Quality standard for Capsicum Rheumatism Gel

AIM:To develop the quality standard for Capsicum Rheumatism Gel(Fructus Capsici extract,menthol,borneol). METHODS:HPLC was used to determine capsaicin in Capsaicum Rheumatism Gel.The se-(paration) was performed on zorbax C_(18) column with methanol-water-phosphoric acid (70∶30∶0.085) as a mobile phase.The flow rate was 0.8 mL/min,and the detection wavelength was at 280 nm.Menthol and borneol contents in Capsaicum Rheumatiosm Gel were determined by GC and naphthalene was adopted as internal standard substance. RESULTS:There was a good linear relationship for capsaicin at a range of 0.082 65-0.578 55 μg and the average revovery was 97.86% with RSD=1.28%.There were good liner relationships for menthol and borneol at a range of 0.081 0-1.053 μg,0.080 8-1.050 4 μg and the average revovery was 98.668%,97.536%. CONCLUSION:The method proves to be simple,precise and reproducible and is suitable for quantitative control of Capsicum Rheumatism Gel.