Studies on Two Characteristic Constituents in Four Species of Herbs Selaginella

OBJECTIVE To establish a HPLC method for the quantification of selaginellin and amentoflavone in four species of herbs Selaginella,which were two characteristic constituents in Selaginella on the basis of structure elucidation. METHODS The determination was performed on a Shimadzu VP-ODS column (4.6 mm×250 mm,5 μm). Acetonitrile -0.2% acetic acid solution was used as the mobile phase with a gradient elution. The flow rate was 1.2 mL·min-1. The UV detection wavelength was at 432 and 338 nm. The column oven temperature was at 30 ℃. RESULTS Selaginellin and amentoflavone were separated,and remained in good linearity over the ranges of 0.025-1.016 μg and 0.221-8.853 respectively(r=1.000 0). The average recoveries were 98.64% and 99.34% ,and the RSDs were 0.86% and 0.94% (n=6). CONCLUSION Selaginellin was isolated from Selaginella pulvinata(Hook. et Grev. ) Maxim for the first time. The method is accurate,simple and reproducible,and can be used to control the quality of herbs Selaginella.