Food chemistry advances最新文献_第5页

From food additive to health hazard? A review of azodicarbonamide, potassium bromate, and monosodium glutamate with in-silico toxicity analysis 从食品添加剂到健康危害？偶氮二甲酰胺、溴酸钾和谷氨酸钠的硅毒性分析综述

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.focha.2026.101239

Divya Kumari , Pracheta Janmeda , Devendra Singh

Food additives are widely used in food processing to enhance flavor, appearance, and texture. While these substances improve sensory appeal and commercial viability, concerns over their safety have grown due to potential misuse, and toxicity risks. This review provides a comprehensive classification of food additives based on their functions and regulatory considerations, covering colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, and gelling agents. Special attention is given to three controversial additives namely, azodicarbonamide, potassium bromate, and monosodium glutamate due to their various toxic effects. Their potential health risks including carcinogenicity, respiratory issues, and neurotoxicity are critically examined. Along with modern analytical techniques for detecting and quantifying food additives, the study also employs ProTox 3.0 software for in-silico toxicity prediction. By bridging the gap between academia and industry, this review aims to foster a deeper understanding of food additive safety, promote evidence-based regulatory decisions, and encourage the development of safer alternatives.

食品添加剂广泛用于食品加工，以提高风味，外观和质地。虽然这些物质提高了感官吸引力和商业可行性，但由于潜在的误用和毒性风险，对其安全性的担忧日益增加。本文综述了基于其功能和监管考虑的食品添加剂的全面分类，包括着色剂、防腐剂、抗氧化剂、甜味剂、乳化剂、稳定剂、增稠剂和胶凝剂。特别注意三种有争议的添加剂，即偶氮二甲酰胺，溴酸钾和味精，因为它们的各种毒性作用。它们的潜在健康风险，包括致癌性、呼吸问题和神经毒性，都经过严格审查。除了用于检测和定量食品添加剂的现代分析技术外，该研究还使用了ProTox 3.0软件进行硅毒性预测。通过弥合学术界和工业界之间的差距，本综述旨在加深对食品添加剂安全性的理解，促进基于证据的监管决策，并鼓励开发更安全的替代品。

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引用次数: 0

Corrigendum to “Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets” [Food Chemistry Advances 6 (2025) 100896] “发芽对大麦和谷子营养成分、抗营养和功能特性的影响”[食品化学进展6(2025)100896]的勘误表

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.focha.2025.101206

Prabaharan Venkataralu Bhavadharani, Parameswaran Gurumoorthi

引用次数: 0

Oxygen scavengers as active food packaging: A systematic literature review and network analysis 活性氧清除剂作为活性食品包装：系统的文献综述和网络分析

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-02-27 DOI: 10.1016/j.focha.2026.101257

Muh Arfan , Andi Dirpan , Adiansyah Syarifuddin , Soumya Majumder

Oxygen scavengers are active packaging materials that extend shelf life and maintain food quality, especially for oxygen-sensitive products. This review examines research trends, innovations, and challenges of oxygen scavengers in packaging from 2000 to 2025. A systematic literature review using PRISMA identified and analyzed relevant articles based on criteria. Network analysis using the bibliometric method analyzed 289 publications, showing increased research interest in 2018. The study found the United States, India, and Italy had the highest research outputs, with strong contributions to this field. Effective oxygen scavenging agents include antioxidants/phenolic compounds, unsaturated fatty acids, metals, and inorganic compounds. These agents use mechanisms to react with oxygen, depending on the active material, including autoxidation, metal oxidation, and free-radical trapping. The combination of oxygen-scavenging agents and packaging polymers, including PLA, PET, and LDPE, has shown positive results by increasing oxidative stability and preserving food quality during packaging and storage. However, commercialization faces challenges in terms of safety regulations, material stability, and manufacturing constraints. Future research should focus on natural, biodegradable, oxygen-scavenging agents and optimizing large-scale production processes. This review highlights the potential of oxygen scavengers to extend shelf life, ensure food safety, and support environmentally friendly packaging solutions.

