Title of article :
Quality evaluation of Rhizoma Belamcandae (Belamcanda chinensis (L.) DC.) by using high-performance liquid chromatography coupled with diode array detector and mass spectrometry
Author/Authors :
Li، نويسنده , , Jun and Li، نويسنده , , Winnie Z.M. and Huang، نويسنده , , Wen and Cheung، نويسنده , , Anna W.H. and Bi، نويسنده , , Cathy W.C. and Duan، نويسنده , , Ran and Guo، نويسنده , , Ava J.Y. and Dong، نويسنده , , Tina T.X. and Tsim، نويسنده , , Karl W.K. Tsim، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Pages :
8
From page :
2071
To page :
2078
Abstract :
A high-performance liquid chromatography coupled with diode array detector and mass spectrometry (HPLC–DAD-MS) method was developed to evaluate the quality of Rhizoma Belamcandae (Belamcanda chinensis (L.) DC.) through establishing chromatographic fingerprint and simultaneous determination of seven phenolic compounds. The analysis was achieved on an Alltima C18 analytical column (250 mm × 4.6 mm i.d. 5 μm) using linear gradient elution of acetonitrile–0.1% trifluoroacetic acid. The correlation coefficients of similarity were determined from the HPLC fingerprints, and they shared a close similarity. By using an online APCI–MS/MS, twenty phenols were identified. In addition, seven of these phenols including mangiferin, 7-O-methylmangiferin, tectoridin, resveratrol, tectorigenin, irigenin and irisflorentin were quantified by the validated HPLC–DAD method. These phenols are considered to be major constituents in Rhizoma Belamcandae, and are generally regarded as the index for quality assessment of this herb. This developed method by having a combination of chromatographic fingerprint and quantification analysis could be applied to the quality control of Rhizoma Belamcandae.
Keywords :
Belamcanda chinensis (L.) DC. , HPLC–DAD-MS , Fingerprint , Chinese Medicine , Quality evaluation , Phenols
Journal title :
Journal of Chromatography A
Serial Year :
2009
Journal title :
Journal of Chromatography A
Record number :
1511721
Link To Document :
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