High Performance Liquid Chromatography Fingerprint of Tomentose Pummelo Peel

doi:10.7506/spkx1002-6630-201022069

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 318-321.doi: 10.7506/spkx1002-6630-201022069

• Analysis & Detection • Previous Articles Next Articles

High Performance Liquid Chromatography Fingerprint of Tomentose Pummelo Peel

XIAO Wei-qiang1，ZHANG Chao-hong2，HUANG Bing-xiong1，DAI Hong-fen1，XIE Lu-si2，WANG Xiao-rong1,*

1. Institute of Pomology, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China；
2. Maoming Supervision Testing Institute of Quality and Metrology, Maoming 525011, China

Received:2009-11-24 Revised:2010-06-29 Online:2010-11-25 Published:2010-12-29
Contact: WANG Xiao-rong1 E-mail:wang999983@126.com

Abstract

Abstract:

In order to establish the fingerprint of HPLC analysis for tomentose pummelo (Exocarpium citri Grandis) peel, reversed-phase HPLC using Nucleosil C18 column (150 mm × 4.6 mm, 3μm) as the stationary phase, H2O-CH3OH-CH3CN as the mobile phase, triple gradient elution at the flow rate of 0.3－1 mL/min, DAD as the detector, column temperature at 35℃ and detection wavelength at 315 nm was used to determine the extract from tomentose pummelo peal. Results showed that 9 common peaks in HPLC chromatogram were observed in 11 samples. Through calculating by fingerprint analysis system of Chinese medicine, relative standard deviations (RSD) for relative retention time of common peaks were less than 0.3% and their similarity was more than 0.965. Therefore, a chromatographic fingerprint was established to provide scientific quality evaluation for tomentose pummelo peel.

Key words: HPLC, tomentose pummelo peel, coumarin, fingerprint

CLC Number:

TS207.3

XIAO Wei-qiang1，ZHANG Chao-hong2，HUANG Bing-xiong1，DAI Hong-fen1，XIE Lu-si2，WANG Xiao-rong1,*. High Performance Liquid Chromatography Fingerprint of Tomentose Pummelo Peel[J]. FOOD SCIENCE, 2010, 31(22): 318-321.

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High Performance Liquid Chromatography Fingerprint of Tomentose Pummelo Peel

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