[Study on the fingerprint of anthraquinone components of Morinda officinalis]

To establish HPLC fingerprint analysis methods of anthraquinone components of Morinda officinalis and provide experimental method for quality standard of processed Morinda officinalis.

HPLC method was employed and Sinergi 4u fusion-RP (Phenomenex, 250 mm x 4. 6 mm, 4 microm) was used at column temperature of 25 degrees C. The mobile phase was composed of acetonitrile--0.4% phosphoric acid solution by gradient elution. The experiment data was analyzed by computer aided similarity evaluation software and statistic methods to draw total pattern of anthraquinone components of Morinda officinalis from different places. At the same time, under the same experimental condition, the qualities and quantities of different processed Morinda officinalis was analyzed and compared. And the total pattern of anthraquinones of different processed Morinda officinalis was drew.

There were 20 common characteristic peaks which were demonstrated by using fingerprints similarity evaluating software both in Morinda officinalis from different places and different processed samples from Gaoliang, Guangdong. The data showed that anthraquinones of Morinda officinalis processed by different ways were similar but their relative contents were significantly different. And the 12th peaks was 1,8-dihydroxy anthraquinone.

The contents of anthraquinones are influenced by different processed ways. The materials and temperature in the concocted procedure are the main influential factors. The fingerprints shows that the content of anthraquinones of Morinda officinalis processed by Glycyrrhiza uralensis Fisch. change much more obviously than that by alcohol and by salt. In addition, the fried processing method affects more obviously than the steamed one.