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

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    • “在中药质量评价领域，研究者利用热分析技术，确定了酒黄芩的最佳炮制温度和时间，并通过指纹图谱和成分含量分析，揭示了不同产地黄芩的质量差异，为酒黄芩生产工艺及质量评价提供了科学依据。”
    • 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

    • Published：05 October 2024，

      Published Online：17 May 2024，

      Received：27 February 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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