RESUMEN
Objective:To establish an HPLC method fro the simultaneous determination of baicalin,wogonin,baicalein and wog-nin. Methods:A DiamonsilTMC18(150 mm×4.6 mm,5 μm) column was used. The mobile phase was acetonitrile-0.1% H3PO4 with gradient elution and the detection wavelength was 278 nm.The flow rate was 1.0 ml·min-1,the injection volume was 5μl and the column temperature was 30℃. Results:The 4 flavonoids in wine-processed Radix Scutellariae showed good separation under the chro-matographic conditions with a good linear relationship within the corresponding linear range. The average recovery of each chemical component was 97.71%-98.34%,and the content of baicalin was with RSD<2.0%. The samples from 13 habitats accorded with the requirement of processed Radix Scutellariae in Chinese Pharmacopoeia. Conclusion: Wine can maintain flavonoid glycosides and de-stroy the self-degradation of Scutellaria baicalensis enzyme to the greatest degree,which not only ensures the clinical effects of wine-pro-cessed Scutellaria baicalensis,but also is convenient to the storage of Scutellaria baicalensis Georgi,however,wine can reduce the con-tent of flavonoid glycosides in Radix Scutellariae to varying degrees,so the processing technology needs to be improved further.
RESUMEN
AIM: To investigate the processing and HPLC fingerprint of Radix Scutellariae processed with wine,and to set up appropriate quanlity control standard. METHODS: chromatographic condition of HPLC-UV fingerprint consisted of Hypersil C_18 column(200 mm?5.0 mm,5 ?m),mixture of methanol,0.4% phosphoric acid and acetonitrile as a mobile phase in a gradient mode.Flow rate was 1.0 mL/min and detection wavelength was set at 277 nm. RESULTS: There were no evident differences among fingerprints of Radix Scutellariae that was normatively processed from the production areas. CONCLUSION: The process is feasible,and can be used to provide a basis for quanlity control of Radix Scutellariae.