4Odake K. Characteristics of Food Color Pigments Derived from Ayamurasaki [A]. LaBome D R, Yamashita M, Mochida H(Eds). International Workshop on Sweetpotato Production System Toward the 21 st Century [C]. Miyakonojo, Japan:1997. 303-309.
5Suda I, Oki T, Masuda M, et al. Direct Absorption of Acylated Anthocyanin in Purple-Fleshed Sweet Potato Into Rats[J]. Journal of Agriculture and Food Chemistry, 2002, 50(6): 1672-1676.
6Yoshimoto M, Oknuo S, Yamaguchi M, et al. Antimutagenicity of Decylated Anthocyanins in Purple-Fleshed Sweet Potato [J]. Bioscience Biotechnology and Biochemistry, 2001, 65(7):1652 - 1655.