RhubarbRhubarb is a vegetable that is normally pickled or baked into pies.
大黄是一种时常被用在腌制以及制作派的植物。
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Objective: to establish a method suitable to determine the purgative biopotency of rhubarb and construct a new quality evaluation pattern of rhubarb.
目的：建立大黄致泻效价测定的模型和方法，为探索建立基于生物效价检测的大黄品质评价方法提供技术支持。
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The experimental results proved that in the certain scope, the detoxifying function of rhubarb to aconite Could be enhanced with an increase in dose of rhubarb.