Lycium ruthenicum Murray (LR) is a functional food, and it has long been used in traditional folk medicine. However, detailed qualitative and quantitative analyses related to its phenolic compounds remains scarce. This work reports, for the first time, the establishment of a rapid method for
Five traditional medicinal food from Tibetan plateau including Nitraria tangutorum B. (NT), Hippophae rhamnoides L. (HR), Lycium ruthenicum M. (LR), Lycii fructus (LF) and Rubuscor corchorifolius L. f. (RC) are rich in phenolic compounds. However, the detailed studies about the phenolic compounds