氧气清除剂是延长保质期和保持食品质量的活性包装材料，特别是对氧气敏感的产品。本文综述了从2000年到2025年包装中氧气清除剂的研究趋势、创新和挑战。使用PRISMA进行系统的文献综述，根据标准识别和分析相关文章。使用文献计量学方法的网络分析分析了289份出版物，显示2018年的研究兴趣有所增加。研究发现，美国、印度和意大利的研究产出最高，在这一领域做出了巨大贡献。有效的除氧剂包括抗氧化剂/酚类化合物、不饱和脂肪酸、金属和无机化合物。根据活性物质的不同，这些试剂与氧反应的机制包括自氧化、金属氧化和自由基捕获。除氧剂与包装聚合物（包括PLA、PET和LDPE）的结合，在包装和储存过程中通过增加氧化稳定性和保持食品质量显示出积极的结果。然而，商业化面临着安全法规、材料稳定性和制造限制方面的挑战。未来的研究重点应放在天然的、可生物降解的除氧剂和优化大规模生产工艺上。这篇综述强调了氧气清除剂在延长保质期、确保食品安全以及支持环保包装解决方案方面的潜力。

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引用次数: 0

Performance of a crude enzymatic cocktail produced by Aspergillus niger LBM 321 in the recovery of bound phenolic compounds 黑曲霉LBM 321生产的粗酶鸡尾酒回收结合的酚类化合物的性能

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-01-05 DOI: 10.1016/j.focha.2026.101221

Gabriela Verónica Díaz , Romina Olga Coniglio , María Daniela Rodríguez , Mayra Florencia Bordaquievich , Pedro Darío Zapata , María Isabel Fonseca

Jabuticaba (Plinia cauliflora) processing generates substantial epicarp waste rich in phenolic compounds, which have antioxidant and health‐promoting potential. To valorize the jabuticaba epicarps via a green biotechnological approach, we developed and optimized an enzyme extraction of phenolic compounds using a fungal cocktail produced by Aspergillus niger LBM 321. A central composite design was employed to evaluate the effects of temperature, pH, and time of extraction. The optimal conditions were 38.5 °C, pH 5.34, and 10 h yielded 72.94 mg GAE 100 mL⁻¹. Under these conditions, enzymatic extraction outperformed alkaline hydrolysis (1 N NaOH, pH 9.5) and commercial enzyme extraction (Viscozyme L). UHPLC‐MS/MS analysis revealed that ρ-coumaric and ferulic acids were the predominant phenolics in the fungal enzyme extracts, suggesting preferential liberation of ester‐linked hydroxycinnamic acids from the cell wall matrix. FTIR spectroscopy presented enhanced C–O stretching bands after enzymatic treatment, indicating selective polysaccharide hydrolysis and release of phenolic compounds. This study demonstrates that A. niger LBM 321 enzymes offer an eco-friendly and cost-effective strategy for recovering high-value phenolics from jabuticaba epicarps. By converting waste into functional ingredients, this approach supports a circular‐economy model and aligns with consumer demands for natural, sustainable food additives.

Jabuticaba （Plinia cauliflora）加工产生大量富含酚类化合物的外果皮废物，具有抗氧化和促进健康的潜力。为了通过绿色生物技术方法对胡杨外皮进行价值评价，我们开发并优化了一种利用黑曲霉LBM 321产生的真菌鸡尾酒提取酚类化合物的酶提取方法。采用中心复合设计评价提取温度、pH和时间的影响。最适条件为38.5℃，pH 5.34, 10 h，得到72.94 mg GAE 100 mL⁻¹。在此条件下，酶萃取优于碱性水解（1 N NaOH, pH 9.5）和商业酶萃取（Viscozyme L）。UHPLC - MS/MS分析显示，在真菌酶提取物中，ρ-香豆酸和阿魏酸是主要的酚类物质，表明酯连接的羟基肉桂酸优先从细胞壁基质中解放出来。FTIR光谱显示，酶处理后C-O拉伸带增强，表明多糖选择性水解和酚类化合物释放。本研究表明，黑曲霉LBM 321酶是一种既环保又经济的方法，可用于从叶柄中回收高价值的酚类物质。通过将废物转化为功能性成分，这种方法支持循环经济模式，并符合消费者对天然、可持续食品添加剂的需求。

