[1] |
ZHAN Hui-hui, DING Chan, PENG Si-yuan, LIU Yuan, MENG Jun-hua, XIAO Zuo-wei, CUI Pei-wu.
Study on HPLC fingerprint and chemical pattern recognition of triterpenoids in Poriae Cutis and White Poria
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(9): 1469-1479.
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[2] |
LI Zhen-yu, HE Min-you, LIU Xiao-xia, QU Li-yuan, ZHOU Xiang-yuan, HUANG Cai-ying, CHEN Xiang-dong, SUN Dong-mei.
Study on the quantity value transfer of Microctis Folium decoction pieces and standard decoction based on UPLC fingerprint and multi-component quantification
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(9): 1505-1517.
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[3] |
ZUO Di-jun, LI Chen-yang, YANG Jun, XU fang, ZHAO Jun.
Quality analysis of Nymphaeae Flos based on HPLC fingerprint and QAMS
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(7): 1112-1123.
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[4] |
CHEN Shuang, YAO Huan, YUAN Lin, WU Ying-mei, LI Jin-jin, YANG Wen-wu, LIU Di-di, ZHOU Nong.
Principal component analysis and comprehensive evaluation of free amino acids in mulberry leaves from different producing areas and varieties
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(6): 938-948.
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[5] |
LI Guo-wei, QIU Yun-jing, TONG Pei-zhen, HU Qi-ping, DENG Li-ping, YANG Li, SUN Dong-mei.
Quality analysis of Hirudo with different origins and its adulterants
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(6): 997-1006.
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[6] |
LI Zhen-yu, LIU Xiao-xia, FENG Yong-wei, WEI Cui-jie, HE Min-you, DENG Cong-you, CHEN Xiang-dong, SUN Dong-mei.
Establishment of UPLC fingerprint and quantitative analysis of four components of Curcumae Longae Rhizoma standard decoction
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(5): 807-818.
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[7] |
LI Zhi, ZHAO Lu, MIERZHATI·Maimaiti, MA Xuan.
Evaluation of the quality of Nymphaeae Flos from different origins based on fingerprint combined with chemical pattern recognition
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(5): 828-836.
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[8] |
DUO Jie-cuo, LI Cai-xia, XU Xian-li, SONG Wen-zhu, MA Shi-zhen.
HPLC fingerprints analysis of Aconitum flavum Hand.-Mazz.from different areas and content determination of four alkaloids
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(2): 200-207.
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[9] |
LI Zhen-yu, LIU Xiao-xia, FEGN Yong-wei, WEI Cui-jie, HE Min-you, XIA Tian-rui, CHEN Xiang-dong, SUN Dong-mei.
Study on the transmission law of quantity value of Lobeliae Chinensis Herba decoction pieces and standard decoction based on HPLC fingerprint and content determination
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(11): 1864-1876.
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[10] |
ZHANG Xin-yi, JIANG Han-mei, CHENG Li, LIU Yi.
HS-SPME-GC-MS analysis of the changes in volatile components before and after the compatibility of Radix Bupleurum and Radix Paeoniae Alba
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(11): 1907-1914.
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[11] |
QIU Zhi-jun, YUAN Jiang-feng, GONG Ming-gui.
Comparative analysis of essential oil components in Forsythiae Fructus from different regions of China
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(10): 1739-1746.
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[12] |
LI Yu-huang , WANG Yun-hong , ZHANG Cheng-jiang , GUO Yan-lei , QIN Wei-han , LIU Xiang , YANG Yong .
Study on the difference of five origins of Meconopsis based on UPLC-Q-TOF-MS/MS technology and PLS-DA analysis
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2023, 35(1): 80-94.
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[13] |
MA Ling-zhen, JI Dong-han, JU Kang, XUE Tian-le, WEN Yong.
Comprehensive quality evaluation of salt-processed Plantaginis Semen based on multi-index components combined with EW-TOPSIS method
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2022, 34(8): 1361-1373.
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[14] |
LI Qiao, CHONG Ye-min, CHEN Ying-xin, CAI Xiao-yang, LI Min, HUANG Yong.
Appearance characters and internal quality of cultivated Fritillaria cirrhosa D.Don under different drying methods
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2022, 34(6): 916-924.
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[15] |
YANG Xing-jing, LIU Yan-ru , TANG Zhi-shu , SONG Zhong-xing, CHANG Bai-jin, ZHAO Yan-ting, ZHAO Meng-li.
Study on the differential changes of primary and secondary metabolites between green and ripe Zizyphus jujuba var. spinosa fruits based on principal component analysis
[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2022, 34(5): 824-835.
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