| ABSTRACT | 第3-5页 |
| 摘要 | 第6-9页 |
| LIST OF ABBREVIATION | 第9-15页 |
| CHAPTER 1 INTRODUCTION AND LITERATURE REVIEW | 第15-31页 |
| 1.1 INTRODUCTION | 第15-16页 |
| 1.2 LITERATURE REVIEW | 第16-28页 |
| 1.2.1 Litchi Fruit | 第16页 |
| 1.2.2 Litchi fruit processing and residues production | 第16-17页 |
| 1.2.3 Bioactive compounds of litchi pericap | 第17-20页 |
| 1.2.3.1 Litchi Flavonoids | 第17页 |
| 1.2.3.2 Anthocyanins | 第17-19页 |
| 1.2.3.3 Proanthocyanidins | 第19-20页 |
| 1.2.4 Pharmacological activity of litchi polyphenols | 第20-21页 |
| 1.2.4.1 Antioxidant activity | 第20页 |
| 1.2.4.2 Potential anticancer activity | 第20-21页 |
| 1.2.5 Angiotensin I converting enzyme (ACE) and Its Role in Hypertension | 第21-22页 |
| 1.2.6 Litchi pericarps browning and oxidation of phenolic compounds | 第22-23页 |
| 1.2.7 Influence of pre-treatments on phenolic compounds | 第23-24页 |
| 1.2.8 Enzyme-assisted extraction and biotransformation phenolic compounds | 第24-25页 |
| 1.2.9 Enzyme treatment of agro-processing residues | 第25-26页 |
| 1.2.10 Enzymes applied in hydrolysis of plant cell wall matrices | 第26-28页 |
| 1.2.10.1 Pectinolytic Enzymes | 第26页 |
| 1.2.10.2 Cellulose | 第26页 |
| 1.2.10.3 β-glucosidase | 第26-28页 |
| 1.3 SIGNIFICANCE OF THE RESEARCH | 第28页 |
| 1.4 OBJECTIVES OF THE RESEARCH | 第28-29页 |
| 1.5 Research flow chart | 第29-31页 |
| CHAPTER 2 THERMAL INACTIVATION MODELING OF POLYPHENOL OXIDASE AND PEROXIDASE OF LITCHI PERICARP | 第31-45页 |
| 2.1 INTRODUCTION | 第31-33页 |
| 2.2 MATERIALS AND METHODS | 第33-36页 |
| 2.2.1 Materials and Reagents | 第33页 |
| 2.2.2 Preparation of enzymes extract | 第33页 |
| 2.2.3 Thermal inactivation experiments | 第33页 |
| 2.2.4 Assay of POD and PPO activity | 第33-34页 |
| 2.2.5 Modelling PPO and POD thermal inactivation | 第34页 |
| 2.2.6 Application of First order kinetics–Arrhenius equation | 第34-35页 |
| 2.2.7 Fractional conversion model | 第35页 |
| 2.2.8 Weibull–Log-logistic | 第35-36页 |
| 2.2.9 Statistic analysis | 第36页 |
| 2.3 Results and Discussion | 第36-44页 |
| 2.3.1. First order kinetics and Weibull | 第36-43页 |
| 2.3.2. Application of Arrhenius equation and Log-logistic model | 第43-44页 |
| 2.4 Results Summary | 第44-45页 |
| CHAPTER 3 THE INFLUENCE OF TREATMENTS ON STABILITY AND ANTIOXIDANT CAPACITY OF PHENOLIC COMPOUNDS OFLITCHI PERICARPS | 第45-57页 |
| 3.1 INTRODUCTION | 第45-46页 |
| 3.2 MATERIALS AND METHODS | 第46-50页 |
| 3.2.1 Sample preparation and drying methods | 第46-47页 |
| 3.2.2 Drying and blanching methods | 第47页 |
| 3.2.3 Extraction of phenolic compounds | 第47页 |
| 3.2.4 Total polyphenols and flavonoids | 第47-48页 |
| 3.2.5 Determination of Proanthocyanidins | 第48页 |
| 3.2.6 Extraction and Determination of anthocyanins | 第48页 |
| 3.2.7 Purification of procyanidins | 第48-49页 |
| 3.2.8 Procyanidins profile analysis | 第49页 |
| 3.2.9 Determination of FRAP and DPPH radical-scavenging activity | 第49-50页 |
| 3.2.10 Statistical analysis | 第50页 |
| 3.3 Results | 第50-57页 |
| 3.3.1 Total polyphenols, flavonoids, proanthocyanidins and anthocyaniniscontent | 第50-53页 |
