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Establishment of Quality Standard and Fingerprint Chromatograph of Ipomoea Batatas (L.) Lam. Simon No.1

Author: LiAng
Tutor: XuPingSheng
School: Central South University
Course: Pharmacy
Keywords: Simon No. 1 sweet potato herbs Ordinary sweet potato leaves Thin layer chromatography RP-HPLC Quality standards
CLC: R284
Type: Master's thesis
Year: 2010
Downloads: 51
Quote: 1
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Abstract


The purpose of establishing the quality standards of the Simon No. 1 sweet potato herbs, a comparative study to the 10 batches Simon No. 1 sweet potato herbs and other subjects Xiang producing ordinary sweet potato leaves, looking from the morphology, microstructure, and thin-layer chromatography found two those differences; create a fingerprint of the herbs. The method of this study is divided into two parts. The first part by morphological and microscopic observation of Simon No. 1 sweet potato leaves and other the Xiang study produced ordinary sweet potato leaves, comparative analysis of Simon No. 1 sweet potato herbs and other Xiang production of the similarities and differences of the ordinary sweet potato leaves; herbs moisture, total ash acid insoluble ash inspection items. Simon No. 1 sweet potato leaves on chemical composition and pharmacological effects, the use of thin-layer chromatography chromatographic behavior in different the Expand conditions and detectable under conditions comparable Simon No. 1 sweet potato herbs and other Xiang production of sweet potato leaf. Eluent, chloroform: methanol: Anhydrous formic acid (8:2:0.2); spotting amount 2μL; thin layer plates of silica gel G plates; chromogenic agent, a 5% ethanol solution of aluminum trichloride (365nm wavelength UV lamp) and 10% sulfuric acid in ethanol (sunlight) to establish a high-performance liquid chromatography method caffeic acid content determination in herbs. Phenomenex C18 column (250 mm × 4.6 mm, 5 (μm), 0.1% solution of acetic acid - acetonitrile (88:1) as the mobile phase; column temperature was 20 ° C; flow rate of 1 mL-m in-1; detection wavelength of 325nm. second part of the RP-HPLC method to analyze 10 batches Simon No. 1 sweet potato herbs investigated different extraction conditions, different chromatographic conditions Simon No. 1 sweet potato Fingerprint Chromatogram this experiment using Phenomenex C18 column (250 mm X 4.6 mm, 5μm), mobile phase 0.05% phosphoric acid methanol solution of 0.05% phosphoric acid; gradient elution; flow rate of 1 mL · m in-1: column temperature was maintained at 30 ° C; detection wavelength 325nm; detection time 110 minutes the results of the sample solution by polyamide column chromatography, eluted with 95% ethanol, Simon No. 1 sweet potato herbs and of Xiang production ordinary sweet potato leaves a thin layer chromatographic behavior of a significant difference in Simon No. 1 sweet potato herbs in morphologic and microscopic characteristics, there is a difference with ordinary sweet potato leaves Xiang production, caffeic acid content was significantly higher than other sweet potato leaves, through investigation of Simon No. 1 sweet potato of different herbs inspection project, Simon No. 1 sweet potato quality of herbs standards using high-performance liquid chromatography, and established the Simon No. 1 sweet potato herbs eight common peaks, to establish a shared map of the 10 batches of herbs. conclusion Simon No. 1 sweet potato medicinal quality standards combined with its fingerprint information, more comprehensive control Simon No. quality sweet potato herbs.

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