Study on fingerprint of Qingzhiweizuocan Tea and assay of four components by HPLC method

XIAO Huimin; HE Yue; LEI Meina; WANG Siwang

doi:10.3969/j.issn.1006-0111.2018.04.008

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Objective To establish HPLC fingerprint for water soluble components and assay gallic acid, chlorogenic acid, naringin, aurantiamarin in Qingzhiweizuocan Tea, Methods High Performance Liquid Chromatography(HPLC) analysis was performed on Kromasil C₁₈ column (250 mm×4.6 mm, 5 μm) with a mixture of acetonitrile and 0.1% phosphoric acid solution as mobile phase in gradient elution. The flow rate was 0.8 ml/min, the detection wavelength at 300 nm and the column temperature at 35℃. Results Based on the chromatographic fingerprint similarity evaluation system (2004A) analysis, the characteristic fingerprint peak of the water-soluble components in Qingzhiweizuocan Tea was composed of 26 chromatographic peaks. The overall similarity degree is from 0.934 to 0.995. Ten batches of Qingzhiweizuocan Tea were assayed. The average content of gallic acid, chlorogenic acid, naringin, aurantiamarin were 0.672, 0.194, 1.247, 0.532 mg/g respectively. The RSDs (%) were 1.35, 1.89, 0.69, 0.79. Conclusion This method is simple, accurate and with good repeatability. This study provided a scientific foundation for quality evaluation and control of Qingzhiweizuocan Tea.

Study on fingerprint of Qingzhiweizuocan Tea and assay of four components by HPLC method

Institute of Materia Medica, School of Pharmacy, Air Force Medical University, Xi'an 710032, China

Received Date: 2017-11-09

Rev Recd Date: 2018-03-26

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Abstract: Objective To establish HPLC fingerprint for water soluble components and assay gallic acid, chlorogenic acid, naringin, aurantiamarin in Qingzhiweizuocan Tea, Methods High Performance Liquid Chromatography(HPLC) analysis was performed on Kromasil C₁₈ column (250 mm×4.6 mm, 5 μm) with a mixture of acetonitrile and 0.1% phosphoric acid solution as mobile phase in gradient elution. The flow rate was 0.8 ml/min, the detection wavelength at 300 nm and the column temperature at 35℃. Results Based on the chromatographic fingerprint similarity evaluation system (2004A) analysis, the characteristic fingerprint peak of the water-soluble components in Qingzhiweizuocan Tea was composed of 26 chromatographic peaks. The overall similarity degree is from 0.934 to 0.995. Ten batches of Qingzhiweizuocan Tea were assayed. The average content of gallic acid, chlorogenic acid, naringin, aurantiamarin were 0.672, 0.194, 1.247, 0.532 mg/g respectively. The RSDs (%) were 1.35, 1.89, 0.69, 0.79. Conclusion This method is simple, accurate and with good repeatability. This study provided a scientific foundation for quality evaluation and control of Qingzhiweizuocan Tea.

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Study on fingerprint of Qingzhiweizuocan Tea and assay of four components by HPLC method

doi: 10.3969/j.issn.1006-0111.2018.04.008

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