Table 1.
Precision of ten peaks selected from QC sample.
| Peak No. | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
|---|---|---|---|---|---|---|---|---|---|---|
| (Comp. 11) | (Comp. 37) | (Comp. 49) | (Comp. 63) | (Comp. 87) | (Comp. 110) | (Comp. 120) | (Comp. 131) | (Comp. 134) | (Comp. 135) | |
| Rt (min) | 0.63 | 1.30 | 3.22 | 4.95 | 7.33 | 9.90 | 11.82 | 17.23 | 18.01 | 19.04 |
| m/z | 179.0551 | 169.0140 | 289.0716 | 405.1193 | 431.0977 | 283.0610 | 269.0452 | 227.2015 | 279.2326 | 255.2329 |
| Rt (RSD%) | 0.00 | 1.36 | 0.51 | 0.32 | 0.18 | 0.17 | 0.15 | 0.09 | 0.09 | 0.10 |
| Peak area (RSD%) | 4.17 | 4.81 | 2.03 | 4.85 | 4.61 | 4.91 | 4.86 | 4.64 | 4.74 | 4.73 |
Comp. 11: D-Fructose; Comp. 37: Gallic acid; Comp. 49: Catechin; Comp. 63: TSG; Comp. 87: Emodin-8-O-glucoside; Comp. 110: Isomer of physcion; Comp. 120: Emodin; Comp. 131: Tetradecanoic acid; Comp. 134: Linoleic acid; Comp. 135: n-Hexadecanoic acid.