金银花叶乳酸杆菌发酵凉茶的研制及其抗氧化活性分析

马懿; 熊蓉; 肖雄峻; 陈晓姣; 谢李明; 魏紫云; 喻康杰; 黄慧玲; 禹潇

doi:10.13386/j.issn1002-0306.2022110170

金银花叶乳酸杆菌发酵凉茶的研制及其抗氧化活性分析

doi: 10.13386/j.issn1002-0306.2022110170

马懿^{1, 2,},
熊蓉^{1, 2},
肖雄峻^{1, 2},
陈晓姣^{1, 2},
谢李明^{1, 2},
魏紫云^{1, 2},
喻康杰^{1, 2},
黄慧玲^{1, 2},
禹潇^{1, 2}

1.
四川轻化工大学生物工程学院，四川宜宾 644000
2.
四川省酿酒专用粮工程技术研究中心，四川宜宾 644000

基金项目: 国家自然科学基金项目（31801458）；四川省科技厅项目（2020YJ0402）；四川轻化工大学人才引进项目（2017RCL24）。

详细信息

作者简介:
马懿（1983−），男，博士，副教授，研究方向：食品科学与工程，E-mail：191066789@qq.com

中图分类号: TS275.2
计量
- 文章访问数: 36
- HTML全文浏览量: 12
- PDF下载量: 0
- 被引次数: 0
出版历程
- 收稿日期: 2022-11-16
- 刊出日期: 2023-05-01

Preparation of Herbal Tea Fermented by Lactobacillus from Lonicera japonica leaves and Analysis of Its Antioxidant Activity

MA Yi^{1, 2
,},
XIONG Rong^{1, 2},
XIAO Xiongjun^{1, 2},
CHEN Xiaojiao^{1, 2},
XIE Liming^{1, 2},
WEI Ziyun^{1, 2},
YU Kangjie^{1, 2},
HUANG Huiling^{1, 2},
YU Xiao^{1, 2}

1.
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
2.
Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China

摘要

摘要: 为获得一款具强抗氧化活性的高保健性金银花叶发酵凉茶，以金银花叶为原材料，通过单因素实验和正交试验，研究了发酵时间、发酵温度、保加利亚乳酸杆菌（L. plantarum 758）接种量及糖的添加量（葡萄糖与蔗糖质量比为3:2）对金银花叶凉茶抗氧化活性的影响并对工艺条件进行了优化，还对比了金银花叶凉茶与市场上常见三种凉茶在抗氧化性及挥发性成分上的差异。结果表明，乳酸杆菌发酵金银花叶凉茶的最佳发酵条件为：发酵时间24 h、发酵温度38 ℃、接种量4%及糖添加量7%，在此发酵条件下所获得的金银花叶凉茶绿原酸含量达到7.11%，总黄酮含量为22.51%，DPPH自由基清除率为84.23%±3.32%，ABTS自由基清除率为85.30%±2.14%，均显著高于市场上的三种凉茶（P<0.05）；金银花叶凉茶中共有挥发性物质32种，其种类和含量都较其它对比组高。总体表明，保加利亚乳酸杆菌（L. plantarum 758）发酵的金银花叶凉茶抗氧化能力突出，具有较高的营养价值和实用功能性。
- 金银花叶凉茶 /
- 保加利亚乳酸杆菌 /
- 发酵 /
- 工艺优化 /
- 抗氧化活性
Abstract: In order to obtain a kind of Lonicera japonica leaves herbal tea with strong antioxidant activity and high health care, an orthogonal array design based on single factor experiments was employed to examine the influence of time, temperature, inoculum amount of L. plantarum 758 and the concentration of sugar (The mass ratio of glucose to sucrose was 3:2) on the fermentation process. The antioxidant and volatile components of Lonicera japonica leaves herbal tea were compared with those of three common herbal tea in the market. Results showed that the optimal fermentation conditions were determined as fermentation of Lonicera japonica leaves extract containing 7% sugar added at 38 ℃ for 24 h with an inoculum amount of 4%. Under these conditions, the chlorogenic acid content of Lonicera japonica leaves herbal tea reached 7.11%, the total flavonoids content was 22.51%, the DPPH free radical clearance rate was 84.23%±3.32%, and the ABTS free radical clearance rate was 85.30%±2.14%, which were significantly higher than those of the three kinds of herbal tea on the market (P<0.05). There were 32 kinds of volatile substances in Lonicera japonica leaves herbal tea, and their types and contents were higher than those in other comparison groups. Overall, the antioxidant capacity of Lonicera japonica leaves herbal tea fermented by L.plantarum 758 is outstanding, and it has higher nutritional value and practical function.
- Lonicera japonica leaves herbal tea /
- L. plantarum 758 /
- fermentation /
- process optimization /
- antioxidant activity

