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Determination of six saikosaponins in Bupleurum chinense DC. samples collected from different producing areas at different harvest time with different processing methods
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Hui-ping HOU1, Shi-bo ZHAO2, Kang-ping YU1, Qi WANG1, Hua-rong XU1, Kai-shun BI1, Qing LI1, *
Acta Pharmaceutica Sinica | 2018, 53(11) : 1887 - 1893
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Acta Pharmaceutica Sinica | 2018, 53(11): 1887-1893
• ORIGINAL ARTICLES •
Determination of six saikosaponins in Bupleurum chinense DC. samples collected from different producing areas at different harvest time with different processing methods
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Hui-ping HOU1, Shi-bo ZHAO2, Kang-ping YU1, Qi WANG1, Hua-rong XU1, Kai-shun BI1, Qing LI1, *
Affiliations
  • 1. School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
  • 2. Shenyang No.2 High School, Shenyang 110016, China
Published: 2018-11-12 doi: 10.16438/j.0513-4870.2018-0544
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An HPLC method was established for the simultaneous determination of saikosaponin a, b2, c, d, e, f of Bupleurum chinense DC. in order to study the content difference of saikosaponins in different producing areas, different harvest time and different processed products of Bupleurum chinense DC. The Agela Venusil MP C18 (4.6 mm×250 mm, 5 μm) column was used with a gradient elution of acetonitrile-water at the wavelength of 210 and 254 nm with the flow rate of 1.0 mL·min-1 and the column temperature at 30℃. Based on the content of six kinds of saikosaponins, the differences of saikosaponins in four producing areas, eight harvest periods and 11 processing methods of Bupleurum chinense DC. were systematically studied. The results showed that the content of saikosaponins in Bupleurum chinense DC. was higher in May and August of Liaoning, Shaanxi and Gansu, but only in August from Shanxi in the four producing areas. The content of saikosaponins in 11 processed products was as follows:raw product > bran-stir-fried product > stir-fried product > wine-moistened product > turtle blood-stir-fried product > bran-wine-stir-fried product > wine-stir-fried product > vinegar-moistened product > turtle blood-wine-stir-fried product > vinegar-stir-fried product > honey-stir-fried product > honeymoistened product.

Bupleurum chinense DC.  /  saikosaponin  /  harvest time  /  processing  /  HPLC  /  assay
Hui-ping HOU, Shi-bo ZHAO, Kang-ping YU, Qi WANG, Hua-rong XU, Kai-shun BI, Qing LI. Determination of six saikosaponins in Bupleurum chinense DC. samples collected from different producing areas at different harvest time with different processing methods[J]. Acta Pharmaceutica Sinica, 2018 , 53 (11) : 1887 -1893 . DOI: 10.16438/j.0513-4870.2018-0544
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Article Info
doi: 10.16438/j.0513-4870.2018-0544
  • Receive Date：2018-06-11
  • Online Date：2026-01-15
  • Published：2018-11-12
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  • Received：2018-06-11
  • Revised：2018-08-05
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    1. School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
    2. Shenyang No.2 High School, Shenyang 110016, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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