HeShui Yu

Most plants used in traditional Chinese medicine must be processed before their medicinal usage; hence the effective ingredients may differ from those in the freshly harvested plant extracts. In this work, we present a fast and generic approach using sub-2-?m liquid chromatography–time-of-flight–mass spectrometry (sub-2-?m-LC–TOF-MS) coupled with multivariate statistical data analysis to systematically profile ingredient changes between fresh and processed samples of huang jing.