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目的:建立黄柏生品、酒炙品和盐炙品的HPLC指纹图谱,比较不同产地黄柏及其炮制品指纹特征的差异。方法:采用HPLC比较10批黄柏生品、酒炙品和盐炙品的指纹图谱,流动相乙腈(A)-水(含0.3%磷酸和0.3%二乙胺,B)梯度洗脱(0~10 min,10%~14%A;10~20 min,14%~25%A;20~45 min,25%A;45~50 min,25%~65%A;50~55 min,65%~70%A;55~60 min,70%~75%A;60~70 min,75%~100%A),流速0.8 m L·min-1,柱温40℃,检测波长284 nm,分析时间70 min。结果:酒黄柏、盐黄柏与生黄柏的指纹图谱基本一致,但各成分间的相对含量存在差异,对其中的绿原酸、黄柏碱、木兰花碱、药根碱、小檗红碱、盐酸巴马汀、盐酸小檗碱、黄柏内酯进行了归属。10批黄柏生品、酒炙品和盐炙品共有模式色谱峰相似度均>0.9。结论:建立的指纹图谱具有很好的精密度、重复性和稳定性,可作为黄柏及其炮制品质量评价的依据。
OBJECTIVE: To establish the HPLC fingerprints of Cortex Phellodendri, Wine Sunburn and Salt Sunburn, and to compare the fingerprint characteristics of Cortex Phellodendri and its processed products from different areas. Methods: The fingerprints of 10 batches of cork, wine broiler and salt broiler were compared by HPLC. The mobile phase of acetonitrile (A) - water (0.3% phosphoric acid and 0.3% diethylamine, B) 10 min to 14% A; 10 to 20 min, 14% to 25% A; 20 to 45 min, 25% A to 45 to 50 min, 25% to 65% A; 70% ~ 75% A; 60 ~ 70 min, 75% ~ 100% A), flow rate 0.8 m L · min-1, column temperature 40 ℃, detection wavelength 284 nm, Time 70 min. Results: The fingerprints of Cortex Phellodendri, Cortex Phellodendri and Cork Phellodendron were basically the same, but the relative contents of each component were different. Chlorogenic acid, cork base, magnoclopramide, jatrorrhizine, Palmatine, berberine, and cortex lactone were assigned. 10 batches of cork products, wine Sunburn products and salt Sunburn common mode chromatographic peak similarity were> 0.9. Conclusion: The established fingerprint has good precision, repeatability and stability, which can be used as the basis for quality evaluation of Phellodendron and its processed products.