Determination of Ginsenosides in Panax quinquefolium. L by HPLC and Study on Their Fingerprints Analysis

Abstract

Abstract: A modern HPLC analysis method was developed for the determination of seven major ginsenosides in 12 kinds of Panax quinquefolium. L. Their chromatographic fingerprints were established by HPLC. Separations and determinations were carried out by linear gradient elution under following conditions: Alltima C18 (250mm×4.6mm, 5μm) column, acetonitrile-0.05% phosphoric acid solution as mobile phase, detection length of UV at 203nm, flow-rate of 1.2ml/min, column temperature of 35 ℃. The obtained results indicated that the developed method was simple, accurate and reliable for the determination of seven ginsenosides in Panax quinquefolium. L with a good linearity with the recovery ranges of 94.1%～97.9%. Hierarchical clustering analysis was performed and the similarity of the HPLC chromatograms was analyzed for the research of fingerprints and classificationo f Panax quinquefolium.L samples. Ther esultsc ouldp rovideu sefuli nformationf orq ualityc ontrolo fT raditional Chinese Medicine. The method was developed for the HPLC analysis and identification of complex components of samples.

Key words: HPLC, Panax quinquefolium. L, ginsenoside, fingerprints

[1]	GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng. Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells [J]. FOOD SCIENCE, 2021, 42(7): 162-168.
[2]	WEI Xiaojing, ZHOU Huancheng, JIN Yamei, CAI Jingjing, NI Yongqing, ZHANG Yan. Genetic Diversity and Probiotic Characteristics of Intestinal Bifidobacterium Strains Isolated from Uygur Infants in Kashi, Xinjiang [J]. FOOD SCIENCE, 2020, 41(6): 93-100.
[3]	ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang. On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(8): 175-179.
[4]	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.
[5]	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.
[6]	ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei. Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries [J]. FOOD SCIENCE, 2019, 40(8): 202-207.
[7]	ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing. Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) [J]. FOOD SCIENCE, 2019, 40(8): 306-310.
[8]	WANG Yanhong, WU Xiaomin, ZHU Yanping, ZHAO Dan, LI Yueru. Development of a Validated UPLC Method for Simultaneous Analyses of 20 Ginsenosides in Various Processed Ginseng Products [J]. FOOD SCIENCE, 2019, 40(6): 253-260.
[9]	PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi. Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics [J]. FOOD SCIENCE, 2019, 40(4): 229-236.
[10]	LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong. Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD) [J]. FOOD SCIENCE, 2019, 40(2): 200-207.
[11]	YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang. Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS [J]. FOOD SCIENCE, 2019, 40(2): 304-309.
[12]	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.
[13]	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.
[14]	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.
[15]	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.

Determination of Ginsenosides in Panax quinquefolium. L by HPLC and Study on Their Fingerprints Analysis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments