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  • Title: [Research on the HPLC fingerprint of stir-baked rhizoma curcumae with vinegar].
    Author: Liao W, Zhang JM, Fu S, Lin JZ, Gao F, Fu CM.
    Journal: Zhong Yao Cai; 2012 Oct; 35(10):1582-5. PubMed ID: 23627119.
    Abstract:
    OBJECTIVE: To establish the HPLC fingerprint for stir-baked Rhizoma curcumae with vinegar. METHODS: Gradient elut was performed by the mobile phase consisted of acetonitrile-water. The detecting wave length was set at 216 nm. The computer-aided similarity evaluation system was used for the similarity analysis of fingerprint. RESULTS: Fingerprints chromatograms were obtained which could be used for the evaluation of the stir-baked Rhizoma Curcumae with vinegar, 16 common peaks were confirmed in fingerprints chromatograms. CONCLUSION: The method is convenient and reliability which can be used for quality control of the stir-baked Rhizoma Curcumae with vinegar and can provide the scientific foundation for the processing mechanism.
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