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Investigation of Component Difference of Astragali Radix Before and After Rice Stir-frying by UPLC-Q-TOF-MS/MS Combined with Chemometrics
更新时间：2025-01-16

    • Investigation of Component Difference of Astragali Radix Before and After Rice Stir-frying by UPLC-Q-TOF-MS/MS Combined with Chemometrics

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    • “In the field of traditional Chinese medicine research, experts have established a qualitative analysis method for the components of Huangqi and rice stir fried Huangqi before and after processing, clarifying the chemical composition and differential components of Huangqi and rice stir fried Huangqi, providing reference for quality control and material basis research.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 4, Pages: 189-197(2025)

    • DOI：10.13422/j.cnki.syfjx.20250368    

      CLC： R277;O657;R943.1

    • Received：14 June 2024，

      Published Online：04 September 2024，

      Published：20 February 2025

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  • YAO Miaoshi,ZHAO Yimeng,WANG Zekun,et al.Investigation of Component Difference of Astragali Radix Before and After Rice Stir-frying by UPLC-Q-TOF-MS/MS Combined with Chemometrics[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(04):189-197. DOI： 10.13422/j.cnki.syfjx.20250368.

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