Simultaneous analysis of 20 free amino acids by a single marker combined with an HPLC fingerprint evaluation of Dendrobium huoshanense-Reference-Cited by-同舟云学术

Simultaneous analysis of 20 free amino acids by a single marker combined with an HPLC fingerprint evaluation of Dendrobium huoshanense

Published:2021-10-12 Issue:11 Volume:86 Page:4828-4839
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hao Jing‐wen¹²,Zhu An‐ling¹²³,Chen Nai‐Dong¹²³^ORCID,Liu Xiao‐quan¹²³,Li Qiang¹³,Xu Hui‐min¹³,Yang Wei‐Han¹³,Qin Chao‐feng¹²,Wu Jin‐Dong¹²³

Affiliation:

1. College of Biotechnology and Pharmaceutical Engineering West Anhui University Lu'an People's Republic of China

2. Anhui Engineering Laboratory for Conservation and Sustainable Utilization of Traditional Chinese Medicine Resource Lu'an People's Republic of China

3. School of Pharmacy Anhui University of Traditional Chinese Medicine Hefei People's Republic of China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15931

Reference25 articles.

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3. Combined application of fourier‐transform infrared, second derivative infrared, and two‐dimensional correlation infrared spectroscopy to monitor the quality of Dendrobium huoshanense during processing;Chen N. D.;Current Topics in Nutraceutical Research,2020

4. Composition analysis and antioxidant activity of polysaccharide from Dendrobium denneanum

5. A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zucc

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