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Ya thatu obchey preparation is a herbal remedy in the Thai National List of Essential Medicines which is used for the treatment of indigestion. The quality control methods of the mixture have not been reported. The Objective of this study was to identify constituents in Ya thatu obchey preparation and to quantify contents of chemical markers in the preparation by High Performance Liquid Chromatography (HPLC). Qualitative and quantitative analyses of the samples were determined using HPLC method. The method was validated on parameters including linearity, accuracy, and precision. From this study, gallic acid, cinnamic acid, glycyrrhizin, cinnamaldehyde and
eugenol, were simultaneously detected in HPLC chromatogram and identified by comparison with those of the standard compounds. Chemical markers (cinnamic acid, glycyrrhizin, eugenol) presented good linearity within the test range (r2 > 0.9950). The limit of detection and the limit of quantitation varied from 0.08 to 0.24 μg/ml and 0.30 to 2.24 μg/ml, respectively. The relative standard deviations of intraday precision were 0.86 to 3.51%. The relative standard deviations of intraday precision of compounds were 0.94 to 6.03%. The recovery of the method was in the range 85.27 to 102.80%. The contents of marker compounds in Ya thatu obchey preparation samples were also quantified by this HPLC method. The results showed that the contents of cinnamic acid, glycyrrhizin, and eugenol were 0.04 to 0.11, 0.70 to 3.15 and 0.19 to 3.38%w/w, respectively. In conclusion, the HPLC method is suitable for qualitative and quantitative analysis of chemical markers in Ya thatu obchey preparation. However, Ya thatu obchey preparation consists of various monoterpenes. This group of compounds generally lacks UV-Visible absorption chromophores. Therefore, other analytical techniques should be selected to determine these constituents.
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