HTML全文

图 1 发酵时间对金银花叶发酵凉茶乳酸含量及DPPH自由基清除率的影响

Figure 1. Effect of fermentation time on lactic acid content and DPPH free radical clearance rate of Lonicera japonica leaf fermented herbal tea

下载: 全尺寸图片幻灯片

图 2 发酵温度对金银花叶发酵凉茶乳酸含量及DPPH自由基清除率的影响

Figure 2. Effect of fermentation temperature on lactic acid content and DPPH free radical clearance rate of Lonicera japonica leaf fermented herbal tea

下载: 全尺寸图片幻灯片

图 3 乳酸菌接种量对金银花叶发酵凉茶乳酸含量及DPPH自由基清除率的影响

Figure 3. Effect of inoculation amount of lactic acid bacteria on lactic acid content and DPPH free radical clearance rate of Lonicera japonica leaf fermented herbal tea

下载: 全尺寸图片幻灯片

图 4 糖添加量对金银花叶发酵凉茶乳酸含量及DPPH自由基清除率的影响

Figure 4. Effect of sugar content on lactic acid content and DPPH free radical clearance rate of Lonicera japonica leaf fermented herbal tea

下载: 全尺寸图片幻灯片

图 5 绿原酸含量、总黄酮含量与DPPH自由基、ABTS自由基清除率的相关性分析

Figure 5. Correlation analysis of chlorogenic acid content, total flavonoids content and DPPH, ABTS free radical clearance rate

下载: 全尺寸图片幻灯片

图 6 金银花叶凉茶挥发性成分主成分分析

Figure 6. Principal component analysis of volatile components of Lonicera japonica leaves herbal tea

下载: 全尺寸图片幻灯片

图 7 金银花叶凉茶感官品评

注：图中不同小写字母表示差异显著P<0.05。

Figure 7. Sensory evaluation of Lonicera japonica leaves herbal tea

下载: 全尺寸图片幻灯片

表 1 驯化培养基的制备

Table 1. Preparation of domestication medium

培养编号	1	2	3	4	5	6
金银花叶浸提液添加量	0	10%	20%	30%	40%	50%
10%脱脂乳粉添加量	50%	40%	30%	20%	10%	0
注：培养基中按葡萄糖:蔗糖=3:2的比例添加6%的糖。

下载: 导出CSV

表 2 正交试验因素与水平

Table 2. Factors and levels of orthogonal design

水平	A发酵时间（h）	B发酵温度（℃）	C接种量（%）	D糖添加量（%）
1	22	36	2	5
2	24	37	3	6
3	26	38	4	7

下载: 导出CSV

表 3 金银花叶凉茶发酵工艺条件正交试验设计及结果

Table 3. Orthogonal experimental design and results of Lonicera japonica leaves herbal tea fermentation

试验号		A发酵时间	B发酵温度	C接种量	D糖添加量	乳酸含量（%）	DPPH自由基清除率（%）
1		1	1	1	1	0.53	78.10
2		1	2	2	2	0.49	79.30
3		1	3	3	3	0.58	80.40
4		2	1	2	3	0.44	80.10
5		2	2	3	1	0.50	80.49
6		2	3	1	2	0.54	79.76
7		3	1	3	2	0.55	79.61
8		3	2	1	3	0.52	78.34
9		3	3	2	1	0.51	79.02
乳酸含量	k1	0.517	0.490	0.513	0.497
	k2	0.493	0.503	0.480	0.527
	k3	0.527	0.543	0.543	0.513
	R	0.034	0.053	0.063	0.030
DPPH自由基清除率	k1	79.267	79.267	78.733	79.200
	k2	80.133	79.367	79.467	79.567
	k3	78.967	79.733	80.167	79.600
	R	1.166	0.466	1.434	0.400

下载: 导出CSV

表 4 金银花叶凉茶与市场上三种凉茶活性成分与抗氧化活性对比

Table 4. Comparison of active ingredients and antioxidant activities between Lonicera japonica leaves herbal tea and three kinds of herbal tea on the market

