[1]贾佼佼,苗明三.槐花的化学、药理及临床应用[J].中医学报,2013,29(5):716-718. [2]王秀丽,李桂风.槐花的营养与药用价值[J].东方食疗与保健,2014,10(5):4-5. [3]马利华,贺菊萍,秦卫东,等.槐花提取物抗氧化性能研究[J].食品科学,2007,28(9):75-77. [4]胡喜兰,姜琴,尹福军,等.正交实验优选槐花多糖的最佳提取工艺及抑菌活性研究[J].食品科技,2012,37(4):164-167. [5]李桂华,李丽萍,崔建军.原子吸收法测定槐花和香椿芽中微量元素含量[J].仪器仪表与分析监测,2005(4):37-38. [6]宋永芳,罗嘉梁,解荷锋.刺槐花的活血成分研究[J].林产化学与工业,1992(4):320-326. [7]赵国华,陈宗道,李志孝,等.活性多糖的研究进展[J].食品与发酵工业,2001,27(7):45-48. [8]李环宇,王敏,李五霞,等.超声波辅助酸性缓冲液浸提木枣多糖的工艺优化[J].食品与机械,2015,31(3):179-184. [9]王丽华,段玉峰,马艳丽.槐花多糖的提取工艺及抗氧化活性研究[J].西北农林科技大学学报(自然科学版),2012,36(8):213-217. [10]王红庆,赵丽平,朱晓明.槐花多糖提取工艺的研究[J].湖北农业科学,2011,50(13):2733-2735. [11]RE R,PELLEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9/10):1231-1237. [12]SMIRONFF N,CUMBES Q J.Hyroxyl radical scavenging activity of compatiblesolutes[J].Phytochemistry,2011,28(21):1057-1060. [13]BUETLER T M,KRAUSKOPF A,RUEGG U T.Role of superoxide as a signaling molecule[J].Physiology,2004,19(3):120-123. [14]OYAIZU M.Studies on products of browning reaction-antioxidative activities of products of browning reaction prepared from glucosamine[J].Japanese Journal of Nutrition,1986,40(44):307-315. [15]徐建国,田呈瑞,胡青平,等.响应面法优化槐花水溶性多糖的超声波辅助提取工艺[J].食品科学,2011,32(4):112-116.