摘要竹叶抗氧化物（Antioxidant of bamboo leaves,AOB）是一种具有本土资源特色和自主知识产权的、安全高效经济的天然食品抗氧化剂，于2003年底通过国家评审，2004年4月被批准列入《中华人民共和国食品添加剂使用卫生标准》（GB2760—1996），允许的使用范围是：食用油脂、肉制品、水产品和膨化食品，最大使用量0．5g／kg。
2Chun Hu, Ying Zhang, and David D. Kitts, Evaluation of antioxidant and Prooxidant Activities of Bamboo Phyllostachys nigra Var. Henonis Leaf Extract in vitro, J. Agric Food Chem.,2000, 48, 3170-3176.
9Baiyi Lu, Xiaoqin Wu, Xiaowei Tie, Ya Zhang, Ying Zhang * Toxicology and safety of anti-oxidants in bamboo leaves. Part I:Acute and subchronic toxicity studies on anti-oxidant of bamboo leaves. Food Chem. Toxicol 2005, 43 : 783-792.
10Yu Zhang, Bili Bao, Boyi Lu, Yiping Ren, Xiaowei Tie.Ying Zhang *. Determination of flavone C-glucosides in antioxidant of bamboo leaves (AOB) fortified foods by reversed-phase high-performance liquid chromatography with ultraviolet diode array detection, J, Chromatogr, A, 2005, 1065: 177-185.
二级参考文献10
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3Chun Hu, Ying Zhang, and David D. Kitts, Evaluation of antioxidant and Prooxidant Activities of Bamboo Phyllostachys nigra Var. Henonis Leaf Extract in vitro, J. Agric Food Chem. ,2000,48,3170 - 3176.
