[1] AMAGASE H, FARNSWORTH N R. A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji)[J]. Food Research International , 2011, 44(7):1702-1717. [2] XIN T, YAO H, GAO H, et al. Super food Lycium barbarum (Solanaceae) traceability via an internal transcribed spacer 2 barcode[J]. Food Research International , 2013, 54(2):1699-1704. [3] 匡可任,路安民.中国植物志·茄科枸杞属:第67(1)卷[M].北京:科学出版社,1978. [4] WEI L, XU J, RUI Z, et al. Fingerprinting profile of polysaccharides from Lycium barbarum , using multiplex approaches and chemometrics[J]. International Journal of Biological Macromolecules , 2015, 78:230-237. [5] GAO Y, YU X, XU L, et al. A novel approach to discriminate Lycium barbarum from the Zhongning area using FT-IR spectroscopy and chemometrics[J]. Analytical Methods , 2015, 7(21):9018-9113. [6] ZHENG G Q, ZHENG Z Y, XING X, et al. Variation in fruit sugar composition of Lycium barbarum L. and Lycium chinense Mill. of different regions and varieties.[J]. Biochemical Systematics & Ecology , 2010, 38(3):275-284. [7] 闵江,刘雄艳,黄坤旺. 枸杞子指纹图谱研究[C]// 中华中医药学会中药炮制分会. 中华中医药学会中药炮制分会2008年学术研讨会论文集. 樟树,2008. [8] 李小亭,李瑞盈,相海恩,等. 基于 HPLC 指纹图谱及聚类分析对不同产地枸杞质量评价研究[J]. 现代食品科技, 2012, 28(9):1251-1252. LI X T, LI R Y, XIANG H E, et al. Study on quality evaluation of Lycium chinense from different areas by HPLC fingerprint and cluster analysis[J]. Modern Food Science and Technology ,2012,28(9):1251-1252. (in Chinese with English abstract) [9] 李瑞盈. 宁夏枸杞产地特征识别技术研究[D]. 保定:河北大学, 2013. LI R Y. Research on the origin feature recognition technology of Lycium chinense L. [D]. Baoding: Hebei University, 2013. (in Chinese with English abstract) [10] 王志国,曹红翠,周莲. 不同地区枸杞质量的评估及其分类[J]. 兰州文理学院学报(自然科学版),2016,30(4):45-47. WANG Z G, CAO H C, ZHOU L. Evaluation and classification of Chinese wolfberry’s quality in different regions[J]. Journal of Lanzhou University of Arts and Science ( Natural Sciences ), 2016,30(4):45-47. (in Chinese with English abstract) [11] 聂国朝. 3种枸杞的 HPLC-DAD 图谱比较[J]. 福建林学院学报, 2004, 24(2):162-164. NIE G C. Study on the fingerprinting of Fructus lycii [J]. Journal of Fujian College of Forestry , 2004, 24(2):162-164. (in Chinese with English abstract) [12] 严奉坤,许兴. 关于中药指纹图谱用于枸杞子质量控制的探讨[J]. 中国药房,2007, 18(15): 1195-1197. YAN F K, XU X. Fingerprints of traditional Chinese medicines in the quality control of Fructus lycii [J]. China Pharmacy , 2007, 18(15): 1195-1197. (in Chinese with English abstract) [13] SHEN T, ZOU X, SHI J, et al. Determination geographical origin and flavonoids content of Goji berry using near-infrared spectroscopy and chemometrics[J]. Food Analytical Methods , 2016, 9(1):1-12. [14] 汤丽华,刘敦华. 基于近红外光谱技术的枸杞产地溯源研究[J]. 食品科学, 2011, 32(22):175-178. TANG L H, LIU D H. Tracing the geographic origin of Chinese wolfberry by near infrared spectroscopy[J]. Food Science , 2011,32(22), 175-178. (in Chinese with English abstract) [15] 雷建刚,刘敦华. 近红外光谱结合 SIMCA 对不同产地枸杞溯源模型的优化[J]. 食品科学, 2013, 34(20): 148-152. LEI J G, LIU D H. Optimization of wolfberry ( Lycium barbarum L.) traceability model for different geographic origins using near infrared spectroscopy combined with SIMCA[J]. Food Science , 2013,34(20): 148-152. (in Chinese with English abstract) [16] YAO X, PENG Y, ZHOU Q, et al. Distinction of eight Lycium species by Fourier-transform infrared spectroscopy and two-dimensional correlation IR spectroscopy[J]. Journal of Molecular Structure , 2010, 974(1/2/3): 161-164. [17] 许春瑾,张睿,于修烛,等. 基于近红外光谱的中宁枸杞子判别分析[J]. 食品科学, 2014, 35(2):164-167. XU C J, ZHANG R, YU X Z, et al. Discrimination of Chinese wolfberry from Zhongning based on near infrared spectroscopy[J]. Food Science , 2014, 35(2):164-167. (in Chinese with English abstract) [18] 多杰扎西,李仲,刘明地. 红外光谱结合聚类分析鉴别青海枸杞产地[J]. 安徽农业科学, 2014, 42(12):3704-3705. DUOJIE Z X, LI Z, LIU M D. Infrared spectroscopy combined cluster analysis method to identify the habitat of Lycium bararun L.