ABSTRACT
Objective Establishment of HPLC to determine the content of Baicalin in different processing varieties of traditional Chinese Medicine.Methods The HPLC method was used to determine the content of Baicalin in different processing varieties of Radix. The analytical column was thermo- C18 (150 mm × 4.6 mm, 5μm). The mobile phase consisted of methanol-water- phosphoric acid solution (47:53:0.2). The column temperature was 35℃,and the UV detection wavelenghth was 280 nm.Results The contents of Baicalin in different processed products were different. The lowest content of Radix. It was considered that the content of Baicalin in Radix decreased with the time of processing and the degree of heating.Conclusions It's known that the difference of baicalin content in different processed products ofscutellaria baicalensis Georgi was conducive tothe rational and scientific process of products.