[1] 黄国欣,张养东,郑楠,等.牛乳中ω-3多不饱和脂肪酸调控的研究进展[J].动物营养学报,2019,31(11):4917-4926.
[2] DEMMELMAIR H,KOLETZKO B.Lipids in human milk[J].Best Practice & Research Clinical Endocrinology & Metabolism,2018,32(1):57-68.
[3] LIU Q S,WANG J Q,BU D P,et al.Influence of linolenic acid content on the oxidation of milk fat[J].Journal of Agriculture and Food Chemistry,2010,58(6):3741-3746.
[4] AJMAL M,NADEEM M,IMRAN M,et al.Lipid compositional changes and oxidation status of ultra-high temperature treated milk[J].Lipids in Health and Disease,2018,17(1):227.
[5] HAVEMOSE M S,WEISBJERG M R,BREDIE W L P,et al.Oxidative stability of milk influenced by fatty acids,antioxidants,and copper derived from feed[J].Journal of Dairy Science,2006,89(6):1970-1980.
[6] BHARTI V K,MANN S,SHANDILYA U K,et al.Determination of antioxidant capacity and free radical scavenging activity of milk from native cows (
Bos indicus),exotic cows (
Bos taurus),and riverine buffaloes (
Bubalus bubalis) across different lactation stages[J].International Journal of Dairy Processing and Research,2016,3(4):66-70.
[7] CAROPRESE M,CILIBERTI M G,ALBENZIO M,et al.Role of antioxidant molecules in milk of sheep[J].Small Ruminant Research,2019,180:79-85.
[8] AL-MABRUK R M,BECK N F G,DEWHURST R J.Effects of silage species and supplemental vitamin E on the oxidative stability of milk[J].Journal of Dairy Science,2004,87(2):406-412.
[9] IANNI A,BENNATO F,MARTION C,et al.Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese[J].Journal of Dairy Science,2019,102(8):6853-6862.
[10] FAUTEUX M C,GERVAIS R,RICO D E,et al.Production,composition,and oxidative stability of milk highly enriched in polyunsaturated fatty acids from dairy cows fed alfalfa protein concentrate or supplemental vitamin E[J].Journal of Dairy Science,2016,99(6):4411-4426.
[11] FOCANT M,MIGNOLET E,MARIQUE M,et al.The effect of vitamin E supplementation of cow diets containing rapeseed and linseed on the prevention of milk fat oxidation[J].Journal of Dairy Science,1998,81(4):1095-1101.
[12] 胡睿智,贺宇佳,何子煜,等.矢车菊素-3-葡萄糖苷的吸收、代谢及生理功能研究进展[J].动物营养学报,2019,31(5):2052-2062.
[13] TIAN X Z,XIN H L,PAENGKOUM P,et al.Effects of anthocyanin-rich purple corn (
Zea mays L.) stover silage on nutrient utilization,rumen fermentation,plasma antioxidant capacity,and mammary gland gene expression in dairy goats[J].Journal of Animal Science,2019,97(3):1384-1397.
[14] TIAN X Z,PAENGKOUM P,PAENGKOUM S,et al.Comparison of forage yield,silage fermentative quality,anthocyanin stability,antioxidant activity,and
in vitro rumen fermentation of anthocyanin-rich purple corn (
Zea mays L.) stover and sticky corn stover[J].Journal of Integrative Agriculture,2018,17(9):2082-2095.
[15] LEE N K,JEEWANTHI R K C,PARK E H,et al.Short communication:physicochemical and antioxidant properties of cheddar-type cheese fortified with
Inula britannica extract[J].Journal of Dairy Science,2016,99(1):83-88.
[16] JUNG J E,YOON H J,YU H S,et al.Short communication:physicochemical and antioxidant properties of milk supplemented with red ginseng extract[J].Journal of Dairy Science,2015,98(1):95-99.
[17] 周迪,王胤晨,田兴舟,等.花青素增强反刍动物抗氧化性能作用机制的研究[J].畜牧兽医学报,2019,50(8):1536-1544.
[18] SERAFINI M,TESTA M F,VILLAÑO D,et al.Antioxidant activity of blueberry fruit is impaired by association with milk[J].Free Radical Biology and Medicine,2009,46(6):769-774.
[19] 吴国豪.脂肪乳剂与脂质过氧化[J].肠外与肠内营养,2003,10(1):60-63.
