`[1]周开隆, 叶荫民. 中国果树志柑橘卷. 北京: 中国林业出版社, 2010: 1-28.
Zhou K L, Ye Y M. China Fruit Annal Citrusvolume. Beijing: China Forestry Publishing House , 2010: 1-28. (in Chinese)
[2]Tripoli E, Guardia M L, Giammanco S, Majo D D, Giammanco M. Citrus: flavonoids: Molecular structure, biological activity and nutritional properties: A review. Food Chemistry, 2007, 104(2): 466-479.
[3]Kim H G, Kim G S, Park S, Lee J H, Seo O N, Lee S J, Kim J H, Shim J H, AbdElAty A, Jin J S. Flavonoid profiling in three citrus varieties native to the Republic of Korea using liquid chromatography coupled with tandem mass spectrometry: contribution to overall antioxidant activity. Biomedical Chromatography, 2012, 26(4): 464-470.
[4]Huang Y S, Ho S C. Polymethoxy flavones are responsible for the anti-inflammatory activity of citrus fruit peel. Food Chemistry, 2010, 119 (3): 868-873.
[5]Gao K, Henning SM, Niu Y, Youssefian AA, Seeram NP, Xu A, Heber D. The citrus flavonoid naringenin stimulates DNA repair in prostate cancer cells. The Journal of Nutritional Biochemistry, 2006, 17(2): 89-95.
[6]Chidambara Murthy K, Kim J, Vikram A, Patil B S. Differential inhibition of human colon cancer cells by structurally similar flavonoids of citrus. Food Chemistry, 2012, 132(1): 27-34.
[7]Kim H J, Oh G T, Park Y B, Lee M K, Seo H J, Choi M S. Naringin alters the cbolesterol biosynthesis and antioxidant enzyme activities in LDL receptor-knockout mice under cholesterol fed condition. Life Science, 2004, 74(13): 1621-1634.
[8]叶兴乾, 徐贵华, 方忠祥, 陈健初, 刘东红. 柑橘属类黄酮及其生理活性. 中国食品学报, 2008, 8(5): 1-7.
Ye X Q, Xu G H, Fang Z X, Chen J C, Liu D H. The Citrus flavonoids and its physiological activity. Journal of Chinese Institute of Food Science and Technology, 2008, 8(5): 1-7. (in Chinese)
[9]Yusof S, Ghazali H M, King G S. Naringin content in local citrus fruits. Food Chemistry, 1990, 37(2): 113-121.
[10]Peterson J J, Dwyer J T, Beecher G R, Bhagwat S A, Gebhardt S E, Haytowitz D B, Holden J M: Flavanones in oranges, tangerines (mandarins), tangors, and tangelos: a compilation and review of the data from the analytical literature. Journal of Food Composition and Analysis 2006, 19: S66-S73.
[11]Peterson J J, Beecher G R, Bhagwat S A, Dwyer J T, Gebhardt S E, Haytowitz D B, Holden J M: Flavanones in grapefruit, lemons, and limes: A compilation and review of the data from the analytical literature. Journal of Food Composition and Analysis, 2006, 19: S74-S80.
[12]Kawaii S, Tomono Y, Katase E, Ogawa K, Yano M, Koizumi M, Ito C, FurukawH. Quantitative study of flavoniods in leaves of Citrus plants. Journal of Agricultural and FoodChemistry, 2000, 48(9): 3865−3871.
[13]Yanez J, Vicente V, Alcaraz M, Alcaraz M, Castillo J, Benavente-Garcia O, Canteras M, Teruel J A L. Cytotoxicity and antiproliferative activities of several phenolic compounds against three melanocytes cell lines: relationship between structure and Activity. Nutrition Cancer, 2004, 49(2): 191-199.
[14]Menichinia F, Loizzoa M R, BonesiaM, Bonesi M, Conforti F, De Luca D, Statti G A, de Cindio B, Menichini F, Tundis R. Phytochemicalprofile, antioxidant, anti-inflammatoryandhypoglycemic potential of hydroalcoholic extracts from Citrus medica L. cv Diamante flowers, leaves and fruits at two maturity stages. Food and Chemical Toxicology, 2011, 49(7): 1549-1555.
[15]Nogata Y, Sakamoto K, Shiratsuchi H, Ishii T, Yano M, Ohta H: Flavonoid composition of fruit tissues of citrus species. Bioscience, Biotechnology, and Biochemistry, 2006, 70(1): 178-192.
[16]Ortuño A, Reynaldo I, Fuster M D, Botía J, Puig D G, Sabater F, Lidón A G, Porras I, Del Río J. Citrus cultivars with high flavonoid contents in the fruits. Scientia Horticulturae, 1997, 68(1): 231-236.
[17]del Baño M J, Lorente J, Castillo J, Benavente-García O, Marín M P, Del Río J A, Ortuño A, Ibarra I. Flavonoid distribution during the development of leaves, flowers, stems, and roots of Rosmarinusofficinalis. Postulation of a biosynthetic pathway. Journal of Agricultural and Food Chemistry, 2004, 52(16): 4987-4992.
