An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue
Yanchao Xing, Zhe Yan, Yuhong Li, Tekleab Teka, Guixiang Pan, Zhiying Dou, Xiumei Gao, Jing He, Lifeng Han
Topics & Concepts
ChemistryElectronic tongueSteamingTastePolygonumProanthocyanidinFood scienceEpicatechin gallateTraditional medicineChromatographyPolyphenolEpigallocatechin gallateAntioxidantBiochemistryMedicinePhytochemistry and biological activity of medicinal plantsBiochemical Analysis and Sensing TechniquesEssential Oils and Antimicrobial Activity