Determination of 19 rhubarb constituents
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Ching-Che Lin; Chuan-I Wu; Ta-Chen Lin; Shuenn-Jyi Sheu
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Article
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2006
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John Wiley and Sons
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English
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## Abstract Rhubarb (__Rhei rhizoma__), a commonly used Chinese herb, contains anthraquinones, anthrones, galloylglucoses, stilbenes, and flavanโ3โols compounds, __etc.__ as major constituents. Using 19 of these compounds as markers, an HPLCโUVโMS method was developed to estimate the quality of rhu