Study on HPLC-FPS of raw and processed Fructus Polygoni Orientalis

Abstract

To establish the HPLC fingerprint method of Fructus Polygoni Orientalis before and after processed by choosing taxifolin as reference to compare the changes of chemical composition. HPLC method was emplyed with a gradient elution phase in a flow rate of 1 mL x min(-1) and the detection wavelength of 270 nm. Twenty marker peaks were marked out in the raw samples and 33 marker peaks in the processed product. Methodology met was consistent with the requirement, similarity was exceeded 0.9. This method is stationary, precise and feasible, which provide references of quality control for Fructus Polygoni Orientalis.