Analysis and Fingerprint Analysis of Components in Different Sources and Slices of Gentiana Macrophylla
Objective:To study the effects of different sources and processing methods on the content of effective ingredients in Gentiana macrophylla slices and establish HPLC fingerprint.Methods:The contents of loganin acid and gentiopicroside in 36 batches of Radix Gentianae,Radix Gentianae Fried Dough Twists,Radix Gentianae Minor,stir fried slices,bran fried slices,wine prepared slices and soaked slices were determined by HPLC.Results:The total contents of loganic acid and gentiopicroside were 88.14-93.73 mg/g,72.03-90.37 mg/g,63.43-73.73 mg/g,70.33-91.32 mg/g,72.72-93.73 mg/g,63.43-89.22 mg/g,66.94-90.37 mg/g.The average total content of loganin acid and gentiopicroside in Gentiana macrophylla decoction pieces is:Gentiana macrophylla>Gentiana Fried Dough Twists>Gentiana minor,processed by bran frying method>clear frying method>soaking method>wine frying method.The similarity of fingerprint spectra ranges from 0.999 to 1.000.Conclusion:The content of loganin acid and gentiopicroside in Gentiana Macrophylla slices was significantly lower compared to the other three sources.Different processing methods have an impact on the total content of the main components of Gentiana macrophylla slices.Among them,the dry frying method(bran frying and stir frying)has a higher total content of the main components of Gentiana macrophylla slices,while the processing method with added alcohol(wine frying)has a lower total content of the main components of Gentiana macrophylla slices.There are differences in the main components of Gentiana macrophylla slices from different sources and processing methods.