种类	绿原酸（%）	总黄酮（%）	DPPH自由基清除率（%）	ABTS自由基清除率（%）
金银花叶凉茶	7.11±0.01^a	22.51±1.52^a	84.23±3.32^a	85.30±2.14^a
茶1	5.32±0.02^c	17.42±1.34^b	65.23±2.10^c	78.41±2.35^c
茶2	5.67±0.01^b	17.28±1.60^b	73.29±2.54^b	80.12±2.03^b
茶3	3.66±0.03^d	12.66±1.22^c	60.86±2.33^d	75.38±1.98^d
注：表中同一列不同字母代表差异显著（P<0.05）。

下载: 导出CSV

表 5 金银花叶凉茶与市场上三种凉茶挥发性成分比较

Table 5. Comparison of volatile components between Lonicera japonica leaves herbal tea and three kinds of herbal tea on the market

序号	挥发性化合物	金银花叶茶（mg/L）	茶1 （mg/L）	茶2 （mg/L）	茶3 （mg/L）
A1	3-甲硫基丙醇	3.34	3.40	3.44	3.44
A2	苯乙醇	3.28	3.14	3.24	3.28
A3	1-辛醇	3.23	3.08	3.23	3.23
A4	2,3-丁二醇	−	3.23	3.08	6.45
A5	2-乙基己醇	2.94	−	−	2.94
A6	苯甲醇	3.31	−	−	−
A7	1-壬醇	3.19	−	−	−
A8	丙醇	2.76	−	−	−
A9	新薄荷醇	2.76	−	−	−
A10	正己醇	1.78	−	−	−
A11	（R）-1,2-丙二醇	−	3.05	−	−
A12	正丁醇	−	1.71	−	−
A13	3-甲基-1-戊醇	−	−	3.05	−
A14	庚酸乙酯	3.10	3.28	3.34	2.76
A15	辛酸乙酯	2.67	2.67	2.67	5.71
A16	正己酸乙酯	2.05	2.03	2.03	1.78
A17	乙酸异戊酯	1.93	1.93	1.93	1.78
A18	癸酸乙酯	3.31	3.38	3.38	−
A19	月桂酸乙酯	2.01	2.10	2.08	−
A20	棕榈酸乙酯	1.99	2.08	1.99	−
A21	乙酸乙酯	3.89	−	3.89	3.77
A22	乙酸苯乙酯	1.93	1.93	−	1.93
A23	壬酸乙酯	2.49	2.92	−	−
A24	乙酸己酯	−	1.84	1.84	−
A25	反式-2-己烯酸乙酯	2.79	−	−	−
A26	乙酸苄酯	2.05	−	−	−
A27	癸酸3-甲基丁酯	−	2.76	−	−
A28	丙酸-2-苯乙酯	−	−	2.86	−
A29	乙酸	1.93	1.95	1.95	1.95
A30	辛酸	2.80	2.80	−	2.46
A31	苯甲酸	6.00	−	−	−
A32	癸酸	−	2.76	−	−
A33	2-甲基四氢噻吩-3-酮		−	3.37	−
A34	十二甲基环六硅氧烷	5.75	2.86	2.67	2.55
A35	六甲基环三硅氧烷	2.80	8.29	5.97	5.97
A36	十甲基环五硅氧烷	2.67	5.59	2.80	5.31
A37	十四烷	5.68	2.49	2.80	−
A38	十二烷	2.95	−	8.29	5.28
A39	八甲基环四硅氧烷	2.97	3.10	−	−
A40	十六烷	−	2.80	−	−
A41	二十七烷	3.10	−	−	−
A42	2-亚甲基戊二腈	2.87	−	−	−

下载: 导出CSV

表 6 金银花叶凉茶主成分特征值及贡献率

Table 6. Characteristic values and contribution rates of principal components of Lonicera japonica leaves herbal tea

主成分	特征值	贡献率（%）
1	13.44	44.9
2	9.70	32.0

下载: 导出CSV

参考文献(34)

