title: [Comparison on the HPLC fingerprint of Cassia obtusifolia between the raw and roasted seeds].
abstract: OBJECTIVE
  To establish HPLC fingerprint for the identification of Cassia obtusifolia and compare chemical constituents of the raw and roasted seeds of C. obtusifolia.
  
  
  METHODS
  Chromatographic fingerprint of C. obtusifolia was investigated by RP-HPLC and the gradient elution mode was applied to chromatographic separation. Data were analyzed by fingerprint similarity evaluation software to compare the similarity of the samples for identifying the main chromatographic peaks furthermore.
  
  
  RESULTS
  Having compared the HPLC fingerprint of the raw and roasted seeds of C. obtusifolia were compared preliminarily, and 12 main chromatographic peaks were identified.
  
  
  CONCLUSIONS
  HPLC method can be used in quality control and identification of the raw and roasted seeds of C. obtusifolia.
authors.affiliation: Institute of Chinese Materia Madica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
authors.forename: Guiliu
authors.initials: G
authors.lastname: Li
authors.forename: Yongqing
authors.initials: Y
authors.lastname: Xiao
authors.forename: Cun
authors.initials: C
authors.lastname: Zhang
authors.forename: Li
authors.initials: L
authors.lastname: Li
authors.forename: Zhen
authors.initials: Z
authors.lastname: Pang
mesh_terms: D002366:Cassia / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D004365:Drugs, Chinese Herbal / Q000737:chemistry; D006358:Hot Temperature; D012639:Seeds / Q000737:chemistry*
chemical_list: D004365:Drugs, Chinese Herbal