[1]罗一帆,郭振飞,陈剑经.茶叶的有效成分及其抗癌作用[J]. 中草药,2004,35(增刊1):237-239.
[2]Macedo J A,Battestin V,Ribeiro M L,et al. Increasing the antioxidant power of tea extracts by biotransformation of polyphenols[J]. Food Chemistry,2011,126(2):491-497.
[3]Cho Y S,Oh J J,Oh K H. Antimicrobial activity and biofilm formation inhibition of green tea polyphenols on human teeth[J]. Biotechnology and Bioprocess Engineering,2010,15(2):359-364.
[4]陈铃容. 茶多酚的结构特性及开发前景[J]. 茶叶科学技术,2005(2):21.
[5]卫哲,肖维,黎忠健,等. 应用转盘塔逆流萃取器从夏秋季次品茶中制备茶多酚[J]. 食品科学,2013,34(14):35-39.
[6]黄丽凤,刘友平,黎代余. 茶多酚提取纯化工艺研究进展[J]. 中国食品添加剂,2010,98(1):69-72.
[7]王剑文,许云峰,周建芹,等. 酶法辅助强化中药提取过程研究进展[J]. 生物加工过程,2008,6(6):6-11.
[8]叶陈丽,贺帅,曹伟灵,等. 中药提取分离新技术的研究进展[J]. 中草药,2015,46(3):457-464.
[9]王芸芸,李莉,李香玉,等. 复合酶法提取甘草渣中总黄酮[J]. 化学与生物工程,2008,25(8):49-51.
[10]刘军海,杨海涛,刁宇清.复合酶法提取茶多酚工艺条件研究[J]. 食品与机械,2008,24(3):74-77,80.
[1]崔宏春,余继忠,张建勇,等.加工工艺对绿茶儿茶素组分和茶多酚保留率的影响[J].江苏农业科学,2014,42(04):209.
Cui Hongchun,et al.Effects of processing technology on retention rates of green tea catechins components and tea polyphenol[J].Jiangsu Agricultural Sciences,2014,42(04):209.
[2]赵丽平.信阳绿茶黄酮类化合物的2种提取工艺优化及比较[J].江苏农业科学,2015,43(05):260.
Zhao Liping.Optimization and comparison of two extraction processes of flavonoids from Xinyang green tea[J].Jiangsu Agricultural Sciences,2015,43(04):260.