摘要
目的研究建立大黄不同饮片的指纹图谱测定方法并进行比较。方法采用高效液相色谱(HPLC)法,kromasil C18柱,甲醇-1%冰醋酸梯度洗脱,检测波长280 nm和430 nm,流速1.0 mL/min,柱温30℃,以指纹图谱软件计算相似度,并进行图谱比较。结果各饮片10批次样品平均相似度大于0.9,大黄生品、酒炙品、醋炙品的HPLC指纹图谱基本一致,熟片、炭片与生品相比有较大差异。结论所建立的方法可用于大黄不同饮片的指纹图谱测定,大黄熟片和炭片与生片相比在化学成分的结构组成和量比关系上发生了较大变化。
Objective To set up and compare the determination methods of fingerprint chromatograms of different decoction pieces of Rhubarb. Methods HPLC procedure was performed on a chromatographic column of kromasil C18. Methanol-glacial acetic acid water solution （ 1% ） was taken as the gradient elution, and the detection wavelength was at 280 nm and 430 nm. The mobile phase was at flow rate of 1. 0 mL/min, and the temperature was 30 ℃. The similarity was calculated with fingerprint ehromatogram software and the ehromatograms were compared. Results The average similarity was over 0. 9 in samples of different decoction pieces of Rhubarb of 10 batches. The HPLC fingerprint chromatograms of crude pieces, pieces roasted with millet wine and pieces roasted with vinegar were almost the same, while those of the prepared pieces and charring pieces were different from that of crude pieces of Rhubarb. Conclusion This method can be applied in the determination of fingerprint chromatograms of different decoction pieces of Rhubarb. The structure and quantitative ratio of prepared pieces and charring pieces were very different from those of crude pieces of Rhubarb.
出处
《北京中医药大学学报》
CAS
CSCD
北大核心
2009年第2期118-121,共4页
Journal of Beijing University of Traditional Chinese Medicine
基金
国家自然科学基金重点资助项目(No.30730111)
关键词
大黄
饮片
指纹图谱
高效液相色谱法
Rhubarb
decoction pieces
fingerprint chromatograms
HPLC
