Technology Optimization of Stir-bake with Saltwater Processing for Fujian Alismatis Rhizoma and Estab-lishment of Its HPLC Fingerprint / 中国药房
China Pharmacy
;
(12): 2244-2248, 2017.
Artigo
em Chinês
| WPRIM
| ID: wpr-612335
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.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Idioma:
Chinês
Revista:
China Pharmacy
Ano de publicação:
2017
Tipo de documento:
Artigo
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