[Study on quality control of Rubus suavissimus].
OBJECTIVE
To control the quality of Rubus suavissimus.


METHODS
We inspected the character observation, microscopic, physical and chemical identification, TLC, the examination of water and extraction of Rubus suavissimus, then used HPLC to assay the contents of the principal sweet taste component.


RESULTS
The quality control indexes of Rubus suavissimus were founded.


CONCLUSIONS
The method is feasible and can control the quality of Rubus suavissimus.
Yin
Sheng-Gao
SG
Guangxi Traditional Chinese Medical University, Nanning 530001, China. silver1816@126.com
Liu
Jun-Ling
JL
Liu
Li-Li
LL
Liu
Fan-Fan
FF
Xin
Ning
N
D002681:China; D002851:Chromatography, High Pressure Liquid; D002855:Chromatography, Thin Layer; D045786:Diterpenes, Kaurane / Q000032:analysis*; D000431:Ethanol / Q000737:chemistry; D005960:Glucosides / Q000032:analysis*; D018515:Plant Leaves / Q000033:anatomy & histology / Q000737:chemistry* / Q000254:growth & development; D011786:Quality Control; D015203:Reproducibility of Results; D027824:Rosaceae / Q000033:anatomy & histology / Q000737:chemistry* / Q000254:growth & development; D012503:Saponins / Q000032:analysis
D045786:Diterpenes, Kaurane; D005960:Glucosides; D012503:Saponins; D000431:Ethanol; C056177:rubusoside