Literature DB >> 19772752

Study on determination of pentacyclic triterpenoids in Chaenomeles by HPLC-ELSD.

Guangyu Yang1, Weibo Fen, Chun Lei, Weilie Xiao, Handong Sun.   

Abstract

A new direct high-performance liquid chromatography analytical method using evaporative light scattering detection (ELSD) for the simultaneous determination of the major pentacyclic triterpenoids in Chaenomeles (Chinese medicinal herb) has been developed. The simultaneous separation of the seven pentacyclic triterpenoids was achieved on a Zorbax Stable Bound (4.6 mm x 100 mm i.d., 1.8 microm) C(18) column by gradient elution with acetonitrile-water as the mobile phase and detected with ELSD. This method provides good reproducibility and sensitivity for the quantification of seven major pentacyclic triterpenoids, namely erythodiol, betulin, acetyl ursolic acid, ursolic acid, oleanolic acid, betulinic acid, and pomolic acid, respectively. The relative standard deviation (RSD) of overall intra-day variations was less than 2.2%, and the RSD of inter-day variations was less than 2.8%. The standard recoveries (three different concentrations of markers: 0.1, 0.5, and 2.0 mg) ranged from 96-104%. The results demonstrate that this method is simple, sensitive, selective, and suitable for the quality control of this commonly used Chinese medicinal herb.

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Year:  2009        PMID: 19772752     DOI: 10.1093/chromsci/47.8.718

Source DB:  PubMed          Journal:  J Chromatogr Sci        ISSN: 0021-9665            Impact factor:   1.618


  2 in total

1.  Validated spectrophotometric method for quantification of total triterpenes in plant matrices.

Authors:  Alessandra Moraes Pedrosa; Whocely Victor de Castro; Ana Hortência Fonseca Castro; Joaquim M Duarte-Almeida
Journal:  Daru       Date:  2020-04-13       Impact factor: 3.117

2.  Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa.

Authors:  Jing Miao; Kunhua Wei; Xia Li; Chengcheng Zhao; Xuetao Chen; Xinhui Mao; Hanhan Huang; Wenyuan Gao
Journal:  J Food Sci Technol       Date:  2017-08-02       Impact factor: 2.701

  2 in total

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