81. Yang, Jing, et al. "Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice." Food Science and Technology 40 (2019): 124-131.//doi.org/10.1590/fst.35518 80. Wei, Jianping, et al. "Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations." International journal of food microbiology 318 (2020): 108471.//doi.org/1 79. Nan, Xingmei, et al. "Bioactive fraction of Rhodiola algida against chronic hypoxia-induced pulmonary arterial hypertension and its anti-proliferation mechanism in rats." Journal of ethnopharmacology 216 (2018): 175-183.//doi.org/10.1016/j.jep.2018.0 78. Hua, Jinjie, et al. "Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation." LWT 139 (2021): 110291.//doi.org/10.1016/j.lwt.2020.110291 77. Zhang, Minmin, et al. "Chemical characterization and evaluation of the antioxidants in Chaenomeles fruits by an improved HPLC-TOF/MS coupled to an on-line DPPH-HPLC method." Journal of Environmental Science and Health, Part C 36.1 (2018): 43-62.//doi 76. Yu, Penghui, et al. "Distinct variation in taste quality of Congou black tea during a single spring season." Food science & nutrition 8.4 (2020): 1848-1856.//doi.org/10.1002/fsn3.1467 75. Lin, Longfei, et al. "Characterization of the constituents in rat plasma after oral administration of radix polygoni multiflori extracts by ultra‐performance liquid chromatography/quadrupole time‐of‐flight mass spectrometry." Biomedical Chromatography 29.1 74. Li, Wenfeng, Kun Zhang, and Qiang Zhao. "Fructooligosaccharide enhanced absorption and anti-dyslipidemia capacity of tea flavonoids in high sucrose-fed mice." International journal of food sciences and nutrition 70.3 (2019): 311-322.//doi.org/10.1080 73. Longfei Lin, Hongmei Lin, Miao Zhang, Boran Ni, Xingbin Yin, Changhai Qu, Jian Ni, A novel method to analyze hepatotoxic components in Polygonum multiflorum using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry, Journal 72. Huang, Juan, et al. "Chemical profiles and metabolite study of raw and processed Polygoni Multiflori Radix in rats by UPLC-LTQ-Orbitrap MSn spectrometry." Chinese journal of natural medicines 16.5 (2018): 375-400.//doi.org/10.1016/S1875-5364(18)30070 71. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.