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Purification and Establishment of HPLC Method for Numb-Taste Components from Sichuan Huajiao (Zanthoxylum bungeanum)
Corresponding Author(s) : Jian-Quan Kan
Asian Journal of Chemistry,
Vol. 26 No. 11 (2014): Vol 26 Issue 11
Abstract
Through a new and simple chromatographic technique combination of preparative liquid chromatography, the numb-taste component of Huajiao was isolated. At the same time, used GC-MS method to qualitative detection of the separated material, this substance was determined just as numb-taste components. Using this material as a standard reference material, established a HPLC detection method of numb-taste components of Huajiao. Through experimental analysis found that this method has better precision. The limit of detection was 0.044 μg/mL, the recovery rate was in the range 88.1-104.9 % and relative standard deviation was in the range 0.79-2.39 %. This establishment of detection method provided excellent technical for identifying the quality of Huajiao.
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References
1st. and 2 st. Zhong yao zhi, People's Medical Publishing House, Beijing, vol. 3, p. 200 and 365 (1984).
K. Mizutani, Y. Fukunaga, O. Tanaka, N. Takasugi, Y. Saruwatari, T. Fuwa, T. Yamauchi, J. Wang, M. Jia, F. Li and Y. Ling, Chem. Pharm. Bull. (Tokyo), 36, 2362 (1988); doi:10.1248/cpb.36.2362.
T. Hatano, K. Inada, T. Ogawa, H. Ito and T. Yoshida, Phytochemistry, 65, 2599 (2004); doi:10.1016/j.phytochem.2004.08.018.
I. Yasuda, K. Takeya and H. Itokawa, Phytochemistry, 21, 1295 (1982); doi:10.1016/0031-9422(82)80128-3.
Q. Xiong, S. Dawen, H. Yamamoto and M. Mizuno, Phytochemistry, 46, 1123 (1997); doi:10.1016/S0031-9422(97)84398-1.
I.-S. Chen, T.-L. Chen, W.-Y. Lin, I.-L. Tsai and Y.-C. Chen, Phytochemistry, 52, 357 (1999); doi:10.1016/S0031-9422(99)00175-2.
Y. Kashiwada, C. Ito, H. Katagiri, I. Mase, K. Komatsu, T. Namba and Y. Ikeshiro, Phytochemistry, 44, 1125 (1997); doi:10.1016/S0031-9422(96)00683-8.
I. Yasuda, K. Takeya and H. Itokawa, Chem. Pharm. Bull. (Tokyo), 29, 1791 (1981); doi:10.1248/cpb.29.1791.
E. Hisatomi, M. Matsui, K. Kubota and A. Kobayashi, J. Agric. Food Chem., 48, 4924 (2000); doi:10.1021/jf000252j.
E.J. Cho, T. Yokozawa, D.Y. Rhyu, S.C. Kim, N. Shibahara and J.C. Park, Phytomedicine, 10, 544 (2003); doi:10.1078/094471103322331520.
J.M. Hur, J.G. Park, K.H. Yang, J.C. Park, J.R. Park, S.S. Chun, J.S. Choi and J.W. Choi, Biosci. Biotechnol. Biochem., 67, 945 (2003); doi:10.1271/bbb.67.945.
T. Sakai, K. Yoshihara and Y. Hirose, Bull. Chem. Soc. Jpn., 41, 1945 (1968); doi:10.1246/bcsj.41.1945.
L. Jiang, H. Kojima, K. Yamada, A. Kobayashi and K. Kubota, J. Agric. Food Chem., 49, 5888 (2001); doi:10.1021/jf0104937.
Y. Tezuka, S. Irikawa, T. Kaneko, A.H. Banskota, T. Nagaoka, Q. Xiong, K. Hase and S. Kadota, J. Ethnopharmacol., 77, 209 (2001); doi:10.1016/S0378-8741(01)00300-2.