A Validated HPLC Method for Quantitation of Rosmarinic Acid in a Polyherbal Syrup

Research Journal of Pharmacognosy

ARTICLE

Sara Zakerin¹  Homa Hajimehdipoor¹  Seyed Alireza Mortazavi²  Rasool Choopani³  Shirin Fahimi¹  Masoumeh Sabetkasaei⁴  Fatemeh Tavakolifar⁵ 

[1] Traditional Medicine and Materia Medica Research Center and Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences;Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences;Department of Traditional Medicine, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences;Department of Pharmacology, School of Medicine, Shahid Beheshti University of Medical Sciences;Traditional Medicine and Materia Medica Research Center, Shahid Beheshti University of Medical Sciences

关键词: Depression;    HPLC;    Iranian traditional medicine;    Rosmarinic acid;    Validation;   

DOI  :  10.22127/rjp.2019.205478.1527

学科分类：环境科学（综合）

来源: Iranian Society of Pharmacognosy

【 摘 要 】

Background and objectives: “Monzej-e Soda” is a poly herbal decoction which is used in Iranian traditional medicine for many diseases especially the ones with similar signs to depression. In this investigation, an HPLC method for quantitation of rosmarinic acid as a marker of the “Monzej-e Soda” syrup has been developed and validated. Methods: The syrup was prepared by decocting a mixture containing Lavandula angustifolia, Melissa officinalis, Echium amoenum, Cordia myxa, Glycyrrhiza glabra, Ziziphus jujuba, Foeniculum vulgare, Fumaria parviflora, Adiantum capillus-veneris and Alhagi spp. Manna. Then, an HPLC technique was designed for analysis of rosmarinic acid in the syrup using C18 column (4.6 × 250 mm, 5 µm); H3PO4 0.085%: acetonitrile as the mobile phase in gradient mode. The flow rate, column temperature, wave length, injection volume and run time were 1 mL/min, 40 ᵒC, 330 nm, 20 µL and 34 min, respectively. The method was validated for selectivity, linearity, precision, accuracy, LOD and LOQ. Results: By using the proposed method, rosmarinic acid was completely separated from the other components in the syrup chromatogram with acceptable peak shape. The concentration of rosmarinic acid in the syrup was found 47.5 mg/100 mL. The HPLC method was valid according to selectivity, linearity (72-110 µg/mL, r2 : 0.9995), intra-day and interday precisions (RSD%˂2), accuracy (103.38-106.47%), LOD 1.6 µg/mL and LOQ 4.9 µg/mL. Conclusion: This method is a simple and suitable one for quantitation of rosmarinic acid in “Monzeje Soda” syrup and could be used for quality control of the syrup.

【 授权许可】

CC BY-NC