[1] WONG Y M, SIOW L F.Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models[J]. Journal of Food Science and Technology, 2015, 52(5): 3086-3092. [2] 王壮, 王立娟, 蔡永强, 等. 火龙果营养成分及功能性物质研究进展[J]. 中国南方果树, 2014, 43(5): 25-29. [3] TENORE G C, NOVELLINO E, BASILE A.Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts[J]. Journal of Functional Foods, 2012, 4(1): 129-136. [4] VINSON J A, SU X H, ZUBIK L, et al.Phenol antioxidant quantity and quality in foods: fruits[J]. Journal of Agricultural and Food Chemistry, 2001, 49(11): 5315-5321. [5] 张福平. 火龙果的营养保健功效及开发利用[J]. 食品研究与开发, 2002, 23(3): 49-50. [6] LINGUA M S, FABANI M P, WUNDERLIN D A, et al.In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: its relationship to phenolic profile[J]. Journal of Functional Foods, 2016, 20: 332-345. [7] 郑伟, 王彬. 火龙果生物学特性、保健价值及其发展前景[J]. 西南园艺, 2004(3): 47-48. [8] 白桂芬, 张果果. 火龙果的营养保健功能与加工利用[J]. 农产品加工(学刊), 2008(5): 95-96. [9] 李润唐, 张映南, 黄应强, 等. 火龙果矿质营养元素分布[J]. 中国南方果树, 2010, 39(1): 47-48. [10] 周笑犁, 莫瑞, 肖娜, 等. 红肉与白肉火龙果常规营养成分及抗氧化活性比较分析[J]. 食品工业科技, 2018, 39(21): 248-251. |