目的建立茯苓饮片的指纹图谱。
OBJECTIVE To establish HPLC fingerprint of Poria cocos herbs.
目的从浸出物、多糖和总糖含量、HPLC色谱图等方面来考察趁鲜加工和发汗后加工对茯苓饮片化学成分的影响。
OBJECTIVE to study the effects on the chemical constituents from the contents of extract, polysaccharides, total carbohydrate and HPLC chromatogram of different processing Poria cocos herbs.
目的从浸出物、多糖和总糖含量、HPLC色谱图等方面来考察趁鲜加工和发汗后加工对茯苓饮片化学成分的影响。
OBJECTIVE to study the effects on the chemical constituents from the contents of extract, polysaccharides, total carbohydrate and HPLC chromatogram of different processing Poria cocos herbs.
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