[1]	XIAO O, LI M, CHEN D, et al. The dissipation, processing factors, metabolites, and risk assessment of pesticides in honeysuckle from field to table[J]. Journal of Hazardous Materials,2022,431:128519. doi: 10.1016/j.jhazmat.2022.128519
[2]	朱文卿, 任汉书, 郑媛媛, 等. 金银花的功能性成分及其生物活性研究进展[J]. 食品工业科技,2021,42(13):412−426. [ZHU W Q, REN H S, ZHENG Y Y, et al. Research progress on functional components and biological activity of honeysuckle[J]. Food Industry Technology,2021,42(13):412−426. doi: 10.13386/j.issn1002-0306.2020070411
[3]	邰佳, 马海英. 金银花制剂的抗病毒作用研究进展[J]. 中国中医药现代远程教育,2022,20(14):200−203. [TAI J, MA H Y. Research progress on antiviral effects of honeysuckle preparations[J]. Modern Distance Education in Chinese Medicine,2022,20(14):200−203. doi: 10.3969/j.issn.1672-2779.2022.14.073
[4]	FENG Y F, QIN G Z, JING Z X, et al. Anaphylaxis effect and substance basis of honeysuckle extract[J]. Chinese Herbal Medicines,2021,13(3):403−409. doi: 10.1016/j.chmed.2021.04.013
[5]	BAO T, KARIM N, XIE L, et al. Simulated gastrointestinal digestion and colonic fermentation of blue honeysuckle: Phenolic profile and protectivity on ethyl carbamate-induced oxidative damage[J]. Process Biochemistry, 2022, 120: 74-84.
[6]	GONZÁLEZ-GóMEZ L, PEREIRA J A, MORANTE-ZARCERO S, et al. Green extraction approach based on μSPEed® followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusions[J]. Food Chemistry,2022,394:133512. doi: 10.1016/j.foodchem.2022.133512
[7]	李建勋, 王玉珍, 卢嘉, 等. 金银花中有机磷农药残留分析及其冲泡过程迁移模型研究[J]. 食品科学技术学报,2020,38(3):119−126. [LI J X, WANG Y Z, LU J, et al. Analysis of organophosphorus pesticide residues in honeysuckle and its migration model during brewing process[J]. Journal of Food Science and Technology,2020,38(3):119−126. doi: 10.3969/j.issn.2095-6002.2020.03.015
[8]	胡凯基, 王浩楠, 袁卉馥. 我国金银花研究进展浅析[J]. 河北北方学院学报(自然科学版),2022,38(7):38−42. [HU K J, WANG H N, YUAN H F. Analysis of the research progress of honeysuckle in China[J]. Journal of Hebei North University (Natural Science Edition),2022,38(7):38−42. doi: 10.3969/j.issn.1673-1492.2022.07.007
[9]	王会娟. 两种金银花茶加工工艺及品质特点研究[D]. 泰安: 山东农业大学, 2015. WANG H J. Study on processing technology and quality characteristics of two kinds of honeysuckle tea[D]. Taian: Shandong Agricultural University, 2015.
[10]	罗磊, 张冰洁, 关宁宁, 等. 金银花叶黄酮对衰老模型小鼠的体内抗氧化作用[J]. 食品科学,2017,38(19):171−176. [LUO L, ZHANG B J, GUAN N N, et al. Antioxidant effect of honeysuckle leaf flavonoids on senescence model mice[J]. Food Science,2017,38(19):171−176. doi: 10.7506/spkx1002-6630-201719027
[11]	罗磊, 董金龙, 朱文学, 等. 金银花过氧化物酶的三相分离纯化及酶学性质[J]. 食品科学,2017,38(24):20−27. [LUO L, DONG J L, ZHU W X, et al. Three-phase isolation and purification of honeysuckle peroxidase and enzymatic properties[J]. Food Science,2017,38(24):20−27. doi: 10.7506/spkx1002-6630-201724004
[12]	LIU X, LÜ Y, ZHENG M, et al. Polyphenols from blue honeysuckle (Lonicera caerulea var. edulis) berry inhibit lipid accumulation in adipocytes by suppressing lipogenesis[J]. Journal of Ethnopharmacology,2021,279:114403. doi: 10.1016/j.jep.2021.114403
