Abstract:

Objective: To make a comparative study of the chemical fingerprint features and 6 components of Semen Cassiae and fried Semen Cassiae. Methods: The fingerprints were established by HPLC with 12 batches of Semen Cassiae and fried Semen Cassiae without hydrolysis, and the contents of aurantio-obtusin, aloe-emodine, rhein, emodin, chrysophanol and physcion were comparatively analyzed. Results: When the 12 batches of Semen Cassiae were compared with the reference fingerprints of Semen Cassiae and fried Semen Cassiae, the similarities were 0.94 and 0.67 respectively, and when the 12 batches of fried Semen Cassiae were compared with the reference fingerprints of Semen Cassiae and fried Semen Cassiae, the similarities were 0.92 and 0.62 respectively. Both had
significant differences（P<0.01）. Compared with Semen Cassiae, the contents of 6 components including aurantio-obtusin in fried Semen Cassiae increased, of which emodin, chrysophanol and physcion had statistical significance（P<0.01 or 0.05）. Conclusion: Emodin, chrysophanol and physcion without hydrolysis can be used to evaluate the content changes of internal components in Semen Cassiae before and after frying. The chemical fingerprints can be used for identification.

Key words: Semen Cassiae, fried Semen Cassiae, fingerprint features, HPLC, quantitative analysis