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引用次数: 0

Bioactive Perilla frutescens hydrodistillation residue extract as antioxidant and anti-melanosis preservatives for whiteleg shrimp 紫苏水蒸馏渣提取物对白对虾抗氧化及抗黑化防腐作用的研究

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-22 DOI: 10.1016/j.focha.2025.101213

Quy Van Nguyen, Dao Thi Anh Phan

Turning the solid residue of essential oil hydrodistillation into a reusable source, discovering its composition and bioactivities for anti-oxidative and anti-melanosis applications in seafood preservation has revealed promising and significant insights that previous studies have not. Perilla frutescens (PF-E) residue extracts showed the greatest antioxidant and tyrosinase inhibition activities, which is ascribed to their abundant polyphenols and flavonoids determined by total phenolic content (TPC), total flavonoid content (TFC), Fourier-transform infrared (FT-IR) spectroscopy, and high-performance liquid chromatography-mass spectrometry (HPLC-MS) analyses. Afterward, PF-E-2 extract at a concentration of 0.25 % (w/v) showed better inhibitory effect on melanosis development in whiteleg shrimp (Litopenaeus vannamei) than 0.1 % (w/v) concentration, performed equivalently to 0.5 % (w/v) concentration and commercial preservative sodium metabisulfite (SMS, 1.25 % w/v) during 12-h refrigerated preservation of shrimp, and was selected as the most suitable concentration for long-term preservation. Noticeably, variations in melanosis development, pH, lipid peroxidation, microorganisms, nitrogen-based contents, and stiffness in shrimps treated with the PF-E-2 extract were no statistical difference from that of the SMS-treated during eight-day preservation at 1 − 3 °C (p > 0.05). These findings potentiate using PF-E as an economical and effectively benignant alternative to SMS in refrigerated storage of whiteleg shrimps.

将精油加氢蒸馏固体残渣转化为可重复利用的资源，发现其在海鲜保鲜中的抗氧化和抗黑变的组成和生物活性，揭示了以往研究没有的前景和重要的见解。紫苏（Perilla frutescens, sf - e）残提物的抗氧化活性和酪氨酸酶抑制活性最高，这是因为紫苏残提物中含有丰富的多酚类物质和黄酮类物质（经总酚含量（TPC）、总黄酮含量（TFC）、傅里叶变换红外光谱（FT-IR）和高效液相色谱-质谱（HPLC-MS）分析）。结果表明，0.25% （w/v）浓度的PF-E-2提取物对凡纳滨对虾（Litopenaeus vannamei）黑化发育的抑制作用优于0.1% （w/v）浓度，与0.5% （w/v）浓度和商用防腐剂代谢亚硫酸钠（SMS, 1.25% w/v）冷藏保存12 h的效果相当，是长期保存的最佳浓度。值得注意的是，在1 ~ 3°C条件下保存8天的过程中，PF-E-2提取物处理的对虾在黑化发展、pH、脂质过氧化、微生物、氮基含量和硬度方面的变化与sm处理的对虾没有统计学差异（p > 0.05）。这些研究结果表明，使用PF-E作为冷冻储存白螯虾的一种经济、有效、有益的替代品。

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引用次数: 0

Quercetin’s multifaceted effects on testicular function and fertility: a comprehensive review of the underlying molecular mechanisms 槲皮素对睾丸功能和生育的多方面影响：潜在分子机制的综合综述

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-02-04 DOI: 10.1016/j.focha.2026.101241

Ayodeji Folorunsho Ajayi , Moyinoluwa Comfort Onaolapo , Mega Obukohwo Oyowvi , Oyedayo Phillips Akano , Lydia Oluwatoyin Ajayi

Quercetin, an abundant dietary flavonol, is recognized for its potent biological activities, including antioxidant and anti‑inflammatory effects. Its capacity to modulate multiple pathways makes it a promising candidate for supporting male reproductive health and testicular function. This review aims to comprehensively analyze the multifaceted effects of quercetin on testicular function and male fertility, focusing specifically on outlining its underlying molecular mechanisms.

Findings from animal‑model studies consistently demonstrate that quercetin significantly ameliorates testicular injury, improves spermatogenic parameters, and preserves hormonal balance. Key mechanisms involve the suppression of oxidative stress, inhibition of pro‑inflammatory pathways, and modulation of apoptosis.

