主 办:北 京 中 医 药 大 学
ISSN 1006-2157 CN 11-3574/R

JOURNAL OF BEIJIGN UNIVERSITY OF TRADITIONAL CHINE ›› 2017, Vol. 40 ›› Issue (4): 328-333.doi: 10.3969/j.issn.1006-2157.2017.04.012

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Specific analysis of Aconiti Kusnezoffii Radix processed with Fructus Chebulae with HPLC and quantification of its quality control ingredients*

LIU Shuai, LI Fei, LI Weifei, LI Yan, XU Jinkai, DU Hong#   

  1. School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102
  • Received:2016-12-06 Online:2017-04-30 Published:2017-04-30

Abstract: Objective To develop a high-performance liquid chromatography(HPLC), and conduct an qualitative analysis of quality control ingredients of Radix Aconiti Kusnezoffii (Kusnezoff Monkshood Root, Caowu) processed with Fructus Chebulae (Medicine Terminalia Fruit, Hezi), and analyzed the effects of auxiliary materials and processing on the material basis of Aconiti Kusnezoffii Radix (Zhicaowu). Methods HPLC specific chromatogram was performed using Waters SunFire C18 column (250 mm×4.6 mm, 5 μm), gradient elution using formic acid in acetonitrile (A) and 10 mmol/L ammonium acetate solution (B) with flow rate at 1 mL/min, column temperature at 35℃ and injection volume of 10 μL; detection wave length with a UV detector at 254 nm for fingerprint analysis, 271 nm and 235 nm for the determination. Results HPLC specific diagram of caowu processed with hezi was established, and 28 communal peaks were confirmed including 17 from caowu and 11 from hezi. Two new peaks (peak 6 and peak 16) were identified as gallic acid and chebulagic acid based on reference. This HPLC specific analysis method also quantified gallic acid, chebulagic acid, benzoylmesaconine and mesaconitine. Conclusion This specific HPLC method is easy to perform and also reliable. It could quickly identify raw, processed, and hezi-processed caowu, and distinguish different ingredients of caowu and its processed products.

Key words: Aconiti kusnezoffii Radix, fingerprint, HPLC, Fructus Chebulae, quantitative analysis, processing

CLC Number: 

  • R284.1