Determination of 4 Chemical Constituents in Wine-processed Radix Scutellariae from 13 Different Habitats by HPLC / 中国药师
China Pharmacist
;
(12): 253-256, 2018.
Artículo
en Chino
| WPRIM
| ID: wpr-705501
ABSTRACT
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.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Idioma:
Chino
Revista:
China Pharmacist
Año:
2018
Tipo del documento:
Artículo
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