Research on HPLC fingerprint ofJinjing solid beverage
10.3760/cma.j.issn.1673-4246.2016.06.017
- VernacularTitle:金精固体饮料的HPLC指纹图谱研究
- Author:
Yuehui LI
;
Yin WANG
;
Li XIANG
;
Yu PENG
;
Zaijing YANG
- Publication Type:Journal Article
- Keywords:
Chromatography,high pressure liquid;
DNA Fingerprinting;
Chlorogenic acid;
Jinjing solid beverage
- From:
International Journal of Traditional Chinese Medicine
2016;38(6):546-549
- CountryChina
- Language:Chinese
-
Abstract:
Objective To establish an HPLC fingerprint ofJinjing solid beverage,and provide experimental evidence of evaluating its quality.Methods Ten batches ofJinjing solid beverage were analyzed by HPLC under the gradient elution condition. A Kromasil C18 column(4.6 mm×250 mm, 5μm) was used, and the flow phase was acetonitrile-H2O(acidified to 0.1% with phosphoric acid) with gradient elution, and the detection wavelength was 327 nm, and the flow rate was 1.0 ml/min, and the column temperature was 35℃. The data were evaluated by the similarity evaluation software for TCM fingerprint.Results The HPLC fingerprint ofJinjing solid beverage were established. Twelve common peaks including chlorogenic acid were identified with similarity of more than 0.9.Conclusion HPLC method is a reliable, available and quick method, that provides a means for controlling and evaluating the quality ofJinjing solid beverage.
