[Studies on fingerprints of Bupleurum chinense and vinegar-baked Bupleurum chinense from Hubei province].

Objective: To establish the HPLC Fingerprint of Bupleurum chinense from GAP provenance of Hubei province Baokang, and discuss the changes before and after processing.

Methods: Using HPLC detection method equipped with Hypersil ODS column (5 microm, 4.6 mm x 250 mm), using acetonitrile-water as mobile phase gradient elution, flow as 1.0 ml/min, UV detector set at 203 nm, column temperature was at 25 degrees C.

Results: Similarity of processed Bupleurum chinense and Bupleurum chinense exceeded 0.95, and there were 13 characteristic fingerprints of processed Bupleurum chinense, 15 characteristic fingerprints of Bupleurum chinense.

Conclusion: The HPLC Fingerprint of Bupleurum chinense from GAP provenance of Hubei province Baokang are established, and the difference between Bupleurum chinense before and after processing is studied initially.