//doi.org/10.1016/j.foodchem.2017. 70. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.//doi.org/10.1016/j.foodchem.2017. 69. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.//doi.org/10.1016/j.foodchem.2017. 68. Yang, Jing, et al. "Comparisons of the active components in four unripe raspberry extracts and their activites." Food Science and Technology 39 (2019): 632-639.//doi.org/10.1590/fst.27418 67. Cai, Ming, et al. "Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage." Food science & nutrition 8.6 (2020): 2913-2919.//doi.org/10.1002/fsn3.1593 66. Liu, Jia, et al. "Grape skin fermentation by Lactobacillus fermentum CQPC04 has anti-oxidative effects on human embryonic kidney cells and apoptosis-promoting effects on human hepatoma cells." RSC Advances 10.8 (2020): 4607-4620.//doi.org/10.1039/C9R 65. Xiang, X., Xiang, Y., Jin, S., Wang, Z., Xu, Y., Su, C., Shi, Q., Chen, C., Yu, Q. and Song, C. (2020), The hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced diabetic mice and their active components characterized by 64. Yan, Fangfang, et al. "Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells." Journal of Functional Foods 72 (2020): 104073.//doi.org/10.1 63. Fangyuan Gao, Zihua Xu, Weizhong Wang, Guocai Lu, Yvan Vander Heyden, Tingting Zhou, Guorong Fan, A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zuc 62. Lin, Hongmei, et al. "Liquid-liquid extraction pretreatment samples method used for pharmacokinetic study of rhubarb in rats after oral administrated." Journal of Traditional Chinese Medical Sciences 5.3 (2018): 291-301.//doi.org/10.1016/j.jtcms.2018 61. Yang, Wei, et al. "Liquid chromatography–mass spectrometry-based metabolomics analysis of flavonoids and anthraquinones in Fagopyrum tataricum L. Gaertn.(tartary buckwheat) seeds to trace morphological variations." Food chemistry 331 (2020): 127354.https:/ 60. Liu, Shuyuan, et al. "In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea." BMC complementary and alternative medicine 16.1 (2016): 1-8. 59. Qu, Fengfeng, et al. "Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice." Molecular nutrition & food research 63.17 (2019): 1801039.