基于红外光谱的鲜地黄、生地黄和熟地黄成分差异分析

田家屹, 马芳, 韩玲玉^*

Analysis of Composition Differences of Fresh Radix Rehmanniae, Crude Radix Rehmanniae and Processed Radix Rehmanniae Using Infrared Spectroscopy

TIAN Jia-yi, MA Fang, HAN Ling-yu^*

8种单糖、寡糖及衍生物在鲜地黄、生地黄和熟地黄水提物中含量结果图( n =5) 生地黄、熟地黄 vs 鲜地黄: p <0.05: *, p <0.01: **, 生地黄 vs 熟地黄: p <0.05: #, p <0.01: ##