251. Fingerprint and multi-component quantitative analyses for quality evaluation of Rhizoma coptidis steamed with rice wine.
- Author
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Jin Wang, Hai-rong Zeng, Guan-hua Lou, Chang-jiang Hu, Qin-wan Huang, and Xiang-bo Yang
- Subjects
- *
RICE wines , *HIGH performance liquid chromatography , *QUANTITATIVE research - Abstract
Purpose: To establish a method for the simultaneous determination of multi-components of Rhizoma coptidis steamed with rice wine (RCRW), and to provide a reference for assessing its standard of quality. Method: Chromatographic separation was performed on a high performance liquid chromatography (HPLC) system to determine the characteristic fingerprint of RCRW. The mobile phase consisted of acetonitrile (A) and 0.1% trifluoroacetic acid (B), with gradients of B as follows: 15 - 20% from 0 - 30 min; 20 - 25% from 30 - 50 min; 25 - 35% for 50 - 60 min, and 35% for 60 - 70 min. Results: In the multiple reaction monitoring mode, eight components of RCRW were isolated by HPLCphoto-diode array (PDA) method. A fingerprint of the RCRW was established and 8 peaks were calibrated. The method was further validated in terms of linearity (R² > 0.9993), precision (relative standard deviation, RSD < 1.51%); repeatability (RSD < 2.98%) and stability (RSD < 1.93%). Mean recovery rate ranged from 96.2 to 103.8%, while RSD values ranged from 0.92 to 2.88%. Conclusion: These results show that HPLC-PDA method is accurate and feasible, and that they provide a reference for further comprehensive and effective quality control of RCRW. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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