| 中文摘要 | 第5-9页 |
| ABSTRACT | 第9-12页 |
| ABBREVIATIONS | 第13-19页 |
| CHAPTER 1 REVIEW OF LITERATURE AND PURPOSE OF THE RESEARCH | 第19-45页 |
| 1.1 Pomegranate history | 第19页 |
| 1.2 Botanical description | 第19-20页 |
| 1.3 Current situation of the development of pomegranate product | 第20-22页 |
| 1.3.1 Traditional pomegranate products | 第21页 |
| 1.3.2 Development of pomegranate-based new products | 第21-22页 |
| 1.4 Pomegranate juice health benefits | 第22-23页 |
| 1.4.1 The uses of pomegranate in the traditional medicine | 第22页 |
| 1.4.2 The research progress of pomegranate health benefits | 第22-23页 |
| 1.5 Novel functional food containing pomegranate | 第23页 |
| 1.6 Polyphenols | 第23-28页 |
| 1.6.1 Classification of polyphenols | 第23-25页 |
| 1.6.2 Plant polyphenol extraction and identification | 第25-26页 |
| 1.6.3 Pomegranate polyphenols | 第26-28页 |
| 1.7 Research advantage of pomegranate juice | 第28-30页 |
| 1.8 Polyphenol bioaccessibility and bioavailability | 第30-31页 |
| 1.9 Research on in vitro digestion simulation | 第31-32页 |
| 1.10 Research of antioxidant | 第32-38页 |
| 1.10.1 Antioxidant and its function | 第32-33页 |
| 1.10.2 Antioxidant capacity assay methods | 第33-36页 |
| 1.10.3 Antioxident activity of pomegranate fruit and juice | 第36-38页 |
| 1.11 Research on anti-inflammation | 第38-42页 |
| 1.11.1 Classification of inflammation | 第38-39页 |
| 1.11.2 Anti-inflammation capacity assay | 第39-40页 |
| 1.11.3 Anti–inflammatory mechanism of pomegranate | 第40-42页 |
| 1.12 Aim of this research and its future implications | 第42页 |
| 1.13 Research contents | 第42-44页 |
| 1.14 Technical route | 第44-45页 |
| CHAPTER 2 MATERIALS AND METHODS | 第45-63页 |
| 2.1 Materials | 第45页 |
| 2.2 Chemicals and reagents | 第45-47页 |
| 2.3 Instruments and equipments | 第47-48页 |
| 2.4 Experimental methods | 第48-63页 |
| 2.4.1 Four products preparation from JPT pomegranate | 第48页 |
| 2.4.2 Initial purified polyphenols samples preparation from pomegranate products | 第48-49页 |
| 2.4.3 Series of fresh fruit juice preparation from 3 pomegranate varieties | 第49页 |
| 2.4.4 Storable pomegranate juices preparation | 第49页 |
| 2.4.5 Physicochemical characteristics measurement | 第49-50页 |
| 2.4.6 Sensory evaluation | 第50页 |
| 2.4.7 Polyphenols content determination | 第50-54页 |
| 2.4.8 In vitro digestion simulation | 第54-55页 |
| 2.4.9 Antioxidant activities assays | 第55-59页 |
| 2.4.10 Nitrite elimination and nitrosamine formation inhibition capacities assays | 第59-61页 |
| 2.4.11 Anti-Inflammation capacity assay | 第61-63页 |
| CHAPTER 3 RESULTS AND ANALYSIS | 第63-135页 |
| 3.1 Physicochemical properties, polyphenols and antioxidant capacities of Jingpitian pomegranate products | 第63-83页 |
| 3.1.1 Polyphenols composition of the 4 designed JPT pomegranate fruit products | 第63-66页 |
| 3.1.2 Antioxidant activities of the 4 designed JPT pomegranate fruit products | 第66-69页 |
| 3.1.3 Polyphenols variation during 2 kinds of JPT juices processing | 第69-71页 |
| 3.1.4 Physicochemical, sensory properties and polyphenols contents of fresh and storable JPT juices | 第71-73页 |
| 3.1.5 Antioxidant activities of the 2 kinds of storable JPT juices | 第73-76页 |
| 3.1.6 Physicochemical property, polyphenol and antioxidant capacities of JPT juices made by different processing treatments | 第76-81页 |
| 3.1.7 Brief summary of 3.1 | 第81-83页 |
| 3.2 Physicochemicalandsensoryproperties,polyphenolscompositionsandantioxidant | 第83-114页 |
| 3.2.1 Physicochemical properties of the juices made from different juicing material and varieties | 第84-90页 |
| 3.2.2 Polyphenols contents of the juices made from different juicing material and varieties | 第90-95页 |
| 3.2.3 Sensory properties of the juices made from different juicing material and varieties | 第95-97页 |
