Analysis of correlations between 5-hydroxymethylfurfural content and color of raw and stir-baked Crataegi Fructus

WU Cui, XU Liang, MA Yu-cui, CHAO Zhi-mao

doi:10.16155/j.0254-1793.2020.04.21

Chinese Journal of Pharmaceutical Analysis >

2020 , Vol. 40 >Issue 4: 733 - 739

DOI: https://doi.org/10.16155/j.0254-1793.2020.04.21

Analysis of correlations between 5-hydroxymethylfurfural content and color of raw and stir-baked Crataegi Fructus

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1. Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China;
2. Storage & Packaging Position, Chinese Materia Medica, China Agriculture Research System, Beijing 100700, China

Online published: 2024-05-31

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WU Cui, XU Liang, MA Yu-cui, CHAO Zhi-mao . Analysis of correlations between 5-hydroxymethylfurfural content and color of raw and stir-baked Crataegi Fructus[J]. Chinese Journal of Pharmaceutical Analysis, 2020 , 40(4) : 733 -739 . DOI: 10.16155/j.0254-1793.2020.04.21

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