• Publications
  • Influence
Rapid characterization of chemical constituents and rats metabolites of the traditional Chinese patent medicine Gegen-Qinlian-Wan by UHPLC/DAD/qTOF-MS.
TLDR
A rapid and sensitive method based on ultra high-performance liquid chromatography coupled with diode-array detection and quadrupole time-of-flight mass spectrometry (UHPLC-DAD-qTOF-MS) was established to characterize the chemical constituents and rats metabolites of GQW. Expand
HPLC-DAD-MS(n) analysis and HPLC quantitation of chemical constituents in Xian-ling-gu-bao capsules.
TLDR
In this study, a systematic method was established for the global quality control of Xian-ling-gu-bao capsules, a popular six-herb Traditional Chinese Patent Medicine for the treatment of osteoporosis, and 10 major compounds in 18 batches of XLGB were simultaneously determined by HPLC/UV detected at 270nm. Expand
Qualitative and quantitative analyses of Epimedium wushanense by high-performance liquid chromatography coupled with diode array detection and electrospray ionization tandem mass spectrometry.
TLDR
The HPLC-DAD-ESI-MS(n) method was developed for rapid separation, characterization and quantitation of flavonoids in Epimedium wushanense, a popular Chinese herbal medicine and could be used for the quality control of E. wushaense. Expand
Antioxidant flavonoids from Epimedium wushanense.
TLDR
Two new flavonoids, wushanicaritin and wushankaempferol were isolated from the whole herb of Epimedium wushanense T.S. Ying (Berberidaceae), and DPPH radical scavenging activity tests indicated that 1 exhibited antioxidant activity comparable to Vitamin C, while 2 showed weak activity. Expand
Changes of Soybean Protein during Tofu Processing
TLDR
This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of Soybean protein and the quality of tofu. Expand