Comparative Study of Crude and Wine-Processing Corni Fructus on Chemical Composition and Antidiabetic Effects
Table 1
Validation parameters for UPLC.
Chemical
Calibration curve†
Correlation coefficient (r2) (n = 6)‡
Linear range (μg mL−1)
Precision RSD (%)
Repeatability RSD (%)
Stability RSD (%)
Recovery (%)
Gallic acid
Y = 3.7 × 106X − 1441.3
0.9997
0.00∼0.123
0.7
0.9
2.1
99.3
5-HMF
Y = 5.2 × 106X + 1336.7
0.9997
0.01∼0.210
0.3
0.9
0.9
98.7
Morroniside
Y = 4.9 × 106X − 8725.4
0.9999
0.05∼1.050
1.9
2.1
2.1
98.9
Loganin
Y = 2.8 × 106X + 30041
0.9999
0.05∼1.050
0.5
1.6
0.4
99.2
Sweroside
Y = 8.1 × 106X + 7581.1
0.9997
0.00∼0.105
2.2
1.7
1.7
100.2
Cornuside
Y = 2.5 × 106X + 10751
0.9996
0.03∼0.330
1.9
2.2
1.8
98.7
†Calibration curves were fitted to the linear regression equation y = ax + b, where “y” represents the ratio of the peak areas, “a” and “b” are constants, and “x” is the concentration of the analyzed compounds. ‡Number of points in calibration curves.
