对海南可可豆多酚含量的影响[J].中国食品学报,2013,13(8):269-272. [7] 刘清,李玉,姚惠源.Folin-Ciocalteu比色法测定大麦提取液中总多酚的含量[J].食品科技,2007(4):175-177. [8] LUO W,ZHAO M M,YANG B,et al.Identification of bioactive compounds in Phyllanthus emblica L fruit and their free radical scavenging activities[J].Food Chemistry,2009,114:499-504. [9] RE R,PELLEGRIEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology & Medicine,1999,26:1231-1237. [10] 杨惠芬,李明元,沈文.食品卫生理化检验标准手册[M].北京:中国标准出版社,1997. [11] ARNAO M B.Some methodological problems in the determination of antioxidant activity using chromogen radicals:a practical case[J].Trends in Food Science & Technology,2000,11:419-421. [12] 王硕,董银卯,何聪芬,等.三种芦荟胶的保湿功能评价[J].日用化学品科学,2009,32(11):36-38. [13] 王学民,江以宏,周玉田,等.化妆品皮肤保湿功能评价方法的研究[J].日用化学工业,2002,32(2):72-75. |