健康食品中に含まれる経口血糖降下薬の系統的分析法  [in Japanese] Systematic Analysis of Oral Hypoglycemic Agents in Health Foods  [in Japanese]

A systematic analysis for 11 ingredients of oral hypoglycemic agent in health foods was established using three different analytical methods; i.e. thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC) and comparison of MS/MS spectra analyzed by liquid chromatography/tandem mass spectrometry (LC/MS/MS). In Normal-phase and reversed-phase TLC, each condition to separate and detect 10 ingredients except nateglinide was developed. On the other hand, 11 ingredients were detected qualitatively and quantitatively by HPLC. The recovery rates were 92-101% and each coefficient of variation was less than 5.4%. Then UV spectra were monitored using this HPLC method and furthermore MS/MS spectra of 11 ingredients were obtained by LC/MS/MS. Identification of each ingredient became precise and rapid by comparing UV and MS/MS spectra of standard solutions with that of extract solutions from health foods. Using this systematic analysis, glibenclamide was accurately determined and identified from health foods.