黑果腺肋花楸榨汁工艺研究与果汁品质评价

doi:10.3969/j.issn.1004-1524.2021.12.21

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (12): 2406-2414.DOI: 10.3969/j.issn.1004-1524.2021.12.21

黑果腺肋花楸榨汁工艺研究与果汁品质评价

唐晓姝^a^,^b(), 胡博^a^,^b, 陈雪梅^a^,^b, 张白曦^a^,^b^,^*()

a.江南大学国家功能食品工程技术研究中心,江苏无锡 214000
b.江南大学食品学院,江苏无锡 214000

收稿日期:2021-04-14 出版日期:2021-12-25 发布日期:2022-01-10
通讯作者: 张白曦
作者简介:* 张白曦,E-mail: zbx@jiangnan.edu.cn
唐晓姝(1987—),女,江苏苏州人,硕士,实验师,主要从事功能食品研究。E-mail: txs@jiangnan.edu.cn

Study on black chokeberry juicing processing and its quality evaluation

TANG Xiaoshu^a^,^b(), HU Bo^a^,^b, CHEN Xuemei^a^,^b, ZHANG Baixi^a^,^b^,^*()

a. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214000,China
b. School of Food Science and Technology, Jiangnan University, Wuxi 214000,China

Received:2021-04-14 Online:2021-12-25 Published:2022-01-10
Contact: ZHANG Baixi

摘要/Abstract

摘要：

为制备具有强稳定性、高抗氧化与良好感官品质的黑果腺肋花楸汁,以出汁率、沉淀率和可溶性固形物含量为指标,优化料液比、果胶酶添加量,分析黑果腺肋花楸汁的总抗氧化性、抑制羟基自由基能力、清除DPPH能力;并从色度、总酚、花色苷含量、抗氧化性4个方面对不同贮藏方式的黑果腺肋花楸汁进行稳定性研究,用模糊数学法对黑果腺肋花楸汁进行感官评价。结果显示:料液比为1∶1、果胶酶添加量在0.4%时,黑果腺肋花楸汁的出汁率和可溶性固形物含量均较高;黑果腺肋花楸汁的总抗氧化能力为11.5 μmol·mL^-1,抑制羟基自由基能力为17 610.3 U·mL^-1。100 mL黑果腺肋花楸汁中相当于含有100.0 mg维生素C(V_C),总酚和花色苷含量分别为6.8、0.7 mg·mL^-1;在4 ℃避光贮藏120 d,果汁呈深紫红色,颜色变化不大,总酚和花色苷含量、抗氧化能力均未明显降低;感官评价介于优、良之间。通过工艺优化制备的黑果腺肋花楸汁具有较强抗氧化性和稳定性,且感官品质良好。

关键词: 黑果腺肋花楸, 出汁率, 抗氧化能力, 稳定性, 感官评价

Abstract:

To optimize the process of juicing to prepare black chokeberry juices with strong stability, high antioxidant capacity and good sensory quality, the solid-liquid ratio and pectinase addition were optimized based on evaluation indicators of juice yield, soluble solid and precipitation rate. Total antioxidant activity, hydroxyl radical inhibition ability and DPPH scavenging ability of optimized juice were analyzed. Meanwhile, stability of black chokeberry juice under different storage conditions was studied in terms of color, content of total phenolics and anthocyanin, and antioxidant activity. Sensory evaluation of juice was carried out by fuzzy mathematics.The results reflected theoptimumprocess of black chokeberry juice was set as solid-liquid ratio of 1∶1 and addition of pectinase at 0.4%. Total antioxidant activity was 11.5 μmol·mL^-1 and ability to inhibit hydroxyl radical was 17 610.3 U·mL^-1 in black chokeberry juice. Content of vitamin C (V_C) of black chokeberry juice was 10.00 mg·L^-1.Contents of total phenolics and anthocyanin of black chokeberry juices were 6.8 mg·mL^-1 and 0.7 mg·mL^-1, respectively. And after being stored at 4 ℃ in dark for 120 d, juice was dark purple red, and contents of total phenolics, anthocyanins and antioxidant capacity showed no obvious decrease. The sensory evaluation was between excellent and good. The results showed that the prepared black chokeberry juice was of high antioxidant and stable as well as good sensory quality.

