Development of an High Performance Liquid Chromatography Method for Simultaneous Determination of Hesperidin and Sodium Benzoate in Kien Ty Syrup

The Kien ty syrup is formulated from six medicinal materials, including Pericarpium Citri Reticulatae, Fructus Aurantii immaturus, Radix Codonopsis, Rhizoma Atractylodis macrocephalae, Fructus Crataegi, Fructus Hordei germinatus and sodium benzoate as a preservative. Hesperidin, a bioflavonoid found in Pericarpium Citri Reticulatae, Fructus Aurantii immaturus, is used to assess the syrup's quality in terms of assay. In this study, an HPLC method for simultaneous determination of hesperidin and sodium benzoate in Kien ty syrup was developed. The method was performed on an Agilent C18 column (250 × 4.6 mm; 5 μm) with the mobile phase being a mixture of 0.05 M phosphate buffer solution pH 5.5: acetonitrile (70:30, v/v), running in a isocratic elution mode. The flow rate was set at 1.0 mL/min, and the injection volume was 10 μL. The analytes were detected at 225 nm. The method was validated and met the requirements according to ICH, AOAC guidelines. Applying the developed quantification method, the analysis of three sirup lots revealed that the content of hesperidin and sodium benzoate ranged from 0.480-0.504 mg/mL and 2.869-2.306 mg/mL, respectively. The study results indicate that this quantification method can be applied for simultaneous determination of hesperidin and sodium benzoate in Kien ty syrup and similar products.