Simultaneous determination of eight phenolic acids in bamboo shoots by HPLC and its applications

doi:10.12302/j.issn.1000-2006.202205047

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (3): 237-244.doi: 10.12302/j.issn.1000-2006.202205047

Previous Articles Next Articles

Simultaneous determination of eight phenolic acids in bamboo shoots by HPLC and its applications

HUANG Yongjian(), XUN Hang, ZHANG Bao, YOU Junhao, YAO Xi, TANG Feng^*()

International Center for Bamboo and Rattan, Key Laboratory of National Forestry and Grassland Administration/Beijing for Bamboo and Rattan Science and Technology, Beijing 100102, China

Received:2022-05-30 Revised:2022-06-20 Online:2024-05-30 Published:2024-06-14

Abstract

Abstract:

【Objective】 Phenolic acids are present in almost all plant-derived foods, and are associated with the organoleptic and nutritional properties of foods. A high-performance liquid chromatography-photo-diode array (HPLC-PDA) method was established for the simultaneous detection of eight phenolic acids in bamboo shoots: 3,4-dihydroxyphenylacetic acid, 4-hydroxybenzoic acid, vanillic acid, caffeic acid, 4-hydroxybenzaldehyde, syringaldehyde, ferulic acid and 3-hydroxycinnamic acid. 【Method】 Eight phenolic acids were separated on a Symmetry C18 column (4.6 mm×250 mm, 5 μm). Acetonitrile (phase A) and 0.5% acetic acid solution (phase B) were used as the mobile phase, the injection volume was 10 μL, and the detection wavelength was 275 nm. The analysis was performed at 30 ℃ with a flow rate of 1.0 mL/min. 【Result】 Eight phenolic acids were successfully separated (resolution>1.5), and had a good linear relationship (R ≥ 0.999 0) with a linear range of 1.0-50.0 μg/mL. The detection limits (S/N=3) were 0.12-0.69 μg/mL and the quantification limits (S/N=10) were 0.36-2.08 μg/mL. Precision, repeatability, and stability tests yielded relative standard deviations (RSD) of <5%. Additionally, the recoveries of phenolic acids were 80.99%-129.12%, and the RSD values associated with the recoveries were also <5%. The phenolic acid contents in the actual samples of Pleioblastus amarus bamboo shoots and Arundinaria acerba bamboo shoots were determined using an established method. The contents of eight phenolic acids in the actual bamboo shoots samples varied from (9.35±0.08) to (38.60±0.12) mg/kg. A comparative analysis of phenolic acids in P. amarus bamboo shoots grown under a shading treatment and normal conditions was conducted based on this method. Compared to the shoots grown under normal conditions, the contents of six phenolic acids in P. amarus bamboo shoots grown under the shading treatment were lower, and the content of total detected phenolic acids decreased by 46.2%.【Conclusion】 The method developed here is simple, sensitive, accurate and reliable, and is suitable for determining phenolic acids in bamboo shoots. The results showed that a shading treatment downregulated the accumulation of phenolic acids in P. amarus bamboo shoots.

Key words: bamboo shoots, phenolic acids, HPLC, Pleioblastus amarus, Arundinaria acerba, shading treatment

CLC Number:

S718

HUANG Yongjian, XUN Hang, ZHANG Bao, YOU Junhao, YAO Xi, TANG Feng. Simultaneous determination of eight phenolic acids in bamboo shoots by HPLC and its applications[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(3): 237-244.