[13]	李世传, 杜华英, 熊建华, 等. 金银花叶抑菌成分的提取及效果研究[J]. 食品研究与开发,2015,36(6):6−10. [LI S C, DU H Y, XIONG J H, et al. Extraction and effect of bacteriostatic components in honeysuckle leaves[J]. Food Research and Development,2015,36(6):6−10. doi: 10.3969/j.issn.1005-6521.2015.06.002
[14]	田存章, 贺新平, 曹乐乐, 等. 金银花叶总黄酮不同提取方法比较及其抗氧化活性研究[J]. 生物化工,2021,7(4):53−56. [TIAN C Z, HE X P, CAO L L, et al. Comparison of different extraction methods of total flavonoids from honeysuckle leaf and its antioxidant activity[J]. Biochemical Technology,2021,7(4):53−56.
[15]	YIASMIN M N, ISLAM M S, EASDANI M, et al. Fermentability of maitake polysaccharides processed by various hydrothermal conditions and fermented with probiotic (Lactobacillus)[J]. International Journal of Biological Macromolecules,2022,209:1075−1087. doi: 10.1016/j.ijbiomac.2022.04.084
[16]	XU Y, XIE Q, ZHANG W, et al. Lactobacillus plantarum GMNL-662 and Lactobacillus plantarum 299v prevent osteoporosis in mice with colitis by down-regulating Akkermansia in the gut microbiome[J]. Journal of Functional Foods,2022,99:105328. doi: 10.1016/j.jff.2022.105328
[17]	盛守新. 乳酸菌胞外多糖佐剂提高金黄色葡萄球菌疫苗免疫效果的研究[D]. 呼和浩特: 内蒙古大学, 2019. SHENG S X. Study on the improvement of immune effect of lactic acid bacteria exopolysaccharide adjuvant on Staphylococcus aureus vaccine[D]. Hohhot: Inner Mongolia University, 2019.
[18]	左云洋, 胡萍, 许浩翔, 等. 乳酸菌SR10-1发酵刺梨汁对葡聚糖硫酸钠诱导小鼠溃疡性结肠炎的缓解作用[J/OL]. 食品科学: 1−10 [2023-02-17]. http://kns.cnki.net/kcms/detail/11.2206.TS.20221110.2138.044.html. ZUO Y Y, HU P, XU H X, et al. Effect of fermented prickly pear juice by lactic acid bacteria SR10-1 on dextran sodium sulfate-induced ulcerative colitis in mice[J/OL]. Food Science: 1−10 [2023-02-17]. http://kns.cnki.net/kcms/detail/11.2206.TS.20221110.2138.044.html.
[19]	杜景涛, 郑贞, 陈骏, 等. 党参枸杞复合饮料的制备及其抗氧化活性研究[J]. 保鲜与加工,2021,21(2):109−115, 121. [DU J T, ZHENG Z, CHRN J, et al. Study on preparation and antioxidant activity of Codonopsis wolfberry compound drink[J]. Preservation and Processing,2021,21(2):109−115, 121. doi: 10.3969/j.issn.1009-6221.2021.02.017
[20]	白桂英, 叶淑红, 王琛郴, 等. 黑枸杞乳酸菌饮料发酵工艺优化及功能性成分研究[J]. 中国酿造,2022,41(4):157−162. [BAI G Y, YE S H, WANG C B, et al. Optimization of fermentation process and functional components of lactic acid bacteria beverage with black goji berries[J]. China Brewing,2022,41(4):157−162. doi: 10.11882/j.issn.0254-5071.2022.04.027
[21]	陈康, JOO O Y, 李洪军, 等. 金银花乳杆菌发酵凉茶的研制[J]. 食品科学,2016,37(3):131−136. [CHEN K, JOO O Y, LI H J, et al. Development of fermented herbal tea with Lactobacillus honeysuckle[J]. Food Science,2016,37(3):131−136. doi: 10.7506/spkx1002-6630-201603025
[22]	卢超, 陈景鲜, 王国霞, 等. 基于AHP-CRITIC的D-最优混料设计优化一款金银花茶饮[J]. 中国食品添加剂,2022,33(7):144−151. [LU C, CHEN J X, WANG X G, et al. D-optimal mixture design based on AHP-CRITIC optimizes a honeysuckle tea drink[J]. China Food Additives,2022,33(7):144−151. doi: 10.19804/j.issn1006-2513.2022.07.019
[23]	马懿, 陈晓姣, 古丽珍, 等. 高压脉冲电场辅助提取紫薯酒渣花色苷[J]. 食品工业,2020,41(8):68−71. [MA Y, CHEN X J, GU Z L, et al. Anthocyanins from purple sweet potato lees assisted by high-voltage pulsed electric field[J]. Food Industry,2020,41(8):68−71.
