Identification and Comparison of Constituents of Different Processed Products of Ligubtrum lucidum Fruit by HPLC Fingerprint

Objective To identify and compare the constituents in different processed products of Ligubtrum lucidum fruit by HPLC fingerprint, in order to study the changes of chemical constituents before and after processing. Methods HPLC analysis was carried outwith the mobile phase of acetonitrile and 0.1% formic acid in a gradient elution mode. The number of HPLC fingerprint chromatographic peaks and peak area changes in two processed products and the crude product under 240 nm and 280 nm were compared. Then the obtained fingerprint chromatographic peaks were confirmed according to the the standard references. Results 40 chromatographic peaks were detected from Ligustrum lucidum fruit, of which 18 chromatographic peaks were confirmed, including eleven iridoids, five phenethyl alcohols, one flavonoid and one aldehyde. 38 chromatographic peaks were detected from both steaming with wine product and the steamed product, of which 15 chromatographic peaks were confirmed, including seven iridoids, five phenethyl alcohols, one flavonoid, one aldehyde and one organic acid. There was a significant difference of fingerprint among crude Ligustrum lucidum fruit and its two processed products, but little difference between steaming with wine product and the steamed product. Conclusion HPLC fingerprint of the steaming with wine product and the steamed product of Ligustrum lucidum fruit are similar while the changes on chemical composition and the content in steaming with wine product and steamed product of Ligustrum lucidum fruit are remarkable.