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Journal of Chinese Pharmaceutical Sciences ›› 2019, Vol. 28 ›› Issue (12): 843-854.DOI: 10.5246/jcps.2019.12.080

• Original articles • Previous Articles     Next Articles

Comparative study on main compounds in Ginkgo biloba L. base on  mathematical statistics

Yiyi Zhao1, Ruyi Guo2, Haili Yin3, Xintong Fu1, Yougen Chen1, Hongzhu Guo1*   

  1. 1. Beijing Institute for Drug Control, Beijing Key Laboratory of Analysis and Evaluation on Chinese Medicine, Beijing 102206, China
    2. School of Mathematics and Statistics, Beijing Institute of Technology, Beijing 1000081, China
    3. College of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
  • Received:2019-09-12 Revised:2019-10-28 Online:2019-12-28 Published:2019-11-03
  • Contact: Tel.: +86-13911788378, E-mail: guohz@bidc.org.cn
  • Supported by:
    National Administration of Traditional Chinese Medicine Standardization Project (Grant No. ZYBZH-C-HEB-16).

Abstract:

In this paper, an HPLC-DAD-ELSD method was developed to determine main 20 components of Ginkgo bilobaL. leaves from different ages and sources, including six flavonol glycosides, five terpene lactones and nine organic acids. Using statistics method and establishing relevant mathematics models, the measured data has proceeded correlation analysis, principal component analysis, and regression statistics and the results showed generality and specific characteristics. We defined p-hydroxybenzoicacid, catechinic, KRcG and ginkgolide A as characteristic indexes representing commonness and speciality of Ginkgo biloba L. leaf. The four characteristic indexes can reflect the quality of Ginkgo biloba L. leaf, and the internal relations between them are significant.The contents of other compounds could define the quantity relation with characteristic markers. It simplified the approach of quality control, and provided a basis for quality control of Ginkgo biloba L.

Key words: Ginkgo biloba L., Statistical analysis, Characteristic markers, Holistic quality evaluation

CLC Number: 

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