[1] 王其超, 张言行. 荷花[M]. 北京:科学出版社, 1985.
[2] Guo HB. Cultivation of lotus (Nelumbo nucifera Gaertn. ssp. nucifera) and its utilization in China[J]. Genet Resour Crop Evol, 2009, 56(3):323-330.
[3] 中国产业信息网. 受益于食品和药品行业的发展, 中国莲子产业发展越来越来越成熟, 行业竞争日趋激烈[EB/OL]. (2019-01-23)[2020-08-26].http://www.chyxx.com/industry/201901/709441.html.
[4] 张超文, 谢梦洲, 王亚敏, 向茗, 朱建平, 肖作为. 药食同源莲子的应用研究进展[J]. 农产品加工, 2019, 2:80-82. Zhang CW, Xie MZ, Wang YM, Xiang M, Zhu JP, Xiao ZW. Research progress on the application of lotus seeds in medicine and food homology[J]. Farm Products Processing, 2019, 2:80-82.
[5] 肖正强, 刘少金. 莲子在食品领域中运用的中国专利分析[J]. 安徽农业科学,2019, 47(22):238-240. Xiao ZQ, Liu SJ. China patent analysis on lotus seeds in food development field[J]. Journal of Anhui Agricultural Sciences, 2019, 47(22):238-240.
[6] Wang L, Fu J, Li M, Fragner L, Weckwerth W, Yang P. Metabolomic and proteomic profiles reveal the dynamics of primary metabolism during seed development of lotus(Nelumbo nucifera)[J]. Front Plant Sci, 2016, 7:750.
[7] 孙思薇, 林鸿, 杨炳昆, 曾绍校, 林少玲, 等. 不同品种、成熟期鲜莲种淀粉的结构特性研究[J]. 热带作物学报, 2019, 40(9):1831-1837. Sun SW, Lin H, Yang BK, Zen SX, Lin SL, et al. Quality characteristics of fresh lotus seeds starch in different species and matutity stages[J]. Chinese Journal of Tropical Crops, 2019, 40(9):1831-1837.
[8] Li JJ, Shi T, Huang LY, He DL, NyongA TM, Yang PF. Systematic transcriptomic analysis provides insights into lotus (Nelumbo nucifera) seed development[J]. Plant Growth Regul, 2018, 86:339-350.
[9] 周德龙, 高建华, 杨祎静, 陈霭君, 麦振龙. 莲子壳营养成分分析及类黄酮抗氧化活性研究[J]. 安徽农业科学, 2011, 39(7):3968-3970. Zhou DL, Gao JH, Yang YJ, Chen AJ, Mai ZL. Analysis on the nutrient components of lotus seed shell and study on the antioxidation activity of flavonoid[J]. Journal of Anhui Agricultural Sciences, 2011, 39(7):3968-3970.
[10] 郑宝东, 郑金贵, 曾绍校. 我国主要莲子品种营养成分分析[J]. 营养学报, 2003, 25(2):153-156. Zheng BD, Zheng JG, Zeng SX. Analysis of the nutritional composition in Chinese main lotus seed varieties[J]. Journal of Nutrition, 2003, 25(2):153-156.
[11] 薛颖, 宋曙辉, 武兴德, 王文琪. 食用仙人掌的营养成分分析[J]. 天然产物研究与开发, 2000, 12(5):8-13. Xue Y, Song SH, Wu XD, Wang WQ. Study on the nutritive compositions of edible cactus[J]. Natural Product Research and Development, 2000, 12(5):8-13.
[12] 马芝丽, 马亚洁, 黄文. 不同产区干莲子营养成分及加工特性分析[J]. 食品工业科技, 2019, 40(1):96-100 Ma ZL, Ma YJ, Huang W. Analysis of nutritional components and processing characteristics of lotus (Nelumbo nucifera Gaertn.) seeds from different regions[J]. Science and Technology of Food Industry, 2019, 40(1):96-100.
[13] 王亮亮, 夏延斌, 任美. 湘莲的营养和保健功效及其在食品加工中的应用[J]. 食品与机械, 2015, 31(2):262-266. Wang LL, Xia YB, Ren M. Nutrient value and health-care function of Xiang-lotus and its development in food industry[J]. Food and Machinery, 2015, 31(2):262-266.