[J]. Journal of Anhui Agricultural Sciences , 2014, 42(12):3704-3705. (in Chinese with English abstract) [19] 庾秋云. 近红外光谱技术的枸杞产地鉴别及品质快速检测[J]. 食品安全导刊, 2017(6):60-61. GENG Q Y. Fast identification of the origin and quality detection of Chinese wolfberry based on near infrared spectral technology[J]. China Food Safety Magazine , 2017(6):60-61. (in Chinese) [20] 李仲,刘明地,吉守祥. 基于枸杞红外光谱人工神经网络的产地鉴别[J]. 光谱学与光谱分析, 2016, 36(3):720-723. LI Z, LIU M D, JI S X. The identification of the origin of Chinese wolfberry based on infrared spectral technology and the artificial neural network[J]. Spectroscopy and Spectral Analysis , 2016, 36(3):720-723. (in Chinese with English abstract) [21] 刘明地,李仲,吴启勋,等. 枸杞产地的小波变换红外光谱的聚类分析鉴别[J]. 华中师范大学学报(自然科学版), 2014, 48(6):857-860. LIU M D, LI Z, WU Q X, et al, Clustering analysis of infrared spectroscopy of Chinese wolfberry by wavelet transform[J]. Journal of Central China Normal University ( Natural Sciences ),2014, 48(6):857-860. (in Chinese with English abstract) [22] 汤丽华,刘敦华. 基于近红外光谱的枸杞化学成分定量分析[J].现代食品科技, 2013,29(9):2306-2310. TANG L H, LIU D H. Quantitative analysis of Lycium bararum L. composition based on near infrared soectrum[J]. Modern Food Science and Technology ,2013,29(9):2306-2310. (in Chinese with English abstract) [23] 李仲,刘明地,吉守祥. 基于红外光谱和随机森林的枸杞产地鉴别[J]. 计算机与应用化学, 2016, 33(7): 803-806. LI Z, LIU M D, JI S X. Identifying the origin of Chinese wolfberry based on infrared spectrum and random forest[J]. Computers and Applied Chemistry , 2016, 33(7): 803-806. (in Chinese with English abstract) [24] 吕海棠,刘同慧,冯瑞琴. FTIR 法测定枸杞中的有效成分[J].食品工业科技,2012, 33(6):102-103. LYU H T, LIU T H, FENG R Q. Determination of active ingredients in wolfberry by FTIR[J]. Science and Technology of Food Industry , 2012, 33(6):102-103. (in Chinese with English abstract) [25] 陈晓峰,张东峰,郝明明,等. 基于机器视觉的枸杞产地识别研究[J]. 农业科技与装备, 2013(11):33-35. CHEN X F, ZHANG D F, HAO M M, et al. Study on origin recognition method of Gouqi based on machine vision[J]. Agricultural Science & Technology and Equipment , 2013(11):33-35. (in Chinese with English abstract) [26] 曲云卿,张同刚,刘敦华. 不同干燥方式枸杞挥发性风味成分的比较及主成分分析[J]. 食品工业科技, 2015, 36(11):296-300. QU Y Q, ZHANG T G, LIU D H. Comparison of volatile flavor components in wolfberry with different drying methods and principle component analysis[J]. Science and Technology of Food Industry , 2015, 36(11):296-300. (in Chinese with English abstract) [27] 李冬生,胡征,王芹,等.枸杞挥发油的GC/MS分析[J].食品研究与开发,2004,25(4):133-135. LI D S, HU Z, WANG Q, et al. GC/MS analysis of medlar essential oil[J]. Food Research and Development , 2004, 25(4):133-135. (in Chinese with English abstract) [28] ALTINTAS A, KOSAR M, KIRIMER N, et al. Composition of the essential oils of Lycium barbarum and L. ruthenicum fruits[J]. Chemistry of Natural Compounds , 2006, 42(1): 24-25. [29] CHUNG I M, NAGELLA P, AHN Y S, et al. Composition of the essential oil and petroleum ether extract of Lycium chinense Miller fruits and antioxidant activity of its several extracts[J]. Journal of Medicinal Plants Research , 2011, 5(25): 5973-5981. [30] KIM J S, CHUNG H Y. GC-MS analysis of the volatile components in dried boxthorn ( Lycium chinensis ) fruit[J]. Journal of the Korean Society for Applied Biological Chemistry , 2009, 52(5):516-524. [31] LEE G H, SHIN Y, OH M J. Aroma-active components of Lycii fructus (kukija)[J]. Journal of Food Science , 2008, 73(6): C500-C505. [32] PARK W J, BOCK J Y, BAIK S O, et al. Volatile components of Lycium chinensis Mill[J]. Korean Journal of Food And Nutrient , 1997, 10(1):1-5. [33] D’AGOSTINO M F, SANZ J, MARTÍNEZ-CASTRO I, et al. Statistical analysis for improving data precision in the SPME GC-MS analysis of blackberry ( Rubus ulmifolius Schott) volatiles[J]. Talanta , 2014, 125(3):248. |