Key words: black chokeberry, juice yield, antioxidantability, stability, sensory evaluation

中图分类号:

唐晓姝, 胡博, 陈雪梅, 张白曦. 黑果腺肋花楸榨汁工艺研究与果汁品质评价[J]. 浙江农业学报, 2021, 33(12): 2406-2414.

TANG Xiaoshu, HU Bo, CHEN Xuemei, ZHANG Baixi. Study on black chokeberry juicing processing and its quality evaluation[J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2406-2414.

图/表 9

参考文献 31

[1]	蒋明昊. 中温联合超高压处理对黑果腺肋花楸果汁品质的影响[D]. 北京: 北京林业大学, 2020.
	JIANG M H. Effect of mild temperature combined with ultra-high pressure on the quality of black chokeberry juice[D]. Beijing: Beijing Forestry University, 2020. (in Chinese with English abstract)
[2]	刘丽娜. 浅谈发展黑果腺肋花楸的价值、问题与对策[J]. 防护林科技, 2019(2): 75-77.
	LIU L N. Value, problems and countermeasures of developing Aronia melanocarpa[J]. Protection Forest Science and Technology, 2019(2): 75-77.(in Chinese)
[3]	王莹, 柳青, 陈月, 等. 黑果腺肋花楸活性成分及研究开发进展[J]. 食品工业, 2020, 41(6): 249-253.
	WANG Y, LIU Q, CHEN Y, et al. Research development and active ingredients in Aronia melanocarpa[J]. The Food Industry, 2020, 41(6): 249-253.(in Chinese with English abstract)
[4]	BANACH M, WILOCH M, ZAWADA K, et al. Evaluation of antioxidant and anti-inflammatory activity of anthocyanin-rich water-soluble Aronia dry extracts[J]. Molecules (Basel, Switzerland), 2020, 25(18): E4055.
[5]	WANGENSTEEN H, BRÄUNLICH M, NIKOLIC V, et al. Anthocyanins, proanthocyanidins and total phenolics in four cultivars of aronia: antioxidant and enzyme inhibitory effects[J]. Journal of Functional Foods, 2014, 7: 746-752. DOI URL
[6]	KOH J, XU Z M, WICKER L. Blueberry pectin and increased anthocyanins stability under in vitro digestion[J]. Food Chemistry, 2020, 302: 125343. DOI URL
[7]	PARK S, KIM J I, LEE I, et al. Aronia melanocarpa and its components demonstrate antiviral activity against influenza viruses[J]. Biochemical and Biophysical Research Communications, 2013, 440(1): 14-19. DOI URL
[8]	BOROWSKA S, TOMCZYK M, STRAWA J W, et al. Estimation of the chelating ability of an extract from Aronia melanocarpa L. berries and its main polyphenolic ingredients towards ions of zinc and copper[J]. Molecules, 2020, 25(7): 1507. DOI URL
[9]	DĄBROWSKI A, ONOPIUK B M, CAR H, et al. Beneficial impact of an extract from the berries of Aronia melanocarpa L. on the oxidative-reductive status of the submandibular gland of rats exposed to cadmium[J]. Antioxidants, 2020, 9(2): 185. DOI URL
[10]	OSZMIAŃSKI J, LACHOWICZ S. Effect of the production of dried fruits and juice from chokeberry (Aronia melanocarpa L.) on the content and antioxidative activity of bioactive compounds[J]. Molecules (Basel, Switzerland), 2016, 21(8): E1098.
[11]	吴敏. 包装和贮藏条件对荔枝果汁品质的影响研究[D]. 广州: 华南农业大学, 2016.
	WU M. Effect of packaging and storage condition on the quality of Litchi juice[D]. Guangzhou: South China Agricultural University, 2016. (in Chinese with English abstract)
[12]	陈祖满. 浑浊型蓝莓果汁饮料稳定性研究[J]. 食品与发酵工业, 2014, 40(5): 252-254.
	CHEN Z M. Study on stability of cloudy blueberry juice beverage[J]. Food and Fermentation Industries, 2014, 40(5): 252-254.(in Chinese with English abstract)
[13]	陈子叶, 王静, 李仁杰, 等. 超高压与高温短时杀菌对甘蔗汁品质的影响比较[J]. 食品工业科技, 2015, 36(24): 131-136.
	CHEN Z Y, WANG J, LI R J, et al. Effect of high hydrostatic pressure and high temperature short time on quality of cloudy and clear sugarcane juice[J]. Science and Technology of Food Industry, 2015, 36(24): 131-136.(in Chinese with English abstract)
[14]	吴国美, 张秀玲, 高诗涵, 等. 蓝靛果的酶解工艺优化及抗氧化特性研究[J]. 食品研究与开发, 2020, 41(23): 124-130.
	WU G M, ZHANG X L, GAO S H, et al. Study on optimization of enzymatic hydrolysis process and antioxidant properties of Lonicera edulis[J]. Food Research and Development, 2020, 41(23): 124-130.(in Chinese with English abstract)
[15]	唐杰, 零东宁, 李丽, 等. 果胶酶酶解桑葚和杨梅果汁工艺研究[J]. 轻工科技, 2020, 36(8): 21-23.
	TANG J, LING D N, LI L, et al. Study on enzymatic hydrolysis of mulberry and bayberry juice by pectinase[J]. Light Industry Science and Technology, 2020, 36(8): 21-23.(in Chinese)
[16]	孟岳成, 陆冉, 白维新, 等. 结冷胶对紫马铃薯饮料特性的影响[J]. 中国食品学报, 2019, 19(6): 141-149.
