论文部分内容阅读
目的:建立榼藤子生、炮制品HPLC指纹图谱的评价方法,分析各样品指纹图谱的变化。方法:采用HPLC-UV分别对榼藤子生品和炮制品的指纹图谱进行研究,用HPLC-ESI-MS对其生品共有峰进行鉴定。结果:标示出生品16个共有峰,炮制品21个共有峰,应用HPLC-MS和对照品保留时间的对应初步鉴定了其中9个共有峰,主要为榼藤子三萜皂苷类和其他糖苷类成分的吸收峰。结论:榼藤子生品炮制后,60%甲醇提取液中部分化学成分含量有不同程度的下降或上升,指纹图谱的主峰数目也有变化,说明该法可以较全面地反映榼藤子炮制前后化学成分的差异,用于控制生品和炮制品的内在质量。
OBJECTIVE: To establish a method for the HPLC fingerprinting of Proctor and Gourd, and to analyze the changes of the fingerprints of the samples. Methods: The HPLC-UV fingerprint was used to study the fingerprints of Procambarus toro and its processed products, and the common peak of the crude product was identified by HPLC-ESI-MS. Results: There were 16 common peaks and 21 common peaks of processed products. Nine common peaks were identified by HPLC-MS and corresponding retention time of reference substance, which were mainly Triterpene saponins and other glycosides Absorption peak. CONCLUSION: The content of some chemical components in 60% methanol extract decreased or increased to some extent after the preparation of raw rattan fruit, and the number of main peaks in the fingerprints also varied. It shows that this method can reflect the chemical composition before and after processing Differences, used to control the internal quality of raw and processed products.