[Comparison on HPLC fingerprint profiles of Lonicera japonica bud obtained by various dryness techniques].

To investigate ingredient differences of Lonicera japonica bud processed by different dryness techniques.The HPLC fingerprint was used to evaluate the quality of L. japonica by various dryness process. The analysis was performed on a Kromasil C18 (4.6 mm x 250 mm, 5 microm). Acetonitril and water containing 0.4% H3PO4 were used as mobile phases with gradient elution. The flow rate was set at 1.0 mL x min(-1), the column temperature was set at 30 degrees C, and the detection wavelength was at 238 nm.The HPLC-fingerprint profiles of L. japonica from six different dryness techniques were determined. A total of 17 common peaks were found, but their contents from various dryness techniques were significantly different.HPLC-fingerprint technique was one of potential Process Analytical Techniques (PAT) to explore the ingredient differences in dryness process.