HPLC characteristic fingerprint and chemical pattern recognition of fermentation mycelium preparations / 中国药学杂志

ABSTRACT

OBJECTIVE: To establish a method of HPLC characteristic fingerprint annlysis for the quality control of five fermentation mycelium preparations. METHODS: The HPLC analysis was carried out on a C18 column (4.6 mm×250 mm, 5 μm) by gradient elution with methanol-water as mobile phase at a folw rate of 1.0 mL·min-1, the column temperature was set at 25℃, and the detection wavelength was set at 260 nm. The HPLC characteristic fingerprint of 68 batches of five fermentation mycelium preparations was developed, and the components of adenosine, uridine, guanosine, uracil and adenine were identified. Similarity analysisi and hierarchical cluster analysis (HCA) were applied to study the HPLC characteristic fingerprint and chemical pattern recognition. RESULTS: The chemical pattern recognition analysis showed that 15 batches of Bailing capsules, 18 batches of Jinshuibao capsules and 10 batches of Xinganbao capsules were clustered together respectively, indicating that the preparation quality of single enterprise was consistent. The HPLC chromatograms of 15 batches of Zhiling capsules were dillerent and the difference in samples of different enterprises was obvious. CONCLUSION: This method is accurate and reliable, and it can be used to control the quality of fermentation mycelium preparations.