2014, 33(1): 82-85.
ABSTRACTObjectiveTo establish an HPLC method for determining fingerprint of Rosa roxbughii. MethodsThe HPLC method was used with Hanbon Phecda C18 column（250 mm × 4.6 mm，5 μm）. The mobile phase consists of acetonitrile（A） and 0.05%phosphoric acid （B） with a gradient elution. The column temperature was set at 25 ℃， and the detective wavelength was 255 nm. The HPLC fingerprint for 14 batches of Rosa roxbughii was studied. The similarity analysis and cluster analysis were taken to classify the herbs and establish a common pattern of fingerprints.ResultsA HPLC method for determination of ingredients in Rosa roxburghii tratt and the fingerprint were established. A unique fingerprint was presented for herbs from different areas. ConclusionThe establishment of HPLC feature fingerprint of Rosa roxburghii Tratt provides scientific basis for herbs quality control.