Figures/Tables 9

Table 1

Table 2

Fig. 1

Table 3

Table 4

Table 5

Fig. 2

Table 6

Table 7

References 30

[1]	赵学敏. 本草纲目拾遗:十卷[M]. 北京: 人民卫生出版社, 1963.
	ZHAO X M. Compendium of medica[M]. Beijing: People’s Medical Publishing House, 1963.
[2]	崔逢欣, 丁兴萃, 李露双, 等. 毛竹笋呈味物质种类、含量与辛辣味强度的关系[J]. 林业科学研究, 2017, 30(6):1041-1049.
	CUI F X, DING X C, LI L S, et al. Relationship between types and contents of flavour substances and spicy intensity in moso bamboo(Phyllostachys edulis) shoots[J]. For Res, 2017, 30(6):1041-1049.DOI: 10.13275/j.cnki.lykxyj.2017.06.023.
[3]	章志远, 丁兴萃, 崔逢欣, 等. 感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系[J]. 食品科学, 2017, 38(5):167-173.
	ZHANG Z Y, DING X C, CUI F X, et al. Identification of bitter and astringent components in ma bamboo shoots and their relationship with taste by sensory evaluation[J]. Food Sci, 2017, 38(5):167-173.DOI: 10.7506/spkx1002-6630-201705027.
[4]	GAO Q, JIANG H, TANG F, et al. Evaluation of the bitter components of bamboo shoots using a metabolomics approach[J]. Food Funct, 2019, 10(1):90-98.DOI: 10.1039/c8fo01820k.
[5]	李露双, 董文慧, 丁兴萃, 等. 麻竹笋转录组测序及苦涩味物质合成基因差异表达分析[J]. 林业科学研究, 2018, 31(4):38-46.
	LI L S, DONG W H, DING X C, et al. Transcriptome sequencing and differential expression analysis of bitter and astringent substances biosynthesis related gene in Dendrocalamus latiflorus[J]. For Res, 2018, 31(4):38-46.DOI: 10.13275/j.cnki.lykxyj.2018.04.006.
[6]	CHU Y F, SUN J, WU X Z, et al. Antioxidant and antiproliferative activities of common vegetables[J]. J Agric Food Chem, 2002, 50(23):6910-6916.DOI: 10.1021/jf020665f.
[7]	CHAMORRO S, VIVEROS A, ALVAREZ I, et al. Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment[J]. Food Chem, 2012, 133(2):308-314.DOI: 10.1016/j.foodchem.2012.01.031.
[8]	乔丽萍, 傅瑜, 叶兴乾, 等. 酚酸生物活性研究进展[J]. 中国食品学报, 2013, 13(10):144-152.
	QIAO L P, FU Y, YE X Q, et al. Recent advances of phenolic acid bioactivities[J]. J Chin Inst Food Sci Technol, 2013, 13(10):144-152.DOI: 10.16429/j.1009-7848.2013.10.032.
[9]	陈清艳. HPLC法同时测定荞麦中8种酚酸类成分[J]. 食品工业, 2022, 43(2):279-282.
	CHEN Q Y. Simultaneous determination of eight phenolic acids in buckwheat by HPLC[J]. Food Ind, 2022, 43(2):279-282.
[10]	赵希娟, 庞雯辉, 谭涛, 等. UPLC-Q-TOF-HRMS技术结合SWATH采集方法同时测定柠檬果实中26种生物活性成分的含量[J]. 食品与发酵工业, 2022, 48(23):306-314.
	ZHAO X J, PANG W H, TAN T, et al. Simultaneous determination of 26 bioactive components in lemon fruits based on UPLC-Q-TOF-HRMS and SWATH acquisition mode[J]. Food Ferment Ind, 2022, 48(23):306-314.DOI: 10.13995/j.cnki.11-1802/ts.030869.
[11]	方鑫, 杨峥, 王晨旭, 等. 丹参DnaJ基因的鉴定及胁迫响应分析[J]. 南京农业大学学报, 2022, 45(1):94-102.
	FANG X, YANG Z, WANG C X, et al. Identification and stress response analysis of DnaJ gene in Salvia miltiorrhiza[J]. J Nanjing Agric Univ, 2022, 45(1):94-102.DOI: 10.7685/jnau.202104017.
[12]	李明良, 陈双林, 郭子武, 等. 覆土栽培对高节竹笋呈味氨基酸的影响[J]. 浙江林业科技, 2015, 35(2):54-57.
	LI M L, CHEN S L, GUO Z W, et al. Influence of soil sealing on flavor amino acid in shoot from Phyllostachys prominens stand[J]. J Zhejiang For Sci Technol, 2015, 35(2):54-57.DOI: 10.3969/j.issn.1001-3776.2015.02.012.
[13]	童龙, 张磊, 李彬, 等. 覆土栽培对绿竹笋品质与适口性的影响[J]. 江西农业大学学报, 2018, 40(3):487-493.
	TONG L, ZHANG L, LI B, et al. Influence of soil-covered cultivation on quality and palatability of Dendrocalamopsis oldhami shoot[J]. Acta Agric Univ Jiangxiensis, 2018, 40(3):487-493.DOI: 10.13836/j.jjau.2018064.
[14]	王晓娟, 马光良, 陈洪, 等. 不同覆盖措施对梁山慈竹出笋和竹笋适口性的影响[J]. 南京林业大学学报(自然科学版), 2022, 46(2):143-149.
	WANG X J, MA G L, CHEN H, et al. Effects of different mulching measures on bamboo shooting and palatability of Dendrocalamus farinosus[J]. J Nanjing For Univ (Nat Sci Ed), 2022, 46(2):143-149.DOI: 10.12302/j.issn.1000-2006.202103054.
[15]	徐圣友, 曹万友, 宋曰钦, 等. 不同品种竹笋蛋白质与氨基酸的分析与评价[J]. 食品科学, 2005, 26(7):222-227.
