Yin Sheng-Gao, Liu Jun-Ling, Liu Li-Li, Liu Fan-Fan, Xin Ning
Guangxi Traditional Chinese Medical University, Nanning 530001, China.
Zhong Yao Cai. 2008 Nov;31(11):1734-7.
To control the quality of Rubus suavissimus.
We inspected the character observation, microscopic, physical and chemical identification, TLC, the examination of water and extraction of Rubus suavissimus, then used HPLC to assay the contents of the principal sweet taste component.
The quality control indexes of Rubus suavissimus were founded.
The method is feasible and can control the quality of Rubus suavissimus.
