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HPLC Fingerprint of Saussurea involucrata

OU Yuan1,2, YUAN Xiao-fan1, XU Chun-ming1,2, ZHAO Bing1, WANG Xiao-dong1, WANG Yu-chun1(1. State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100080, China; 2. Graduate University of Chinese Academy of Sciences, Beijing 100049, China)  
Objective To establish HPLC fingerprints of Saussurea involucrata for the quick quality control. Methods Chlorogenic acid, syringin, rutin, luteolin, and apigenin were used as reference substances. DiamonsilTM C18(250 mm×4.6 mm, 5 μm) column was used and the methanol-water (0.8% acetic acid, 0.2% triethylamine, pH 3.5—4.0) was chosen as a mobile phase. The column temperature was 30 ℃ and the fingerprint was detected at 270 nm. The detection time was 30 min, and the flow rate was 1.0 mL/min. Ten batches of S. involucrata samples from various habitats were anlayzed to establish a reference fingerprint. Results Thirteen characteristic peaks were indicated on HPLC fingerprints. Conclusion This method is simple and accurate with a good reproducibility and provides a reference standard for the quality control of S. involucrata.
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