吡喃酮型花色苷衍生物的制备、 光谱特性及抗氧化活性研究
[1] Victor F, Nuno M. Analytical and Bioanalytical Chemistry, 2011, 401(5): 1463.
[2] Jingren He, Joana O, Artur M S, et al. Journal of Agricultural and Food Chemistry, 2010, 58(15): 8814.
[3] Jingren He, Silva A, Mateus N, et al. Food Chemistry, 2011, 127(3): 984.
[4] Stefano A, Sandro G C, Monica L. Journal of Chemical Information and Modeling, 2013, 53(1): 66.
[6] Fu H, Xie B, Fan G, et al. Food Chemistry, 2010, 122(3): 602.
[7] Joana O, Celestino S B, Artur S, et al. Analytica Chimica Acta, 2006, 563(1): 2.
[8] Joana O, Virgínia F, Cándida M, et al. Journal of Agricultural and Food Chemistry, 2006, 54(18): 6894.
[9] Yao X, Xu X, Fan G, et al. European Food Research and Technology, 2009, 229(5): 743.
[10] Huang X, Zhou Y, Ma M, et al. Journal of Agricultural and Food Chemistry, 2010, 58(23): 12137.
[11] Guo S, Deng Q, Xiao J, et al. Journal of Agricultural and Food Chemistry, 2007, 55(8): 3134.
[12] Qi X. Fitoterapia, 2010, 81(3): 205.
吴闹, 王静祎, 江甜, 李书艺, 祝振洲, 何静仁. 吡喃酮型花色苷衍生物的制备、 光谱特性及抗氧化活性研究[J]. 光谱学与光谱分析, 2017, 37(7): 2120. WU Nao, WANG Jing-yi, JIANG Tian, LI Shu-yi, ZHU Zhen-zhou, HE Jing-ren. Preparation, Spectral Properties and Antioxidant Activities of Pyranone-Anthocyanin Derivative (Oxovitisin)[J]. Spectroscopy and Spectral Analysis, 2017, 37(7): 2120.