[Study on the fingerprint of honey-fried farfarae flos by HPLC].

ABSTRACT

OBJECTIVE: To establish a HPLC-FP for the determination of honey-fried Farfarae Flos. METHODS: HPLC analysis was performed on a C18 column (4.6 mm x 250 mm, 5 microm), the mobile phase consisted of 0.1% phosphoric acid solution and acetonitrile as gradient elution with the flow rate of 1.0 mL/min. The wavelength was 240 nm. RESULTS: HPLC fingerprint of honey-fried Farfarae Flos was established and the results of methodological study met the technical requirements for fingerprint. CONCLUSION: The established method can be used for quality control of honey-fried Farfarae Flos.