Studies on the component analysis and quality control in tonic wine preparation of King-Mon-Long-Fong-Jyo
| Autor: | Shiow Chyn Huang, Chia Chi Chen, Horng Liang Lay, Tian Shung Wu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Pharmacology
Wine 0303 health sciences Chromatography 030309 nutrition & dietetics Loganin 010401 analytical chemistry food and beverages 01 natural sciences Cinnamic acid Cinnamaldehyde 0104 chemical sciences Ferulic acid 03 medical and health sciences chemistry.chemical_compound Biochemistry chemistry Scopoletin Gomisin A Radix Food Science |
| Zdroj: | Journal of Food and Drug Analysis. 11 |
| ISSN: | 2224-6614 |
| Popis: | The origin of King-Mon-Long-Fong-Jyo crude drugs were identified by microscopic and TLC examination, and an HPLC method for simultaneous determination of seven marker substances was established for the quality control in tonic wine preparation of “King-Mon-Long-Fong-Jyo”. These marker substances were gomisin A and schizandrin from Schizandrae Fructus, loganin from Corni Fructus, cinnamic acid and cinnamaldehyde from Cinnamomi Cortex, and scopoletin and ferulic acid from Angelicae Radix. Different rice wine extraction volume and extraction temperature conditions were performed to evaluate quality of King-Mon-Long-Fong-Jyo. |
| Databáze: | OpenAIRE |
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