Establishment of HPLC characteristic map of fructus choerospondiatis and determination of four flavonoid components

doi:10.14088/j.cnki.issn0439-8114.2025.03.023

Abstract

Abstract: An HPLC characteristic map of fructus choerospondiatis（Ziziphus jujuba var. spinosa (Bunge) Hu ex H.F.Chow.） was established, and a quantitative analysis method for four flavonoid components, namely hyperoside, quercetin, kaempferol, and naringenin, was used. The NanoChrom ChromCore 120 C18(4.6 mm×250 mm, 5 μm) column was used, and the mobile phase was acetonitrile 0.1% phosphoric acid aqueous solution, with a flow rate of 1.0 mL/min, a detection wavelength of 360 nm, a column temperature of 40 ℃, and an injection volume of 10 μL; Cluster, PCA, PLS-DA analysis were performed on the HPLC characteristic map, and the contents of hyperoside, quercetin, naringenin, and kaempferol were determined simultaneously. The results showed that there were 9 common peaks in the HPLC characteristic map of 10 batches of fructus choerospondiatis, with a similarity of 0.982~0.999.The clustering results divided the 10 batches of fructus choerospondiatis into three categories: S3, S6, and S10 clustered together, S2, S4, S5, S7, S8, and S9 clustered together, and S1 clustered separately. Both PCA and PLS-DA analysis results indicated that hyperoside, kaempferol, and naringenin could be potential substances for quality evaluation of different batches. The determination results for the content of hyperoside, quercetin, kaempferol, and naringenin of 10 batches of fructus choerospondiatis showed there was a good linear relationship among the four components within the corresponding concentration range, with correlation coefficients (R²) greater than 0.999 90. The recovery rate was between 98.32% and 101.07%, and the relative standard deviation (RSD) was between 2.13% and 3.01%. The established HPLC characteristic map and the content determination method of hyperoside, quercetin, kaempferol, and naringenin were simple and feasible, and could be used for quality control of fructus choerospondiatis.

Key words: fructus choerospondiatis（Ziziphus jujuba var. spinosa (Bunge) Hu ex H.F.Chow.）, HPLC, characteristic map, flavonoid components

CLC Number:

R282

XING Yan-hua, YANG Chang-hua, HUANG Zhuang-zhuang, PENG Xiu-juan. Establishment of HPLC characteristic map of fructus choerospondiatis and determination of four flavonoid components[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(3): 144-148.

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