Effects of different processing methods on the content of astragaloside in danggui buxue decoction detection by high performance liquid chromatography-evaporative light scattering detection

Abstract

Danggui Buxue decoction were prepared by different processing methods of angelica sinensis and astragalus membranaceus in wine and in oil respectively. High performance liquid chromatography-evaporative light scattering detection (HPLC-ELSD) method was established for the determination of astragaloside in Danggui Buxue decoction prepared by two processing methods, and the method was verified. The regression equations of astragaloside prepared by wine was y = 1412179x − 165809, R2 = 0.99827, in the range of 0.216~0.864 mg/mL; while in oil the regression equations was y = 1283633x − 141049, R2 = 0.9947, in the range of 0.162~0.648 mg/mL. It indicated that the peak area and concentration of astragaloside showed a good linear relationship, which met the requirements of detection. The average recovery of astragaloside prepared by wine was 94.5% and RSD was 0.763%, while they were 93.6% and 2.57% astragaloside prepared by oil. It shows that the accuracy of the method is good. RSD of 12 samples from the two individuals ranged from 1.67% to 1.38% in astragaloside prepared by wine, while it ranged from 3.34% to 3.33% in astragaloside prepared by oil, which proved good intermediate precision using HPLC-ELSD method. The RSD of peak area of astragaloside of the two products were all <2% within 12 h, indicating that the two samples were stable within 12 h. The content of astragaloside prepared by wine was 0.02514±0.00026 mg/mL. The content of astragaloside prepared by oil was 0.01949±0.00023 mg/mL. The results show that the sensitivity, precision and stability of this method are good, which are accurate and accord with the methodological verification. In addition, the processing methods of angelica sinensis and astragalus membranaceus in wine are more suitable for preparing Danggui Buxue decoction.