[14] 蔡联辉, 曾虹燕, 王亚举, 廖晓珊, 张继红. 莲子蛋白质的氨基酸组成及其营养评价[J]. 营养学报, 2010, 32(5):503-507. Cai LH, Zeng HY, Wang YJ, Liao XS, Zhang JH. The amino acid contents of lotus seed protein and its nutritional evaluation[J]. Journal of Nutrition, 2010, 32(5):503-507.
[15] 胡裕凤, 杨美, 刘艳玲, 邓显豹, 徐立铭, 杨东. 子莲新品种‘武植子莲1号’和‘武植子莲2号’产量与营养品质分析[J]. 植物科学学报, 2019, 37(5):644-652. Hu YF, Yang M, Liu YL, Deng XB, Xu LM, Yang D. Ana-lysis and assessment of yield and nutritional quality of two new seed lotus (Nelumbo nucifera) cultivars ‘WBG_S1’ and ‘WBG_S2’[J]. Plant Science Journal, 2019, 37(5):644-652.
[16] Sathithon P, Xia YB. Effects of germination on chemical and functional properties of lotus seeds[J]. Food Science, 2012, 33(9):91-98.
[17] 王亮亮. 莲子与奶粉复合加工酸奶的工艺研究[D]. 长沙:湖南农业大学,2015.
[18] 王小纤. 抗氧化、抗衰老的有效途径[J]. 中国化妆品, 2019, 7:101-103.
[19] 陈婵. 莲子多糖的提取及其结构性质的研究[D]. 福州:福建农林大学, 2007.
[20] 苗明三, 徐瑜玲, 方晓艳. 莲子多糖对衰老模型小鼠抗氧化作用的研究[J]. 中国现代应用药学, 2005, 22(1):11-12. Miao MS, Xu YL, Fang XY. Antioxidation of semen Nulumbinnis polysaccharide on aging mice[J]. Chinese Journal of Modern Applied Pharmacy, 2005, 22(1):11-12.
[21] 夏琨. 莲子分离蛋白对小鼠抗衰老作用的研究[D]. 南京:南京师范大学,2012.
[22] 黄素英, 郑宝东. 莲子多酚的抗氧化活性[J]. 福建农林大学学报, 2010, 39(1):94-97. Huang SY, Zheng BD. Antioxidant activity of polyphonolic compounds in lotus seed[J]. Journal of Fujian Agriculture and Forestry University, 2010, 39(1):94-97.
[23] Rai S, Wahile A, Mukherjee K, Saha BP, Mukherjee PK. Antioxidant activity of Nelumbo nucifera (sacred lotus) seeds[J]. J Ethnopharmacol, 2006, 104(3):322-327.
[24] Paudel KR, Panth N. Phytochemical profile and biological activity of Nelumbo nucifera[J]. Evid Based Complement Alternat Med, 2015, 2015:789124.
[25] 黄秀琼, 卿志星, 曾建国. 莲不同部位化学成分及药理作用研究进展[J]. 中草药, 2019, 50(24):6162-6180. Huang XQ, Qing ZX, Zeng JG. Research advances on chemical constituents and pharmacological effects of various parts of Nelumbo nucifera[J]. Chinse Traditional and Herbal Drugs, 2019, 50(24):6162-6180.
[26] Moghaddam AH, Nabavi SM, Nabavi SF, Bigdellou R, Mohammadzadeh S, Ebrahimzadeh MA. Antioxidant, antihemolytic and nephroprotective activity of aqueous extract of diospyros lotus seeds[J]. Acta Pol Pharm, 2012, 69(4):687-692.
[27] Sohn DH, Kim YC. Hepatoproteetive and free radical acavenging effects of Nelumbo nucifera[J]. Phytome-dieine, 2003, 10(3):165-169.
[28] 郑宝东. 莲子科学与工程[M]. 北京:科学出版社, 2010.
