[1]Pharmacopoeia Committee of China(国家药典委员会). Chinese Pharmacopeia(Part A)(中华人民共和国药典一部)[M], Beijing:Chemistry Industry Press, 2005: 91—92
[2]DONG Yan(董岩), CUI Qing-Xin(崔庆新), WEI Xing-Guo(魏兴国), et al.. Jorunal of Chinese Medicinal Materials(中药材)[J], 2003, 26(5): 329—330
[3]WANG Guang-Yu(王光雨), SUN Xu-Bo(孙旭波), LIU Han-Gang(刘涵刚), et al.. Flavour Fragrance Cosmetic(香精香料化妆品)[J], 2003, 3: 12—15
[4]TONG Qi-Gen(仝其根), WEI Feng-Lian(魏风莲). Science and Technology of Food Industry(食品工业科技)[J], 2006, 27(11): 95—97
[5]LI Min-jing, YOU Jing-yan, YAO Shuang, et al.. Chem. Res. Chinese Universities[J], 2004, 20(6): 703—706
[6]WANG Zi-Ming(汪子明), ZHOU Xin(周新), ZHENG Jian(郑健), et al.. Chem. J. Chinese Universities(高等学校化学学报)[J], 2005, 26(9): 1623—1626
[7]Lidström P., Tierney J., Wathey B., et al.. Tetrahedron[J], 2001, 57(45): 9225—9283
[8]LIU Zhong-Ying(刘忠英), HU Xiu-Li(胡秀丽), BU Feng-Quan(卜凤泉), et al.. Chem. J. Chinese Universities(高等学校化学学报)[J], 2007, 28(3): 431—435
[9]Eskilsson C. S., Bjorklund E.. J. Chromatogr. A[J], 2000, 902(1): 227—250
[10]Wang Z. M., Ding L., Li T. C., et al.. J. Chromatogr. A[J], 2006, 1102(1/2): 11—17
[11]FAN Hua-Jun(范华均), XIAO Xiao-Hua(肖小华), LI Gong-Ke(李攻科). Chem. J. Chinese Universities(高等学校化学学报)[J], 2007, 28(6): 1049—1054
[12]HUANG Hui-Hua(黄惠华), LIANG Han-Hua(梁汉华). Science and Technology of Food Industry(食品工业科技)[J], 2005, 26(2): 88—90
[13]CHEN Yi-Sha(陈怡莎), LUO Lu-Yan(罗露燕), FAN Ya-Ming(樊亚鸣). Food Science and Technology(食品科技)[J], 2007, 10: 93—96
[14]Paré J. R. J., Bélanger J. M. R., Stafford S. S.. Trends in Analytical Chemistry[J], 1994, 13(4): 176—184
[15]WANG Lu, WANG Zi-ming, LI Tie-chun, et al.. Chem. Res. Chinese Universities[J], 2008, 24(3): 275—280
[16]WANG Zi-Ming(汪子明). Studies on Microwave-assisted Extraction of Chemical Constituents from Traditional Chinese edicines, Spices and Cosmetics(微波辅助提取中草药、调料和化妆品中化学成分的研究)[D], Changchun: College of Chemistry, Jilin University, 2007: 40—41