	MENG Y C, LU R, BAI W X, et al. Effects of gellan gum on the properties of purple potato beverage[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(6): 141-149.(in Chinese with English abstract)
[17]	Association of Official Agricultural Chemists, Official Method. Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines.[S/OL]. [2021-04-14]. https://www.researchgate.net/publication/313611319_Total_Monomeric_anthocyanin_pigment_content_of_fruit_juices_beverages_natural_colorants_and_wine.
[18]	郭浩然, 郑心怡, 张静, 等. 桑葚酒中花青素含量的测定方法优化[J]. 食品工业科技, 2020, 41(9): 255-259.
	GUO H R, ZHENG X Y, ZHANG J, et al. Optimization of determination method of anthocyanin content in mulberry wine[J]. Science and Technology of Food Industry, 2020, 41(9): 255-259.(in Chinese with English abstract)
[19]	中华人民共和国农业部. 中华人民共和国农业行业标准: 黑米花色苷的测定高效液相色谱法 NY/T 3164—2017[S]. 北京: 中国农业出版社, 2017.
[20]	孙莹, 江连洲, 李爽. 基于模糊数学综合感官评价的马铃薯粉饺子皮的工艺研究[J]. 食品工业科技, 2017, 38(13): 177-180.
	SUN Y, JIANG L Z, LI S. Study on the production process and quality of potato granules dumpling based on fuzzy synthetical evaluation[J]. Science and Technology of Food Industry, 2017, 38(13): 177-180.(in Chinese with English abstract)
[21]	汪倩, 姜万舟, 王瑞花, 等. 基于模糊数学综合评价法确定燕麦麸猪肉丸中的淀粉种类[J]. 食品与发酵工业, 2016, 42(3): 55-60.
	WANG Q, JIANG W Z, WANG R H, et al. The determination of starch in oat bran meatballs based on the fuzzy mathematics evaluation[J]. Food and Fermentation Industries, 2016, 42(3): 55-60.(in Chinese with English abstract)
[22]	李凤凤. 蓝靛果花色苷提取、抗氧化性研究及饮料研制[D]. 哈尔滨: 东北农业大学, 2019.
	LI F F. Extraction and antioxidant of anthocyanin from blue honeysuckle berries(Lonicera caerulea L.)and development of beverage[D]. Harbin: Northeast Agricultural University, 2019. (in Chinese with English abstract)
[23]	范金波, 蔡茜彤, 冯叙桥, 等. 5种天然多酚类化合物抗氧化活性的比较[J]. 食品与发酵工业, 2014, 40(7): 77-83.
	FAN J B, CAI X T, FENG X Q, et al. The comparison of five natural phenolic compounds on antioxidant activity in vitro[J]. Food and Fermentation Industries, 2014, 40(7): 77-83.(in Chinese with English abstract)
[24]	NOWACKA M, FIJALKOWSKA A, WIKTOR A, et al. Changes of mechanical and thermal properties of cranberries subjected to ultrasound treatment[J]. International Journal of Food Engineering, 2017, 13(6).
[25]	SARAVANAKUMAR A, PERIYASAMY P, JANG H T. In vitro assessment of three different Artemisia species for their antioxidant and anti-fibrotic activity[J]. Biocatalysis and Agricultural Biotechnology, 2019, 18: 101040. DOI URL
[26]	王鹏, 姜镇荣, 张平, 等. 黑果腺肋花楸果实的经济价值及其开发前景[J]. 农产品加工, 2009(9): 55-57.
	WANG P, JIANG Z R, ZHANG P, et al. Economic value and development prospect of the fruit of Liriodendron nigrocarpa[J]. Farm Products Processing, 2009(9): 55-57.(in Chinese)
[27]	王亚男, 朱华平, 李文钊, 等. 酶-热浸提法提高野樱莓出汁率的工艺优化[J]. 食品工业科技, 2019, 40(4): 146-152.
	WANG Y N, ZHU H P, LI W Z, et al. Optimization of enzyme-hot extroction process for improving juice yield of Aronia melanocarpa[J]. Science and Technology of Food Industry, 2019, 40(4): 146-152.(in Chinese with English abstract)
[28]	王纯, 甘庆萌, 孟菲, 等. 四种小浆果浆汁活性成分及其抗氧化活性[J]. 食品工业科技, 2019, 40(5): 71-76.
	WANG C, GAN Q M, MENG F, et al. Active components and antioxidant activities of four kinds small berry juices[J]. Science and Technology of Food Industry, 2019, 40(5): 71-76.(in Chinese with English abstract)
[29]	李维新, 苏昊, 何志刚, 等. 南方山葡萄酒的氧化褐变动力学研究[J]. 中国食品学报, 2020, 20(1): 190-195.
	LI W X, SU H, HE Z G, et al. Studies on kinetics of oxidative browning in southern wild wines[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(1): 190-195.(in Chinese with English abstract)
[30]	XU J Q, RONG S, XIE B J, et al. Procyanidins extracted from the Lotus seedpod ameliorate age-related antioxidant deficit in aged rats[J]. The Journals of Gerontology: Series A, 2010, 65A(3): 236-241.
[31]	丛懿洁, 王世杰, 马蕊, 等. 杀菌型乳酸菌饮料的模糊数学综合感官评判方法[J]. 乳业科学与技术, 2015, 38(3): 5-9.
	CONG Y J, WANG S J, MA R, et al. Study on fuzzy mathematics comprehensive sensory evaluation of sterilization lactic acid fungus drink[J]. Dairy Science and Technology, 2015, 38(3): 5-9.(in Chinese with English abstract)

