title: [Study on quality control of Rubus suavissimus].
abstract: 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.
authors.affiliation: Guangxi Traditional Chinese Medical University, Nanning 530001, China. silver1816@126.com
authors.forename: Sheng-Gao
authors.initials: SG
authors.lastname: Yin
authors.forename: Jun-Ling
authors.initials: JL
authors.lastname: Liu
authors.forename: Li-Li
authors.initials: LL
authors.lastname: Liu
authors.forename: Fan-Fan
authors.initials: FF
authors.lastname: Liu
authors.forename: Ning
authors.initials: N
authors.lastname: Xin
mesh_terms: 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
chemical_list: D045786:Diterpenes, Kaurane; D005960:Glucosides; D012503:Saponins; D000431:Ethanol; C056177:rubusoside