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目的测定萸黄连的炮制辅料吴茱萸汁中3类组分的4个代表性成分吴茱萸碱、吴茱萸次碱、吴茱萸内酯、绿原酸,为萸黄连炮制辅料吴茱萸汁的质量控制提供重要依据。方法采用HPLC-DAD法,色谱柱为ZorbaxSB-C18(250mm×4.6mm,5μm);流动相:乙腈-0.1%磷酸,梯度洗脱程序;体积流量:1mL/min;检测波长:205、225、324nm;柱温:25℃。结果绿原酸、吴茱萸内酯均为水溶性成分,在吴茱萸汁中的质量分数分别为6.638、8.234mg/g,吴茱萸碱和吴茱萸次碱均为脂溶性成分,在吴茱萸汁中的质量分数分别为0.406、0.380mg/g。结论萸黄连的炮制辅料吴茱萸汁中主要含有绿原酸、吴茱萸内酯、吴茱萸碱、吴茱萸次碱等成分,对这些成分进行测定,可为萸黄连炮制辅料吴茱萸汁的质量控制提供重要依据。
Objective To determine the four components Evodiamine, rutaecarpine, evodiamine, and chlorogenic acid in three components of Evodia rutaecarpa from Evodia rutaecarpa which can provide the important basis for the quality control of Evodia rutaecarpa. Methods The HPLC-DAD method was used. The chromatographic column was Zorbax SB-C18 (250 mm × 4.6 mm, 5 μm). The mobile phase consisted of acetonitrile-0.1% phosphoric acid and gradient elution. The volume flow rate was 1 mL / 324 nm; column temperature: 25 ° C. Results Chlorogenic acid and evodiamine were water-soluble components, the contents of Evodia rutaecarpa in Fructus Evodiae were 6.638 and 8.234 mg / g respectively, and evodiamine and rutaecarpine were fat-soluble components. The contents of Evodia 0.406,0.380 mg / g. Conclusions Evodia rutaecarpa adjunct Evodia officinalis juice mainly contains chlorogenic acid, evodiamine, evodiamine, rutaecarpine and other constituents. The determination of these components may provide an important basis for the quality control of evodia officinalis.