Despite these promising preclinical findings, clinical evidence regarding quercetin’s efficacy in human male fertility remains limited, and no standardized therapeutic protocol currently exists. Further large‑scale epidemiological and interventional human studies are essential to validate its clinical role as a nutraceutical intervention in male reproductive disorders.

槲皮素是一种丰富的膳食黄酮醇，被认为具有强大的生物活性，包括抗氧化和抗炎作用。其调节多种途径的能力使其成为支持男性生殖健康和睾丸功能的有希望的候选者。本文旨在全面分析槲皮素对睾丸功能和男性生育能力的多方面影响，重点阐述其潜在的分子机制。动物模型研究结果一致表明，槲皮素可显著改善睾丸损伤，改善生精参数，并保持激素平衡。关键机制包括氧化应激的抑制、促炎途径的抑制和细胞凋亡的调节。尽管这些有希望的临床前发现，关于槲皮素对人类男性生育能力的疗效的临床证据仍然有限，目前没有标准化的治疗方案。进一步的大规模流行病学和干预性人体研究对于验证其作为男性生殖疾病营养干预的临床作用至关重要。

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引用次数: 0

Investigating the nutritional value, physicochemical properties, antioxidant activity and sensory acceptability of fiber- and protein-enriched fruit based energy bars 研究富含纤维和蛋白质的水果能量棒的营养价值、理化性质、抗氧化活性和感官接受度

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-16 DOI: 10.1016/j.focha.2025.101196

Gayathiri Saravanan, Anis Syafiqah Yusri, Norizah Mhd. Sarbon

This study aims to formulate fiber- and protein-enriched fruit-based energy bars with varying fiber-to-protein ratios on Formulation Control (0:0), A (70:30), B (50:50), and C (30:70), followed by evaluation of their nutritional, physicochemical, antioxidant, and sensory properties. Results showed that fiber- and protein-enriched energy bars showed no significant difference in water activity and calorific value compared to control while phosphorus composition was increased. The texture analysis revealed an increase in hardness and chewiness with higher fiber content compared to control, with optimal texture at a fiber-to-protein ratio of 50:50. The total phenolic content (TPC) and total flavonoid content (TFC) were lower in bars with higher fiber-protein ratios, ranging from 10.17 to 24.83 mg GAE/100 g and 10.50–14.17 mg QE/100 g, respectively. This reduced was due to the enrichment of protein and fiber to the fruit-based bars. Sensory evaluation reflects that 7.37 is the highest score for Sample B, as 5.77–7.37 represents the appearance range across all samples. In addition, proximate analysis revealed higher protein and fat content in Sample B. This finding shows that enriching energy bars with fiber and protein improved their nutritional, physicochemical, antioxidant and sensory qualities, demonstrating their potential for commercialization as a healthy and appealing snack option in the market.

本研究的目的是在配方控制（0:0）、A（70:30）、B（50:50）和C（30:70）上配制不同纤维与蛋白质比例的富含纤维和蛋白质的水果能量棒，然后对其营养、理化、抗氧化和感官性能进行评估。结果表明，与对照组相比，富含纤维和蛋白质的能量棒在水活度和热值方面没有显著差异，但磷含量有所增加。质地分析显示，与对照组相比，纤维含量较高的玉米硬度和嚼劲有所增加，纤维与蛋白质的比例为50:50时质地最佳。纤维蛋白比高的棒材，其总酚含量（TPC）和总黄酮含量（TFC）较低，分别为10.17 ~ 24.83 mg GAE/100 g和10.50 ~ 14.17 mg QE/100 g。这种减少是由于富含蛋白质和纤维的水果棒。感官评价反映了7.37是样本B的最高分，因为5.77-7.37代表了所有样本的外观范围。此外，近似分析显示样品b中蛋白质和脂肪含量较高。这一发现表明，在能量棒中添加纤维和蛋白质可以改善其营养、物理化学、抗氧化和感官品质，显示出它们作为一种健康和有吸引力的零食选择在市场上的商业化潜力。

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引用次数: 0

Study of the color development during electro-activation of lactose solution for lactulose production 乳果糖生产中乳糖溶液电活化显色的研究

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-12-11 DOI: 10.1016/j.focha.2025.101199

