發(fā)布時(shí)間：2022-08-08 15:46

　　佛手果（Citrus medica L.var.sarcodactylis Swingle）是蕓香科的食藥兩用植物,在中國(guó)已有幾百年的歷史。由于它含有多種生物活性物質(zhì),與改善健康狀況和降低多種疾病的風(fēng)險(xiǎn)相關(guān),許多研究也已經(jīng)證實(shí)佛手果在抗癌、抗氧化、抗菌、消炎和降血糖等方面起著非常重要的作用,因此佛手果是一種潛在的功能性食品資源。鑒于此,本研究分幾個(gè)階段進(jìn)行設(shè)計(jì)和實(shí)驗(yàn)研究,以便找到一種合適的方法來提取和利用這些生物活性物質(zhì)。具體如下:第一部分,對(duì)佛手果的果皮和果肉的營(yíng)養(yǎng)成分、揮發(fā)性化合物和酚類抗氧化性化合物進(jìn)行了測(cè)定和分析。除含水量、碳水化合物和熱量外,佛手果皮的營(yíng)養(yǎng)性、揮發(fā)性化合物和酚類抗氧化劑含量顯著高于果肉。佛手果皮中的吡哆醇、硫胺素、核黃素、銅和鐵含量較高,而果肉中的硫胺素和吡哆醇含量較高。通過氣質(zhì)聯(lián)用技術(shù)分析表明佛手果實(shí)、果皮和果肉分別含有153,113和101種揮發(fā)性化合物。此外,100g的佛手果對(duì)推薦的人體日營(yíng)養(yǎng)攝入量（RDI）有顯著貢獻(xiàn)。這些結(jié)果證實(shí)了佛手果實(shí)可作為一種有益健康的化合物的潛在用途。水提取結(jié)果表明,佛手果皮和果肉中酚類化合物總量分別為227.45和88.76... 