| 3.3.2 Purification of procyanidins from litchi extracts | 第53页 |
| 3.3.3 Effect of treatment on procyanidins | 第53-54页 |
| 3.3.4 Effect of treatment on total antioxidant activity | 第54-55页 |
| 3.3.5 Results Summary | 第55-57页 |
| CHAPTER 4 ENZYME-ASSISTED EXTRACTION ANDBIOTRANSFORMATION | 第57-70页 |
| 4.1 INTRODUCTION | 第57-58页 |
| 4.2 MATERIALS AND METHODS | 第58-61页 |
| 4.2.1 Chemicals | 第58页 |
| 4.2.2 Sample preparation | 第58页 |
| 4.2.3 Selection of enzymatic hydrolysis parameters | 第58-59页 |
| 4.2.4 Litchi pericarps morphological changes | 第59-60页 |
| 4.2.5 Enzymatic obtainment of the bound phenolic compounds | 第60页 |
| 4.2.6 Enzyme-assisted extraction with blend of enzymes | 第60页 |
| 4.2.7 Phenolic compounds content | 第60-61页 |
| 4.2.8 Determination of Proanthocyanidins | 第61页 |
| 4.2.9 Phenolic compounds profile analysis | 第61页 |
| 4.2.10 Statistical analysis | 第61页 |
| 4.3 Results | 第61-70页 |
| 4.3.1 Influence of incubation time and enzyme selection | 第61-63页 |
| 4.3.2 Influence of enzyme concentration | 第63页 |
| 4.3.3. Effect of temperature on extraction | 第63页 |
| 4.3.4 Scanning electron micrographs (SEM) | 第63-64页 |
| 4.3.5 Non-extractable and extractable phenolic compounds | 第64-67页 |
| 4.3.6 HPLC analysis of phenolic compounds | 第67-69页 |
| 4.3.7 Results Summary | 第69-70页 |
| CHAPTER 5 EVALUATION OF ANTIOXIDANT AND ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITION ACTIVITY OF THEENZYME PRODUCED EXTRACTS | 第70-77页 |
| 5.1 INTRODUCTION | 第70页 |
| 5.2 MATERIALS AND METHODS | 第70-73页 |
| 5.2.1 Sample preparation | 第70-71页 |
| 5.2.2 Chemicals | 第71页 |
| 5.2.3 Enzyme-assisted extraction with blend of enzymes | 第71页 |
| 5.2.4 Determination of DPPH radical-scavenging activity | 第71-72页 |
| 5.2.5 Total antioxidant (FRAP) assay | 第72页 |
| 5.2.6 Determining the ACE inhibition activity | 第72-73页 |
| 5.2.7 Statistical analysis | 第73页 |
| 5.3 Results | 第73-77页 |
| 5.3.1 ACE Inhibition capacity | 第74-76页 |
| 5.3.2 Results Summary | 第76-77页 |
| CHAPTER 6 GENERAL DISCUSSION AND CONCLUSION | 第77-86页 |
| 6.1 | 第77-83页 |
| 6.1.1 Kinetics modelling of thermal inactivation of POD and PPO | 第77-79页 |
| 6.1.2 Influence of pre-treatment on phenolic compounds of litchi pericarps | 第79-81页 |
| 6.1.3 Enzyme-assisted extraction and biotransformation of phenoliccompounds from litchi pericarps | 第81-82页 |
| 6.1.4 Antioxidant and ACE inhibition activity of the litchi pericarps enzymeproduced extracts | 第82-83页 |
| 6.2 General Conclusion and Recommendation | 第83-84页 |
| 6.3 Key Innovation | 第84页 |
| 6.4 Recommendations | 第84-86页 |
| ACKNOWLEDGEMENT | 第86-87页 |
| Reference | 第87-98页 |
| Appendices | 第98-101页 |
| Appendix A: HPLC and MS chromatographs of litchi pericarp procyanidins | 第98-99页 |
| Appendix B: HPLC chromatographs of enzyme produced litchi pericarpsextracts | 第99-100页 |
| Appendix C: HPLC chromatographs of Angiotensin I-converting enzyme(ACE) | 第100-101页 |
| 博士学位论文主要研究成果的发表或获奖情况 | 第101页 |
