Comparison on the HPLC fingerprint of Cassia obtusifolia between the raw and roasted seeds.
- 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; Cooking; Drugs, Chinese Herbal; chemistry; Hot Temperature; Seeds; chemistry
- From: China Journal of Chinese Materia Medica 2009;34(6):694-697
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo establish HPLC fingerprint for the identification of Cassia obtusifolia and compare chemical constituents of the raw and roasted seeds of C. obtusifolia.
METHODChromatographic fingerprint of C. obtusifolia was investigated by RP-HPLC and the gradient elution mode was applied to chromatographic separation. Data were analyzed by fingerprint similarity evaluation software to compare the similarity of the samples for identifying the main chromatographic peaks furthermore.
RESULTHaving compared the HPLC fingerprint of the raw and roasted seeds of C. obtusifolia were compared preliminarily, and 12 main chromatographic peaks were identified.
CONCLUSIONHPLC method can be used in quality control and identification of the raw and roasted seeds of C. obtusifolia.
