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

JOURNAL OF BEIJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE ›› 2020, Vol. 43 ›› Issue (3): 234-241.doi: 10.3969/j.issn.1006-2157.2020.03.009

• Chinese Medicinal Chemistry • Previous Articles     Next Articles

Comparative analysis of fingerprint and chemical model of Danggui before and after wash with wine*

Liu Caifeng, Liang Jun, Yang Haiju, Liu Leilei, Zhang Yuming, Bai Jie, Du Shouying#   

  1. School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China
  • Received:2019-07-31 Published:2020-04-13
  • Contact: Prof. Du Shouying, Ph.D., Doctoral Supervisor. Beijing University of Chinese Medicine. No.11 Beisanhuan Donglu Road, Chaoyang District, Beijing 100029. E-mail: dushouying@263.net

Abstract: Objective To establish the fingerprint of Danggui (Chinese Angelica, Radix Angelicae Sinensis) with HPLC before and after wash with wine, and make comparative analysis of the principal components, quantitative analysis and extraction rate analysis to provide reference for its quality control. Methods Gradient elution was performed with HPLC with InertSustainSwiftTM C18 (250 mm × 4.6 mm, 5 μm) as the column and acetonitrile-0.1% phosphoric acid solution as the mobile phase. The UV detection wavelength was 230 nm, the volume flow rate was 1 mL/min and the sample size was 15 μL. The fingerprints of Danggui before and after wash with wine were established and compared. Principal component analysis, quantitative analysis and extraction rate analysis were carried out. Results HPLC fingerprints of crude Danggui and wine washed Danggui were established, and 16 common peaks were identified among 30 batches of samples. Fingerprints of 15 batches of Danggui before and after wine wash were compared with the reference fingerprints, revealing similarities greater than 0.9. The similarity of fingerprints between Danggui and wine washed Danggui is also greater than 0.9. In the principal component analysis, the samples before and after wash were gathered together. The contents of ferulic acid in 15 batches of Danggui were evaluated before and after wine wash, showing that the ferulic acid contents in the herbs after wash with wine were lower than those in the crude herbs. At the same time, the 15 batches of crude Danggui had a higher extraction rate than the wine washed Danggui. Conclusion The method established in this study is stable and feasible, providing reference for comparison and contrast of the similarities and differences of Danggui before and after wine wash and for its quality control. Incorporating multiple methods, this study is conducive to comprehensive evaluation of Danggui before and after wine wash.

Key words: Danggui, wine washed Danggui, fingerprint, principal component analysis, quantitative analysis, extraction rate

CLC Number: 

  • R284.1