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Quality Evaluation of Wine-processed Scutellariae Radix from Different Origins Based on Thermal Analysis Technology， Fingerprint and Content Determination
更新时间：2024-09-02

    • Quality Evaluation of Wine-processed Scutellariae Radix from Different Origins Based on Thermal Analysis Technology， Fingerprint and Content Determination

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    • “The latest research has revealed the optimal processing technology for Huangqin and Jiuhuangqin decoction pieces, and identified baicalin as a key component for distinguishing differences in origin, providing a scientific basis for the quality evaluation of Jiuhuangqin.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 30, Issue 19, Pages: 170-179(2024)

    • DOI：10.13422/j.cnki.syfjx.20241061    

      CLC： R22;R943.1;R28;O657

    • Received：27 February 2024，

      Published Online：17 May 2024，

      Published：05 October 2024

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  • ZHANG Qing,WANG Yun,JIA Zhe,et al.Quality Evaluation of Wine-processed Scutellariae Radix from Different Origins Based on Thermal Analysis Technology， Fingerprint and Content Determination[J].Chinese Journal of Experimental Traditional Medical Formulae,2024,30(19):170-179. DOI： 10.13422/j.cnki.syfjx.20241061.

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