Comparson study of two types of constituents in seeds of Cassia obtusifolia before and after roasted.
- Author:
Guiliu LI
1
;
Yongqing XIAO
;
Cun ZHANG
;
Li LI
;
Zhen PANG
Author Information
- Publication Type:Journal Article
- MeSH: Cassia; chemistry; Chromatography, High Pressure Liquid; Drugs, Chinese Herbal; analysis; Hot Temperature; Seeds; chemistry
- From: China Journal of Chinese Materia Medica 2009;34(11):1364-1367
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo establish methods of RP-HPLC respectively for content-determination of two types of constituents in the Cassia obtusifolia respectively, and tp determine the constituents between the raw and roasted seeds of C. obtusifolia in order to distinguish the difference of those seeds.
METHODHPLC systems consisted of Alltima C18 (4.6 mm x 150 mm, 5 microm), column temperature at 30 degrees C, flow rate of 1.0 mL x min(-1). Two different mobile phases and detection wavelengths: I , ACN-THF-0.1% H3 PO4 (17 : 3:80), 278 nm; II , MeOH-0.1% H3PO4 (79:21), 254 nm. Analyzed and compared the content of the two types of constituents between the raw and roasted seeds of C. obtusifolia.
RESULTThe calibrate curves of 5 constituents were linear (r > 0.999 7). The precision and repeatability were perfect (RSD < 1.6%, 1.8%). The samples were stabile during 24 h.
CONCLUSIONThe study provide a better universal reference for evaluating and controlling the quality of C. obtusifolia pieces.
