| Autor: |
Mengmeng Sun, Hongwei Wu, He, Min, Yusheng Jia, Lixue Wang, Liu, Ting, Lianqiang Hui, Li, Li, Shengli Wei, Wijk, Eduard Van, Wijk, Roeland Van, Tsim, Karl Wah-Keung, Li, Chun, Wang, Mei |
| Rok vydání: |
2020 |
| DOI: |
10.6084/m9.figshare.12655328 |
| Popis: |
Additional file 1: Fig. S1. Chromatographic fingerprinting of commercial rhubarb samples (Black line: Standard solution; Purple line: Sample solution), Fig. S2. HPLC chromatography of 28 batches of commercial rhubarb. “R” indicates the standard chromatography creating by Similarity Evaluation System for Chromatographic Fingerprint of TCM (version 2004)., Table S1. The content of identified compounds of commercial rhubarb samples, Table S2. The retention time of common peaks of commercial rhubarb samples, Table S3. The peak area of common peaks of commercial rhubarb samples, Table S4. The value of four DL properties of the 28 commercial rhubarb samples, Table S5. The correlation coefficient between DL properties and chemical compounds, Table S6. The value of DL properties and chemical components of the 118 wild rhubarb samples. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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