Determination of tetrahydropalmatine of different processed products of Rhizoma Corydalis by HPLC
- VernacularTitle:HPLC测定延胡索不同炮制品中延胡索乙素含量
- Author:
Xu CHENG
;
Tulin LU
;
Xianhong ZHANG
;
- Publication Type:Journal Article
- Keywords:
HPLC;
Rhizoma Corydalis;
processing;
tetrahydropalmatine
- From:
Chinese Traditional Patent Medicine
1992;0(09):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To explore the effect of processing on the content of tetrahydropalmatine in Rhizoma Corydalis. Methods: HPLC was used with chromatographic condition included: C 18 column, mobile phase of methanol water phosphate buffer (70∶30∶1.8) and detection wavelength at UV 280nm. Results: The content of tetrahydropalmatine in the Rhizoma Corydalis processed with vinegar is the highest among all processed products. The recovery is 99.07% and RSD =1.81%, respectively. Conclusion: The processing with vinegar can increase tetrahydropalmatine content of Rhizoma Corydalis.
