[Study on quality control of Rubus suavissimus].

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.