Comparison of Active Ingredient Content of Nanwuweizi and Beiwuweizi Collected in Different Seasons Detected by HPLC-DAD

摘要

Objective:To compare the active ingredient content of Nanwuweizi (Kadsura longepedunculata) and Beiwuweizi (Fructus Schisandrae Chinensis) collected in different seasons. Methods:Microwave-assisted extraction was applied to extract the active ingredients in Nanwuweizi and Beiwuweizi, with methanol as the solvent. High performance liquid chromatography-diode array detection (HPLC-DAD) method was used to analyze the content of each ingredient, with chromatographic conditions as follows: Brava BDS C18 column (250 mm×4.6 mm, 5 μm); column temperature: 30℃; mobile phase: water (A) - acetonitrile (B); gradient elution: 0.8 mL/min; and detection wavelength: 225 nm. Results:All ingredients waiting for detection reached their peaks within 75 min, with excellent degree of separation and higher number of theoretical plates. Standard curves were drawn, and the mean value of phase relationship of each ingredient was >0.999. The content of active ingredients in lignans of Nanwuweizi and Beiwuweizi showed tendency of increase ifrst and then decreased. In addition, all ingredients in Beiwuweizi reached their peaks in September while those in Nanwuweizi in August. Conclusion:This method can be used to detect the content of multiple ingredients in Wuweizi (Schisandra chinensis) simultaneously because it is simple in operation, precise in results and excellent in repeatability.