Bibliometric Analysis of Research on Polyphenolic Compounds in Fruits and Vegetables Based on CNKI Database

doi:10.11924/j.issn.1000-6850.casb2023-0198

Abstract

Abstract:

This study aimed at comprehensively understanding the research status, hotspots, and trends of polyphenolic compounds in China over the past four decades. Utilizing the bibliometric tool CiteSpace, the research literature on polyphenolic compounds in fruits and vegetables from 1979 to 2021 in the CNKI database was searched and a knowledge map of authors, institutions and keywords was constructed for visual analysis. The construction and visualization of knowledge maps were carried out to vividly reveal the panoramic view of the research field, along with its evolving hotspots and trends. The findings indicated a fluctuating yet overall increasing trend in publication volume, with the field being in its nascent stages during the 1980s and 1990s, and witnessing a rapid surge in publications in the 21st century, reaching a peak in recent years. This reflected the growing attention of domestic scholars on the study of polyphenolic compounds in fruits and vegetables. Although the research community appeared dispersed, evidence of close collaboration among some scholars was found. Research institutions were mainly concentrated in agricultural universities and scientific research institutes, forming the backbone of this research field. Co-occurrence and cluster analyses of keywords highlighted that the research primarily focused on aspects such as "polyphenols, lotus root, flavonoids, browning, anthocyanins, onion, preservation, quality, and antioxidation". However, the field has seen a scarcity of innovative and breakthrough research hotspots in recent years, pointing to the need for deeper exploration and enhanced collaborative exchange. This study summarized four major research hotspots and trends: the browning mechanism of fruits and vegetables, quality changes and preservation techniques, extraction and detection technologies for polyphenolic compounds, and their antioxidative and other biological activities. The aim was to provide a reference and foundation for future research, promoting the development of scientific theory and practical applications in this field.

Key words: fruits and vegetables, polyphenolic compounds, Citespace, bibliometric analysis

DAWUTI·Tuerxunayi, LIU Mengwen, SHEN Jing, WANG Qian, CAO Fang, XU Weisheng, XIAO Hui. Bibliometric Analysis of Research on Polyphenolic Compounds in Fruits and Vegetables Based on CNKI Database[J]. Chinese Agricultural Science Bulletin, 2024, 40(15): 151-158.

