The establishment method and application of the uplc map of Wang Buliuxing and fried Wang Buliuxing

A technique of frying Wang Bu Liu Xing and Wang Bu Liu Xing, which is applied in the establishment and application field of UPLC atlas of Wang Bu Liu Xing and fried Wang Bu Liu Xing, can solve the problems of increasing the dissolution rate of decoction, and shorten the detection time. , good repeatability and accuracy, good stability

Active Publication Date: 2022-05-03
GUANGDONG YIFANG PHARMA
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is still no conclusion about how the main medicinal ingredients change during the processing and dissolution process and whether the dissolution rate of water decoction can increase.
And at present, there are few research literatures on the characteristic map of (fried) Wang Buliuxing

Method used

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  • The establishment method and application of the uplc map of Wang Buliuxing and fried Wang Buliuxing
  • The establishment method and application of the uplc map of Wang Buliuxing and fried Wang Buliuxing
  • The establishment method and application of the uplc map of Wang Buliuxing and fried Wang Buliuxing

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Experimental program
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Embodiment 1

[0026] 1 material

[0027] 1.1 Instruments and reagents

[0028] Instruments: Waters high-performance liquid chromatography (Waters company), YMC TriartC18 (2.1 × 100mm, 1.9 μm), one-millionth balance (Mettler-Toledo, ME204E), one-millionth balance (Metro Teller-Toledo, XP26).

[0029] Reagents: ethanol (Tianjin Yongda Chemical Reagent Co., Ltd.) is analytical grade, methanol (Guangdong Guanghua Technology Co., Ltd.) is analytical grade, acetonitrile (Merck Co., Ltd.) is chromatographic grade, water is ultrapure water (Merck Incorporated, Mili-QDirect).

[0030] Test drug: Erythrinaline (Shanghai Yuanye Biotechnology Co., Ltd., content: 98.0%, batch number: P26N6F6550), blaliculin glycosides (China National Institutes for Food and Drug Control, content: 99.7%, batch number: 111853-201704) .

[0031] 2. Methods and Results

[0032] 2.1 Wangbuliuxing UPLC characteristic map

[0033] 2.1.1 Chromatographic conditions

[0034] Use YMCC18 (100mm×2.1mm, 1.9μm) as the chromatog...

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Abstract

The invention provides a method for establishing UPLC spectra of Wangbuliuxing and Fried Wangbuliuxing and its application. The establishment method of the UPLC collection of blancie or fried blanclae of the present invention comprises: the preparation of need testing solution: take blalicius or stir-fried blalicia test product powder, add 75% ethanol, ultrasonic Process, filter, and take the filtrate to obtain the test solution; high-performance liquid chromatography detection: Waters high-performance liquid chromatography is used to detect the test solution and establish a UPLC spectrum. For identification, take the flavonoid glycosides of the UPLC spectrum as the reference peak, and calculate the relative peak area of ​​the characteristic peak with a relative retention time within the range of 1.25±10%, and the relative peak area is within the range of 0.068-0.149. , in the range of 0.183 ~ 0.411 is the fried king does not stay.

Description

technical field [0001] The present invention relates to a method for establishing UPLC spectra of Wang Buliuxin and Chao Wang Buliuxin and an application method for distinguishing Wang Buliuxin and Chao Wang Buliuxin. Background technique [0002] Wangbuliu is the dry mature seed of Vaccaria segetalis (Neck.) Garcke, a caryophyllaceae plant. . Buliuxing contains a variety of chemical components, such as triterpenoid saponins, cyclic peptides, flavonoids, alkaloids, phenolic acids, steroids and volatile oils, among which triterpenoid saponins are the most abundant, followed by flavonoids and cyclic peptides. [0003] At present, the cooking method of Wang Buliuxing in the Pharmacopoeia is stir-frying. Since ancient times, there has been a saying that "every child must be fried", but it is currently believed that the bioavailability of sub-class traditional Chinese medicine may increase after frying. There are not many reports on the research on the processing mechanism of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 黎晓丽吴文平杨文惠梁慧杨晓东罗文汇罗宇琴陈向东
Owner GUANGDONG YIFANG PHARMA
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