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目的:测定虎杖生品与炮制品中虎杖苷、白藜芦醇和大黄素的含量。方法:采用HPLC法进行测定,色谱柱为Diamonsil C18(200 mm×4.6 mm,5μm),流动相为乙腈-0.1%磷酸水溶液,进行梯度洗脱,流速为1.0 mL/min,检测波长为306 nm。结果:不同炮制品中虎杖苷含量由高到低的顺序:盐制>醋制>酒制>豆汁制,而白藜芦醇和大黄素的含量由高到低的顺序为:豆汁制>酒制>醋制>盐制。结论:此方法简便,准确可靠,虎杖苷、白藜芦醇和大黄素的同时测定,可为虎杖药材的质量控制提供可靠的参考。不同的炮制方法对虎杖苷、白藜芦醇和大黄素的含量影响较大,其中豆汁制对3种成分的含量影响最大,其虎杖苷含量明显降低,而白藜芦醇和大黄素则升高显著。
Objective: To determine the content of polydatin, resveratrol and emodin in the crude and processed products of Polygonum cuspidatum. Methods: The HPLC method was used. The chromatographic column was Diamonsil C18 (200 mm × 4.6 mm, 5 μm). The mobile phase consisted of acetonitrile-0.1% phosphoric acid solution with gradient elution at a flow rate of 1.0 mL / min and a detection wavelength of 306 nm . Results: The order of the contents of polydatin in different processed products was: salt system> vinegar system> wine system> bean juice system, while the content of resveratrol and emodin from high to low was: > Vinegar> Salt. Conclusion: The method is simple, accurate and reliable. The simultaneous determination of polydatin, resveratrol and emodin can provide a reliable reference for the quality control of Polygonum cuspidatum. Different processing methods had a significant effect on the content of polydatin, resveratrol and emodin, of which the soybean juice system had the greatest effect on the content of three components, the content of polydatin decreased significantly, while the resveratrol and emodin increased significantly .