Evaluation of green tangerine peel processed with vinegar using HPLC fingerprint technique.
- Author:
Yao-Li WANG
1
;
Yong-Xin ZHANG
;
Shu-Jie MAO
;
Qi-Wei ZHANG
Author Information
- Publication Type:Journal Article
- MeSH: Acetic Acid; Chromatography, High Pressure Liquid; methods; Citrus; chemistry; Drug Stability; Fruit; chemistry; Plants, Medicinal; chemistry; Technology, Pharmaceutical; methods
- From: China Journal of Chinese Materia Medica 2006;31(6):460-462
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo develop an HPLC method for determination of fingerprints and evaluate green tangerine peel (GTP) processed with vinegar.
METHODThe samples were extracted with 50% ethanol using ultrasonic bath and analyzed on a Chromasil C18 column eluted with methanol and water containing 0.2% acetic acid in a linear gradient program. The flow rate was 1.0 mL x min(-1), and detection wavelength was set at 280 nm.
RESULTThe RSD values of relative retention times and peak areas of main peaks were all less than 5%. The fingerprints of Geqingpi and Sihuaqingpi were different. The fingerprints of the processed and the unprocessed were almost same, and the fingerprint differences among the different batches processed with the same technology from the same unprocessed GTP were not obvious.
CONCLUSIONThe influence of processing with vinegar on 50% ethanol extracts were not evident, and the technological pross was stable. It was found that the fingerprints of Geqingpi and Sihuaqingpi were different, but it should be study further.
