[1] [1] Peng D, Bi Y, Ren X, et al. Food Chemistry, 2015, 188: 415.

[2] [2] Endo Y, Ohta A, Kido H, et al. Journal of Oleo Science, 2011, 60(9): 451.

[3] [3] Mossoba M M, Azizian H, Tyburczy C, et al. Journal of the American Oil Chemists’ Society, 2013, 90(6): 757.

[5] [5] Feng W W, Zhang W, Tian X X, et al. Advanced Materials Research, 2012, 588-589: 1152.

[6] [6] Dong W, Zhang Y, Zhang B, et al. Journal of Raman Spectroscopy, 2013, 44(12): 1739.

[7] [7] Zandomeneghi M, Carbonaro L, Caffarata C. Journal of Agricultural and Food Chemistry, 2005, 53(3): 759.

[8] [8] Kyriakidis N B , Skarkalis P. Journal of AOAC International, 2000, 83(6): 1435.

[9] [9] Mu T, Chen S, Zhang Y, et al. Analytical Methods, 2013, 5(24): 6960.

[10] [10] Li J, Dasgupta P K, Genfa Z. Talanta, 1999, 50(3): 617.

[13] [13] Kongbonga Y G M, Ghalila H, Onana M B, et al. Food and Nutrition Sciences, 2011, 2(7): 692.

[14] [14] Nikolova K, Eftimov T, Perifanova M, et al. Journal of Food Science and Engineering, 2012, 2: 674.

[16] [16] Van Ruth S M, Villegas B, Akkermans W, et al. Food Chemistry, 2010, 118(4): 948.