ABSTRACT
OBJECTIVE:To optimize the stir-bake with saltwater processing technology for Fujian Alismatis rhizoma,and es-tablish its HPLC fingerprint. METHODS:Using 23-acetyl alisol B,total triterpenoids contents and appearance as comprehensive in-dexes,single factor experiment and orthogonal test were employed,3 factors'levels including the quantity of salt,processing tem-perature and time were optimized. HPLC was used to develop fingerprints of 10 batches of Fujian Alismatis rhizoma at wavelength of 208,245 nm;the similarity between fingerprints and control profile was compared by using software. RESULTS:The optimal technology was as follow as 2 kg salt dissolved with 10 kg water for each 100 kg Fujian Alismatis rhizoma,moistening for 1 h, stir-frying for 8 minutes under 100 ℃. In verification test,the appearance of 3 batches of processed products were all in line with requirements,average comprehensive score was 93.94 (RSD=6.63%,n=3);23-acetyl alisol B and total triterpenoids contents were stable(RSD=7.41%,7.39%,n=3),respectively. Totally 17 and 10 common peaks were marked in 208 nm and 245 nm re-spectively;similarities of 10 batches of samples'fingerprints were higher than 0.9. CONCLUSIONS:Optimized stir-bake with salt-water technology is reasonable,feasible,and reproducible;the stability of common peaks of established fingerprints can conduct ef-fective quality evaluation for Fujian Alismatis rhizoma processed by saltwater.