//doi.org/10.1002/mnfr.201801039 58. Liao, Yinyin, et al. "Effect of major tea insect attack on formation of quality-related nonvolatile specialized metabolites in tea (Camellia sinensis) leaves." Journal of agricultural and food chemistry 67.24 (2019): 6716-6724.//doi.org/10.1021/acs.j 57. 王庆卫,刘启玲,崔胜文.不同干燥方式对红枣营养品质及抗氧化活性的影响[J].食品工业,2020,41(12):218-222. 56. 乔小燕,操君喜,车劲,陈栋,刘仲华.基于滋味和香气成分结合化学计量法鉴别不同贮藏年份的康砖茶[J].现代食品科技,2020,36(09):260-269+299. 55. 汪颖舒,朱广灏,王冰,李杰荣,骆前飞,何修滢,赵佳逸,修彦凤.古法黑豆蒸晒与药典黑豆汁连续蒸对何首乌中12个成分含量的影响[J].中草药,2020,51(19):4972-4982. 54. 刘启玲,王庆卫,崔胜文.不同预处理方式对红枣热风-微波联合干燥品质特性及抗氧化活性的影响[J].食品研究与开发,2020,41(24):124-130. 53. 杨馨悦,杨宇驰,周秀娟,薛桂新.柑橘果醋发酵条件的优化及其成分分析[J].中国调味品,2020,45(10):75-79. 52. 李栋,薛瑞婷.高温高湿气体冲击处理对中短波红外干制红枣品质的影响[J].食品研究与开发,2020,41(22):107-112. 51. 吴裕红,彭新宇,张嘉慧,陈文露,徐志宏,龙晓英.枫蓼提取物成分分析及其主要成分黄酮对肠平滑肌的药效学研究[J].黑龙江畜牧兽医,2021(02):128-136. 50. 夏兴莉,廖界仁,任太钰,马媛春,王玉花,房婉萍,朱旭君.低温处理对茶树叶片中γ-氨基丁酸和其他活性成分含量的影响[J].植物资源与环境学报,2020,29(05):75-77. 49. 王俊丽,庞克坚,唐辉,袁小红,张虹,郑家耀.蒙药材博格日乐吉根的质量标准研究[J].中国现代应用药学,2020,37(24):2953-2961. 48. 武兴菲.红枣干制过程中酚类物质的变化及其与褐变的关系[J].保鲜与加工,2021,21(03):125-129+135. 47. 王梦雪,戴寒鹏,李金明,苏娅,韩欣然,李丽.土茯苓抑制CYP3A4酶活性的研究[J].长春师范大学学报,2020,39(08):60-63. 46. 马有川,毕金峰,易建勇,杜茜茜,冯舒涵,李所彬.预冻对苹果片真空冷冻干燥特性及品质的影响[J].农业工程学报,2020,36(18):241-250. 45. 张恒,郑俏然,何靖柳,韦婷,刘翔,章斌.藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究[J].食品科技,2021,46(01):46-53+61. 44. 姜丽娜,李纪元,范正琪,童冉,莫润宏,李志辉,蒋昌杰.金花茶组植物花朵内多酚组分含量分析[J].林业科学研究,2020,33(04):117-126. 43. 田莉, 李海萍, 袁亚宏,等. 真空耦合超声波提取苹果渣多酚的工艺优化[J]. 食品科学, 2017(14):240-246. 42. 张艺沛, 张婷, 史一恒,等. 藜麦茶加工工艺及酚类物质组成分析[J]. 食品科学, 2019, 040(012):267-274. 41. 王婷婷, 苑伟, 李华,等. 复合小浆果果酒中的酚类物质及其抗氧化活性分析[J]. 食品与发酵工业, 2019, 45(03):183-188. 40. 王奕芳,温承坤,陈茂彬,张玉,李琴,方尚玲.麻城老米酒中酚类物质的初探[J].中国酿造,2019,38(12):175-178. 39. 旷慧, 冯建文, 范倩,等. 红树莓多酚的组分分析及体外抗脂质过氧化活性[J]. 食品科学, 2018, 39(003):83-89. 38. 孔宇, 张倚菲, 韩鹏云,等. 沙棘籽粕多酚提取工艺优化,组分分析及抗氧化性能研究[J]. 中国油脂, 2020, 045(004):109-114. 37. 何财安, 张珍, 刘航,等. 苦荞多酚对苦荞淀粉和小麦淀粉理化性质的影响[J]. 食品科学, 2017(09):66-71. 36. 王新然, 刘瑶, 张晓瑞,等. 核桃瓣膜提取物组成、体外抗氧化性及其对羊肉保鲜作用分析[J]. 食品与发酵工业, 2019, 045(010):78-85. 35. 王玮, 张纪伟, 赵一帆,等. 澜沧江流域部分茶区古茶树资源生化成分多样性的分析[J]. 分子植物育种, 2020(2). 34. 黄华林, 李波, 陈海强,等. 不同萎凋时间英红九号和黄化英红九号红茶品质比较[J]. 山西农业科学, 2019, 047(010):1742-1745. 33. 乔小燕, 陈维, 马成英,等. 不同仓储地康砖茶生化成分比较分析[J]. 广东茶业, 2019(5):7-10. 32. 汤晓, 倪翠阳, 王丽英,等. 煮制时间与二次煮制对紫娟普洱茶抗氧化性的影响[J]. 食品工业科技, 2015, 036(008):141-147. 31. 萎凋方式对黄化英红九号红茶品质的影响 30. 