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...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2017-04-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617300397 |