Analysis of gastrodin and tetramethylpyrazine in traditional Chinese preparations by micellar electrokinetic chromatography

Abstract

AbstractA simple, rapid, and accurate micellar electrokinetic chromatographic method has been developed for determination of gastrodin and tetramethylpyrazine in three traditional Chinese preparations: Zhennaoning jiaonang, Yangxue shengfa jiaonang, and Xiaoshuan zaizao wan. Running buffer comprising 50 mM sodium tetraborate and 15 M sodium dodecylsulfate (SDS), pH 9.50, was found to be most suitable for the separation. All experiments was performed with a 47 cm (40 cm effective length)×75 μm ID uncoated fused‐silica capillary and UV detection at 200 nm. The linear calibration ranges were 2.5–200 μg mL–1 (R = 0.999) for gastrodin and 5.0–200 μg mL–1 (R = 0.997) for tetramethylpyrazine; the detection limits were 0.5 μg mL–1 and 0.8 μg mL–1, respectively. Recoveries of the two analytes from the samples, calculated by use of a method described in detail in the text, were between 94.21 and 104.46%. The amounts of gastrodin and tetramethylpyrazine in the preparations were easily determined within 10 min.