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Abstract |
| Title |
: Development of HPLC analysis method for quality control of Cinnamon stomachic mixture |
| By |
: Chanapat Auttapanya and Suttinee Silasalai1 |
| Degree |
: DOCTOR OF PHARMACY |
| Advisor |
: Dr.Kusuma Jitsaeng , Zongporn Juengmunkong and Assoc.Prof.Dr.Rawiwun Kaewamatawong |
| Keywords |
: Cinnamon stomachic mixture, quantitative analysis, HPLC |
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| Cinnamon stomachic mixture is a Thai traditional herbal formulation which is used in the community hospitals for treatment of dyspepsia. The quality control and the stability of this mixture has not been mentioned. Objective : The aim of the present study was to develop an HPLC-UV method for quantitative analysis of marker compounds of this mixture for quality evaluation and to study the stability of marker compounds.Methods : An HPLC-UV was developed for the simultaneous analysis of marker compounds in cinnamon stomachic mixture. The developed method was validated on parameters including selectivity, linearity, precision and accuracy. Results : Chemical marker compounds such as gallic acid, ellagic acid, cinnamic acid, glycyrrhizin, cinnamaldehyde and eugenol in sample HPLC chromatograms were detected and identified by comparing with the standard compounds. The calibration curve of standard compounds presented good linearity within test range (r2>0.9909). Limits of detection and limit of quantification varied from 0.59 µg/ml to 2.32 µg/ml and 1.78 µg/ml to 27.23 µg/ml, respectively. The percent relative standard of intra-day were lower than 3.00 %. The recovery of the method was in the range 24.86 to 90.84 %. Concentration of multi-marker compounds obtained from the in-house preparations and the commercial sample were determined. The contents of marker compounds weresignificantly different after three months (p-value <0.05). The results indicated that the developed method is suited to characterize the constituents and simultaneously determined three marker compounds in cinnamon stomachic mixture. Conclusion : The developed HPLC-UV method in this study could determine several marker compounds at the same time and this method determines quality control of the cinnamon stomachic mixture. |
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