声明
ABSTRACT
摘要
Abbreviation
Dedication
Table of Contents
Chapter 1 Introduction
1．1 Jerusalem artichoke(JA)
1．2 The research development of JA
1．2．1 The main composition of JA tuber
1．2．2 The properties of JA
1．2．3 The appncation and research of JA tuber
1．3 The research status of polyphenols
1．3．1 Introduction of polyphenols
1．3．2 Bioactivities of polyphenols
1．3．3 Extraction method of polyphenols
1．3．4 Identification method of polyphenols
1．4 The research status of polyphenoloxidase(PPO)
1．4．1 Introduction of PPO
1．4．2 The extraction method of PPO
1．4．3 The inhibition method of PPO activity
1．5 The research status of JA powders
1．6 Inherent problems with JA
1．7 Objectives and significance of the study
1．8 The main research content
Chapter 2 The extraction method of phenolics in Jerusalem artichoke
2．1 Introduction
2．2 Materials and Methods
2．2．1 Materials and reagents
2．2．2 Extraction methods
2．2．3 Experimental design and data analysis
2．2．4 Analytical methods
2．2．5 Determination of antioxidant activity
2．3 Results and discussion
2．3．1 Response surface analysis of total phenolic content
2．3．2 Response surface analysis of total flavonoid content
2．3．3 Response surface analysis of antioxidant activity
2．3．4 Optimization of the extraction parameters
2．3．5 Validation of the predictive model
2．3．6 Comparison between MASE and conventional extraction methods
2．4 Summary
Chapter 3 The evaluation of functional activities andidentification of Jerusalem artichoke phenolics
3．1 Introduction
3．2 Material and methods
3．2．1 Materials and reagents
3．2．2 Methods
3．3 Results and discussion
3．3．1 Anti-cancer evaluation of JAE
3．3．2 Anti-microbial activity of JAE
3．3．3 Inhibition of α-amylase activity by JAE
3．3．4 Inhibition of lipase activity by JAE
3．3．5 Identification of novel JA phytochemicais
3．4 Summary
Chapter 4 Characterization and inactivation studies of Jerusalem artichoke polyphenoloxidase
4．1 Introduetion
4．2 Materials and methods
4．2．1 Materials and reagents
4．2．2 Methods
4．2．3 Statistical analysis
4．3 Results and discussion
4．3．1 Extraction，purification and electrophoresis
4．3．2 Characterization of JA PPO
4．3．3 Chemical inhibitor of JA PPO
4．3．4 The microwave effect on the activity of JA PPO
4．3．5 Activity of JA PPO using microwaves after storage
4．3．6 PMF influence on JA PPO
4．3．7 Inhibition of JA PPO activity using PMF after storage
4．3．8 The kinetic inactivation model of JA PPO via PMF
4．3．9 Evaluation of enzymatic browning after JA PPO exposure to PMF
4．4 Summary
Chapter 5 Characterization of Jerusalem artichoke powderand its application in emulsion-typesausage
5．1 Introduction
5．2 Materials and methods
5．2．1 Materials
5．2．2 Methods
5．2．3 Statistical analysis
5．3 Results and discussion
5．3．1 Component analysis of JAP
5．3．2 Characterization of JAP
5．3．3 Characterization of the sausages
5．4 Summary
Chapter 6 Conclusions andoutlook
6．1 Conchsions
6．2 Outlook
The Main Innovative Points
Publications
Acknowledgment
References
江苏大学;
