Fingerprint and multi-components quantitative determination for Jizhi Syrup by HPLC
10.7501/j.issn.0253-2670.2016.23.013
- Author:
Chun-Lei WANG
1
Author Information
1. Zhejiang Province Tumor Hospital
- Publication Type:Journal Article
- Keywords:
Asteris Radix et Rhizoma;
Aurantii Fructus;
Chlorogenic acid;
Ephedrae Herba;
Ephedrine hydrochloride;
Fagopyri Dibotryis Rhizoma;
Ferulic acid;
Fingerprint;
Glycyrrhizae Radix et Rhizoma;
Houttuyniae Herba;
HPLC;
Ilicis Chinensis Folium;
Jizhi Syrup;
Naringin;
Peucedani Radix;
Protocatechualdehyde;
Protocatechuic acid;
Quality control
- From:
Chinese Traditional and Herbal Drugs
2016;47(23):4192-4197
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To establish an HPLC fingerprint method of Jizhi Syrup and determine the contents of its main components. Methods: The Waters XTerra RP-18 (250 mm × 4.6 mm, 5 μm) column was used with a mobile phase of 0.8% acetic acid (containning 0.2% triethylamine) and acetonitrile gradient elution, the flow rate was 1.0 mL/min, the column temperature was 35℃, and the detection wavelength was 280 nm. The Similarity Evaluation System for Chromatographic Fingerprint of TCM (2012 edition) was used to establish the fingerprint spectra and analyze the similarity degree. The common peaks were identified by reference compounds and negative controls, and the content was detected. Results: The fingerprint chromatography included 17 mutual peaks. Peak 2 and peak 8 were from Houttuyniae Herba, peak 4 and peak 10 were from Fagopyri Dibotryis Rhizoma, peaks 7, 12, and 15 were from Ilicis Chinensis Folium, peaks 1 and 13 were from Ephedrae Herba, peaks 16 and 17 were from Aurantii Fructus, and peaks 3 and 6 were from Houttuyniae Herba, Fagopyri Dibotryis Rhizoma, and Ilicis Chinensis Folium. The similarity among the batches was more than 0.98. Based on the retention time of master compounds, six components [protocatechuic acid (peak 3), protocatechualdehyde (peak 6), ferulic acid (peak 7), chlorogenic acid (peak 10), ephedrine hydrochloride (peak 13), and naringin (peak 16)] were identified and quantified. The contents of protocatechuic acid, protocatechualdehyde, ferulic acid, chlorogenic acid, ephedrine hydrochloride, and naringin in 10 batches of Jizhi Syrup were 3.122 1-3.270 0, 5.108 6-5.224 9, 8.893 2-9.120 8, 6.792 1-6.931 0, 2.154 4-2.236 2, and 4.125 8-4.183 3 mg/mL, respectively. Conclusion: The established method has high sensitivity, fast, precise and specificity, and can be used for the quality control of Jizhi Syrup.