[24]	许陈思菡, 沈周媛, 袁琢越, 等. 藤茶总黄酮提取工艺优化与抗氧化活性物质基础研究[J]. 现代食品,2022,28(11):31−36, 41. [XU C S H, SHEN Z Y, YUAN Z Y, et al. Optimization of total flavonoid extraction process and basic study of antioxidant active substances in vine tea[J]. Modern Food,2022,28(11):31−36, 41. doi: 10.16736/j.cnki.cn41-1434/ts.2022.11.010
[25]	刁体伟, 陈晓姣, 冷银江, 等. 植物源多酚对梨酒抗氧化能力及其感官品质的影响[J]. 食品与发酵工业,2022,48(23):93−101. [DIAO T W, CHEN X J, LENG Y J, et al. Effects of plant-derived polyphenols on antioxidant capacity and sensory quality of pear wine[J]. Food and Fermentation Industry,2022,48(23):93−101. doi: 10.13995/j.cnki.11-1802/ts.031036
[26]	刘佳奇, 熊涛, 李军波, 等. 乳酸菌发酵茶饮料的工艺优化及其发酵前后香气成分分析[J]. 食品与发酵工业,2016,42(8):109−114. [LIU J Q, XIONG T, LI J B, et al. Process optimization of lactic acid bacteria fermented tea beverage and analysis of aroma composition before and after fermentation[J]. Food and Fermentation Industry,2016,42(8):109−114. doi: 10.13995/j.cnki.11-1802/ts.201608020
[27]	BAI X, HAN M, YUE T, et al. Control of post-acidification and shelf-life prediction of apple juice fermented by Lactobacillus[J]. Food Control,2022,139:109076. doi: 10.1016/j.foodcont.2022.109076
[28]	杜冰, 姜龙波, 刘长海, 等. 木瓜发酵乳酸饮料的研究[J]. 食品科学,2008,29(11):752−755. [DU B, JIANG L B, LIU C H, et al. Study on papaya fermented lactic acid beverage[J]. Food Science,2008,29(11):752−755. doi: 10.3321/j.issn:1002-6630.2008.11.176
[29]	葛磊. 燕麦发酵饮料的研制[D]. 无锡: 江南大学, 2012 GE L. Development of oat fermented beverages[D]. Wuxi: Jiangnan University, 2012.
[30]	郗恩光, 谭海生, 杨劲松, 等. 响应面法优化益生菌发酵香蕉金针菇饮料的工艺研究[J]. 中国酿造,2018,37(9):185−190. [XI E G, TAN H S, YANG J S, et al. Technology optimization of probiotic fermented banana and Flammulina velutipes beverage by response surface methodology[J]. China Brewing,2018,37(9):185−190. doi: 10.11882/j.issn.0254-5071.2018.09.037
[31]	徐安书, 胡敏, 何军. 茎瘤芥叶胡萝卜混合汁复合乳酸菌发酵饮料的研制[J]. 食品科学,2012,33(14):321−325. [XU A S, HU M, HE J. Development of fermented beverage with lactic acid bacteria mixed with carrot mixture[J]. Food Science,2012,33(14):321−325.
[32]	乐薇, 孔京华, 刘诗诗, 等. 基于碳点分子印迹纸芯片法测定金银花绿原酸含量[J]. 食品科学,2022,43(16):253−260. [LE W, KONG J H, LIU S S, et al. Determination of honeysuckle chlorogenic acid content based on carbon point molecularly printed paper chip method[J]. Food Science,2022,43(16):253−260. doi: 10.7506/spkx1002-6630-20210723-268
[33]	丁敏, 王丽玲, 秦玉川, 等. 金银花中绿原酸的水提取工艺研究[J]. 浙江林业科技,2022,42(2):15−20. [DING M, WANG L L, QIN Y C, et al. Study on water extraction process of chlorogenic acid from honeysuckle[J]. Zhejiang Forestry Science and Technology,2022,42(2):15−20. doi: 10.3969/j.issn.1001-3776.2022.02.003
[34]	曾鸣, 曾辉, 荣光, 等. 8种市售金银花露饮料的挥发性化合物测定分析[J]. 食品安全质量检测学报,2020,11(23):8942−8951. [ZENG M, ZENG H, RONG G, et al. Determination and analysis of volatile compounds of eight commercially available honeysuckle beverages[J]. Journal of Food Safety and Quality Inspection,2020,11(23):8942−8951. doi: 10.19812/j.cnki.jfsq11-5956/ts.2020.23.063