Quality control study of standard decoction of raw and honey processed Eriobotryae Folium based on HPLC fingerprint / 中草药

ABSTRACT

Objective: To establish HPLC fingerprint of Eriobotryae Folium standard decoction and compare quality difference between raw and honey processed Eriobotryae Folium standard decoction, which can provide a reference for its quality control. Methods: An HPLC-DAD method was utilized. The mobile phase was acetonitrile-0.4% phosphoric acid setting for gradient elution. The HPLC fingerprints of 20 batches of standard decoction of raw and honey processed Eriobotryae Folium were established. The contents of neochlorogenic acid, chlorogenic acid, and cryptochlorogenic acid were determined simultaneously. Similarity and cluster analysis were chosen to evaluate the quality of standard decoction of raw and honey processed Eriobotryae Folium. Results: Both of the fingerprint and the contents of three kinds of chlorogenic acids of Eriobotryae Folium standard decoction had significant difference before and after the Eriobotryae Folium being processed by honey. Two chromatographic peaks were increased newly in honey processed Eriobotryae Folium. The No.1 peak refers to component of 5-hydroxymethylfurfural. The average contents of neochlorogenic acid, chlorogenic acid and cryptochlorogenic acid in raw Eriobotryae Folium standard decoction were 4.300, 4.306, and 5.432 mg/g respectively. The result of contents showed a significantly decrease in honey processed Eriobotryae Folium standard decoction. Their contents were 3.295, 3.460, and 4.118 mg/g respectively. The reduction rate of them were 23.29%, 19.06%, and 23.92% respectively. Conclusion: The method is concise and durable. It could not only be utilized to evaluate the quality of standard decoction of Eriobotryae Folium before and after processed by honey, but also to identify the quality differences of them. The study could be used for quality control of standard decoction of raw and honey processed Eriobotryae Folium, identify the quality difference of them and also provide a reference for quality control of their preparations.