Comparison on HPLC fingerprints of pre-and post processed Radix et Rhizoma Gentiana rigescen with wine-fried method
- VernacularTitle:坚龙胆酒炙前后HPLC指纹图谱对比研究
- Author:
Wei LI
;
Shuang HAN
;
Jianke WANG
- Publication Type:Journal Article
- Keywords:
Radix et Rhizoma Gentiana rigescens;
proccessing with wine;
HPLC;
fingerprint
- From:
Chinese Traditional Patent Medicine
1992;0(07):-
- CountryChina
- Language:Chinese
-
Abstract:
AIM: To establish HPLC fingerprint to make the difference between pre-and post processed Radix et Rhizoma Gentiana rigescen with wine-fried method. METHODS: Chromatographic fingerprint between pre-and post processed Radix et Rhizoma Gentiana rigescen with wine-fried was investigated by RP-HPLC and the gradient elution with acetonitrile and 0.1% phosphoric acid was applied to chromatographic separation(Alltima C_18(4.6 mm ?250 mm,5 ?m) column) for 65 min,and detection wavelength of 225 nm.Data were analysed by fingerprint similarity evaluation software to compare the similarity among the samples. RESULTS: The similitude degree of the10 batches of pre-and post processed Radix et Rhizoma Gentiana rigescen with wine-fried method were between 0.935-0.997 and 0.964-0.999,respectively.Comparing with the common processing of the HPLC fingerprint of Radix et Rhizoma Gentiana rigescen,the similarity of Radix et Rhizoma Gentiana rigescen processed with wine-fried was greater than 0.900. CONCLUSION: There have no significant deviation between semipolarity components of the pre-and post processed Radix et Rhizoma Gentiana rigescen with wine-fried method. The proportion of the main relative peak area has changed.
