[1] [1] Xu Y Y, Wan R Z, Lin Y P, et al. Asian J. Pharmacodynamics & Pharmacokinetics, 2007, 7: 99.

[2] [2] Zhao G R, Zhang H M, Ye T X, et al. Food Chem. Toxico., 2008, 46: 73.

[3] [3] Pan X R, Qin P F, Liu R T, et al. J. Agric. Food Chem., 2011, 59: 6650.

[4] [4] Peng X, Wang X C, Qi W, et al. Food Chem., 2016, 192: 178.

[5] [5] Shi J H, Pan D Q, Jiang M, et al. J. Biomol. Struct. Dyn., 2017, 35: 2211.

[6] [6] Chen T T, Cao H, Zhu S J, et al. Spectrochim. Acta A, 2011, 81: 645.

[8] [8] Peng X, Wang X C, Qi W, et al. Food Funct., 2015, 6: 2712.

[9] [9] Jattinagoudar L N, Nandibewoor S T, Chimatadar S A. J. Biomol. Struct. Dyn., 2017, 35: 1200.

[10] [10] Guan J, Yan X, Zhao Y J, et al. Spectrochim. Acta A, 2018, 202: 1.

[11] [11] Ajmal M R, Zaidi N, Alam P, et al. J. Biomol. Struct. Dyn., 2017, 35: 46.

[13] [13] Cao H, Wang Y N, Fan Y G, et al. Bioorg. Med. Chem., 2006, 14: 131.