[Analytical Methods with Qualitative HPLC Fingerprint and Quantitative Measurement of Effective Components of...

In order to provide the basis for quality standard and processing principle of processed Asari Radix et Rhizoma, an HPLC fingerprint of processed Asari Radix et Rhizoma was established and the contents of methyl eugenol and asarinin were determined.

The analytical column was Agligent Tc-C18 (250 mm x 4. 6 mm, 5 µm); A mixture of acetonitrile-0. 2% acetic acid solution was used as the mobile phase with gradient elution at the flow rate of 1. 0 mL/min. The wavelength was set at 285 nm and the column temperature was 30 °C.

The fingerprint of processed Asari Radix et Rhizoma was established. The asarinin peak was taken as the reference peak. 22 common peaks were assigned, and two peaks were confirmed by comparing with the reference standards. The difference of components was not significant among the various processed products except ginger, honey and fried coke products, but the contents of effective constituents were different among the processed products. The retention rate of methyl eugenol in processed products was in a descending order as follows: wine > vinegar > liquorice > alkali-vinegar > fried coke > rice water system > honey > ginger > salt system > alkali. Methyl eugenol was increased 10% ~ 20% with wine processing and retained more than 95% with vinegar. The retention rate of asarinin in processed products was in declining as: rice water system > liquorice > alkali-vinegar > honey > salt system > wine > ginger > vinegar > alkali > fried coke. The processing techniques increased the content of asarinin except the alkali and fried coke products, and asarinin was increased more than 35% with rice water, alkali-vinegar or liquorice processing.

The method is accurate and reliable, which can be used for the quality control of processed products of Asari Radix et Rhizoma.