四物汤共煎液与单煎混合液主要成分的含量比较___
Analysis for Contents of Five Main Constituents in Co-boiling and Pooled Individual Boiling Extracts Siwu of Decoction
分类号：
出版年·卷·期（页码）：2005,25 (1):0-0
DOI:
10.16155/j.0254-1793.2017.01.01
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-----英文摘要：---------------------------------------------------------------------------------------
To develop a method for the determination of gallic acid,albiflorin,paeoniflorin,ferulic acid and benzoic acid in Siwu decoction,and analyze the contents of these five compounds in co-boiling and pooled individual boiling extracts.Methods: An HPLC method
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