Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis

Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis

Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine. To explore the chemical material basis and functional mechanism of prepared rhubarb, an ultra-performance liquid chromatography-quadrupole-time of flight-mass spectrometry coupled with gray correlation analysis statistica...

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Bibliographic Details
Main Authors: Ting Ting Zhu, Li Wu, Xiao Li Wang, Hui Zhu, Xiao Chai Zhu, Qi Gang Zhou, Xiao Liu, Bao Chang Cai
Format: Article
Language:English
Published: Elsevier 2017-04-01
Series:Journal of Functional Foods
Subjects:
Prepared rhubarb
Spectrum-effect relationships
UPLC-Q-TOF-MS
Gray correlation analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617300397

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http://www.sciencedirect.com/science/article/pii/S1756464617300397

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