检索课题名称: 白果果仁抗氧化活性成分的分离鉴定及其在食品中的协同作用探讨一、检索目的: 主要从白果果仁中分离得到多种抗氧化活性物质(酚、多肽和糖类),并将其与啤酒和黄酒进行抗氧化协同作用的研究二、文献检索范围及检索策略检索词: 中文: (银杏种仁) 7.. 协同英文: nut seed 4. polyphenol 5. beer 6. yellow rice wine / millet wine 检索式: 中文: #1. 抗氧化并且白果果仁或银杏种仁#: #1 . ginkgo nut seed AND antioxidant AND abstraction OR p urification #2. antioxidant AND beer OR yellow rice wine OR millet wine 三、检索结果通过国内外联机情报检索和 检索,列举 8-10 篇(含外文)与你课题密切相关的文献(包括题录和摘要),如下: 1. 篇名: Antioxidant capacity in Ginkgo biloba 银杏种仁的抗氧化能力作者: Lena *,Philip 文献来源: Food Scienceand Technology Programme, DepartmentofChemistry, National University ofSingapore,Singapore117543 摘要: The antioxidant capacity, AOC,of Ginkgo biloba nuts was determined after various periods of AOC was based on the ability of the sample to scavenge 2,2 0-azino-bis-(3-ethlybenzthiazoline-6-sulfonic acid) free radical ABTS+ . The heat-stable ponent spresent in the nuts accounted for 60% ,around 40% of the AOC was lost when the nuts were cooked for 4 h. After an initial fall,related toa loss in 序号所检数据库名称检索的数据库收录时间段检索结果(篇) 1中国期刊全文数据库(CNKI) 1994- 现在 9 2中文科技期刊数据库(重庆维普)1989- 现在 7 3中国学位论文全文数据库(万方)1977- 现在 61 4SDOL 1997 -现在 32 vitamin C, the AOC remained constant. During heating,the non-ascorbic acid pounds were transferred from the nuts to the leachat
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