RESUMO
OBJECTIVE: To study the chemical fingerprint features and the quantitative analysis of 6 components of Fructus Trichosanthis and its steamed products. METHODS: The chemical fingerprints were established by HPLC with 10 batches of Fructus Trichosanthis and their steamed products, and the contents of 5-hydroxymethyl furfural, vanillic acid, rutin, isoquercitrin, quercetin and luteolin in Fructus Trichosanthis and their steamed products were quantitatively analyzed. The similarity of Fructus Trichosanthis and its steamed products was calculated by the correlation coefficient method and the included angle cosine method, and the contents of 6 components were tested by means of calibration curve. RESULTS: The 10 batch of Fructus Trichosanthis similarity was from 0.82 to 0.86, and the 10 batch of Fructus Trichosanthis steamed products similarity was from 0.97 to 0.98, there was significant difference between the two (P < 0.01). Compared with Fructus Trichosanthis, the contents of 5-hydroxymethyl furfural, vanillic acid, quercetin and luteolin content in steamed products showed significant changes (P < 0.05 or P < 0.01). CONCLUSION: Before and after Fructus Trichosanthis steamed, the change of fingerprint feature and changes of the component content provide experimental basis for further studies of Fructus Trichosanthis and its steamed products.
