基于HPLC-QQQ-MS技术探讨炮制对肉苁蓉中5个活性成分的含量影响
雷慧博, 余雅婷, 韩 璐, 吴 岩, 原永芳, 俞晓艳
Influence of processing on the content of five active components in Cistanche tubulosa based on HPLC-QQQ-MS technology
LEI Hui-bo, YU Ya-ting, HAN Lu, WU Yan, YUAN Yong-fang, YU Xiao-yan
天然产物研究与开发
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2024, (1): 86
-93
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DOI: 10.16333/j.1001-6880.2024.1.010