Abdullah Nayeem , Djamel Djenane , Seddik Khalloufi , Mohammed Aider

Electro-activation (EA) for lactose isomerization into lactulose, a recognized prebiotic, has emerged as a promising and effective technology. However, despite its advantages, the yellowish colored electro-activated solution must be investigated to optimize lactulose production and new knowledge development. In this study, the color development of EA-lactose solution was studied as a function of electro-activation time (0–60 min), relaxation duration (0, 24, 48, and 72 h), and storage temperature for relaxation (5, 25, and 45 °C). The colorization of EA-lactose solution was compared with a chemically alkalinized lactose solution using KOH under equivalent alkalinity as that formed during electro-activation. The colorization was monitored through CIEL*a*b* color space and UV–vis absorption. The gradual increase of b* showed that the color was intense with the duration of electro-activation and the relaxation time. EA-lactose solutions absorbed light mostly in the UV-B region. To understand the color development, the kinetics were analyzed and were found to follow a zero-order reaction. The relatively lower activation energy showed better performance of the EA isomerization compared to chemical isomerization process. HPLC analyses showed that EA yielded higher lactulose (34.13 %) after 72 h relaxation and 19.44 % galactose, but with an intense yellowish color. Relaxation of 10 h was selected as the optimum, corresponding to lactulose and galactose of 30.39 % and 9.94 %, respectively. A similar result was obtained after 31 h for the chemical isomerization process. Moreover, the presence of oligosaccharides and unknown sugars was observed in HPLC, which may open future research on lactose electro-activation.

乳果糖是一种公认的益生元，电活化法将乳糖异构化为乳果糖是一种有前途的有效技术。然而，尽管有其优点，淡黄色的电活化溶液必须进行研究，以优化乳果糖的生产和新知识的开发。在本研究中，研究了ea -乳糖溶液的显色性与电激活时间（0 - 60 min）、弛豫时间（0、24、48和72 h）和弛豫储存温度（5、25和45°C）的关系。比较了ea -乳糖溶液的显色性与在电活化过程中形成的碱度相等的情况下，用KOH化学碱化乳糖溶液的显色性。通过CIEL*a*b*色彩空间和紫外-可见吸收监测显色。b*的逐渐增加表明，随着电激活时间的延长和弛豫时间的延长，颜色变得更加强烈。ea -乳糖溶液吸收的光主要在UV-B区。为了了解颜色的发展，动力学进行了分析，发现遵循零级反应。相对较低的活化能表明EA异构化比化学异构化具有更好的性能。HPLC分析表明，经72 h松弛后，EA的乳果糖和半乳糖的提取率分别为34.13%和19.44%，但呈强烈的黄色。最佳松弛时间为10 h，乳果糖松弛率为30.39%，半乳糖松弛率为9.94%。在31 h的化学异构化过程中得到了类似的结果。此外，在高效液相色谱中还观察到低聚糖和未知糖的存在，这为乳糖电活化的进一步研究开辟了道路。

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引用次数: 0

Effects of organic and alcoholic elicitors on content and composition of essential oil characters of Lavender for food application 有机和酒精诱导剂对食用薰衣草精油含量和组成特性的影响

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2025-11-24 DOI: 10.1016/j.focha.2025.101180

Parvin Mahdavi , Mehrab Yadegari , Sadegh Mousavi-Fard

Lavender (Lavandula officinalis Mill.) is a valuable species widely used in food and pharmaceutical industries. This study assessed the effects of organic (chitosan, salicylic acid, phenylalanine) and alcoholic (methanol, ethanol, acetone) elicitors on the essential oil yield, composition, and morpho-physiological characters of L. officinalis to identify the most effective treatment. A two-year field experiment employed a Randomized Complete Block Design (RCBD) with three replications, including controls. Elicitor treatments consistently and significantly enhanced key characters. The 0.25 g L⁻¹ chitosan treatment produced the highest essential oil content and yield (1.47 % and 99.36 kg ha⁻¹, respectively), representing a > 15 % increase in content and a > 300 % increase in yield over the control. Twenty-two components were identified, with nine key compounds (e.g., linalool, linalyl acetate, camphor) collectively constituting over 60 % of the oil. Chitosan (0.25 g L⁻¹) and phenylalanine (1000 mg L⁻¹) were the most effective elicitors, increasing the concentration of major monoterpenes by 8–33 % compared to the control. Given the low cost of these elicitors and the significant enhancements in both the quantity and quality of essential oil, their application is a commercially viable strategy for improving lavender production under similar agricultural conditions.

