Identification and quantification of constituents of Gardenia jasminoides Ellis (Zhizi) by HPLC-DAD–ESI–MS
► A HPLC method was developed for identification of compounds in Gardenia jasminoides. ► Twelve compounds were identified including iridoids, caffeoyl quinic acid derivatives and crocins. ► The analytical method was validated. ► This assay was used for characterisation of five commercial samples. A...
Saved in:
Published in | Food chemistry Vol. 134; no. 2; pp. 1199 - 1204 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Kidlington
Elsevier Ltd
15.09.2012
Elsevier |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | ► A HPLC method was developed for identification of compounds in Gardenia jasminoides. ► Twelve compounds were identified including iridoids, caffeoyl quinic acid derivatives and crocins. ► The analytical method was validated. ► This assay was used for characterisation of five commercial samples.
A simple, rapid and specific HPLC method was carried out for the analysis of characteristic constituents in Gardenia jasminoides Ellis (Zhizi), namely iridoids, caffeoyl quinic acid derivatives and crocins. The separation was successfully obtained using a C18 column by gradient elution with mixtures of methanol and water as mobile phases; detection wavelength was set at 240nm for iridoid glycosides, 315nm for quinic acid derivatives and 438nm for crocins.
The analytical method was validated and the quantification of active compounds, namely iridoids, was performed. Linearity, precision, repeatability, stability, accuracy, limit of detection (LOD) and limit of quantification (LOQ) were also reported. This assay was successfully applied for qualitative and quantitative analysis of five commercial samples of G. jasminoides Ellis. |
---|---|
Bibliography: | http://dx.doi.org/10.1016/j.foodchem.2012.02.157 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2012.02.157 |