乔小燕, 黄国资, 王秋霜,等. 连续化生产线加工过程中客家炒青绿茶主要品质成分的化[J]. 广东农业科学, 2014, 041(024):91-94. 29. 乔小燕, 黄华林, 李波,等. 广东客家茶树种质资源儿茶素特性分析[J]. 江西农业学报, 2019, v.31(01):30-33. 28. 杜欢欢, 蔡艳妮, 江海,等. 超高效液相串联质谱同时测定茶叶中的8种有效物质[J]. 陕西理工大学学报(自然科学版), 2017(33):74-80. 27. 钱广涛, 晁二昆, 孙伟,等. 苦荞芽和苗中黄酮类化合物含量差异及关键基因表达分析[J]. 中国实验方剂学杂志, 2020, v.26(13):182-188. 26. 杨希娟, 党斌, 樊明涛. 溶剂提取对青稞中不同形态多酚组成及抗氧化活性的影响[J]. 食品科学, 2018, 39(24):246-255. 25. 师仁丽 翟龙飞 于文龙 等. 利用DAD-HPLC和LC-MS法检测金丝小枣中黄酮类化合物[J]. 食品科学 2016(16期):123-127. 24. 欧惠算,张灵枝,王维生.阿姆斯特丹散囊菌对六堡茶品质成分的影响研究[J].中国茶叶加工,2019(02):45-50. 23. 乔小燕, 饶幸霞, 黄国资,等. 传统客家绿茶在连续化生产线加工过程中主要品质成分的变化趋势研究[J]. 江西农业学报, 2015, 000(004):74-77. 22. 李波, 黄华林, 陈欣,等. 不同季节黄化英红九号红茶品质比较分析[J]. 山东农业科学, 2019. 21. 乔小燕, 李崇兴, 姜晓辉,等. 不同等级CTC红碎茶生化成分分析[J]. 食品工业科技, 2018, 039(010):83-89. 20. 魏琳,卢凤美,邵宛芳,袁唯.酸茶发酵过程中感官品质及主要成分变化分析[J].食品研究与开发,2019,40(14):69-74. 19. 周晓晴, 胡立文, 罗琦,等. 茶叶籽油中茶多酚和儿茶素的测定[J]. 食品工业科技, 2019. 18. 黄贝, 李龙宝, 吴信洁,等. 油茶花青素还原酶基因克隆和体外功能研究[J]. 茶业通报, 2018, 040(002):71-76. 17. 梅双, 乔小燕, 陈维,等. 半连续化生产线和传统单机加工客家炒青绿茶主要品质成分比较分析[J]. 广东农业科学, 2019(11). 16. 乔小燕, 黄秀新, 黄国资,等. "二炒"温度对传统客家炒青绿茶品质特征的影响[J]. 广东农业科学, 2015, 042(001):96-99. 15. 陈红霞, 李灏, 吕杰,等. 普洱茶渥堆发酵中活性成分测定及其相关性分析[J]. 北京化工大学学报(自然科学版), 2013, 40(005):84-87. 14. 王婷婷 蔡自建 蒲婉欣 等. 四川绿茶感官品质与主要滋味贡献成分分析[J]. 食品研究与开发 2018 39(24):162-167. 13. 乔小燕, 李波, 何梓卿,等. 黄化英红九号红茶体外抗氧化活性分析[J]. 农产品质量与安全, 2018, 000(005):85-90. 12. 李辉, 张静, 李超,等. 贺兰山东麓不同陈酿年份赤霞珠干红葡萄酒中酚类物质对涩感质量的影响[J]. 食品与发酵工业, 2018, 44(10):42-48. 11. 胡立文, 周晓晴, 张彬,等. 茶叶籽油中儿茶素类和咖啡因含量测定[J]. 南昌大学学报(理科版), 2018, 42(002):134-138,146. 10. 郭颖, 黄峻榕, 陈琦,等. 茶叶中儿茶素类测定方法的优化[J]. 食品科学, 2016, 37(06):137-141. 9. 易桥宾 谷风林 那治国 等. 发酵和焙烤对可可豆多酚、黄酮和风味品质的影响[J]. 食品科学 2015 36(015):62-69. 8. 阮鸣. HPLC法同时测定六安瓜片中七种活性成分的含量[J]. 南京晓庄学院学报 2016(6):37-42. 7. 陈希苗, 李美英, 许秋莉,等. 体外模拟胃肠消化中山楂多酚及抗氧化活性的变化[J]. 食品科学, 2019, 040(005):31-37. 6. 周婷, 雷润梅, 赵晓丹,等. 花生红衣中B型二聚体原花青素对丙烯酰胺的抑制效果[J]. 现代食品科技, 2016(10):66-71. 5. 姜万舟, 高平, 杨明德,等. 杏鲍菇乙醇提取物的抗氧化活性及成分分离鉴定[J]. 食品工业科技, 2015, 36(22):87-91. 4. 朱月, 张海平+, 侯亚男,等. 黑果腺肋花楸原花青素的纯化及表儿茶素和原花青素B_2含量测定[J]. 食品工业科技, 2017(19):246-250. 3. 黄文烨, 李星星, 黄雪松. 硫解法和正相色谱法测定山竹壳原花青素[J]. 食品工业科技, 2017, 38(19):260-264. 2. 戴玮 付淑军 常新全 王鹏 郝彧 左臣强 石小娜 何新.UPLC-MS/MS法同时测定比格犬血浆中表儿茶素与4β-(2-氨基乙硫基)表儿茶素[J].中国现代中药 2017 19(03):381-386. 1. 白志文 刘声菊 李莉 等. HPLC法同时测定金刺参九正合剂中4种有效成分[J]. 沈阳药科大学学报 2018 035(003):188-192.