| 3.2.4 Antioxidant activities of the juices made from different juicing material and varieties | 第97-99页 |
| 3.2.5 Physicochemical properties of fresh and processed juices made from the stored fruits of 3 varieties | 第99-102页 |
| 3.2.6 Polyphenols contents of fresh and processed juices made from the stored pomegranate fruits of 3 varieties | 第102-107页 |
| 3.2.7 Compositions analysis of polyphenol samples purified from pomegranate juices of the 3varieties | 第107-111页 |
| 3.2.8 Brief summary of section 3.2 | 第111-114页 |
| 3.3 Pomegranate juice polyphenols and healthcare properties variation in the in vitro simulated digestion system | 第114-135页 |
| 3.3.1 Polyphenols variation during the simulate digestion process of JPT pomegranate juices | 第115-119页 |
| 3.3.2 Antioxidant activities variation during in vitro digestion process of JPT pomegranate juices | 第119-121页 |
| 3.3.3 Polyphenols variation during the in vitro digestion process of 3 varieties pomegranate juices | 第121-124页 |
| 3.3.4 Antioxidant capacity variation during in vitro digestion process of 3 varieties pomegranate juices | 第124-127页 |
| 3.3.5 Nitrite elimination and nitrosamine formation inhibitory abilities variation during in vitro digestion process of 3 varieties pomegranate juices | 第127-129页 |
| 3.3.6 Protein denaturation protection capacity variation during in vitro digestion of 3 varieties | 第129-130页 |
| 3.3.7 Xanthine oxidase inhibition capacity variation during in vitro digestion of three varieties pomegranate juices | 第130-131页 |
| 3.3.8 Brief summary of section 3.3 | 第131-135页 |
| CHAPTER 4 DISCUSSION | 第135-151页 |
| 4.1 Phenolics of pomegranate products and the factors | 第135-141页 |
| 4.1.1 Polyphenol contents in different pomegranate products | 第135-138页 |
| 4.1.2 Effect of adding peel in juicing raw material on polyphenol content of pomegranatejuices | 第138-139页 |
| 4.1.3 Effect of various processing treatments on polyphenol content of pomegranate juices | 第139-140页 |
| 4.1.4 Effect of fruit storage on polyphenols contents of different pomegranate juices | 第140-141页 |
| 4.2 Physicochemical characteristics of pomegranate juices and the factors | 第141-143页 |
| 4.2.1 Effect of peel proportion on physicochemical properties of pomegranate juices | 第141-142页 |
| 4.2.2 Effect of processing treatment on physicochemical properties of pomegranate juices | 第142-143页 |
| 4.2.3 Effect of fruit storage on physicochemical properties | 第143页 |
| 4.3 Antioxidant capacities of pomegranate products and the factors | 第143-146页 |
| 4.3.1 Dose-effect of the polyphenols' antioxidant property in pomegranate products | 第144页 |
| 4.3.2 Effect of peel addition amount on antioxidant capacities of pomegranate juices | 第144-146页 |
| 4.3.3 Effect of various processing operations on antioxidant activities of pomegranate juices | 第146页 |
| 4.4 Polyphenols and healthcare functions variation of pomegranate juice in simulate digestion | 第146-151页 |
| 4.4.1 Polyphenol content variation during in vitro digestion of pomegranate juices | 第146-147页 |
| 4.4.2 Antioxidant activity variation during in vitro digestion of pomegranate juices | 第147-149页 |
| 4.4.3 Effect of polyphenol on nitrosamine formation and nitrite elimination during in vitro digestion of pomegranate juices | 第149页 |
| 4.4.4 Effect of polyphenol on protein denaturation and xanthine oxidase activity during in vitro digestion of pomegranate juices | 第149-151页 |
| CHAPTER 5 CONCLUSION | 第151-156页 |
| REFERENCES | 第156-172页 |
| ACKNOWLEDGEMENTS | 第172-173页 |
| CURRICULUM VITAE | 第173页 |
| Qualification | 第173页 |
| Institution | 第173页 |
| Experience | 第173页 |
| Distinction | 第173页 |
| Research Publications | 第173页 |