评价等级 Grade evaluation	分数 Score	感官评价因素 Sensory evaluation factor
评价等级 Grade evaluation	分数 Score	色泽 Colour and lustre	滋味与气味 Taste and smell	组织状态 Texture
优 Excellent	4	深紫红色或紫红色,有光泽 Deep purplish red or purplish red, shiny	酸甜适宜,苦杏仁味、涩感可以接受 Sweet and sour is suitable, bitter almond flavor and acerbity can be acceptable	澄清透明 Clear and transparent
良 Good	3	深紫红色或紫红色,光泽较暗 Deep purplish red or purplish red, glossy dark	酸甜较适宜,苦杏仁味、涩感勉强接受 Sweet and sour is less suitable, bitter almond flavor and acerbity can be grudging acceptable	较澄清 Transparent
一般 Ordinary	2	浅紫红色或深红色 Light purplish red or deep red	较酸或较甜,苦杏仁味勉强接受,涩感不能接受 Taste acid and sweet, bitter almond flavor can be grudging acceptance, acerbity can not be acceptable	混浊 Muddy
差 Bad	1	红色或橘红色 Red or orange-red	酸甜不能接受,苦杏仁味、涩感不能接受 Acid, sweet, bitter almond flavor and acerbity can not be acceptable,	混浊、有沉淀 Muddy and sediment

