[HPLC Fingerprint and Analysis of Component Difference of Crude and Wine Processed Products for Dipsacus asper Root].

OBJECTIVE: To study the HPLC fingerprint of Dipsacus asper root before and after wine processed, and to compare the changes of fingerprint and chemical composition. METHODS: The HPLC analysis was performed on an Agilent C18 (250 mm x 4. 6 mm, 5 jim) column with gradient elution of acetonitrile-0. 05% phosphoric acid at a flow rate of 1. 0 mL/min, and the column temperature was set at 25 °C. RESULTS: The content of chemical composition changed in different degree after processed, the asperosaponin VI content increased significantly, and two new chromatographic peaks were found in the fingerprint. CONCLUSION: This method can be used to reflect the difference of chemical composition of Dipsacus asper root and its wine processed products. It would he an efficient way for qualitative control of Dipsacus asper root.