	XU S Y, CAO W Y, SONG Y Q, et al. Analysis and evaluation of protein and amino acid nutritional components of different species of bamboo shoots[J]. Food Sci, 2005, 26(7):222-227.DOI: 10.3321/j.issn:1002-6630.2005.07.055.
[16]	苏玉, 李璐, 黄亮, 等. 超微化雷竹笋膳食纤维对高脂血症小鼠的影响[J]. 食品科学, 2019, 40(15):203-210.
	SU Y, LI L, HUANG L, et al. Superfine dietary fiber from Phyllostachys praecox shoots improves hyperlipidemia in mice[J]. Food Sci, 2019, 40(15):203-210.DOI: 10.7506/spkx1002-6630-20180604-037.
[17]	CHEN G J, CHEN X H, YANG B, et al. New insight into bamboo shoot (Chimonobambusa quadrangularis) polysaccharides:impact of extraction processes on its prebiotic activity[J]. Food Hydrocoll, 2019, 95:367-377.DOI: 10.1016/j.foodhyd.2019.04.046.
[18]	LIU L L, LIU L Y, LU B Y, et al. Evaluation of antihypertensive and antihyperlipidemic effects of bamboo shoot angiotensin converting enzyme inhibitory peptide in vivo[J]. J Agric Food Chem, 2012, 60(45):11351-11358.DOI: 10.1021/jf303471f.
[19]	SINGH P, RATHORE M, PRAKASH H G. The nutritional facts of bamboo shoots have a potential and prospects for utilization as a health food:a review[J]. Asian J Dairy Food Res, 2021, 40(4): 388-397.DOI: 10.18805/ajdfr.dr-1586.
[20]	何乐, 王大成, 吴立军, 等. 苦味西葫芦化学成分研究[J]. 中国现代中药, 2007, 9(7):10-12.
	HE L, WANG D C, WU L J, et al. Studies on the chemical constituents of Cucurbita pepo cv. Dayangua[J]. Mod Chin Med, 2007, 9(7):10-12.DOI: 10.13313/j.issn.1673-4890.2007.07.014.
[21]	MOLTEBERG E L, SOLHEIM R, DIMBERG L H, et al. Variation in oat groats due to variety,storage and heat treatment.II:sensory quality[J]. J Cereal Sci, 1996, 24(3):273-282.DOI: 10.1006/jcrs.1996.0059.
[22]	DUIZER L M, LANGFRIED A. Sensory characterization during repeated ingestion of small-molecular-weight phenolic acids[J]. J Sci Food Agric, 2016, 96(2):513-521.DOI: 10.1002/jsfa.7118.
[23]	VÈRETTE E, NOBLE A C, SOMERS T C. Hydroxycinnamates of Vitis vinifera:sensory assessment in relation to bitterness in white wines[J]. J Sci Food Agric, 1988, 45(3):267-272.DOI: 10.1002/jsfa.2740450310.
[24]	李雪蕾, 丁兴萃, 张闪闪, 等. 不同光强下麻竹笋不同部位苦涩味物质含量的变化[J]. 南京林业大学学报(自然科学版), 2015, 39(3):161-166.
	LI X L, DING X C, ZHANG S S, et al. The distributions of bitter and astringent taste compounds in the bamboo shoot of Dendrocalamus latiflorus under different light intensities[J]. J Nanjing For Univ (Nat Sci Ed), 2015, 39(3):161-166.DOI: 10.3969/j.issn.1000-2006.2015.03.029.
[25]	朱玉燕, 邬波龙, 赵宇瑛, 等. 绿竹笋苦味物质成分分析[J]. 食品科技, 2015, 40(8):77-80.
	ZHU Y Y, WU B L, ZHAO Y Y, et al. Analysis of bitter compounds in harvested bamboo shoots[J]. Food Sci Technol, 2015, 40(8):77-80.DOI: 10.13684/j.cnki.spkj.2015.08.018.
[26]	董春凤, 赵一鹤. 储藏时间和温度对甜龙竹笋采后品质的影响[J]. 竹子学报, 2021, 40(4):80-86.
	DONG C F, ZHAO Y H. Effects of storage time and temperature on postharvest quality of Dendrocalamus brandisii shoots[J]. J Bamboo Res, 2021, 40(4):80-86.DOI: 10.12390/jbr2022040.
[27]	李倩, 梁宗锁, 董娟娥, 等. 丹参品质与主导气候因子的灰色关联度分析[J]. 生态学报, 2010, 30(10):2569-2575.
	LI Q, LIANG Z S, DONG J E, et al. Grey correlation for main climatic factors and quality of Danshen(Salvia miltiorrhiza Bunge)[J]. Acta Ecol Sin, 2010, 30(10):2569-2575.
[28]	SOMPORN C, KAMTUO A, THEERAKULPISUT P, et al. Effect of shading on yield,sugar content,phenolic acids and antioxidant property of coffee beans (Coffea arabica L cv. Catimor) harvested from north-eastern Thailand[J]. J Sci Food Agric, 2012, 92(9):1956-1963.DOI: 10.1002/jsfa.5568.
[29]	陈勤操, 戴伟东, 蔺志远, 等. 代谢组学解析遮阴对茶叶主要品质成分的影响[J]. 中国农业科学, 2019, 52(6):1066-1077.
	CHEN Q C, DAI W D, LIN Z Y, et al. Effects of shading on main quality components in tea(Camellia sinensis(L) O. Kuntze) leaves based on metabolomics analysis[J]. Sci Agric Sin, 2019, 52(6):1066-1077.DOI: 10.3864/j.issn.0578-1752.2019.06.010.
[30]	SCAFIDI P, PISCIOTTA A, PATTI D, et al. Effect of artificial shading on the tannin accumulation and aromatic composition of the Grillo cultivar (Vitis vinifera L.)[J]. BMC Plant Biol, 2013, 13:175.DOI: 10.1186/1471-2229-13-175.

