Establishment method of hplc fingerprint of the allinase-inactivated extract of six cloves red garlic
A fingerprint and extraction technology, applied in the field of natural plant analysis, to achieve the effect of easy operation, good reproducibility, and many characteristic peaks
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Embodiment 1
[0026] The method for establishing the HPLC fingerprint of the allinase-inactivated extract of Baodi "Liu Petanhong" garlic, the steps of which are as follows:
[0027] (1) Samples, kits and instruments: Baodi "six petals red" garlic, using Agilent 1200 high performance liquid chromatography, all reagents are chromatographically pure or analytically pure;
[0028] (2) Preparation of test solution of garlic allinase inactivated extract: weigh 20g of Baodi “Liupethong” garlic bulb, add 25-30ml of distilled water, inactivate enzyme at 90°C for 1 hour, crush and grind, add methanol to make up to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;
[0029] (3) Preparation of test solution of garlic allinase inactivated extract: C18 solid-phase extraction column was activated with 5ml of methanol and 10ml of ultrapure water, and equilibrated for 15min; Rinse with ultra-pure water, dry in a low vacuum; then elute with 5ml of ...
Embodiment 2
[0033] A method for establishing the HPLC standard fingerprint of the allinase-inactivated extract of Baodi "Liupethong" garlic, the steps of which are as follows:
[0034] (1) Samples, kits and instruments: 10 batches of Baodi "six petals red" garlic, using Agilent 1200 high performance liquid chromatography, all reagents are chromatographically pure or analytically pure;
[0035] (2) Preparation of test solution of garlic allinase inactivated extract: weigh 20g of Baodi “Liupethong” garlic bulb, add 25-30ml of distilled water, inactivate enzyme at 90°C for 1 hour, crush and grind, add methanol to make up to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;
[0036](3) Preparation of test solution of garlic allinase inactivated extract: C18 solid-phase extraction column was activated with 5ml of methanol and 10ml of ultrapure water, and equilibrated for 15min; Rinse with ultra-pure water, dry in a low vacuum; then e...
Embodiment 3
[0043] Chromatographic analysis of Baodi "Liupethong" garlic and other varieties of garlic obtained under different cultivation methods, the steps of the method are as follows:
[0044] (1) Samples, kits and instruments: Baodi "six petals red" garlic, non-Baodi "six petals red" garlic, Xinjiang white garlic, using Agilent 1200 high performance liquid chromatography, reagents are chromatographically pure or analytical pure;
[0045] (2) Preparation of test solution of garlic allinase inactivated extract: weigh 20g of Baodi “Liupethong” garlic bulb, add 25-30ml of distilled water, inactivate enzyme at 90°C for 1 hour, crush and grind, add methanol to make up to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;
[0046] (3) Preparation of test solution of garlic allinase inactivated extract: C18 solid-phase extraction column was activated with 5ml of methanol and 10ml of ultrapure water, and equilibrated for 15min; Rin...
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