Changes of HPLC Fingerprints and Contents of Main Components in Kansui Radix and Processed Products
Objective To establish the HPLC fingerprints of Kansui radix before and after process-ing(Kansui radix,vinegar Kansui radix),and conduct quantitative analysis of euphadienol in order to provide references for quality control and processing of Kansui radix.Methods The fingerprints of Kan-sui radix and vinegar Kansui radix were established by HPLC.The chromatographic data was analyzed via similarity evaluation.At the same time,the content of euphadienol was determined.Results The HPLC fingerprints of Kansui radix and vinegar Kansui radix were established so that fourteen and twelve common peaks were demarcated for the raw products and vinegar Kansui radix products,respectively.The similarities of fingerprints were above 0.950.The mass fractions of euphadienol in raw and vinegar Kansui radix were 0.249％and 0.222％,respectively.The HPLC fingerprint of Gansui changed significantly after processing,with three common peaks decreased and one common peak increased.The content of euphadi-enol officinalis significantly decreased.Conclusion The HPLC fingerprints are of critical significance for quality control and overall evaluation of Kansui radix and its processed products,which can provide refer-ences for the processing and pharmacological research of Kansui radix.
万方数据
维普