评价等级 Grade evaluation	分数 Score	感官评价因素 Sensory evaluation factor
评价等级 Grade evaluation	分数 Score	色泽 Colour and lustre	滋味与气味 Taste and smell	组织状态 Texture
优 Excellent	4	深紫红色或紫红色,有光泽 Deep purplish red or purplish red, shiny	酸甜适宜,苦杏仁味、涩感可以接受 Sweet and sour is suitable, bitter almond flavor and acerbity can be acceptable	澄清透明 Clear and transparent
良 Good	3	深紫红色或紫红色,光泽较暗 Deep purplish red or purplish red, glossy dark	酸甜较适宜,苦杏仁味、涩感勉强接受 Sweet and sour is less suitable, bitter almond flavor and acerbity can be grudging acceptable	较澄清 Transparent
一般 Ordinary	2	浅紫红色或深红色 Light purplish red or deep red	较酸或较甜,苦杏仁味勉强接受,涩感不能接受 Taste acid and sweet, bitter almond flavor can be grudging acceptance, acerbity can not be acceptable	混浊 Muddy
差 Bad	1	红色或橘红色 Red or orange-red	酸甜不能接受,苦杏仁味、涩感不能接受 Acid, sweet, bitter almond flavor and acerbity can not be acceptable,	混浊、有沉淀 Muddy and sediment

料液比(果实:水) Solid-liquid ratio (fruit:water)	出汁率 Juice yield/%	可溶性固形物含量 Soluble solid content/%	沉淀率 Precipitation rate/%
2:1	53.6±0.4 c	6.1±0.3 a	1.1±0.1 b
1:1	59.8±0.2 b	5.9±0.5 a	1.2±0.1 b
1:2	64.2±0.7 a	5.2±0.0 a	1.7±0.2 a

料液比(果实:水) Solid-liquid ratio (fruit:water)	出汁率 Juice yield/%	可溶性固形物含量 Soluble solid content/%	沉淀率 Precipitation rate/%
2:1	53.6±0.4 c	6.1±0.3 a	1.1±0.1 b
1:1	59.8±0.2 b	5.9±0.5 a	1.2±0.1 b
1:2	64.2±0.7 a	5.2±0.0 a	1.7±0.2 a

果胶酶添加量 Amount of pectinase/%	出汁率 Juice yield/%	可溶性固形物 Soluble solid/%	沉淀率 Precipitation rate/%
0	64.2±1.1 d	5.9±0.2 b	1.2±0.1 b
0.2	68.6±0.4 c	6.8±0.5 a	1.3±0.2 ab
0.4	73.7±0.7 b	7.9±0.8 a	1.3±0.3 ab
0.6	75.4±1.2 a	7.9±0.5 a	1.4±0.1 ab
0.8	76.2±0.9 a	8.2±0.6 a	1.7±0.2 a

黑果腺肋花楸榨汁工艺研究与果汁品质评价

Study on black chokeberry juicing processing and its quality evaluation

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 9

参考文献 31

相关文章 15

编辑推荐

Metrics

本文评价

样品 Sample	总抗氧化力 The total antioxidant activity/(μmol· mL^-1)	抑制羟基自由基能力 Hydroxyl radical inhibition ability/ (10³ U·mL^-1)	稀释倍数 Diluted multiples	DPPH自由基清除率 DPPH free radicals scavenging rate/%	100 mL果汁含有V_C当量 Equivalent of V_C in 100 mL juice/mg
黑果腺肋花楸汁 Black chokeberry juice	11.5±0.1 a	17.6±0.7 a	1 000	51.4 ± 3.9 a	100.0 a
蓝莓汁Blueberry juice	0.1±0.1 b	2.5±0.2 b	100	32.3 ± 2.4 b	6.2 b

t/d	4℃ 避光 Stored in dark place at 4℃			常温、不避光 Not avoid light at normal atmospheric temperature
t/d	L	a	b	L	a	b
0	27.6±0.2 b	12.4±0.2 b	3.5±0.1 b	27.6±0.2 d	12.4±0.2 e	3.5±0.1 e
15	27.8±0.1 b	12.3±0.1 b	3.4±0.2 b	28.3±0.2 c	15.0±0.2 d	4.4±0.1 d
30	27.2±0.1 c	12.4±0.1 b	3.6±0.0 a	28.4±0.1 c	16.6±0.1 c	5.0±0.1 c
60	28.3±0.1 a	12.8±0.1 a	3.9±0.1 a	29.8±0.1 b	18.2±0.2 b	6.5±0.1 b
120	28.0±0.2 a	12.9±0.1 a	3.8±0.0 a	31.5±0.1 a	19.0±0.1 a	8.0±0.1 a

