Objective: To study HPLC characteristic fingerprint of Moghania philippinensis and provide a reliable method for scientific evaluation and quality control.
Method: The chromatographic separation was performed on a Kromasil C15 column (4.6 mm x 250 mm, 5 microm). The mobile phase consisted of acetonitrile and water containing 0.3% acetic acid in gradient elution. The column temperature was set at 40 degrees C and the detection wavelength was at 254 nm.
Result: The developed HPLC fingerprint method above was applied to analyze 23 batches of crude herbs of Moghania philippinensis. The total 22 peaks were selected as the characteristic peaks. And five of them were identified as genistein, genistin, 5,7,3',4'-tetrahydroxy-6,8-diprenylisoflavone, 5,7,4'-trihydroxy-6,8-diprenylisoflavone and flemiphilippinin E by matching their retention time, UV spectra data with those of the authentic chemical reference substances.
Conclusion: The method is simple, accurate and reproducible. It is suitable for the quality control of M. philippinensis.