Quality assessment of Chrysanthemum indicum Flower by simultaneous quantification of six major ingredients using a single reference standard combined with HPLC fingerprint analysis

• Main Authors: Jiao He (Author), Xiaoxue Wu (Author), Yali Kuang (Author), Tianyang Wang (Author), Kaishun Bi (Author), Qing Li (Author)
• Format: Book
• Published: Elsevier, 2016-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Chrysanthemum indicum Flower is usually consumed as functional food. This paper described an improved total quality assessment method for Chrysanthemum indicum Flower by simultaneous quantitation using a single standard to determine multi-components method combined with high performance liquid chrom...