薰衣草（Lavandula officinalis Mill.）是一种广泛应用于食品和制药工业的珍贵物种。本研究考察了有机（壳聚糖、水杨酸、苯丙氨酸）和酒精（甲醇、乙醇、丙酮）激发剂对马尾松挥发油收率、组成和形态生理特性的影响，以确定最有效的处理方法。一项为期两年的现场试验采用随机完全块设计（RCBD），有三个重复，包括对照组。激发剂处理持续显著提高关键性状。0.25 g L−1壳聚糖处理的挥发油含量和产量最高（分别为1.47%和99.36 kg ha−1），与对照相比，挥发油含量和产量分别提高了15%和300%。鉴定出22种成分，其中9种关键化合物（如芳樟醇、醋酸芳樟醇、樟脑）占油的60%以上。壳聚糖（0.25 g L−1）和苯丙氨酸（1000 mg L−1）是最有效的激发剂，与对照相比，主要单萜的浓度增加了8 - 33%。考虑到这些萃取剂的低成本和精油的数量和质量的显著提高，它们的应用是在类似农业条件下提高薰衣草产量的商业上可行的策略。

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引用次数: 0

Profiling of valuable bioactive metabolites and characterization of water chestnut (Trapa natans L.) peel powder using High-Resolution Mass-Spectrometry 高分辨率质谱分析荸荠果皮粉中有价值的生物活性代谢物及特性

Food chemistry advances

Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.focha.2026.101256

Sneha Kumari, Amrita Poonia

Water chestnut (Trapa natans L.) peels is an ill-defined and underutilized by-product of agri- food industry. These peels are rich source of bioactive constituents, mainly polyphenols and flavonoids that can be extracted using various sustainable green methods. This study aims to investigate bioactive compounds present in water chestnut peel and their characterization. Blanched ethanol extract was shown to have higher flavonoid content (13.28 mg CE/g) total phenolic content (78.20 mg GAE/g), (% DPPH inhibition, 41.08 ± 0.52) and ABTS (61.69 ± 0.52 %) suggesting that heat pretreatment enhances the release of bioactive components. Phenolic, flavonoid, and lignin-related functional groups were detected by FT-IR peak analysis. In XRD 2θ represents the total angular separation between the incident X-ray beam and the diffracted beam from the crystal planes. The presence of 2θ degrees of 14–20 in the peaks of XRD was linked to flavonoids including gallic acid, kaempferol, and quercetin. A wide range of major secondary metabolites, including as quercetin, ferulic acid, phloretin, limonin, 18-β-Glycyrrhetinic acid, prunin, gallic acid, and linoleamide were discovered. The results of this study revealed that blanched peel with ethanol extraction method yielded best results and also be exploited an inexpensive source of natural ingredients for functional foods.

菱角（Trapa natans L.）皮是农业食品工业中定义不清且未充分利用的副产品。这些果皮含有丰富的生物活性成分，主要是多酚和类黄酮，可以用各种可持续的绿色方法提取。本研究旨在研究荸荠皮中存在的生物活性成分及其性质。热处理后的乙醇提取物具有较高的类黄酮含量（13.28 mg CE/g）、总酚含量（78.20 mg GAE/g）、DPPH抑制率（41.08±0.52）和ABTS(61.69±0.52%)，表明热处理促进了生物活性成分的释放。通过FT-IR峰分析检测酚类、类黄酮和木质素相关官能团。在XRD中，2θ表示入射x射线束与晶体平面衍射光束之间的总角分离。XRD峰中存在14-20的2θ度与黄酮有关，包括没食子酸、山奈酚和槲皮素。发现了广泛的主要次生代谢物，包括槲皮素、阿魏酸、根黄素、柠檬素、18-β-甘草次酸、prunin、没食子酸和亚油酰胺。研究结果表明，乙醇浸提法对果皮的浸提效果最好，是一种廉价的功能性食品的天然原料来源。

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引用次数: 0