Metrics

Comments

www.nldxb.njfu.edu.cn

Edited ＆ Published by Editorial Department of Nanjing Forestry University(Natural Sciences Edition)
Address： No.159 Longpan Road,Nanjing 210037 Jiangsu,P.R.China
E-mail ：xuebao@njfu.edu.cn , xuebao@njfu.com.cn
Telephone +86-25-85428247,85427076
Distributed by China International Book Trading Corporation P.O. Box 399, Beijing ,P.R. China

化合物 compound	分离度 resolution
化合物 compound	甲醇-水 methanol-water	甲醇-0.5%乙酸水 methanol-0.5% acetic acid	乙腈-水 acetonitrile-water	乙腈-0.5%乙酸水 acetonitrile-0.5% acetic acid
3,4-二羟基苯乙酸 3,4-dihydroxyphenylacetic acid	—	—	—	—
对羟基苯甲酸 4-hydroxybenzoic acid	5.19	4.71	4.19	3.81
香草酸 vanillic acid	2.11	2.33	3.87	4.28
咖啡酸 caffeic acid	0.60	0.75	1.45	1.56
对羟基苯甲醛 4-hydroxybenzaldehyde	1.12	1.10	1.79	1.82
丁香醛 syringaldehyde	2.05	2.06	9.84	9.85
阿魏酸 ferulic acid	3.22	3.00	3.44	3.69
3-羟基肉桂酸 3-hydroxycinnamic acid	2.81	2.68	5.60	5.87

