Determination of flavonoids and phenolic acids in the extract of bamboo leaves using near-infrared spectroscopy and multivariate calibration
Baiyi Lu1,2, Jianyang Chen2, Weisu Huang3, Di Wu2, Wei Xu1, Qing Xie1, Xiao Yu4 and Lanjuan Li1*
1State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital of Medical College, Zhejiang University, Hangzhou 310058, China.
2The department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China.
3The Department of Applied Technology, Zhejiang Economic and Trade Polytechnic, Hangzhou 310053, China.
4Bureau of Quality and Safety Supervision for Agri-products, Ministry of Agriculture, Beijing 100125, China.
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