[Study on the fingerprint of honey-fried farfarae flos by HPLC].
OBJECTIVE
To establish a HPLC-FP for the determination of honey-fried Farfarae Flos.


METHODS
HPLC analysis was performed on a C18 column (4.6 mm x 250 mm, 5 microm), the mobile phase consisted of 0.1% phosphoric acid solution and acetonitrile as gradient elution with the flow rate of 1.0 mL/min. The wavelength was 240 nm.


RESULTS
HPLC fingerprint of honey-fried Farfarae Flos was established and the results of methodological study met the technical requirements for fingerprint.


CONCLUSIONS
The established method can be used for quality control of honey-fried Farfarae Flos.
School of Pharmacy, Taishan Medical University, Taian 271016, China. tycaojuan@163.com
Juan
J
Cao
Fu-Gang
FG
Wang
Ke
K
Liu
Wen-Qing
WQ
Liu
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004365:Drugs, Chinese Herbal / Q000737:chemistry* / Q000302:isolation & purification; D000431:Ethanol / Q000737:chemistry; D035264:Flowers / Q000737:chemistry*; D006722:Honey; D010946:Plants, Medicinal / Q000737:chemistry; D011786:Quality Control; D015203:Reproducibility of Results; D013678:Technology, Pharmaceutical / Q000379:methods; D031207:Tussilago / Q000737:chemistry*
D004365:Drugs, Chinese Herbal; D000431:Ethanol