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Determination of neomangiferin, mangiferin, and isomangiferin in Anemarrhenae Rhizoma before and after stir-frying with salt-water by HPLC
Author(s): 
Pages: 145-148
Year: Issue:  2
Journal: World Phytomedicines

Keyword:  Anemarrhenae Rhizomastir-frying with salt-watermangiferinneomangiferinisomangiferinHPLC;
Abstract: Objective To establish an HPLC method for simultaneous determination of neomangiferin, mangiferin, and isomangiferin in Anemarrhenae Rhizoma before and after stir-frying with salt-water, and to compare the difference among three maincomponents before and after stir-frying with salt-water. Methods The determination was performed on Ecosil column(150 mm × 4.6 mm, 5 μm) with mobile phase consisted of acetonitrile- 0.2% acetic acid solution with gradient elution by HPLC. The detective wavelength was set at 258 nm. The temperature of column was set at room temperature. The flow rate was 1.0 m L/min with injection volume of 10 μL. Results There was good linear relationship between peak areas and contents of neomangiferin, mangiferin, and isomangiferin in the range of 0.860 0 — 17.200 0 μg, 0.806 5 — 16.130 0 μg, and 0.039 0 —0.780 0 μg. The average recovery was 98.32%, 98.30%, and 97.27% with RSD value of 0.87%, 0.74%, and 0.71%(n = 6), respectively. Contents of neomangiferin and isomangiferin decreased, but that of mangiferin increased in stir-fried products of Anemarrhenae Rhizoma with salt-water. Conclusion The method is accurate, specific, and highly sensitive for determination of neomangiferin, mangiferin, and isomangiferin in stir-fried products of Anemarrhenae Rhizoma with salt-water. Structure transformations between neomangiferin and mangiferin may occur during stir-frying with salt- water, which may provide further reference for procession mechanism of Anemarrhenae Rhizoma.
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