Simultaneous quantitative and qualitative analysis of three kinds of Jigucao related pharmaceuticals by ultra-high performance liquid chromatography combined with chemometrics method
Zhuo Ling Yang, Ze Ying Li, Dian Qiu, Xin Kang Li, Na Feng, Bao Qiong Li
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引用次数: 0
Abstract
Abri Herba (Jigucao) and Abri mollis Herba (Maojigucao) are derived from dried plants of Abrus cantoniensis Hance (Leguminosae) and Abrus mollis without pods. Abri Herba is commonly used in Jigucao tablets; Abri mollis Herba is usually used in Jigucao capsules and FufangJigucao capsules. Surprising, there are few reports focused on the quantitative control of these mentioned Jigucao related pharmaceuticals. This research endeavour has harnessed the formidable power of cutting-edge ACQUITY UPLC technology to formulate a groundbreaking methodology for the simultaneous quantification of 10 target compounds in Jigucao capsules, Jigucao tablets and FufangJigucao capsules. The primary aim is to bolster quality control and precise identification within the realm of these pharmaceutical products. Separation was performed on an ACQUITY UPLC HSS T3 Column (2.1 × 100 mm, 1.8 μm), gradient elution was performed with 0.1% formic acid in water and acetonitrile. A column temperature of 40°C acts as our guiding compass, and DAD detection scans the spectral landscape in the wavelength range of 210–400 nm. The concentrations of the 10 target components can be used to identify Jigucao tablets, Jigucao capsules and FufangJigucao capsules through the art of chemometrics. The results showed that the established method for determination of 10 target compounds was accurate and reliable with good linearity (r ≥ .9948) and satisfactory recoveries (82.91%–108.6%). The identification of the three Jigucao related pharmaceuticals can be performed using chemometrics based on the 10 target compounds. Thus, our study not only showcases a pioneering analytical approach but also unveils a new dimension in the identification of these pharmaceutical treasures.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.