化合物 compound	线性方程 linear equation	R	线性范围/(μg·mL^-1) linear range	检出限/(μg·mL^-1) LOD	定量限/(μg·mL^-1) LOQ
3,4-二羟基苯乙酸 3,4-dihydroxyphenylacetic acid	y=8 047.8x+1 350.8	0.999 5	1.0~50.0	0.56	1.69
对羟基苯甲酸 4-hydroxybenzoic acid	y=27 830x-9 841.5	0.999 3	1.0~50.0	0.12	0.36
香草酸 vanillic acid	y=12 325x+12 528	0.999 7	1.0~50.0	0.69	2.08
咖啡酸 caffeic acid	y=22 750x-14 252	0.999 1	1.0~50.0	0.66	1.98
对羟基苯甲醛 4-hydroxybenzaldehyde	y=62 943x+14 970	0.999 4	1.0~50.0	0.13	0.40
丁香醛 syringaldehyde	y=30 447x+31 087	0.999 4	1.0~50.0	0.27	0.82
阿魏酸 ferulic acid	y=9 291.6x+3 866.3	0.999 6	1.0~50.0	0.31	0.94
3-羟基肉桂酸 3-hydroxycinnamic acid	y=63 965x+50 228	0.999 0	1.0~50.0	0.12	0.36

化合物 compound	相对标准偏差/%RSD			化合物 compound	相对标准偏差/%RSD
化合物 compound	精密度 precision	重复性 repeatability	稳定性 stability	化合物 compound	精密度 precision	重复性 repeatability	稳定性 stability
3,4-二羟基苯乙酸 3,4-dihydroxyphenylacetic acid	2.14	—	1.51	对羟基苯甲醛 4-hydroxybenzaldehyde	2.51	1.18	2.95
对羟基苯甲酸 4-hydroxybenzoic acid	0.44	4.18	2.93	丁香醛 syringaldehyde	1.10	4.15	3.15
香草酸 vanillic acid	1.88	4.13	2.45	阿魏酸 ferulic acid	1.15	4.38	4.57
咖啡酸 caffeic acid	1.86	2.75	4.32	3-羟基肉桂酸 3-hydroxycinnamic acid	0.46	4.09	4.90

化合物 compounds	样品含量/ (mg·kg^-1) sample content	添加含量/ (mg·kg^-1) additive content	检测含量/ (mg·kg^-1) detection content	添加回收率/% spiked recovery	相对标准偏差/% RSD	化合物 compounds	样品含量/ (mg·kg^-1) sample content	添加含量/ (mg·kg^-1) additive content	检测含量/ (mg·kg^-1) detection content	添加回收率/% spiked recovery	相对标准偏差/% RSD
3,4-二羟基苯乙酸 3,4-dihydroxyphenylacetic acid		1.00	1.25	124.87	4.36	对羟基苯甲醛 4-hydroxybenzaldehyde		1.00	1.21	108.30	4.28
	—	2.00	2.07	103.70	2.63		0.12	2.00	2.30	108.65	4.59
		4.00	4.36	109.05	3.15			4.00	3.76	90.83	4.76
对羟基苯甲酸 4-hydroxybenzoic acid		1.00	1.85	109.98	2.32	丁香醛syringaldehyde		1.00	4.48	100.12	4.22
	0.75	2.00	2.88	106.49	3.78		3.48	2.00	5.29	90.16	2.15
		4.00	5.82	126.69	2.49			4.00	6.95	86.58	4.63
香草酸 vanillic acid		1.00	2.98	80.99	3.44	阿魏酸 ferulic acid		1.00	2.09	110.36	2.44
	2.16	2.00	3.99	90.80	4.41		0.99	2.00	3.10	105.58	4.16
		4.00	5.54	84.30	3.41			4.00	5.72	118.14	2.05
咖啡酸 caffeic acid		1.00	2.14	82.56	4.73	3-羟基肉桂酸 3-hydroxycinnamic acid		1.00	1.94	129.12	1.31
	1.31	2.00	3.15	91.64	3.92		0.64	2.00	2.50	92.86	4.03
		4.00	5.02	92.67	1.20			4.00	4.83	104.63	4.29

