Changes of HPLC Fingerprint and Main Flavonoids Content of Aurantii Fructus Before and After Processing
10.13422/j.cnki.syfjx.20191949
- VernacularTitle:枳壳炮制前后指纹图谱及主要黄酮类成分含量的变化
- Author:
Ya-li LIU
1
;
Gui-zhu DENG
1
;
Ming-hua XIAN
1
;
Yue-wei GE
1
;
Shu-mei WANG
1
Author Information
1. Engineering Technology Research Center for Chinese Materia Medica Quality of Universities in Guangdong Province, Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica, National Administration of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou 510006, China
- Publication Type:Research Article
- Keywords:
Aurantii Fructus;
Aurantii Fructus stir-fried with bran;
processing products of Aurantii Fructus;
fingerprint;
cluster analysis;
flavonoids;
determination
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2020;26(2):113-118
- CountryChina
- Language:Chinese
-
Abstract:
Objective::To establish HPLC fingerprints of Aurantii Fructus and its processed products, and to quantitatively analyze the contents of four flavonoids in these products. Method::HPLC was employed with Inertsil ODS-3 C18 column (4.6 mm×250 mm, 5 μm), the mobile phase of acetonitrile-0.1%phosphoric acid aqueous solution for gradient elution, the detection wavelength of 283 nm, and the flow rate of 1.0 mL·min-1. HPLC fingerprints of raw products, stir-fried bran products and processing products of Aurantii Fructus were established. Similarity evaluation and cluster analysis were used to analyze the chromatographic data. At the same time, the contents of narirutin, naringin, hesperidin and neohesperidin were determined. Result::HPLC fingerprints of Aurantii Fructus and its processed products were established, taking naringin as the reference peak, 8, 15, 11 common peaks were demarcated for raw products, stir-fried bran products, processing products, respectively, the similarities of fingerprints were >0.95.Contents of the above four flavonoids in raw products were 0.574 7%, 5.986 3%, 0.302 2%and 3.574 7%, respectively. After processing, the contents of these four components in stir-fried bran products turned into 0.948 4%, 5.103 4%, 0.549 3%and 3.533 7%, their contents in processing products turned into 0.605 3%, 4.762 3%, 0.404 7%and 3.264 9%, respectively. Conclusion::The HPLC fingerprint of Aurantii Fructus changes significantly before and after processing. The contents of four flavonoids change to a certain extent before and after processing. The order of contents of narirutin and hesperidin in samples was stir-fried bran products>processing products>raw products, while the order of contents of naringin and neohesperidin was raw products>stir-fried bran products>processing products.
