Content Determination of 7 Components of Water Decoction of Compatibility of Crataegi Fructus and Rhei Radix et Rhizoma Before and After Stir-frying with Wine / 中国中医药信息杂志

ABSTRACT

Objective To establish a content determination method for 7 components of water decoction of compatibility of Crataegi Fructus and Rhei Radix et Rhizoma before and after stir-frying with wine; To provide a reference for the clinical compatibility of Rhei Radix et Rhizoma and Crataegi Fructus. Methods HPLC was performed on the column of Thermo-C18 endcapped column (250 mm×4.6 mm, 5 μm). The mobile phase was 0.1% phosphoric acid water-acetonitrile system and a linear gradient elution was used. The column temperature was 25 ℃, and the injection volume was 10 μL. The detection wavelength was set at 254 nm. Results The seven markers including gallic acid, chlorogenic acid, aloe-emodin, rheinic acid, rheum emodin, chrysophanic acid and emodin monomethyl ether, reached baseline separation. The linearity was good, and the average recovery was 104.2%, 100.3%, 99.8%, 102.8%, 103.5%, 98.5%, and 99.5%. RSDs of 7 components were all less than 2.7%. The method showed high precision, stability and reproducibility. After prepared with wine, gallic acid content increased in Rhei Radix et Rhizoma, while aloe emodin, rhein, emodin, chrysophanol and physcion decreased to varying degrees. The content of chlorogenic acid increased in water decoction of compatibility of Crataegi Fructus Rhei Radix et Rhizoma. Conclusion The method can be used for the content determination of 7 components of water decoction of the compatibility of Rhei Radix et Rhizoma and Crataegi Fructus before and after stir-frying with wine, providing references for clinical application.