HPLC fingerprints of processed products from Sinapis alba / 中国中药杂志

<p><b>OBJECTIVE</b>To establish the HPLC fingerprint method and compare the changes of chemical compositions of the processed products from Sinapis alba.</p><p><b>METHOD</b>The procedure of HPLC analysis was performed on a agilent TC-C18 (2) column at 35 degrees C with the acetonitrile -0.1% phosphoric acid in gradient elution as the mobile phase. The detection wavelength was set at 254 nm, and the flow rate was 1.0 mL x min(-1). The similarity evaluation system for chromatographic fingerprint of traditional Chinese medicine (Version 2004 A) was applied to analyze the similarity.</p><p><b>RESULT</b>The average similarities among the processed products were over 0.96, the standard HPLC fingerprint and five main chromatographic peaks with the isolated compounds was obtained and identified.</p><p><b>CONCLUSION</b>The established methods with two solvents are suitable for the HPLC fingerprints determination which elementary elucidate the scientific intensions of breaking the enzyme for glycosides.</p>

Studies on chemical constituents of roasted seeds of Cassia obtusifolia / 中国中药杂志

<p><b>OBJECTIVE</b>To investigate the chemical constituents of the roasted seeds of Cassia obtusifolia to illuminate the change of its effective components before and after roasted.</p><p><b>METHOD</b>Compounds were separated by silica gel chromatography, and their structures were evaluated by spectral analysis and chemical evidence.</p><p><b>RESULT</b>Seven compounds were isolated from the ethanol extract. Their structures were identified as chrysophanol (1), physcion (2), 8-methoxylchrysophanol (3), beta-sitosterol (4), emodin (5), obtusin (6) and obtusifolin-2-O-beta-D-(6'-O-acetyl) glucopyranside (7).</p><p><b>CONCLUSION</b>Compounds 1-7 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 7 was a new compound.</p>

Anthraquinone contents in five processed products from Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the contents of five anthraquinone components in five different processed products from Rheum palamatum.</p><p><b>METHOD</b>The contents of aleo-emodin, rhein, emodin, chrysophanol and physcion were determined simultaneously by HPLC on plogilent TC-C18 (2) column at 35 degrees C with the methanol-0.1% phosphoric acid (85: 15). The detection wavelength was set at 254 nm and the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The obtained linearity of the five components was better over 0.999 9 and the average recoveries were 96.44%, 98.11%, 99.30%, 98.00% and 97.86%, respectively.</p><p><b>CONCLUSION</b>The results showed the remarkable variation regulations show in the five different processed products. Compared to the no-parched pieces, the contents of the five anthraquinone components have evidently increased in the braising with liquor and the charring products, and reduced in the vinegar and the liquor sauted pieces.</p>

Identification and comparison of constituents in HPLC fingerprint of five Chinese herbal pieces from Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To identificate and compare constituents in the HPLC fingerprint of five Chinese herbal pieces from Radix et Rhizoma Rhei.</p><p><b>METHOD</b>HPLC analysis was carried out with methyl alcohol 1% glacial acetic acid as gradient elution, changes in five Chinese herbal pieces and medicinal material under 280 nm and 430 nm were compared.</p><p><b>RESULT</b>HPLC fingerprints of the no-parched pieces, the liquor and the vinegar roasts pieces were similar, 24 peaks were identified under 280 nm 19 or 22 peaks could be indicated in the braising with liquor and the charring respectively. Under 430 nm, 8 peaks were identified except the braising with liquor.</p><p><b>CONCLUSION</b>HPLC fingerprints of the no-parched pieces, the liquor and the vinegar roasts pieces are similar while the changes on chemical composition and the content in braising with liquor and the charring are remarkable.</p>

Comparison on the HPLC fingerprint of Cassia obtusifolia between the raw and roasted seeds / 中国中药杂志

<p><b>OBJECTIVE</b>To establish HPLC fingerprint for the identification of Cassia obtusifolia and compare chemical constituents of the raw and roasted seeds of C. obtusifolia.</p><p><b>METHOD</b>Chromatographic fingerprint of C. obtusifolia was investigated by RP-HPLC and the gradient elution mode was applied to chromatographic separation. Data were analyzed by fingerprint similarity evaluation software to compare the similarity of the samples for identifying the main chromatographic peaks furthermore.</p><p><b>RESULT</b>Having compared the HPLC fingerprint of the raw and roasted seeds of C. obtusifolia were compared preliminarily, and 12 main chromatographic peaks were identified.</p><p><b>CONCLUSION</b>HPLC method can be used in quality control and identification of the raw and roasted seeds of C. obtusifolia.</p>

Comparson study of two types of constituents in seeds of Cassia obtusifolia before and after roasted / 中国中药杂志

<p><b>OBJECTIVE</b>To establish methods of RP-HPLC respectively for content-determination of two types of constituents in the Cassia obtusifolia respectively, and tp determine the constituents between the raw and roasted seeds of C. obtusifolia in order to distinguish the difference of those seeds.</p><p><b>METHOD</b>HPLC systems consisted of Alltima C18 (4.6 mm x 150 mm, 5 microm), column temperature at 30 degrees C, flow rate of 1.0 mL x min(-1). Two different mobile phases and detection wavelengths: I , ACN-THF-0.1% H3 PO4 (17 : 3:80), 278 nm; II , MeOH-0.1% H3PO4 (79:21), 254 nm. Analyzed and compared the content of the two types of constituents between the raw and roasted seeds of C. obtusifolia.</p><p><b>RESULT</b>The calibrate curves of 5 constituents were linear (r > 0.999 7). The precision and repeatability were perfect (RSD < 1.6%, 1.8%). The samples were stabile during 24 h.</p><p><b>CONCLUSION</b>The study provide a better universal reference for evaluating and controlling the quality of C. obtusifolia pieces.</p>