【文章頁數(shù)】：141 頁

【學(xué)位級(jí)別】：博士

【文章目錄】：
Acknowledgement
List of Abbreviations
Abstract
摘要
CHAPTER ONE General Introduction and Literature Review
    1.1.Introduction
    1.2.Edible Plant Parts and Uses
    1.3.Bioactive Compounds
        1.3.1.Essential oils of Foshou fruit
        1.3.2.Flavonoids of Foshou fruit
        1.3.3.Coumarins of Foshou fruit
        1.3.4.Phenolic Acids of Foshou fruit
        1.3.5.Others bioactive compounds
    1.4.Foshou fruit Functional benefits
        1.4.1.Anti-helmintic Activity
        1.4.2.Anti-cancer Activity
        1.4.3.Anti-dyspepsia Activity
        1.4.4.Anti-inflammatory Activity
        1.4.5.Anti-microbial Activity
        1.4.6.Antioxidant Activity
        1.4.7.Hypoglycaemic Activity
    1.5.Traditional Chinese Medicine Uses of Foshou fruit
    1.6.Toxicity Data and Safety Evaluation
    1.7.Principles of Green Extraction
        1.7.1.Ultrasonic-microwave assisted extraction(UMAE)as green extraction technique
        1.7.2.Water as a green solvent
    1.8.Modeling and optimization the green extraction process
    1.9.Principles of Solid-phase extraction
    1.10.Principles of Thin-layer chromatography
    1.11.Principles of Microencapsulation
        1.11.1.Microencapsulation process reasons
        1.11.2.Carrier agent characteristics
        1.11.3.Encapsulation procedure
        1.11.4.Encapsulation yield(powder recovery)
        1.11.5.Water-in-Water(W/W)emulsions
        1.11.6.Carrier agent for encapsulation
        1.11.7.Principles of spray dryer
    1.12.Bioavailability of bioactive compounds
    1.13.Significant of the research
    1.14.Objectives
        1.14.1.Main objective
        1.14.2.Specific objectives
    1.15.References
CHAPTER TWO Analysis of nutrients,volatile substances and antioxidant of Foshou fruit
    2.1.Introduction
    2.2.Materials and Methods
        2.2.1.Foshou fruits(plant materials)
        2.2.2.Nutritional composition analysis of Foshou fruits
        2.2.3.Analysis mono-and disaccharide of Foshou fruits
        2.2.4.Analysis the amino acid of Foshou fruits
        2.2.5.Analysis the mineral of Foshou fruits
        2.2.6.Analysis the water-soluble vitamins of Foshou fruits
        2.2.7.Analysis the volatile compounds of Foshou fruits
        2.2.8.Determination of antioxidant properties of Foshou fruits
        2.2.9.Statistical analysis
    2.3.Results and discussion
        2.3.1.Moisture content
        2.3.2.Ash content
        2.3.3.Energy
        2.3.4.Macronutrients
        2.3.5.Micronutrients
        2.3.6.Volatile compounds
        2.3.7.Antioxidant properties
    2.4.Conclusions
    2.5.References
CHAPTER THREE Preparation of Foshou fruit extract and detection of the phenolic compounds
    3.1.Introduction
    3.2.Materials and methods
        3.2.1.Chemicals
        3.2.2.Fruit preparation
        3.2.3.Ultrasonic/microwave equipment
        3.2.4.TPC extraction procedures
        3.2.5.Experimental design
        3.2.6.Analytical methods
        3.2.7.Solid Phase Extraction
        3.2.8.Thin Layer Chromatography
        3.2.9.UPLC-PDA-Q-TOF-MS analysis
        3.2.10.Statistical analysis
    3.3.Results and discussions
        3.3.1.Single-factor experiments
        3.3.2.Modeling of UMAE
        3.3.3.Investigation of the UMAE,MAE,and CSE effects on the yield of TPC
        3.3.4.Antioxidant activity determination by DPPH·-SA assay
        3.3.5.Antioxidant capacity determination by ABTS·+-SE assay
        3.3.6.Solid Phase Extraction
        3.3.7.Thin Layer Chromatography
    3.4.Conclusions
    3.5.References
CHAPTER FOUR Study on microencapsulation of Foshou fruit bioactive substances using the spray drying technology
    4.1.Introduction
    4.2.Materials and methods
        4.2.1.Raw materials and chemicals
        4.2.2.Methods
        4.2.4.Powder analysis
        4.2.5.Statistical analysis
    4.3.Results and discussion
        4.3.1.Encapsulation yield
        4.3.2.Moisture content
        4.3.3.Water activity(aw)
        4.3.4.Hygroscopicity
        4.3.5.Bulk density
        4.3.6.Tapped density
        4.3.7.Particle density
        4.3.8.Flowability
        4.3.9.Porosity
        4.3.10.Wettability
        4.3.11.Solubility
        4.3.12.Color
        4.3.13.Particle size analysis
        4.3.14.Thermal analysis
        4.3.15.Crystallinity(X-ray diffraction)
        4.3.16.Scanning electron microscopy(SEM)
        4.3.17.Fourier transform infrared spectroscopy(FT-IR)
    4.4.Conclusions
    4.5.References
CHAPTER FIVE Development effervescent tablets of Foshou fruit and evaluation of bioactive substances bioavailability
    5.1.Introduction
    5.2.Materials and methods
        5.2.1.Raw material and chemicals
        5.2.2.Methods
        5.2.3.Analysis methods
        5.2.4.Statistical analysis
    5.3.Results and discussion
        5.3.1.Bulk density
        5.3.2.Tapped density
        5.3.3.Particle density
        5.3.4.Carr's index
        5.3.5.Hausner ratio
        5.3.6.Flowability
        5.3.7.Tablet Moisture
        5.3.8.Tablet Density
        5.3.9.Tablet Porosity
        5.3.10.Disintegration time
        5.3.11 Correlation the tablets ingredients properties
        5.3.12.Total phenolic compound(TPC)
        5.3.13.Antioxidant activity by DPPH·?SA assay
        5.3.14.Extractability factor for phenolic compounds
        5.3.15.Extractability factor for antioxidant activity
        5.3.16.Bioavailability index the phenolic compounds
        5.3.17.Bioavailability index the antioxidant activity
    5.4.Conclusions
    5.5.References
CHAPTER SIX General Conclusions and Recommendations
    6.1.General conclusions
    6.2.Key innovations
    6.3.Recommendations
List of Publications


【參考文獻(xiàn)】：
期刊論文
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