[1]陈德忠.中国紫斑牡丹[M].北京:金盾出版社,2003:1-4. [2]成仿云.中国紫斑牡丹[M].北京:中国林业出版社,2005:1. [3]戴松成.国花牡丹档案[M].开封:河南大学出版社,2008. [4]翟文婷,朱献标,李艳丽,等,牡丹籽油成分分析及其抗氧化活性研究[J].烟台大学学报(自然科学与工程版),2013,26(2):147-150. [5]DUFOUR D,PICHETTE A,MSHVILDADZE V,et al.Antioxidant,anti-inflammatory and anticancer activities of methanolic extracts from Ledum groenlandicum Retzius[J].Journal of Ethnopharmacology,2007,111:22-28. [6]姜卫兵,庄猛,韩浩章,等.彩叶植物呈色机理及光合特性研究进展[J].园艺学报,2005,32(2):352-358. [7]刘青林,陈俊愉.观赏植物花器官主要观赏性状的遗传与改良[J].园艺学报,1998,25(1):81-86. [8]高彦祥,李媛媛.天然色素抗氧化性研究进展[J].食品科学,2005,26(z1):139. [9]崔文新,耿越,王凤芹,等.几种天然食用色素抗氧化作用研究[J].食品科学,2008,29(4):401. [10]LI H H,FLACHOWSKY H,FISCHER T C,et al.Maize Lc transcription factor enhances biosynthesis of anthocyanins,distinct proanthocy anidins and phenylpropanoids in apple (Malus domestica Borkh.)[J].Planta,2007,226(5):1243-1254. [11]高燕,李厚华,李玲,等.紫叶李叶片色素成分分析[J].浙江农林大学学报,2014,31(3):481-487. [12]高俊凤.植物生理学实验技术[M].西安:世界图书出版公司,2000:99-103. [13]FULEKI T,FRANEIS F J.Quantitative methods for anthocyanins.2.detemrination of total anthocy anins and degradation index for cranberry juice[J].Food Science,1968,33:78-82. [14]HARBORNE J B.Classes and functions of secondary products from plants[M].London:Imperial College Press,1999:1-25. [15]HARBORNE J B,WILLIAMS C A.Advances in flavonoid research since 1992[J].Phytochemistry,2000,55(6):481-504. [16]YI O S,MEYER A S,FRANKEL E N.Antioxidant activity of grape extracts in alecithin liposome system[J].Journal of the Amedean Oil Chemists Society,1997,74(10):1031-1037. [17]WOLFE K,WU X Z,LIU R H.Antioxidant activity of apple peels[J].Journal of Agricultural and Food Chemistry,2003,51(3):609-614. [18]FRIEDMAN M.Overview of antibacterial,antitoxin,antiviral,and antifungal activities of tea flavonoids and teas[J].Molecular Nutrition and Food Research,2007,51(1):116-134. [19]TAI Z G,CAI L,DAI L,et al.Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia[J].Food Chemistry,2011,126(4):1648-1654. [20]HARBORNE J B,BAXTER H.The Handbook of natural flavonoids[M].New York:Wiley Press,1999. [21]王爱晶,刘晓东,刘香环,等.芍药红色素的提取及稳定性[J].东北林业大学学报,2008,36(9):63-64. [22]王爱晶,刘晓东,刘香环,等.芍药花红色素的分离及初步鉴定[J].东北林业大学学报,2009,37(5):74-76. [23]樊金玲,朱文学,沈军卫,等.高效液相色谱-电喷雾质谱法分析牡丹花中花色苷类化合物[J].食品科学,2007,28(8):367-371. [24]张晶晶,王亮生,刘政安,等.牡丹花色研究进展[J].园艺学报,2006,33(6):1383-1388. [25]李玲,李厚华,王亚杰,等.紫叶小檗叶片色素成分分析[J].东北林业大学学报,2013,41(7):58-62. [26]曾佑炜,徐良雄,彭永宏.45种花卉清除自由基能力的比较[J].应用与环境生物学报,2004,10(6):699-702. [27]MANETAS Y.Why some leaves are anthocyanic and why most anthocyanic leaves are red[J].Flora-Morphol Distrib Funct Ecol Plants,2006,201(3):163-177. [28]于晓南,张启翔.彩叶植物多彩形成的研究进展[J].园艺学报,2000,27(1):533-538. [29]安田齐.花色之谜[M].北京:中国林业出版社,1989:137-149. [30]SAURE M C.External control of anthocyanin in apple[J].Scientia Horticulturae,1990,42:181-218. [31]李崇晖,王亮生,舒庆艳,等.迎红杜鹃花色素组成及花色在开花过程中的变化[J].园艺学报,2008,35(7):1023-1030. [32]HONG Y P,LIN S Q,JIANG Y M,et al.Variation in contents of total phenolics and flavonoids and antioxidant activities in the leaves of 11 Eriobotrya species[J].Plant Foods for Human Nutrition,2008,63:200-204. [33]洪燕萍,黄素华,曹红云,等.香花枇杷和普通枇杷叶片抗氧化活性成分的比较[J].园艺学报,2009,36(6):898-904. [34]赵连飞,陈凤丽,孙曦晓,等.牡丹种壳中丹皮酚和芍药苷的微波提取及含量测定[J].植物研究,2014,34(4):561-56. [35]胡宗福,于文利,赵亚平.绿原酸清除活性氧和抗脂质过氧化的研究[J].食品科学,2006,27(2):128-130. [36]徐变娜,王敏,曹静,等.不同时期梨枣叶茶抗氧化成分组成活性差异的分析[J].食品科学,2013,34(13):38.