化合物 compound	竹笋中酚酸含量/(mg·kg^-1) content of phenolic acids
化合物 compound	苦竹笋(宜宾) Pleioblastus amarus bamboo shoots (Yinbin)	苦竹笋(乐山) Pleioblastus amarus bamboo shoots (Leshan)	苦竹笋(南平) Pleioblastus amarus bamboo shoots (Nanping)	苦篱竹笋(肇庆) Arundinaria acerba bamboo shoots (Zhaoqing)
3,4-二羟基苯乙酸 3,4-dihydroxyphenylacetic acid	—	0.55±0.02	—	—
对羟基苯甲酸 4-hydroxybenzoic acid	0.91±0.03	2.06±0.10	4.09±0.18	2.32±0.07
香草酸 vanillic acid	1.25±0.04	7.13±0.17	—	—
咖啡酸 caffeic acid	1.36±0.01	—	6.11±0.21	3.34±0.17
对羟基苯甲醛 4-hydroxybenzaldehyde	0.85±0.02	0.27±0.01	0.09±0.00	—
丁香醛 syringaldehyde	10.43±0.51	0.47±0.02	0.45±0.01	2.30±0.06
阿魏酸 ferulic acid	1.24±0.04	27.83±0.79	10.52±0.52	9.68±0.40
3-羟基肉桂酸 3-hydroxycinnamic acid	0.96±0.03	0.28±0.00	0.12±0.01	0.23±0.01
总含量 total content	16.94±0.64	38.60±0.12	21.38±0.93	17.89±0.69

Simultaneous determination of eight phenolic acids in bamboo shoots by HPLC and its applications

RichHTML

PDF

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 9

References 30

Related Articles 6

Recommended Articles

Metrics

Comments

Author

Reader

Reviewer

流动相 mobile phase	流动相占比/% mobile phase preportion
流动相 mobile phase	0 min	5 min	10 min	25 min	33 min	39 min	45 min	45.01 min	50 min
A	5	5	10	10	16	24	24	5	5
B	95	95	90	90	84	76	76	95	95

化合物 compound	物质含量/(mg·kg^-1) material content		变化率/% change of content	化合物 compound	物质含量/(mg·kg^-1) material content		变化率/% change of content
化合物 compound	避光处理 shading treatment	CK	变化率/% change of content	化合物 compound	避光处理 shading treatment	CK	变化率/% change of content
3,4-二羟基苯乙酸 3,4-dihydroxyphenylacetic acid	—	—	—	丁香醛 syringaldehyde	3.43±0.05	10.43±0.51	-68.1
对羟基苯甲酸 4-hydroxybenzoic acid	0.74±0.01	0.91±0.03	-19.8	阿魏酸 ferulic acid	0.96±0.03	1.24±0.04	-22.7
香草酸 vanillic acid	2.16±0.04	1.25±0.04	68.7	3-羟基肉桂酸 3-hydroxycinnamic acid	0.64±0.03	0.96±0.03	-30.5
咖啡酸 caffeic acid	1.33±0.04	1.36±0.01	-2.5	总含量 total content	9.35±0.08	16.94±0.64	-46.2
对羟基苯甲醛 4-hydroxybenzaldehyde	0.12±0.00	0.85±0.02	-85.9

[1]	BIAN Lili, LIANG Dahong, FAN Meiling, WU Hongyu, ZHOU Binao, YAO Wenjing, WANG Fusheng, DING Yulong, LIN Shuyan. Analysis and comprehensive evaluation of nutrient components in bamboo shoots of different clones of Chimonobambusa utilis [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(4): 159-167.
[2]	YUAN Jingqi, YU Zhongliang, LAN Xuehan, LI Chenghong, TIAN Nianjun, DU Fengguo. Effects of shading treatments on photosynthetic characteristics of endangered plant Thuja koraiensis [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2022, 46(5): 58-66.
[3]	CHEN Juyan, DENG Lunxiu, LI He, LONG Haiyan, XU Chaoran. Effects of shading on growth, development and physiology of two golden camellia species origined in Guizhou Province [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2022, 46(3): 83-90.
[4]	SU Jun，SHANG Xulan，FANG Shengzuo*，LI Qiongqiong，DENG Bo. Effects of cultivation temperatures and provenances on β sitosterol content of Cyclocarya paliurus seedlings [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2011, 35(03): 0-.
[5]	YUAN Na, ZHENG Renhong,, GU Xiaoping, WU Xiaoli, YUE Jinjun. Allelopathic effect of phenolic acids on Phyllostachys edulis seedlings [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2010, 34(01): 29-33.
[6]	ZENG Yi1, YE Jian-ren2. Immunoaffinity Column Clean-up of Five Aflatoxins from Cheese and Analysis by HPLC [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2006, 30(01): 72-74.