[29] 曾绍校, 林鸯缘, 郑宝东. 莲子及莲子淀粉对双歧杆菌增殖作用的影响[J]. 福建农林大学学报, 2009, 38(4):417-419. Zeng SX, Lin YY, Zheng BD. Proliferation effect of lotus-seed and lotus-seed starch on bifidobacterium[J]. Journal of Fujian Agriculture and Forestry University, 2009, 38(4):417-419.
[30] 卢旭. 莲子低聚糖对双歧杆菌增殖效应的研究[D]. 福州:福建农林大学,2012.
[31] 孟雪莲, 陈曼玲, 陈长兰. 莲子心生物碱活性成分的药理作用研究进展[J]. 辽宁大学学报, 2019, 46(3):229-236. Meng XL, Chen ML, Cheng CL. Research progress in pharmacological effect of alkaloids from lotus plumule[J]. Journal of Liaoning University, 2019, 46(3):229-236.
[32] 晁鲁平, 黄旭东, 金晶, 倪佳丹, 王楠, 蒋益虹. 不同产地莲心功能性成分评价[J]. 食品研究与开发, 2017, 38(14):21-25. Chao LP, Huang XD, Jing J, Ni JD, Wang N, Jiang YH. Evaluation of functional components of Plumula nelumbinis from different regions[J]. Food Research and Development, 2017, 38(14):21-25.
[33] 秦宁, 闵清, 胡文祥. 莲子心化学成分及药理作用研究进展[J]. 微波化学, 2018, 2(3):63-69. Qin N, Min Q, Hu WX. Review on the chemical constituents and bioactivities of Nelumbinis plumula[J]. Journal of Microwave Chemistry, 2018, 2(3):63-69.
[34] 靳娜. 湘莲采后生理变化及贮藏护色保鲜技术研究[D]. 长沙:长沙理工大学, 2015.
[35] 王建辉, 徐思敏, 刘永乐, 王发祥, 李向红, 俞健. 一种新鲜莲蓬的保鲜方法:CN105123902A[P]. 2015-12-09.
[36] 丁克清. 一种鲜莲米保鲜剂及鲜莲米保鲜方法:CN106259888A[P]. 2017-01-04.
[37] 高水桃, 吴蔚书, 武美莲. 鲜白莲发酵乳酸饮料加工工艺[J]. 食品研究与开发, 2012, 33(2):84-86. Gao ST, Wu WS, Wu ML. The processing technology of lactic acid beverage with fermented fresh lotus seeds[J]. Food Research and Development, 2012, 33(2):84-86.
[38] 陈伟. 一种莲子保健酱的制作方法:CN105249368A[P]. 2016-01-20.
[39] 周鸣谦, 刘春泉, 李大婧. 不同干燥方式对莲子品质的影响[J]. 食品科学, 2016, 37(9):97-104. Zhou MQ, Liu CQ, Li DJ. Effect of different drying methods on quality of lotus seeds[J]. Food Science, 2016, 37(9):97-104.
[40] 张兰, 贺权, 万国福, 张嫚. 牛蒡红枣莲子营养保健饮料的研制[J]. 保鲜与加工, 2016, 16(2):75-80. Zhang L, He Q, Wan GF, Zhang M. Development of burdock, jujube and semen nelumbinis nutritional beverage[J]. Storage and Process, 2016, 16(2):75-80.
[41] 孟秀梅, 李明华, 顾立众, 张兰. 莲子山药饮料的研制[J]. 食品工业, 2017, 38(2):107-111. Meng XM, Li MH, Gu LZ, Zhang L. Development of lotus seed and yam beverage[J]. Food industry, 2017, 38(2):107-111.
[42] 朱志平. 莲子饮料的开发及年产2万吨莲子饮料的工厂设计[D]. 南昌:南昌大学, 2017.
[43] 李春燕. 一种苦荞莲子酱及其制备方法:CN104996974A[P]. 2015-10-28.
[44] 肖海辉, 黄清意, 李志成, 方嘉沁, 白卫东, 刘晓艳. 莲蓉月饼的研究现状[J]. 农产品加工, 2019(10):90-93. Xiao HH, Huang QY, Li ZC, Fang JQ, Bai WD, Liu XY. The research status of lotus seed moon cake[J]. Farm Products Processing, 2019(10):90-93. |