[20] RENHE I R T,PERRONE Í T,TAVARES G M,et al.Physicochemical characteristics of raw milk[M]//NERO L A,DE CARVALHO A F.Raw milk.New York:Academic Press,2019:29-43.
[21] SINGH H,GALLIER S.Nature's complex emulsion:the fat globules of milk[J].Food Hydrocolloids,2017,68:81-89.
[22] VILLAMENA F A.Molecular basis of oxidative stress:chemistry,mechanisms,and disease pathogenesis[M].New Jersey:John Wiley & Sons,Inc.,2013:49-70.
[23] KANNO C,YAMAUCHI K,TSUGO T.Antioxidant effect of tocopherols on autoxidation of milk fat:part Ⅲ.Relation of antioxidant activity of tocopherols with fat globule membrane lipid[J].Agricultural and Biological Chemistry,1970,34(11):1652-1657.
[24] AURAND L W,BOONE N H,GIDDINGS G G.Superoxide and singlet oxygen in milk lipid peroxidation[J].Journal of Dairy Science,1977,60(3):363-369.
[25] HALLIWELL B,CHIRICO S.Lipid peroxidation:its mechanism,measurement,and significance[J].American Society for Clinical Nutrition,1993,37(Suppl.5):715S-725S.
[26] TADAPANENI R K,BANASZEWSKI K,PATAZCA E,et al.Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages[J].Journal of Agricultural and Food Chemistry,2012,60(23):5795-5802.
[27] EGHBALIFERIZ S,IRANSHAHI M.Prooxidant activity of polyphenols,flavonoids,anthocyanins and carotenoids:updated review of mechanisms and catalyzing metals[J].Phytotherapy Research,2016,30(9):1379-1391.
[28] GRA?YNA C,HANNA C,ADAM A,et al.Natural antioxidants in milk and dairy products[J].International Journal of Dairy Technology,2017,70(2):165-178.
[29] CASTILLO-CASTAÑEDA P C,GARCÍA-GONZÁLEZ A,BENCOMO-ALVAREZ A E,et al.Micronutrient content and antioxidant enzyme activities in human breast milk[J].Journal of Trace Elements in Medicine and Biology,2019,51:36-41.
[30] LINDMARK-MÅNSSON H,ÅKESSON B.Antioxidative factors in milk[J].British Journal of Nutrition,2000,84(Suppl.1):S103-S110.
[31] NIMSE S B,PAL D.Free radicals,natural antioxidants,and their reaction mechanisms[J].RSC Advances,2015,5(35):27986-28006.
[32] SADEGHI N,BEHZAD M,JANNAT B,et al.Total phenolic compounds content and antioxidant activity in packed and bulk milk in different regions of Tehran,Iran[J].Journal of Food Safety and Hygiene,2018,4(1/2):8-12.
[33] ZARBAN A,TAHERI F,CHAHKANDI T,et al.Antioxidant and radical scavenging activity of human colostrum,transitional and mature milk[J].Journal of Clinical Biochemistry and Nutrition,2009,45(2):150-154.
[34] WALLACE T C,GIUSTI M M.Anthocyanins in health and disease[M].New York:CRC Press,2014:141-164.
[35] HE Z Y,XU M Z,ZENG M M,et al.Interactions of milk α-and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts[J].Food Chemistry,2016,199:314-322.
[36] TIAN X Z,PAENGKOUM P,PAENGKOUM S,et al.Short communication:purple corn (
Zea mays L.) stover silage with abundant anthocyanins transferring anthocyanin composition to the milk and increasing antioxidant status of lactating dairy goats[J].Journal of Dairy Science,2019,102(1):413-418.
[37] WU T Y,TSAI C C,HWANG Y T,et al.Effect of antioxidant activity and functional properties of chingshey purple sweet potato fermented milk by
Lactobacillus acidophilus,
L.delbrueckii subsp.
lactis,and
L. gasseri Strains[J].Journal of Food Science,2012,77(1):M2-M8.
[38] NGAMDEE P,BUNNASART A,SONDA A.Development of a functional food:milk chocolate fortified with anthocyanin from broken riceberry[J].Rajabhat Journal of Sciences,Humanities & Social Sciences,2019,20(1):81-89.