[18]DelRío J A, Fuster M D, Gómez P, Porras I, GarcíaLidón A, Ortuño A. Citrus limon: a source of ?avonoids ofpharmaceutical interest. Food Chemistry, 2004, 84(3): 457-461.
[19]冉月, 焦必宁, 赵其阳, 田玲, 苏学素, 曾朝波. 超高效液相色谱法同时测定柑桔中11种类黄酮物质. 食品科学, 2013, 34(4): 168-172.
Ran Y, Jiao B N, Zhao Q Y, Tian L, Su X S, Zeng C B. Simultaneous Determination of 11 Flavonoids in Citrus fruits by Ultra Performance Liquid. Chromatography, Food Science, 2013, 34(4): 168-172. (in Chinese)
[20]贝增明, 叶杏元. 我国杂柑良种-常山胡柚简介//张上隆. 念吴耕民教授诞生一百周年论文集[C]. 北京: 中国农业科技出版社, 1995: 23-24.
Bei Z M, Ye X Y, Our country hybrid Citrus improved varieties - Changshanhuyou introduction//Zhang S L. Commemorate the Centenary of the Birth of Professor Wu Gengmin Proceedings. [C]. Beijing: China Agricultural Science and Technology Press, 1995: 23-24. (in Chinese)
[21]蒋聪强. 论柑橘三属左右线分类系统. 西南农学院学报, 1983, 4: 10-22.
Jiang C Q. A left-and-right lines classification system for three genera of citrus. Journal of Southwestern Agricultural College, 1983, 4: 10-22. (in Chinese)
[22]Zhang Y M, Sun Y J, Xi W P, Shen Y, Qiao L P, Zhong L Z, Ye X Q, Zhou Z Q. Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulate Blanco) fruits. Food Chemistry, 2013: http: //dx. doi. org/10. 1016/j. foodchem. 2013. 08. 012
[23]Zhang H, Xi W P, Zhou Z Q , Wang H L, Bai Z C. Bioactivities and structure of polymethoxylated flavones in citrus. Journal of Food, Agriculture & Environment, 2013, 11 (2): 237-242.
[24]Castillo J, Benavente O, José A. Naringin and neohesperidin levels during development of leaves, flower buds, and fruits of Citrus aurantium. Plant Physiology, 1992, 99(1): 67-73.
[25]徐贵华, 胡玉霞, 叶兴乾, 刘东红. 椪柑、温州蜜桔果皮中酚类物质组成及抗氧化能力研究. 食品科学, 2007, 28( 11): 171-175.
Xu G H, Hu Y X, Ye X Q, Liu D H. Compositions of phenolic compounds and antioxidant capacity in Ponka (Citrus poonensis Hort. ex Tanaka)and Satsuma Mandarin (Citrus unshiu Marc) peels . Food Science, 2007, 28( 11): 171-175. (in Chinese)
[26]张元梅, 周志钦, 孙玉敬, 沈妍, 钟烈洲, 乔丽萍, 叶兴乾. 高效液相色谱法同时测定柑橘果实中18种类黄酮的含量. 中国农业科学, 2012, 45(17): 3558-3565.
Zhang Y M, Zhou Z Q, Sun Y J, Shen Y, Zhong L Z, Qiao L P, Ye X Q. Simultaneous determination of 18 flavonoids in citrus fruits by High-Performance Liquid Chromatography. Scientia Agricultura Sinica, 2012, 45(17): 3558-3565. (in Chinese)
[27]Barreca D, Bellocco E, Caristi C, Leuzzi U, GattusoG. Elucidation of the flavonoid and furocoumarin composition andradical-scavenging activity of green and ripe chinotto ( Citrus myrtifolia Raf. ) fruit tissues, leaves and seeds. Food Chemistry, 2011, 129 (4): 1504-1512.
[28]Wang Y C, Chuang Y C, Hsu H W. The flavonoid, carotenoid and pectin content in peelsof citrus cultivated in Taiwan, Food Chemistry, 2008, 106(1): 277-284.
[29]Escriche I, Kadar M, Juan-Borrás M, Domenech E. Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys. Food Research International, 2011, 44(5): 1504-1513.
[30]赵胜阳. 酸橙花和藏药旺拉的化学成分及生物活性研究[D]. 北京: 中国中医研究院中药研究所, 2002.
Zhao S Y. Studies on the chemical constituents and bioactivities of flowers of Citrus aurantium L. and Tibetan Medicine Wangla. [D]. Beijing: China Academy of Chinese Medical Sciences Pharmaceutical Research Institute, 2002. (in Chinese)
[31]刘顺枝, 江学斌, 江月玲, 黄永明, 胡位荣. 柚类果实提取物生理功能及综合利用研究进展. 食品科学, 2012, 33(13): 280-286.
Liu S Z, Jiang X B, Jiang Y L, Huang Y M, Hu W R. Research advance in physiological function of fruit extract and comprehensive utilization of pomelo fruits. Food Science, 2012, 33(13): 280-286. (in Chinese) |