中华人民国和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. 白茶: GB/T22291-2017[S]. 北京: 中国标准出版社, 2017.
汤鸣绍. 中国白茶的起源、品质成分与保健功效[J]. 福建茶叶, 2015, 37(2): 45-50.
ESPINOSARUIZ C, CABRERA L, LÓPEZ-JIMÉNEZ J Á, et al. Effects of Long-Term Ingestion of White Tea on Oxidation Produced by Aging and Acute Oxidative Damage in Rats[J]. Journal of Physiology and Biochemistry, 2018, 74(1): 171-177. doi: 10.1007/s13105-017-0591-z
SANTANA-RIOS G, ORNER G A, AMANTANA A, et al. Potent Antimutagenic Activity of White Tea in Comparison with Green Tea in the Salmonella Assay[J]. Mutation Research, 2001, 495(1-2): 61-74. doi: 10.1016/S1383-5718(01)00200-5
MAO J T, NIE W X, TSU I H, et al. White Tea Extract Induces Apoptosis in Non-Small Cell Lung Cancer Cells: The Role of Peroxisome Proliferator-Activated Receptor-{Gamma} and 15-Lipoxygenases[J]. Cancer Prevention Research (Philadelphia, Pa), 2010, 3(9): 1132-1140. doi: 10.1158/1940-6207.CAPR-09-0264
ESPINOSA C, LÓPEZ-JIMÉNEZ J Á, CABRERA L, et al. Protective Effect of White Tea Extract Against Acute Oxidative Injury Caused by Adriamycin in Different Tissues[J]. Food Chemistry, 2012, 134(4): 1780-1785. doi: 10.1016/j.foodchem.2012.03.083
NUNES A R, ALVES M G, TOMAS G D, et al. Daily Consumption of White Tea (Camellia sinensis (L. )) Improves the Cerebral Cortex Metabolic and Oxidative Profile in Prediabetic Wistar Rats[J]. Br J Nutr, 2015, 113(5): 832-842. doi: 10.1017/S0007114514004395
ISLAM M S. Effects of the Aqueous Extract of White Tea (Camellia sinensis) in a Streptozotocin-Induced Diabetes Model of Rats[J]. Phytomedicine, 2011, 19(1): 25-31. doi: 10.1016/j.phymed.2011.06.025
MARTINS A D, ALVES M G, BERNARDINO R L, et al. Effect of White Tea (Camellia sinensis (L. )) Extract in the Glycolytic Profile of Sertoli Cell[J]. Eur J Nutr, 2014, 53(6): 1383-1391. doi: 10.1007/s00394-013-0640-5
DIAS T R, ALVES M G, TOMÁS G D, et al. White Tea as a Promising Antioxidant Medium Additive for Sperm Storage at Room Temperature: a Comparative Study with Green Tea[J]. Journal of Agricultural and Food Chemistry, 2014, 62(3): 608-617. doi: 10.1021/jf4049462
ALMAJANO M P, CARBÓ R, JIMÉNEZ J A L, et al. Antioxidant and Antimicrobial Activities of Tea Infusions[J]. Food Chemistry, 2008, 108(1): 55-63. doi: 10.1016/j.foodchem.2007.10.040
梅宇, 林璇. 2017中国白茶产销形势分析报告[J]. 福建茶叶, 2017, 39(9): 3-5. doi: 10.3969/j.issn.1005-2291.2017.09.002
张淑英, 黄秉信, 王明华, 等. 中国农村统计年鉴[M]. 北京: 中国统计出版社, 2017.
余宏. 浅谈福鼎白茶及老白茶的特点[J]. 茶叶, 2017, 43(4): 228-230. doi: 10.3969/j.issn.0577-8921.2017.04.009
陶丽明. 福鼎白茶标准化加工关键技术初探[J]. 东南园艺, 2017, 5(1): 20-23. doi: 10.3969/j.issn.1004-6089.2017.01.007
段红星, 孙围围. 福鼎白茶与景谷白茶内含成分与感官品质研究[J]. 云南农业大学学报(自然科学版), 2016, 31(6): 1091-1096.
杨建平. 不同茶树品种加工月光白的研究[J]. 蚕桑茶叶通讯, 2015(6): 29. doi: 10.3969/j.issn.1007-1253.2015.06.018
中华人民共和国国家市场监督管理总局, 中国国家标准化管理委员会. 茶水浸出物测定: GB/T 8305-2013[S]. 北京: 中国标准出版社, 2014.
中华人民共和国国家市场监督管理总局. 茶茶多酚测定: GB/T 8313-2002[S]. 北京: 中国标准出版社, 2002.
傅博强, 谢明勇, 聂少平, 等. 茶叶中多糖含量的测定[J]. 食品科学, 2001, 22(11): 69-73. doi: 10.3321/j.issn:1002-6630.2001.11.023
中华人民共和国国家市场监督管理总局, 中国国家标准化管理委员会. 茶游离氨基酸总量的测定: GB/T 8314-2013[S]. 北京: 中国标准出版社, 2014.
王兴华, 蒋宾, 王利妍, 等. 浅盘与传统普洱茶发酵的微生物群落和化学成分比较研究[J]. 西南大学学报(自然科学版), 2019, 41(10): 28-36.
ZHAO M, MA Y, DAI L L, et al. A High-Performance Liquid Chromatographic Method for Simultaneous Determination of 21 Free Amino Acids in Tea[J]. Food Analytical Methods, 2013, 6(1): 69-75. doi: 10.1007/s12161-012-9408-4
中华人民共和国国家市场监督管理总局, 中国国家标准化管理委员会. 茶叶感官审评方法: GB/T 23776-2018[S]. 北京: 中国标准出版社, 2018.
DAI W, QI D, YANG T, et al. Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L. )[J]. Journal of Agricultural and Food Chemistry, 2015, 63(44): 9869-9878. doi: 10.1021/acs.jafc.5b03967
刘彬球, 陈孝权, 吴晓刚, 等. PCA和PLS-DA用于晒青毛茶级别分类研究[J]. 茶叶科学, 2015, 35(2): 179-184. doi: 10.3969/j.issn.1000-369X.2015.02.014
张悦, 朱荫, 叶火香, 等. 不同产地香茶的主要化学成分含量的差异分析[J]. 食品科学, 2017, 38(22): 184-191. doi: 10.7506/spkx1002-6630-201722028
刘东娜, 罗凡, 李春华, 等. 白茶品质化学研究进展[J]. 中国农业科技导报, 2018, 20(4): 79-91.
黄赟. 福建白茶化学成分与感官品质研究初报[D]. 福州: 福建农林大学, 2013: 21-23.
HORANNI R, ENGELHARDT U H. Determination of Amino Acids in White, Green, Black, Oolong, Pu-Erh Teas and Tea Products[J]. Journal of Food Composition and Analysis, 2013, 31(1): 94-100. doi: 10.1016/j.jfca.2013.03.005
HILAL Y, ENGELHARDT U. Characterisation of White Tea - Comparison to Green and Black Tea[J]. Journal Für Verbraucherschutz Und Lebensmittelsicherheit, 2007, 2(4): 414-421. doi: 10.1007/s00003-007-0250-3
吕海鹏, 张悦, 陈兴华, 等. 不同花色种类白茶的抗氧化活性及其主要品质化学成分分析[J]. 食品科学, 2016, 37(20): 42-50. doi: 10.7506/spkx1002-6630-201620008
银霞, 张曙光, 黄静, 等. 湖南红茶特征滋味化学成分研究[J]. 茶叶科学, 2019, 39(2): 150-158.