RESUMO
Objective: To establish an HPLC fingerprint of anthraquinone components and to provide the basis for quality standard and processing principle of processed Morinda officinalis (Morindae Officinalis Radix). Methods: HPLC method was employed and Ecosil ODS C18 column (250 mm × 4.6 mm, 5 μm) was used at temperature of 28°C. The mobile phase was methanol-0.1% phosphoric acid solution with gradient elution. The detection wavelength was 277 nm. The experimental data were analyzed by computer aided similarity evaluation software. Results: HPLC fingerprint for anthraquinone components of different processed products of M. officinalis was established. Five chromatographic peaks of M. officinalis, morinda pulp, and salt-steamed M. officinalis and six chromatographic peaks of licorice-processed M. officinalis were respectively identified. The quality difference of M. officinalis among ten-origins reached significant level. The difference of anthraquinone components was not significant among the various processed products, but the content was changed. Liquiritigenin was found in licorice-processed M. officinalis. Conclusion: The method is accurate, repeatable, and reliable, which can be used to identify different processed M. officinalis.
