摘要
目的建立五味子糖浆原药材、中间体、成品的HPLC指纹图谱,并分析三者的相关性。方法采用ACE5-C18色谱柱(250 mm×4.6 mm,5μm);以乙腈-水为流动相梯度洗脱,体积流量1.0 m L/min,检测波长218 nm,柱温30℃。结果对长白山产地的五味子药材、五味子糖浆中间体及成品进行了测定,建立了相应的HPLC指纹图谱,并标定了五味子药材含有18个共有峰,中间体及成品含有12个共有峰。10批长白山地区五味子药材的化学成分及质量稳定;同厂家不同批号五味子糖浆中间体及成品相似度较大,药材与中间体及成品的相关性良好。结论建立的HPLC指纹图谱方法简便、可靠、重复性好,为科学评价及有效控制五味子糖浆质量提供了依据。
Objective To establish the HPLC fingerprint and analyze the correlation of Schisandrae Fructus（SF）, intermediate, and finished products of Wuweizi Syrup. Methods The HPLC method was used with the condition that the column was ACE5-C18（250 mm × 4.6 mm, 5 μm）; The mobile phase was eluted with gradient by acetonitrile-water; The flow rate was 1.0 m L/min; The column temperature was 30 ℃; The detection wavelength was set at 218 nm. Results The content was determined and the fingerprint was established for SF from Changbai Mountain, intermediate, and finished products of Wuweizi Syrup; Eighteen common peaks of SF and 12 common peaks in intermediate and finished products of Wuweizi Syrup were marked. The chemical composition and content in ten batches of SF from Changbai Mountain were stability; The similarity from the same manufacturer, but different batches of the intermediate and finished product is greater; The correlation between medicinal materials and intermediates as well as finished products is better. Conclusion The established fingerprints have better reproducibility, which can be used for the quality control of Wuweizi syrup with good precision, accuracy, and reproducibility.
出处
《中草药》
CAS
CSCD
北大核心
2016年第17期3032-3038,共7页
Chinese Traditional and Herbal Drugs
基金
吉林省科技发展计划重点科技成果转化项目(20140307024YY)
