Rapid identification and determination of chemical components of huai yam based on UPLC-Q-Exactive-MS and fragmentation patterns
Author:
Affiliation:
1. School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
2. Institute of Traditional Chinese Medicine, Tianiin University of Traditional Chinese Medicine, Tianiin, China
Funder
the State Administration of Traditional Chinese Medicine Young Qihuang Scholars Support Program
Tianjin Talent Development Special Support Project for High-Level Innovation and Entrepreneurship
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/14786419.2024.2337117
Reference15 articles.
1. Gut microbial fermentation promotes the intestinal anti-inflammatory activity of Chinese yam polysaccharides
2. Effects of different drying methods on quality of Chinese yam;Chen HH;Food Ind,2020
3. Antioxidant and anti-inflammatory properties of taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds
4. Research progress on chemical constituents of dioscoreae rhizoma and pharmacological effects of saponins;Fan XY;Inf. Tradit Chin Med,2021
5. Systematic characterisation of the effective components of five Callicarpa species with UPLC-Q-TOF-MS and evaluation of their anti-hyperuricaemic activity
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