Influence of different process stages on the overall quality of Yunpi Xiaoshi granules based on HPLC fingerprint and multi-component content determination
Objective To establish an HPLC fingerprint of Yunpi Xiaoshi prescription and determine the content of multi-components,to determine the effect of extraction,concentration,centrifugation and granulation process on Yunpi Xiaoshi granules.Methods The extract,concentrate,centrifuge and granule of Yunpi Xiaoshi granules were taken as the test products,the fingerprints of different process stages were established by HPLC,the similarity was analyzed and chromatographic peaks were identified at the same time to determine the content of chlorogenic acid,ferulic acid,taxifolin,isovitexin,narirutin,hesperidin,luteolin and nobiletin.Results Compared with the control chromatogram,the similarity of different process stages in 10 batches of Yunpi Xiaoshi granules was greater than 0.990,indicating that the preparation process was stable.Totally 19 common peaks were identified in the extract,which increased to 21 after the concentration and centrifugation,and a total of 20 common peaks were found in the granules.The content determination showed that different process stages in the preparation of Yunpi Xiaoshi granules had different influence on the overall quality.Conclusion During the concentration period,more loss of chlorogenic acid is found in components with poor stability.With molecular weight relatively large transfer rate of hesperidin after the centrifugation is reduced,and the transfer rate of isovitexin after the granulation is slightly greater than 1.This paper provides reference for the overall quality evaluation in the preparation of traditional Chinese preparations.
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万方数据
