Abstract:

The aim was to establish the method of fingerprint analysis by HPLC for the quality control of the different variety Colored Rice from Yunnan. The fingerprint was performed by HPLC-UV. The conditions of chromatography: Venusil ASB-C18 (5 μm, 250 mm×4.6 mm) was used with a mobile phase of methanol-water, flow rate:1.0 mL/min, detection wave length at 262 nm, column temperature 30℃. A high performance liquid chromatographic method was developed to establish the fingerprint of the different variety Colored Rice from Yunnan and 24 samples from various batches were analyzed, in the result eleven common peaks were determined. Cluster analysis and principal component analysis (PCA) were applied to study on HPLC fingerprint, the result of PCA and hierarchical cluster analysis showed that the samples were divided into two types. The fingerprint with hierarchical cluster analysis and principal component analysis was one of feasible methods for identifying the different variety Colored Rice which could be used to provide useful information for quality evaluation.