| Thermal Characterization and Decomposition Kinetics of Free Anthraquinones from Rhubarb |
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| 引用本文： | Li Ming ZHANG Xia LI Yu Jie DAI. Thermal Characterization and Decomposition Kinetics of Free Anthraquinones from Rhubarb[J]. 中国化学快报, 2006, 17(5): 699-702 |
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| 作者姓名： | Li Ming ZHANG Xia LI Yu Jie DAI |
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| 作者单位： | College of Bioengineering, Tianjin University of Science ＆ Technology, Tianjin 300222 |
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| 基金项目： | Acknowledgment This work was financially supported by the Science and Technology Development Fund of Tientsin Universities （No. 20031210）. |
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| 摘 要： | Rhubarb is an important Chinese traditional medicine and its genins such as aloe-emodin have been widely used in the field of antibacterial, antivirus, antitumor and antibacterial immunity1,2. Chrysophanol and physcion are the effective components for dec…
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| 关 键 词： | 芦荟大黄素 热表征 分解动力学 热重分析法 蒽醌 大黄 泻素 |
| 收稿时间： | 2005-10-25 |
Thermal Characterization and Decomposition Kinetics of Free Anthraquinones from Rhubarb |
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| Li Ming ZHANG,Xia LI,Yu Jie DAI. Thermal Characterization and Decomposition Kinetics of Free Anthraquinones from Rhubarb[J]. Chinese Chemical Letters, 2006, 17(5): 699-702 |
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| Authors: | Li Ming ZHANG Xia LI Yu Jie DAI |
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| Abstract: | |
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| Keywords: | Aloe-emodin chrysophanol physcion thermogravimetry (TG) differential thermo- analysis (DTA) non-isothermal kinetics. |
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