3Zhao Y R, Wang W L, Wang Y, et al. Analysis of fatty acid in pomegranate seedfJ]. Chemical Researches, 2005( 2 ) : 72-74.
4Li Y F, Guo C J, Yang J J, et cd. Evaluation of antioxidant properties of pomegranate peelextract in comparison with pomegranate pulp exact [J]. Food Chemistry, 2006,96 (2) : 254 - 260.
5Chn Y F, Sun J, Wu X Z, et al. Antioxidant and antiproliferative activities of common vegetables[J]. Agriculture and Food Chemistry, 2002,50 : 6910-6916.
6Sun J, Chu Y F, Wu X Z, et al. Antioxidant and antiproliferative activities of common fruits[J]. Agriculture and Food Chemistry, 2002,50 : 7449-7454.
7Jung M Y,Jeon B S,Bock J Y. Free,esterified,and insoluble- bound phenolic acids in white and red korean ginsengs (Panax ginseng C.A.Meyer)[J]. Food Chemistry, 2002,79 : 105- 1 11.
8Byungrok M, Liwei G. Free and bound total phenolic concentrations , antioxidant capacities , and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours[J]. Food Chemistl,2012, 133:715-722.
9Evren A,Deniz B,Oguz B,et al. Isolation of polyphenols from the extracts of olive leaves(Olea europaea L. ) by adsorption on silk fibroin[J]. Separation and Purification Technology,2008, 62 : 342-348.
10Jin Y L, Ching Y T. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation [J]. Food Chemistry, 2007,101 : 140-147.