Figures/Tables 8

References 35

[1]	徐铭, 黄靖, 方淯靖, 等. 多酚类化合物摄入与结直肠癌关系的病例对照研究[J]. 营养学报, 2017, 39(4):349-356.
[2]	刘晓燕, 尚霞, 马立志, 等. 猕猴桃皮中6种多酚类化合物的HPLC检测法建立[J]. 食品工业科技, 2019, 40(10):262-268.
[3]	FRASER G E. Vegetarian diets: what do we know of their effects on common chronic diseases?[J]. American joumal of clinical nutrition, 2009, 89(5):1607S-1612S.
[4]	赖灯妮, 覃思, 赵玲艳, 等. 果蔬中多酚类化合物双向调控Nrf2/Keap1信号通路的研究进展[J]. 食品科学, 2018, 39(5):311-320. doi: 10.7506/spkx1002-6630-201805046
[5]	CHEN C. CiteSpace II: detecting and visualizing emerging trends and transient patterns in scientiﬁc literature[J]. Journal of the American society for information science and technology, 2006, 57(3):359-377.
[6]	赵洋漪, 张云, 史芝璟, 等. 基于WOS核心合集数据库的国际家庭肠内营养研究热点分析[J]. 中国医药导报, 2021, 18(30):180-183,192.
[7]	古丽君, 段廷玉. 光叶紫花苕研究状况的文献分析——基于CNKI数据库的文献计量[J]. 草业学报, 2021, 30(11):221-228. doi: 10.11686/cyxb2020404
[8]	高玉娟, 石娇. 基于CNKI数据库的国内草原生态补偿研究的知识图谱分析[J]. 中国农业资源与区划, 2022, 43(8):210-217.
[9]	郑梅迎, 林伟, 徐茜, 等. 基于CNKI数据库的土壤酸化文献计量分析[J]. 土壤, 2020, 52(4):811-818.
[10]	MAZZUCO A, SAOUZA A S, DA L, et al. Noninvasive ventilation accelerates oxygen uptake recovery kinetics in patients with combined heart failure and chronic obstructive pulmonary disease[J]. Pulmonary rehabilitation and heart failure, 2020, 40(6):414-420.
[11]	夏梅梅, 钟宛凌, 欧阳里山, 等. 1989—2018年国内作物连作障碍研究现状—基于CNKI的文献计量学分析和科学知识图谱研究[J]. 农学学报, 2021, 11(3):46-54. doi: 10.11923/j.issn.2095-4050.cjas20190800167
[12]	GUO H, WANG H. Visualizing the knowledge domain of humor processing : a scientometric review (2000-2016)[J]. Chinese journal of applied linguistics, 2017, 40(2):192-230.
[13]	陈冉, 杨皓然, 史会连, 等. 1991—2021年肝硬化营养研究热点及趋势可视化分析[J]. 中国全科医学, 2022, 25(32):4091-4098. doi: 10.12114/j.issn.1007-9572.2022.0247
[14]	姜楠, 王蒙, 韦迪哲, 等. 植物多酚类物质研究进展[J]. 食品安全质量检测学报, 2016, 7(2):439-444.
[15]	HOMAIDA M A, YAN S L, YANG H. Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth[J]. LWT-food science & technology, 2017, 77:8-14.
[16]	易建华, 董新玲, 朱振宝, 等. 褐变抑制剂对苹果多酚氧化酶抑制机理研究[J]. 食品与机械, 2015, 31(4):122-125.
[17]	邓慧萍, 钟武杰, 蹇华丽. 酶促氧化对荔枝酒模拟体系多酚非酶褐变的影响[J]. 食品工业, 2021, 42(11):215-219.
[18]	李彩云, 李洁, 严守雷, 等. 果蔬酶促褐变机理的研究进展[J]. 食品科学, 2021, 42(9):283-292.
[19]	刘芯钥, 陈云堂, 崔龙, 等. 辐照处理对鲜切胡萝卜贮藏品质变化研究[J]. 食品安全质量检测学报, 2019, 10(24):8364-8370.
[20]	张宇航, 王荣荣, 邢淑婕. 茶多酚在果蔬贮藏保鲜中的应用研究进展[J]. 食品研究与开发, 2016, 37(11):210-214.
[21]	GAO P, ZHU Z, ZHANG P. Effects of chitosan-glucose complex coating on postharvest quality and shelf life of table grapes[J]. Carbohydrate polymers, 2013, 95(1):371-378. doi: 10.1016/j.carbpol.2013.03.029 pmid: 23618282
[22]	陈金凤, 贾澄军, 千春录, 等. 低密度聚乙烯袋保鲜竹笋的研究[J]. 中国食品学报, 2010, 10(6):132-137.
[23]	蔡路昀, 吕艳芳, 李学鹏, 等. 复合生物保鲜技术及其在生鲜食品中的应用研究进展[J]. 食品工业科技, 2014, 35(10):380-384.
[24]	SIRIPATRAWAN U, HARTE B R. Physical properties and antioxidant activity of an active ﬁlm from chitosan incorporated with green tea extract[J]. Food hydrocolloids, 2010, 24:770-775.
[25]	罗立娜, 韩树全, 范建新, 等. 茶多酚对油梨果实保鲜效果的评价[J]. 食品工业科技, 2021, 42(2):284-289.
[26]	韩文凤, 郭红英, 贾娟, 等. 果蔬多酚及其抗氧化性研究进展[J]. 保鲜与加工, 2019, 19(4):191-194.
[27]	袁莹, 李乐, 陈静霞, 等. 多酚类化合物的提取及功效研究进展[J]. 粮食与油脂, 2018, 31(7):15-17.
[28]	崔艳平, 聂玮, 迟晓君, 等. 食品中多酚类化合物提取方法的研究进展[J]. 山东农业工程学院学报, 2021, 38(1):31-35.
[29]	范金波, 蔡茜彤, 郑立红, 等. 果蔬中多酚成分及其分析方法的研究进展[J]. 食品工业科技, 2014, 35(4):374-379.
[30]	孔祥虹, 付兴隆, 乐爱山, 等. 超高效液相色谱-串联质谱法同时测定浓缩果汁中的18种多酚物质[J]. 分析测试学报, 2011, 30(10):1157-1162.
[31]	BUREAU S, RENARD C M, REICH M, et al. Change in anthocyanin concentrations in red apricot fruits during ripening[J]. LWT-food science and technology, 2009, 42:372-377.
[32]	卢薇, 费建军, 沈晓梅, 等. 五种果汁的酚类组成及其抗氧化、抗肿瘤细胞增殖活性研究[J]. 食品工业科技, 2022, 43(6):365-371.
[33]	RODRIGO R, MIRANDA A, VERGARA L. Modulation of endogenous antioxidant system by wine polyphenols in human disease[J]. Clinica chimica acta, 2011, 412:410-424. doi: 10.1016/j.cca.2010.11.034 pmid: 21130758
[34]	王苗苗, 刘宗浩, 张永, 等. 2种新疆沙棘中黄酮、多酚及其抗氧化活性分析[J]. 食品工业科技, 2020, 41(18):51-57.
[35]	LIU R H. Health-promoting components of fruits and vegetables in the diet[J]. Advances in nutrition, 2013, 4:384-392. doi: 10.3945/an.112.003517 pmid: 23674808

排名	机构	发文量/篇
1	中国农业科学院	27
2	华中农业大学	22
3	西南大学	21
4	中国农业大学	19
5	西北农林科技大学	17
6	大连民族大学生命科学学院	17
7	山东农业大学	17
8	浙江大学	16
9	华南农业大学	15
10	南京农业大学	15

排名	机构	发文量/篇
1	中国农业科学院	27
2	华中农业大学	22
3	西南大学	21
4	中国农业大学	19
5	西北农林科技大学	17
6	大连民族大学生命科学学院	17
7	山东农业大学	17
8	浙江大学	16
9	华南农业大学	15
10	南京农业大学	15