Rapid HPLC Analytical Method Development for Herbal Medicine Formulae Based on Retention Rules Acquired from the Constituting Herbs
Rapid HPLC Analytical Method Development for Herbal Medicine Formulae Based on Retention Rules Acquired from the Constituting Herbs
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基于从组成草药中获得的保留规则开发草药配方的快速 HPLC 分析方法
DOI：
10.2116/analsci.34.207
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发表时间：
2018-02
影响因子：
1.6
通讯作者：
Yan Binjun
中科院分区：
文献类型：
--
作者：
Yin Hua;Zou Li;Sheng Yunjie;Bai Xue;Liu Qiang;Yan Binjun
草药（HM）配方是两种或多种组成草药的组合。本研究提出了一种有效开发 HM 方剂 HPLC 方法的新方法，该方法利用了 HM 方剂及其组成草药之间的相互保留规则。以丹参和川芎两种药组成的HM配方作为案例研究。基于实验设计和逐步多元线性回归，建立了两种草药中化合物的分析参数与色谱参数的模型（相关系数> 0.9870）。这些代表保留规则的模型用于预测配方的洗脱曲线。对分析参数进行了数值优化，以确保分析物的充分分离。在验证实验中，无需对配方进行任何预实验即可实现令人满意的分离。该方法可以显着提高 HM 配方的 HPLC 方法开发效率。
Herbal medicine (HM) formulae are the combinations of two or more types of constituting herbs. This study has proposed a novel approach to efficiently develop HPLC methods for HM formulae, which take advantage of the mutual retention rules between HM formulae and their constituting herbs. An HM formula composed of two herbs, Radix Salviae Miltiorrhizae and Rhizoma Chuanxiong, was taken as a case study. Based on design of experiments and stepwise multiple linear regression, models relating the analytical parameters to the chromatographic parameters were built (correlation coefficients >0.9870) for chemical compounds in the two herbs. These models representing the retention rules were utilized to predict the elution profile of the formula. The analytical parameters were numerically optimized to ensure adequate separation of the analytes. In validation experiments, satisfactory separations were achieved without any pre-experiments on the formula. The approach can significantly increase the HPLC method development efficiency for HM formulae.
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DOI：
10.1017/cbo9781139207249.009
发表时间：
2012
期刊：
--
影响因子：
--
作者：
W. Marsden
通讯作者：
W. Marsden
DOI：
10.1201/9781420084498-31
发表时间：
2009-04
期刊：
--
影响因子：
--
作者：
Syed Haider;Anika Ashok
通讯作者：
Syed Haider;Anika Ashok
影响因子：
2.5
作者：
Luiz Paulo Fávero;P. Belfiore
通讯作者：
Luiz Paulo Fávero;P. Belfiore
影响因子：
2.5
作者：
de Leeuw;B. F. E. Motz;P. G. Carvalho
通讯作者：
P. G. Carvalho