3LEI Feng, TZE-PIN N, EE-HEOK K, et al. Chapter 83-tea and cognitive heath: a focus on community-based studies[M]//Diet and Nutrition in Dementia and Cognitive Decline, 2015: 903-913.
4陈椽.制茶学[M].2版.北京:中国农业出版社,1986:50-55.
5DUFFY S J, KEANEY J F J, HOLBROOK M, et al. A short-and long term black tea consumption reverses endothelial dysfunction in patients with coronary artery disease[J]. Circulation, 2001, 104(2): 151-156. DOI:10.1161/01.CIR.104.2.151.
6GELEIJNSE J M, LAUNER L J, HOFMAN A, et al. Tea flavonoids may protect against atherosclerosis: the rotterdam study[J]. Archives of Internal Medicine, 1999, 159(18): 2170-2174. DOI:10.1001/ archinte. 159.18.2170.
7GUO W, HOSOI R, SAKATA K, et al. (S)-linalyl, 2-phenylethyl,and benzyl disaccharide glycosides isolated as aroma precursors from Oolong tea leaves[J]. Bioscience Biotechnology and Biochemistry, 1994, 58(8): 1532-1534. DOI:10.1271/bbb.58.1532.
8LORENZO B, FRANCESC A, PIERGIORGIO P. Unfermented rooibos tea: quantitative characterization of flavonoids by HPLC- UV and determination of the total antioxidant activity[J]. Journal of Agricultural and Food Chemistry, 2003, 51(25): 7472-7474.
9SUSANNE K, ULRICH E. Dtermination of flavanols, theogallin, gallic acid and caffeine in tea using HPLC[J]. Zeitschrift fur Lebensmittcl-Untersuchung and Forschung, 1991, 192: 526-529.
10WANG H, HELLIWELL K, YOU X. Isocraticelution system for the determination of catechins, caffeine and gallic acid in green tea using HPLC[J]. Food Chemistry, 2000, 68(1): 115-121.
