［1］朱宏达，张慧，张美荣，等.黑豆红色素的提取工艺及其理化性质的研究［J］中国食品添加剂，2009(1)：86-90（Zhu H D, Zhang H, Zhang M R,et al.The study of black bean red extracting from black soybean and its physical and chemical properties［J］.China Food Additives，2009(1)：86-90）
［2］Choung M G，Baek I Y，Kang S T，et al.Isolation and determination of anthocyanins in seed coats of black soybean(Glycine max L Merr)［J］Journal of Agricultural and Food Chemistry,2001，49(12)：5848-5851
［3］肖怀秋，李玉珍.黑豆皮中红色色素萃取工艺的响应面优化［J］.氨基酸和生物资源，2010，32(2)：30-34（Xiao H,Li Y Z.Optimization of extraction technology of red pigment from BSC using response surface methodology［J］.Amino Acids & Biotic Resources，2010，32(2)：30-34）
［4］杨卫民,刘保琪,李团霞，等.黑豆种皮中红色素的提取及稳定性研究［J］.大豆科学，2010,29（4）:688-691（Yang W M,Liu B Q,Li T X,et al.Extraction of red pigments from seedcoat of black soybean and its stability［J］.Soybean Science,2010,29(4):688-691）
［5］王少波.黑豆皮中花色苷的提取及纯化研究［D］西安：西安理工大学，2008.（Wang S B.Study on extraction and purification process of anthocyanins from black bean peal［D］Xi′an: Xi′an University of Technology,2008）
［6］李大婧，宋江峰，刘春泉，等.超声波辅助提取黑豆皮色素工艺优化［J］.农业工程学报，2009，25(2)：273-279（Li D J,Song J F,Liu C Q,et al.Optimization of technology for ultrasonic-assisted extraction of pigments from black soybean hulls［J］.Transactions of the Chinese Society of Agricultural Engineering，2009，25(2)：273-279）
［7］高雪琴，王若兰，杨建平.黑豆皮红色素微波辅助提取与乙醇浸提的工艺比较研究［J］食品与药品，2006(5):39-41.（Gao X Q,Wang R L,Yang J P.A comparison study on extraction technology of black bean peal red pigment between microwaveassisted extraction and traditional extraction method［J］Food and Drug，2006(5):39-41）
［8］Xu B J，Chang S K C.Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones［J］.Journal of Agricultural and Food Chemistry,2008,56(18),8365-8373
［9］滕学峰.黑豆皮中色素的提取纯化、结构鉴定及其性质的研究［D］哈尔滨：东北农业大学，2008（Teng X F.The extraction,refinement structural identification property of pigment compoud in the coat of black soybean［D］. Harbin: Northeast Agricultural University,2008）
［10］张芳轩，张名位，张瑞芬，等.不同黑大豆种质资源种皮花色苷组成及抗氧化活性分析［J］.中国农业科学,2010,43(24):5088-5099（Zhang F X,Zhang M W,Zhang R F,et al.Comparative analysis of the anthocyanin profiles and antioxidant activity of seed coats from different black soybean germplasm resources［J］Scientia Agricultura Sinica，2010,43(24):5088-5099）
［11］张花利，冯进，董晓娜，等.黑豆皮中黄酮提取及粗提物抑菌效果研究［J］.大豆科学，2001，30（3）：497-501（Zhang H L,Feng J,Dong X N,et al.Extraction of flavonoids from the peel of black bean and bacteriostatic effect of crude extractings［J］.Soybean Science,2011,30(3):497-501）
［12］钱存柔，黄仪秀.微生物学实验教程［M］.北京：北京大学出版社，2000.（Qian C R, Huang Y X.Microbiology experiment course［M］.Beijing: Peking University Press, 2000）