[1] 胡丰林,陆瑞利.亚热带一些常见木本油料树种鲜叶提取物清除自由基的活性初探[J].武汉植物学研究,2003,21(4):365-370.
[2] 方文培.槭树科.中国植物志(第 46卷)[M].北京:科学出版社,1981: 136-138
[3] 方文培.中国槭树科的修订[J].植物分类学报,1966,11(2):139.
[4] 徐延志.槭树科的地理分布[J].云南植物研究,1996,18(1):43-50.
[5] 王鸣凤,徐八骏,张梅林,等.苦茶槭资源的开发与利用[J].林业科技开发,1999(6):22-23.
[6] Seong S H, Seog C L, Yong W C, et a1. Antioxidant activity of crude extract and pure compounds of Acer ginnala Max[J].Bull Korean Chem Soc,2004,25(3):389-391.
[7] Chung J S, Lee M S, Chung J Y. Antioxidative activity of the extracts from the leaves and fruits of Acer ginnda[J]. Natural product sciences,2001,7(2):4548.
[8] Kim J Y, Lee J Y, Lee W Y, et al. Anti- oxidant property and inhibition of melanin synthesis of eight plant extracts[J]. Han’ guk Misaengmul-Saengmyongkong Hakhoechi,2010,38(4):414-419.
[9] 施兆鹏.茶叶审评与检验(第4版)[M].北京:中国农业出版社,2010: 18-20,145-146
[10] Shyu Y S, Lin J T, Chang Y T, et a1.Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower [J]. Food Chem,2009,115:515-521.
[11] Moyer R A, Hummer K E, Finn C E, et al. Anthocyanins, phenolics and antioxidant capacity in diverse small fruits: Vaccinium, Rubus and Ribes[J]. Journal of Agricultural and Food Chemi stry,2002,50: l66-171.
[12] Thana P, Machmudah S, Goto M, et al. Response surface methodology to supercritical carbon dioxide extraction of astaxanthin from Haematococcus plucialis[J]. Bioresource Technology,2008(99):3110-3115.
[13] Chen T F, Wong Y S J. In Vitro Antioxidant and Antiproliferative Activities of Selenium- Containing Phycocyanin from SeleniumEnriched Spirulina platensis[J]. Journal of Agricultural and Food Chemistry,2008,56:4352-4358.
[14] Blois M S. Antioxidant determinations by the use of a stable free radical[J]. Nature,1958,26:1199-1200.
[15] Turkoglu A, Duru M E, Mercan N, et al. Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull) Murrill[J]. Food chem,2007(101):267-273.
[16] Brand- William W, Cuvelier M E, Bersetc. Use of a free radical method to evaluate antioxidant activity[J]. Food Sci Tech,1995,28 (1):25-30.
|