Qualitative and quantitative analysis on non-triterpenoids in Ligustri Lucidi Fructus.
10.19540/j.cnki.cjcmm.20190118.001
- Author:
Xin JI
1
;
Xiao-Qian LIU
1
;
Su-Ping XIAO
2
;
Li-Xin YANG
1
;
Wei-Hong FENG
1
;
Chun LI
1
;
Zhi-Min WANG
1
Author Information
1. National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicines,Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China.
2. China National of Traditional & Herbal Medicine Co.,Ltd. Beijing 102600,China.
- Publication Type:Journal Article
- Keywords:
Ligustri Lucidi Fructus(LLF);
content determination;
fingerprint;
high-performance liquid chromatography;
iridoid glycosides;
phenylethanoid glycosides
- MeSH:
Chromatography, High Pressure Liquid;
Drugs, Chinese Herbal;
chemistry;
Fruit;
chemistry;
Furaldehyde;
analogs & derivatives;
Glucosides;
Iridoid Glycosides;
Ligustrum;
chemistry;
Phenols;
Phytochemicals;
analysis
- From:
China Journal of Chinese Materia Medica
2019;44(8):1615-1622
- CountryChina
- Language:Chinese
-
Abstract:
In order to improve the quality control level of Ligustri Lucidi Fructus(LLF) and to explore the changes of chemical components after processing,the HPLC method for fingerprint and simultaneous determination of the major polar components in LLF were established. The octadecylsilane bonded silica gel was used as the stationary phase,with acetonitrile as the mobile phase A and0. 2% formic acid as the mobile phase B in a gradient elution procedure at a flow rate of 1. 0 m L·min-1. The detection wavelength was set at 280 nm and the column temperature was 25 ℃. There were 22 common peaks,20 of which were selected from the fingerprint of LLF and its wine-steamed product,respectively,and 14 chromatographic peaks were identified with reference substances. With the same chromatographic conditions,seven components were quantitatively analyzed and the results of system adaptability and methodology investigation all met the requirements of content determination. Compared with the crude LLF,the content of 5-hydroxymethyl furfural and salidroside significantly increased in wine-steamed LLF,while the contents of iridoid glycosides generally decreased. The method provided a basis for quality control of LLF and its processed products as well as the related preparations.
