Identification of jizhi syrup using HPLC fingerprint / 中国中药杂志

ABSTRACT

<p><b>OBJECTIVE</b>To establish a HPLC fingerprint for quantitative analysis of the active constituents of jizhi syrup.</p><p><b>METHOD</b>HPLC analysis was performed on a Zorbax Sb C18 column (4.6 mm x 250 mm, 5 microm), the mobile phase in gradient elution was composed of (A) 1% acetic acid solution (including 0.2% triethylamine) and (B) acetonitrile, at a flow rate of 1.0 mL x min(-1). The column temperature was 30 degrees C and the wavelength was 280 nm.</p><p><b>RESULT</b>21 common peaks were tested in 10 batches of samples. Compared with the standard fingerprint, the similarity of each sample was greater than 0.99. At the same time, protocatechuic acid, protocatechu aldehyde, chlorogenic acid, caffeic acid, naringin and neohesperidin were found in all samples.</p><p><b>CONCLUSION</b>The established method can be used for the quality control of jizhi syrup.</p>