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Determination of eight constituents of Hsiao-cheng-chi-tang by high-performance liquid chromatography

✍ Scribed by Shuenn-Jyi Sheu; Chyong-Fang Lu


Book ID
107785615
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
325 KB
Volume
704
Category
Article
ISSN
1873-3778

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Determination of 19 rhubarb constituents
✍ Ching-Che Lin; Chuan-I Wu; Ta-Chen Lin; Shuenn-Jyi Sheu πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 927 KB

## Abstract Rhubarb (__Rhei rhizoma__), a commonly used Chinese herb, contains anthraquinones, anthrones, galloylglucoses, stilbenes, and flavan‐3‐ols compounds, __etc.__ as major constituents. Using 19 of these compounds as markers, an HPLC‐UV‐MS method was developed to estimate the quality of rhu