Copyright (c) 2014 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Evaluation of an HPLC Method for Quality of Fructus of Ligustrum lucidum Ait Pieces
Corresponding Author(s) : Yong-Qing Xiao
Asian Journal of Chemistry,
Vol. 26 No. 21 (2014): Vol 26 Issue 21
Abstract
A facile and reproducible HPLC method was established for quality evaluation of fructus of Ligustrum lucidum Ait pieces, Both typical chromatograms analysis and determination analysis for main active ingredient were employed to evaluate the quality of fructus of Ligustrum lucidum Ait pieces. It is successfully applied to distinguish fructus of Ligustrum lucidum Ait from the processed products by typical chromatograms analysis and reveal the main active ingredient change rules by determination analysis. The method for typical chromatograms analysis was validated for precision, repeatability and stability, The method for determination was validated through the following performance criteria i.e., linearity, precision, repeatability, stability, accuracy, limit of detection and limit of quantification. This method is suitable for routine quantitative analysis of fructus of Ligustrum lucidum Ait before and after roasted.
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- The State Pharmacopoeia Commission of P.R. China, Pharmacopoeia of the People, Republic of hina. Chemical Industry Press, China, p. 43 (2010).
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- Z.H. Wang, C.- Hsu and M.- Yin, Food Chem., 112, 914 (2009); doi:10.1016/j.foodchem.2008.06.078.
- S.R. Jensen and H. Franzyk, Phytochemistry, 60, 213 (2002); doi:10.1016/S0031-9422(02)00102-4.
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References
The State Pharmacopoeia Commission of P.R. China, Pharmacopoeia of the People, Republic of hina. Chemical Industry Press, China, p. 43 (2010).
H.M. Lin, F.L. Yen, L.T. Ng and C.C. Lin, J. Ethnopharmacol., 111, 129 (2007); doi:10.1016/j.jep.2006.11.004.
Z.-D. He, H. Dong, H.-X. Xu, W.-C. Ye, H.-D. Sun and P.P.-H. But, Phytochemistry, 56, 327 (2001); doi:10.1016/S0031-9422(00)00406-4.
M. Niikawa, H. Hayashi, T. Sato, H. Nagase and H. Kito, Mutation Res. Genetic Toxicol., 319, 1 (1993); doi:10.1016/0165-1218(93)90025-9.
G. Chen, L.Y. Zhang, X.L. Wu and J.N. Ye, Anal. Chim. Acta, 530, 15 (2005); doi:10.1016/j.aca.2004.08.053.
E.Q. Xia, Y.Y. Yu, X.R. Xu, G.F. Deng, Y.J. Guo and H.B. Li, Ultrason. Sonochem., 19, 772 (2012); doi:10.1016/j.ultsonch.2011.11.014.
H.-Y. Ju, S.C. Chen, K.-J. Wu, H.-C. Kuo, Y.-C. Hseu, H. Ching and C.-R. Wu, Food Chem. Toxicol., 50, 492 (2012); doi:10.1016/j.fct.2011.11.036.
K.Y.-Z. Zheng, Z.-X. Zhang, A.J.-Y. Guo, C.W.-C. Bi, K.Y. Zhu, S.L. Xu, J.Y.-X. Zhan, D.T.-W. Lau, T.T.-X. Dong, R.C.-Y. Choi and K.W.-K. Tsim, Eur. J. Pharmacol., 679, 34 (2012); doi:10.1016/j.ejphar.2012.01.027.
Z. Wang, C.C. Hsu, C.N. Huang and M.C. Yin, Eur. J. Pharmacol., 628, 255 (2010); doi:10.1016/j.ejphar.2009.11.019.
J. Liu, J. Ethnopharmacol., 49, 57 (1995); doi:10.1016/0378-8741(95)90032-2.
Z.H. Wang, C.- Hsu and M.- Yin, Food Chem., 112, 914 (2009); doi:10.1016/j.foodchem.2008.06.078.
S.R. Jensen and H. Franzyk, Phytochemistry, 60, 213 (2002); doi:10.1016/S0031-9422(02)00102-4.
H.X. Liu, Y.H. Shi, D.X. Wang, G.L. Yang, A.M. Yu and H.Q. Zhang, J. Pharm. Biomed. Anal., 32, 479 (2003); doi:10.1016/S0731-7085(03)00235-8.
K.B. Shi and Z.H. Sheng, Zhong Yao Cai Za Zhi, 30, 643 (2003).