[39] SKREDE G,LARSEN V B,AABY K,et al.Antioxidative properties of commercial fruit preparations and stability of bilberry and black currant extracts in milk products[J].Journal of Food Science,2004,69(9):S351-S356.
[40] KHAN I T,NADEEM M,IMRAN M,et al.Antioxidant properties of milk and dairy products:a comprehensive review of the current knowledge[J].Lipids in Health and Disease,2019,18(1):41.
[41] ZAMORA R,HIDALGO F J.The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products[J].Trends in Food Science and Technology,2016,54:165-174.
[42] 刘庆生,王加启,卜登攀,等.牛奶乳脂肪氧化的影响因素研究进展[J].食品科学,2009,30(23):443-446.
[43] ZULUETA A,ESTEVE M J,FRASQUET I,et al.Vitamin C,vitamin A,phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain[J].Food Chemistry,2007,103(4):1365-1374.
[44] 班斓,孙雁,黄生树.留兰香提取物延缓牛奶氧化的研究[J].中国食品添加剂,2016(4):139-149.
[45] NARAYAN M S,NAIDU K A,RAVISHANKAR G A,et al.Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation[J].Prostaglandins Leukotrienes and Essential Fatty Acids,1999,60(1):1-4.
[46] DE GAULEJAC N S C,GLORIES Y,VIVAS N.Free radical scavenging effect of anthocyanins in red wines[J].Food Research International,1999,32(5):327-333.
[47] SMETANSKA I.Sustainable production of polyphenols and antioxidants by plant
in vitro cultures[M]//PAVLOV A,BLEY T.Bioprocessing of plant
in vitro systems.Switzerland:Springer,2018:1-45.
[48] GAD A S,SAYD A F.Antioxidant properties of rosemary and its potential uses as natural antioxidant in dairy products-a review[J].Food and Nutrition Sciences,2015,6(1):179-193.
[49] GABRIELSKA J,OSZMIA?SKI J,KOMOROWSKA M,et al.Anthocyanin extracts with antioxidant and radical scavenging effect[J].Zeitschrift Für Naturforschung C,1999,54(5/6):319-324.
[50] 方允中,顾景范,郭长江.自由基营养学[M].北京:科学出版社,2015:407-435.
[51] YAMAMOTO Y,HIYAMA S,TAKASE Y,et al.Effects of antioxidants and additional emulsifiers on the stability of emulsified milk fat in the photo/radical oxidation system[J].Journal of Oleo Science,2014,63(9):893-901.
[52] TIAN X Z.Effects of anthocyanin-rich purple corn (
Zea mays L.) stover silage on antioxidant activities in dairy goats[D].Ph.D.Thesis.Nakhon Ratchasima:Suranaree University of Technology,2018:24-54.
[53] VILJANEN K,KIVIKARI R,HEINONEN M.Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds[J].Journal of Agriculture and Food Chemistry,2004,52(5):1104-1111.
[54] CORREDDU F,NUDDA A,MANCA M G,et al.Light-induced lipid oxidation in sheep milk:effects of dietary grape seed and linseed,alone or in combination,on milk oxidative stability[J].Journal of Agriculture and Food Chemistry,2015,63(15):3980-3986.
[55] SAATI E A,SIMON B W.Isolation of red rose anthocyanin pigment and its application to inhibit lipid oxidation in yoghurt[J].Journal of Agricultural Science and Technology B,2011,1(8):1192-1195.
[56] DA SILVA D F,MATUMOTO-PINTRO P T,BAZINET L,et al.Effect of commercial grape extracts on the cheese-making properties of milk[J].Journal of Dairy Science,2015,98(3):1552-1562.
[57] SVANBERG L,MALMBERG K,GUSTINELLI G,et al.Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil,anthocyanins and cold set whey protein hydrogels[J].Food Chemistry,2019,272:273-278.
[58] JING P,GIUSTI M M.Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (
Zea mays L.) color extract[J].Journal of Food Science,2007,72(7):363-368.
[59] YANG Z D,CHEN Z J,YUAN S L,et al.Extraction and identification of anthocyanin from purple corn (
Zea mays L.)[J].International Journal of Food Science and Technology,2009,44(12):2485-2492.
[60] CLIFFORD M N.Anthocyanins-nature,occurrence and dietary burden[J].Journal of the Science of Food and Agriculture,2000,80(7):1063-1072.
