Studies on the component analysis and quality control in tonic wine preparation of King-Mon-Long-Fong-Jyo

Horng Liang Lay, Shiow Chyn Huang, Chia Chi Chen, Tian Shung Wu

研究成果: Article同行評審

4 引文 斯高帕斯(Scopus)

摘要

An HPLC method for simultaneous determination of seven marker substances was established for the quality control in tonic wine preparation of "King-Mon-Long-Fong-Jyo". These marker substances were gomisin A and schizandrin from Schizandrae Fructus, loganin from Corni Fructus, cinnamic acid and cinnamaldehyde from Cinnamomi Cortex, scopoletin and ferulic acid from Angelicae Radix. Different rice wine extraction volume and extraction temperature conditions were performed to evaluate quality of King-Mon-Long-Fong-Jyo. Extracted samples were run through the HPLC column (Inertsil 5 ODS-2, 4.6 I.D. × 250 mm.) at 30°C and the column was developed with a mixture of 20% acetonitrile and 70% acetonitrile (adjusted to pH 3.0 with phosphoric acid) aqueous solution and then employed linear gradient elution method at a flow-rate of 1.0 mL/min. An UV 250 nm was used for the detection of the marker substances. Relative standard deviations of intra- and inter-day analysis were less than 5%. This separation method could be successfully applied for the simultaneous determination of seven marker substances in "King-Mon-Long-Fong-Jyo".

原文English
頁(從 - 到)201-208
頁數8
期刊Journal of Food and Drug Analysis
11
發行號3
出版狀態Published - 2003 九月 1

All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmacology

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