02866nas a2200253 4500008004100000245008700041210006900128260001900197300001200216490000700228520214900235653001702384653001302401653002802414653002002442100001402462700001802476700001802494700001802512700002002530700000502550700001702555856004002572 2020 eng d00aDetermination of Sugar Profile in Viburnum Fruits and its Dosage Forms by HPLC-RID0 aDetermination of Sugar Profile in Viburnum Fruits and its Dosage cFebruary 2020 a103-1080 v123 a

Background: In the Russian Federation, the viburnum fruits are used to obtain infusions and syrups as medications. This medicinal herbal raw material contains a large number of biologically active substances: vitamins, anthocyanins, proanthocyanidins, flavonoids, hydroxycinnamic acids, iridoids, carbohydrates, organic acids, lipids etc. The research aimed to study one of the biologically active substances group responsible for the formation of the organoleptic properties of aqueous extracts–monomeric carbohydrate composition and content. Materials and methods: Dried viburnum (guelder-rose) fruits, an aqueous infusion based on it, and viburnum syrup of industrial manufacture (Russia) were purchased from the pharmacy and prepared for research. For HPLC analysis of monomeric sugars Agilent 1260 Series HPLC system equipped with autosampler/injector, four-channel gradient pump, column thermostat, refractive index detector), software (ChemStation Version B.01), column (Waters Sugar-Pack I, 10 μm, 300 × 6.5 mm) were used. Isocratic elution was performed using purified water (with the addition of Ca-EDTA 0.05 mg/ml) as the mobile phase, at a flow rate of 0.5 mL/min. The column was maintained at 80°C, the refractive index detector – at 35°C. The injection volume was 10 μL, analysis time – 20 min. Results: The main free carbohydrates of viburnum fruits and preparations based on them are glucose, fructose, and sucrose. The total content of simple sugars in the viburnum fruits is 28.393 ± 0.528%, in the infusion – 0.499 ± 0.015%, in the syrup – 69.736 ± 1.551%. The characteristic ratio of glucose: fructose: sucrose in dried viburnum fruits is 8.1:5.4:1, in infusion – 7.0:5.7:1, and in syrup – 9.2:8.8:1. The sugars' degree of passing into infusion is 74.34%. Conclusion: The composition and content of carbohydrates determined by HPLC-RID are an important characteristic data. It can be used for viburnum fruits Russian pharmacopoeial standardization along with the quantifying total content of organic acids.

10aGuelder-rose10aHPLC-RID10aMonomeric carbohydrates10aViburnum fruits1 aDO, Bokov1 aEV, Sergunova1 aAI, Marakhova1 aSL, Morokhina1 aON, Plakhotnaia1 a1 aVV, Bessonov uhttps://www.phcogj.com/article/1064