Technology optimization of Gardeniae Fructus processed with ginger juice and composition changes after processing.
10.19540/j.cnki.cjcmm.20190916.307
- Author:
Hong-Hong CAO
1
;
Wei-Hua YAN
1
;
Shuang GUO
1
;
Chang DENG
1
;
Rong XUE
1
;
Ke-Wei ZHANG
1
;
Tu-Lin LU
1
;
Chun-Qin MAO
1
;
Lin LI
1
;
De JI
1
;
Yan SONG
2
Author Information
1. Nanjing University of Chinese Medicine Nanjing 210023,China.
2. Shanghai Huayu Pharmaceutical Co.,Ltd. Shanghai 200002,China.
- Publication Type:Journal Article
- Keywords:
Gardeniae Fructus;
Gardeniae Fructus processed with ginger juice;
determination of multicomponent content;
fingerprint;
principal component analysis
- MeSH:
Carotenoids/analysis*;
Chlorogenic Acid/analysis*;
Chromatography, High Pressure Liquid;
Drugs, Chinese Herbal/chemistry*;
Fruit/chemistry*;
Gardenia/chemistry*;
Zingiber officinale;
Technology, Pharmaceutical/methods*
- From:
China Journal of Chinese Materia Medica
2019;44(24):5413-5420
- CountryChina
- Language:Chinese
-
Abstract:
To optimize the technology of Gardeniae Fructus processed with ginger juice,establish fingerprints and simultaneously determine seven compounds( geniposidic acid,chlorogenic acid,genipin-1-β-D-gentiobioside,geniposide,rutin,crocin Ⅰ,and crocin Ⅱ) by using ultra high performance liquid chromatography( UPLC). Waters ACQUITY UPLC BEH C18( 2. 1 mm×50 mm,1. 7μm) column was used with acetonitrile and 0. 1% formic acid solution as mobile phase for gradient elution at the flow rate of 0. 4 m L·min-1. The data was comprehensively processed and analyzed with similarity evaluation,principal component analysis( PCA) and partial least squares discriminant analysis( PLS-DA) methods. Twenty common peaks were identified in this study,and the similarity of samples was over 0. 97. The results of PCA and PLS-DA showed that there were differences in chemical compositions and contents between the raw Gardeniae Fructus and those processed with ginger juice,with 9 potential differentiated chromatographic peaks. After being processed with ginger juice,the contents of chlorogenic acid,crocin Ⅰ and crocin Ⅱ were less than before and the contents of other four compositions were higher than before. The optimized preparation for Gardeniae Fructus processed with ginger juice was stable and feasible. The methods of UPLC fingerprints and simultaneous determination of seven components can be effectively carried out to distinguish Gardeniae Fructus and Gardeniae Fructus processed with ginger juice.
