[1] |
蔡新, 张理珉, 杨善禧, 等. 地理标志产品普洱茶: GB/T 22111—2008 [S]. 北京: 中国标准出版社, 2008: 1-16.
|
[2] |
Hou Y, Shao W, Xiao R, et al.Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J]. Experimental Gerontology, 2009, 44(6/7): 434-439.
|
[3] |
Lu C, Hwang L S.Polyphenol contents of Pu-erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line[J]. Food Chemistry, 2008, 111(1): 67-71.
|
[4] |
Qian Z M, Guan J, Yang F Q, et al.Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay[J]. Journal of Agricultural and Food Chemistry, 2008, 56(23): 11187-11191.
|
[5] |
Pei S, Zhang Y, Xu H, et al.Inhibition of the replication of hepatitis B virus in vitro by pu-erh tea extracts[J]. Journal of Agricultural and Food Chemistry, 2011, 59(18): 9927-9934.
|
[6] |
Zhao L, Jia S, Tang W, et al.Pu-erh tea inhibits tumor cell growth by down-regulating mutant p53[J]. International Journal of Molecular Sciences, 2011, 12(11): 7581-7593.
|
[7] |
Kubota K, Sumi S, Tojo H, et al.Improvements of mean body mass index and body weight in preobese and overweight japanese adults with black chinese tea (Pu-erh) water extract[J]. Nutrition Research, 2011, 31(6): 421-428.
|
[8] |
Hou C W.Pu-erh tea and GABA attenuates oxidative stress in kainic acid-induced status epilepticus[J]. Journal of Biomedical Science, 2011, 18(1): 1-10.
|
[9] |
吕海鹏, 张悦, 杨婷, 等. 普洱茶滋味品质化学成分分析[J]. 食品与发酵工业, 2016, 42(2): 178-183.
|
[10] |
王丽鸳, 成浩, 周健, 等. 普洱茶的HPLC化学指纹图谱分类研究[J]. 浙江林业科技, 2009, 29(1): 25-30.
|
[11] |
周健, 成浩, 叶阳, 等. 滇青、青饼和普洱茶(熟饼)近红外指纹图谱分析[J]. 核农学报, 2009, 23(1): 110-113.
|
[12] |
何露, 闵庆文, 袁正. 澜沧江中下游古茶树资源、价值及农业文化遗产特征[J]. 资源科学, 2011, 33(6): 1060-1065.
|
[13] |
罗龙新, 吴小崇, 傅尚文. 不同产地普洱茶品质风格的比较[J]. 中国茶叶, 1995, 17(5): 8-10.
|
[14] |
刘洋, 任晓晋, 许腾升, 等. 云南永德12个茶山茶叶品质特征初探[J]. 云南民族大学学报(自然科学版), 2015, 24(6): 464-467.
|
[15] |
李友勇, 方成刚, 孙雪梅, 等. 滇南古树晒青茶品质化学成分特征研究[J]. 西南农业学报, 2014, 27(5): 1874-1883.
|
[16] |
张立军, 马志刚. 云南勐海地区几种古树茶中生物碱含量的测定[J]. 云南大学学报(自然科学版), 2013, 35(S2): 339-343.
|
[17] |
金裕范, 高雪岩, 王文全, 等. 不同产地普洱茶主要化学成分的比较[J]. 中国实验方剂学杂志, 2011, 17(14): 78-82.
|
[18] |
Wu Y, Lv S, Wang C, et al.Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis[J]. Chemistry Central Journal, 2016, 10(1): 1-11.
|
[19] |
杨明容, 马燕, 杨四润, 等. 气质联用分析云南老树茶香气成分[J]. 中国农学通报, 2012, 28(24): 261-269.
|
[20] |
Yang S, Wu X, Rui W, et al.UPLC/Q-TOF-MS analysis for identification of hydrophilic phenolics and lipophilic diterpenoids from radix salviae miltiorrhizae[J]. Acta Chromatographica, 2015, 27(4): 711-728.
|
[21] |
Pi J, Wu X, Yang S, et al.Rapid identification of erythrocyte phospholipids in Sprague-Dawley rats by ultra high performance liquid chromatography with electrospray ionization quadrupole time-of-flight tandem mass spectrometry[J]. Journal of Separation Science, 2015, 38(6): 886-893.
|
[22] |
Song J, Zhao L, Rui W, et al.Identification and fragmentation pattern analysis of iridoid glycosides from fructus ligustri Lucidi by UPLC/ESI-QTOF-MS[J]. Journal of Liquid Chromatography & Related Technologies, 2014, 37(12): 1763-1770.
|
[23] |
赵丹, 杜仁鹏, 刘鹏飞, 等. 代谢组学在乳酸菌发酵食品研究中的应用[J]. 中国农学通报, 2015, 31(8): 240-244.
|
[24] |
Dai W, Tan J, Lu M, et al.Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.)[J]. Journal of Agricultural and Food Chemistry, 2015, 63(44): 9869-9878.
|
[25] |
Tan J, Dai W, Lu M, et al.Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted[J]. Food Research International, 2016, 79: 106-113.
|
[26] |
Lv H, Zhu Y, Tan J, et al.Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia[J]. Journal of Functional Foods, 2015, 19: 194-203.
|
[27] |
段兆顺. 古树普洱茶中的贵族[J]. 中国国家地理, 2014(7): 122-131.
|
[28] |
施兆鹏. 茶叶审评与检验[M]. 4版. 北京: 中国农业出版社, 2010: 66-68.
|
[29] |
Scharbert S, Hofmann T.Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of Agricultural and Food Chemistry, 2005, 53(13): 5377-5384.
|
[30] |
Gonzalo-Diago A, Dizy M, Fernandez-Zurbano P.Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines[J]. Food Chemistry, 2014, 154: 187-198.
|
[31] |
梁名志, 夏丽飞, 张俊, 等. 老树茶与台地茶品质比较研究[J]. 云南农业大学学报, 2006, 21(4): 493-497.
|