[Determination of acacetin in Xiangjuganmao Keli (no sweet) by HPLC].Zhong Yao Cai. 2006 Nov; 29(11):1233-5.ZY
To establish a method for the determination of acacetin in Xiangjuganmao Keli (no sweet).
Acacetin in powdered herb was extracted by ultrasonator with methanol and was hydrolyzed with hydrochloric acid. Separation was accomplished on an ODS reversed phase column (5 microm, 4.6 x 250 mm) with a mobile phase of methanol-water-acetic acid(350: 150: 2). The detective wavelength was at 340 nm.
The method was accurate, the results were stable and reproducible. The linear range of calibration cure was within the concentration of 2.00 - 10.00 microg/ml (r = 0.9998). The average extraction recovery was 99.9% (n = 6), RSD = 0.41% (n = 6).
The method is simple, convenient, sensitive, and reproducible for quality control of Xiangjuganmao Keli (no sweet).