因素集 Factor set	黑果腺肋花楸汁评判集(票数) Black chokeberry juice appraisal set(votes)
因素集 Factor set	v4(4分) v4(4 score)	v3(3分) v3(3 score)	v2(2分) v2(2 score)	v1(1分) v1(1 score)
u1色泽	9	1	0	0
u1 Colour and lustre
u2滋味与气味	0	4	4	2
u2 Taste and smell
u3组织状态	9	1	0	0
u3 Texture

[1]	陈章, 吴华健, 毛天骄, 韩业芹, 孙裴, 魏建忠, 李东风, 李郁. 猪链球菌2型制苗用菌株的筛选[J]. 浙江农业学报, 2020, 32(1): 57-64.
[2]	赵建霞, 沈颖越, 冯伟林, 金群力, 宋婷婷, 范丽军, 蔡为明. 双孢蘑菇内参基因的筛选与矫正[J]. 浙江农业学报, 2019, 31(8): 1312-1320.
[3]	吴琼娟, 杨志鹏, 姚焱彬, 陆萍, 魏建忠, 孙裴, 李郁. 猪红斑丹毒丝菌制苗用菌株的筛选[J]. 浙江农业学报, 2018, 30(9): 1467-1475.
[4]	夏其乐, 曹艳, 陈剑兵, 韩延超, 刘瑞玲. 改善杨梅露酒色泽稳定性的研究[J]. 浙江农业学报, 2018, 30(10): 1775-1781.
[5]	高帆, 夏惠, 袁雪侦, 黄守义, 刘继, 梁东. 外源褪黑素对盐胁迫下猕猴桃幼苗酚类物质含量和抗氧化能力的影响[J]. 浙江农业学报, 2017, 29(7): 1144-1150.
[6]	高帆, 夏惠, 王秀, 王进, 周琼, 吕秀兰, 梁东. 不同甜樱桃品种抗氧化物质及抗氧化活性分析[J]. 浙江农业学报, 2017, 29(6): 926-932.
[7]	周金星, 靳二辉, 刘文举, 张超超, 王思飞, 金光明. 复方中药制剂对SD大鼠血清抗氧化功能的影响[J]. 浙江农业学报, 2017, 29(5): 737-743.
[8]	贾亚鹏, 张俊, 陆胜民. 衢州地区柑橘品种罐头加工适应性初探[J]. 浙江农业学报, 2017, 29(2): 323-331.
[9]	王连晓1，史正涛1，*，刘新有2，3，冯泽波1，肖冬冬1. 不同林龄橡胶林土壤团聚体分布特征及其稳定性研究[J]. 浙江农业学报, 2016, 28(8): 1381-.
[10]	林肖庆1，2，吕豪豪2，3，刘玉学2，3，汪玉瑛2，3，杨生茂1,2，3，*. 生物质原料及炭化温度对生物炭产率与性质的影响[J]. 浙江农业学报, 2016, 28(7): 1216-.
[11]	尹明华，徐志坚，章省琴，吕思杰，曾艳红，付有章，夏瑾华，洪森荣*. 江西山药茎尖包埋玻璃化法超低温保存及其遗传稳定性检测[J]. 浙江农业学报, 2016, 28(6): 984-.
[12]	刘泽静，薛生玲，夏雪，田玉肖，张芬，陈清，汤浩茹，孙勃*. 鱼腥草不同部位生物活性物质和抗氧化能力分析[J]. 浙江农业学报, 2016, 28(6): 992-.
[13]	何虎翼，杨鑫，谭冠宁，何新民，唐洲萍，李丽淑. 用GGE双标图分析广西旱藕品种产量稳定性和试点代表性[J]. 浙江农业学报, 2016, 28(2): 200-.
[14]	王圣通，郑正，鲍敏丽，许美容，邓晓玲*. 柑橘黄龙病对砂糖橘果实品质的影响[J]. 浙江农业学报, 2016, 28(1): 145-.
[15]	刘红露，范磊，戴茜茜，张飞燕，潘康成*. 面包酵母硒与酪酸梭菌制剂对肉鸡生长、抗氧化和肠道菌群的影响[J]. 浙江农业学报, 2015, 27(9): 1529-.