Determination of 4 Chemical Constituents in Wine-processed Radix Scutellariae from 13 Different Habitats by HPLC
- VernacularTitle:HPLC法测定13个不同产地酒炙黄芩中4种化学成分
- Author:
Jianmin ZHANG
1
;
Zhenwei ZHANG
;
Yuemei LI
Author Information
1. 解放军第155中心医院 河南开封475003
- Keywords:
Wine radix scutellariae;
Chemieal constituents;
Determination
- From:
China Pharmacist
2018;21(2):253-256
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To establish an HPLC method fro the simultaneous determination of baicalin,wogonin,baicalein and wog-nin. Methods:A DiamonsilTMC18(150 mm×4.6 mm,5 μm) column was used. The mobile phase was acetonitrile-0.1% H3PO4 with gradient elution and the detection wavelength was 278 nm.The flow rate was 1.0 ml·min-1,the injection volume was 5μl and the column temperature was 30℃. Results:The 4 flavonoids in wine-processed Radix Scutellariae showed good separation under the chro-matographic conditions with a good linear relationship within the corresponding linear range. The average recovery of each chemical component was 97.71%-98.34%,and the content of baicalin was with RSD<2.0%. The samples from 13 habitats accorded with the requirement of processed Radix Scutellariae in Chinese Pharmacopoeia. Conclusion: Wine can maintain flavonoid glycosides and de-stroy the self-degradation of Scutellaria baicalensis enzyme to the greatest degree,which not only ensures the clinical effects of wine-pro-cessed Scutellaria baicalensis,but also is convenient to the storage of Scutellaria baicalensis Georgi,however,wine can reduce the con-tent of flavonoid glycosides in Radix Scutellariae to varying degrees,so the processing technology needs to be improved further.
