title: [Optimization of processing technology for xanthii fructus by UPLC fingerprint technique and contents of toxicity ingredient].
abstract: The experiment's aim was to optimize the processing technology of Xanthii Fructus which through comparing the difference of UPLC fingerprint and contents of toxicity ingredient in water extract of 16 batches of processed sample. The determination condition of UPLC chromatographic and contents of toxicity ingredient were as follows. UPLC chromatographic: ACQUITY BEH C18 column (2.1 mm x 100 mm, 1.7 microm) eluted with the mobile phases of acetonitrile and 0.1% phosphoric acidwater in gradient mode, the flow rate was 0.25 mL x min(-1) and the detection wavelength was set at 327 nm. Contents of toxicity ingredient: Agilent TC-C18 column (4.6 mm x 250 mm, 5 microm), mobile phase was methanol-0.01 mol x L(-1) sodium dihydrogen phosphate (35: 65), flow rate was 1.0 mL x min(-1), and detection wavelength was 203 nm. The chromatographic fingerprints 16 batches of samples were analyzed in using the similarity evaluation system of chromatographic, fingerprint of traditional Chinese medicine, SPSS16.0 and SIMCA13.0 software, respectively. The similarity degrees of the 16 batches samples were more than 0.97, all the samples were classified into four categories, and the PCA showed that the peak area of chlorogenic acid, 3,5-dicaffeoylquinic acid and caffeic acid were significantly effect index in fingerprint of processed Xanthii Fructus sample. The outcome of determination showed that the toxicity ingredient contents of all samples reduced significantly after processing. This method can be used in optimizing the processing technology of Xanthii Fructus.
authors.forename: Yan-Quan
authors.initials: YQ
authors.lastname: Han
authors.forename: Yan
authors.initials: Y
authors.lastname: Hong
authors.forename: Lun-Zhu
authors.initials: LZ
authors.lastname: Xia
authors.forename: Jia-Rong
authors.initials: JR
authors.lastname: Gao
authors.forename: Yong-Zhong
authors.initials: YZ
authors.lastname: Wang
authors.forename: Yan-Hua
authors.initials: YH
authors.lastname: Sun
authors.forename: Jin-Hai
authors.initials: JH
authors.lastname: Yi
mesh_terms: D002109:Caffeic Acids / Q000032:analysis / Q000633:toxicity; D002626:Chemistry, Pharmaceutical; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004365:Drugs, Chinese Herbal / Q000032:analysis* / Q000633:toxicity; D011801:Quinic Acid / Q000031:analogs & derivatives / Q000032:analysis / Q000633:toxicity; D031210:Xanthium / Q000737:chemistry* / Q000145:classification
chemical_list: D002109:Caffeic Acids; D004365:Drugs, Chinese Herbal; C472707:caffeoylquinic acid; D011801:Quinic Acid; C040048:caffeic acid