Development and Determination of Fengshi Medical Wine of Fructus xanthii

Abstract

Abstract: Experimentntal results inchicated that the optimal production method of Fengshi medical wine of Fructus xanthii was circumfluence extraction.An RP-HPLC method was established for determination of chloralgenic acid in Fengshi medical wine of Fructus xanthii.The calibration curve was in good linearity over the range of 0.315～1.575μg with the regression equation Y=1857900X+7575.80,r=0.999985(n=5).The average recovery was 99.22% with RSD=1.38%(n=6).The method appeared to be simple,accurate,reproducible and could be used to control the quality of Fengshi medical wine of Fructus xanthii.

Key words: Fructus xanthii, Fengshi medical wine, HPLC

QI Ying-Xin, CAO Bai-Ying, KOU Ying, CHANG You-Quan. Development and Determination of Fengshi Medical Wine of Fructus xanthii[J]. FOOD SCIENCE, 2007, 28(9): 481-484.

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Development and Determination of Fengshi Medical Wine of Fructus xanthii

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