HPLC Fingerprint Analysis of Ultra-Micro Powder of Astragali Radix

doi:10.7506/spkx1002-6630-201320042

Abstract

Abstract:

Objective: To establish an high performance liquid chromatography fingerprint for quality control and evaluation
of ultra-micro powder of Astragali Radix. Methods: Chromatographic separation was achieved on an Inertsil ODS-SP
column (4.6 mm × 250 mm, 5 μm) with mobile phase A (methanol-acetonitrile, 1:1) and mobile phase B (ultra-pure water)
at a flow rate of 0.8 mL/min. In addition, the detection wavelength and column temperature were set at 260 nm and 25 ℃,
respectively. Results: Twelve peaks common to the established fingerprints were identified. Cluster analysis suggested apparent
geographic differences between the samples from the north and the south. Conclusion: The proposed method is simple,
accurate, repeatable and suitable for the quality control and evaluation of Astragali Radix ultra-micro powder.

Key words: ultra-micro powder of Astragali Radix, high performance liquid chromatography (HPLC), chromatographic fingerprint, similarity

LI Jian，HAN Lin，MA Yu-fang，HU Xin-qi，HUANG Yi-fan. HPLC Fingerprint Analysis of Ultra-Micro Powder of Astragali Radix[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320042.

[1]	WANG Shuhui, SONG Shasha, CAO Xueli. Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading [J]. FOOD SCIENCE, 2019, 40(8): 180-185.
[2]	ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang. Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC [J]. FOOD SCIENCE, 2019, 40(8): 186-191.
[3]	WANG Shuhui, CAO Xueli, SONG Shasha, LONG Limei. Development of Certified Reference Materials for Xinyang Maojian Tea Grading Based on HPLC Fingerprints of Flavor Components [J]. FOOD SCIENCE, 2019, 40(16): 293-301.
[4]	LI Jiaxiu, ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, JIAO Zhonggao. Fingerprinting of Organic Acids by High Performance Liquid Chromatography for Authentication of Sweet Cherry Juice [J]. FOOD SCIENCE, 2019, 40(16): 327-334.
[5]	DENG Junlin, ZHU Yongqing, XIA Chen, CHEN Jian, ZHAO Xuzhu, ZHANG Yingjiao, LI Huajia, DENG Haiyun, LI Juan. Phenolic Contents and Antioxidant Activity in Methanol Extracts from Gynostemma pentaphyllum (Thumb.) Makino [J]. FOOD SCIENCE, 2019, 40(14): 265-269.
[6]	XU Mingfang, SHEN Linyan, YANG Yunshu, FU Lijun, SUN Yong, WANG Yangyang, PENG Lu, HUANG Xiaojing, LI Yan. Comparison of HPLC-MS/MS and HPLC for the Synchronous Determination of Ergosterol and VD2 in White Hypsizygus marmoreus [J]. FOOD SCIENCE, 2019, 40(12): 237-244.
[7]	CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao. Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging [J]. FOOD SCIENCE, 2019, 40(10): 285-291.
[8]	YANG Chunxiang, WANG Yifen, WANG Jing, LI Li, WEN Yihua, YANG Binghao. High Performance Liquid Chromatography Method for Rapid Detection of Carvacrol and Thymol in Active Food Packaging Film [J]. FOOD SCIENCE, 2018, 39(16): 317-320.
[9]	FAN Zirui, HU Jiafei, JIANG Ruini, YANG Xingling, JIN Huoxi. Evaluation of Cysteine Dioxygenase Activity in Marine Organisms by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2018, 39(12): 174-178.
[10]	YANG Xiaohui, SHI Guangbo, BAI Xiaobin, ZHAO Chenxuan, LI Bosheng. Flavonoid Content and Antibacterial Activity of Xanthoceras sorbifolia Bunge Fruit Drop [J]. FOOD SCIENCE, 2018, 39(10): 53-58.
[11]	ZHANG Wei, ZHANG Yong, YIN Zhenhua, KANG Wenyi. Determination of the Active Ingredients in Cultured Cordyceps militaris by Ultrasound-Assisted Ionic Liquid Microextraction Coupled with Reversed Phase Liquid Chromatography [J]. FOOD SCIENCE, 2017, 38(8): 179-183.
[12]	CHEN Xia, WANG Bo, YE Rong, LI Min, ZHOU Jigen, ZHANG Bo, HAN Shunyu. Optimization of Solvent Induced Phase Transition Extraction of Patulin from Aqueous Matrix by Response Surface Methodology for HPLC Analysis [J]. FOOD SCIENCE, 2017, 38(6): 215-220.
[13]	DUAN Kaili, GAO Mingjing, LIU Yongquan, ZHANG Tingting, CHEN Li, ZHAO Sanzhong, LUO Liping. Phenolic Compounds and Essential Oil Compositions of Artemisia argyi Leaves from Two Growing Areas [J]. FOOD SCIENCE, 2017, 38(4): 204-210.
[14]	LAI Guoyin, LIN Jianzhong, ZENG Qi, LIN Liyi, DING Yinan, ZHANG Zhigang, XU Dunming. Simultaneous Determination of Sodium (or Calcium) Propionate and Sodium Diacetate in Oyster Sauce and Other Similar Seasonings by High Performance Liquid Chromatography Using Kjeldahl Distillation Apparatus [J]. FOOD SCIENCE, 2017, 38(4): 270-274.
[15]	Long Xiaoqin, Tang jie, Zhao Jingfang, Zeng Fankun. Ultrasonic-Assisted Enzymatic Extraction and HPLC Analysis of Flavonoids from Old Leaves of Toona sinensis [J]. FOOD SCIENCE, 2017, 38(22): 256-262.

HPLC Fingerprint Analysis of Ultra-Micro Powder of Astragali Radix

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments