[1] [1] Ankalm E. Food Chemistry, 1998, 63(4): 549.

[2] [2] Madejczyk M, Baralkiewicz D. Analytica Chimica Acta, 2008, 617(1-2): 11.

[3] [3] Silici S, Uluozlu O D, Tuzen M, et al. Journal of Hazard Material, 2008, 156(1-3): 612.

[4] [4] Bilandic N, Dokic M, Sedak M, et al. Food Chemistry, 2011, 128(4): 1160.

[5] [5] Chudzinska M, Barakiewicz D. Food and Chem. Toxicology, 2010: 48(1): 284.

[6] [6] Chudzinska M, Barakiewicz D. Food and Chem. Toxicology, 2011, 49(11): 2741.

[7] [7] Nardi E P, Evangelista F S, Tormen L, et al. Food Chemistry, 2009, 112(3), 727.

[8] [8] Xie Hualin, Nie Xidu, Liang Yizeng. Food Science and Technology, 2012, 37(5): 281.

[9] [9] Llorent-Martínez E J, Fernández De Córdova M L, Ruiz-Medina A, et al. Microchemical Journal, 2012, 102： 23.

[10] [10] Liu Hongwei, Qin Zonghui, Xie Hualin, et al. Spectroscopy and Spectral Analysis, 2013, 33(1): 224.

[11] [11] Chen Hui, Fan Chunlin, Wang Zhibin, et al. Analytical Methods, 2013, 5(13): 3291.

[12] [12] Wu Chunlian, He Tinglian, Yan E, et al. Journal of Qinghai Normal University·Natural Science, 2010, 2: 36.

[13] [13] Du Ruichao, Wang Youjie, WU Fei, et al. China Journal of Chinese Materia Medica, 2013, 38(2): 154.