您当前的位置：
首页 >
文章列表页 >
Comparison on Quality of Honey Processed Lilii Bulbus Prepared by Traditional Empirical and Pharmacopoeial Methods Based on Chemical Analysis and Sensory Techniques
更新时间：2024-09-02

    • Comparison on Quality of Honey Processed Lilii Bulbus Prepared by Traditional Empirical and Pharmacopoeial Methods Based on Chemical Analysis and Sensory Techniques

      增强出版
    • “In the field of quality control of traditional Chinese medicine, researchers compared the quality of honey lilies prepared by traditional and modern methods through chemical analysis and intelligent sensory technology. The results showed that the honey lily prepared by traditional methods performed better in terms of water content, extract content, and specific component content, and could be clearly distinguished by electronic nose and electronic tongue. This study provides a scientific basis for the modernization of traditional Chinese medicine preparation methods.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 30, Issue 19, Pages: 198-205(2024)

    • DOI：10.13422/j.cnki.syfjx.20240965    

      CLC： R22;R943.1;R28;O657

    • Received：29 February 2024，

      Published Online：08 May 2024，

      Published：05 October 2024

    移动端阅览

  • ZHU Juanjuan,LIN Li,ZHOU Qiao,et al.Comparison on Quality of Honey Processed Lilii Bulbus Prepared by Traditional Empirical and Pharmacopoeial Methods Based on Chemical Analysis and Sensory Techniques[J].Chinese Journal of Experimental Traditional Medical Formulae,2024,30(19):198-205. DOI： 10.13422/j.cnki.syfjx.20240965.

  •  
  •  

0

Views

38

下载量

1

CSCD

Alert me when the article has been cited
提交
Tools
Download
Export Citation
Share
Add to favorites
Add to my album

Related Articles

Analysis of Color and Odor Changes of Different Processed Products of Paeoniae Radix Alba Based on HS-GC-MS and Electronic Sensory Techniques
Analysis of Quality Changes of Platycladi Semen Before and After Deterioration Based on HS-SPME/GC-MS and Electronic Sensory Technology
Odor and Taste Discrimination of Chinese Hawthorn Based on Electronic Nose and Electronic Tongue

Related Author

ZHU Juanjuan
ZHOU Qiao
LU Qi
DAI Yanpeng
SHI Dianhua
PENG Jiayu
HUANG Yuzhen
WEN Jiawen

Related Institution

Key Research Laboratory of Technique and Principle of Honey-processing and Carbonizing of National Administration of Traditional Chinese Medicine（TCM）， Shandong Academy of Chinese Medicine
Jiangxi University of Chinese Medicine
Ganzhou People's Hospital
Institute of Chinese Materia Medica，China Academy of Chinese Medical Sciences
Storage&Packaging Position of National Technical System of Chinese Medicinal Materials Industry
0