Identification of jizhi syrup using HPLC fingerprint.
- Author:
Qiao-ling QU
1
;
Bin YANG
;
Qian-peng WANG
;
Chong-qin YI
;
Yong-qing XIAO
;
Yong-yan WANG
Author Information
- Publication Type:Journal Article
- MeSH: Antitussive Agents; chemistry; Benzaldehydes; analysis; Catechols; analysis; Chlorogenic Acid; analysis; Chromatography, High Pressure Liquid; methods; Drug Combinations; Drugs, Chinese Herbal; chemistry; isolation & purification; Flavanones; analysis; Hydroxybenzoates; analysis; Plants, Medicinal; chemistry; Reproducibility of Results
- From: China Journal of Chinese Materia Medica 2007;32(8):681-683
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo establish a HPLC fingerprint for quantitative analysis of the active constituents of jizhi syrup.
METHODHPLC analysis was performed on a Zorbax Sb C18 column (4.6 mm x 250 mm, 5 microm), the mobile phase in gradient elution was composed of (A) 1% acetic acid solution (including 0.2% triethylamine) and (B) acetonitrile, at a flow rate of 1.0 mL x min(-1). The column temperature was 30 degrees C and the wavelength was 280 nm.
RESULT21 common peaks were tested in 10 batches of samples. Compared with the standard fingerprint, the similarity of each sample was greater than 0.99. At the same time, protocatechuic acid, protocatechu aldehyde, chlorogenic acid, caffeic acid, naringin and neohesperidin were found in all samples.
CONCLUSIONThe established method can be used for the quality control of jizhi syrup.
