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HPLC法同时测定红花中5种黄酮成分 被引量:6

Simultaneous HPLC Determination of Five Flavonoid Components in Carthamus tinctorius L.Flowers
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摘要 目的:建立同时测定红花药材中羟基红花黄色素A(hydroxysafflor yellow A,HSYA)、6-羟基山萘酚-3,6-双氧-葡萄糖苷、6-羟基山萘酚-3-O-β-芸香糖苷-6-O-β-葡萄糖苷、6-羟基山萘酚-3-O-β-葡萄糖苷和红花黄色素B(safflower yellow,SYB)5种黄酮化合物含量的HPLC方法。方法:色谱柱为Venusil XBP-C18(4.6mm×250mm,5μm),流动相CH3OH-H2O(0.2mol/L NaClO4-0.2‰HClO4)梯度洗脱,柱温40℃,流速0.8mL/min,检测波长375nm。结果:HSYA、6-羟基山萘酚-3,6-双氧-葡萄糖苷、6-羟基山萘酚-3-O-β-芸香糖苷-6-O-β-葡萄糖苷、6-羟基山萘酚-3-O-β-葡萄糖苷、SYB的线性范围分别为4.8~600、4.08~510、4.32~540、4.24~530、4.72~590μg/mL,检测限分别为0.6、0.3、0.4、1.3、0.5μg/mL,平均回收率分别为97.1%、93.6%、95.6%、99.7%、102.3%。结论:该方法快速、灵敏、具有较好的重现性和稳定性,可用于红花药材及红花黄色素的质量评价。 Objective:To establish an HPLC method for the simultaneous determination of 5 flavonoid components including hydroxysafflor yellow A(HSYA),6-hydroxykaempferol-3,6-di-O-glucoside(6-HK3,6-O-G),6-hydroxykaempferol-3-O-rutinoside-6-O-glucoside(6-HK3-R-6-G),6-hydroxykaempferol-3-O-glucoside(6-HK3-O-G) and safflower yellow B(SYB) in the flowers of Carthamus tinctorius L.Methods: Venusil XBP-C18(4.6 mm× 250 mm,5μm) was used as the stationary phase.The mobile phase was composed of methanol and water(0.2 mol/L NaClO4-0.2‰ HClO4).The flow rate of mobile phase was 0.8 mL/min.The detection wavelength was 375 nm.Results: The standard curve revealed a good linear relationship over a range of 4.8-600μg/mL for HSYA,4.08-510μg/mL for 6-HK3,6-O-G,4.32-540μg/mL for 6-HK3-R-6-G,4.24-530μg/mL for 6-HK3-O-G and 4.72-590μg/mL for SYB,respectively.The detection limits for HSYA,6-HK3,6-O-G,6-HK3-R-6-G,6-HK3-O-G and SYB were 0.6,0.3,0.4,1.3μg/mLand 0.5μg/mL,respectively.The average recovery rates were 97.1%,93.6%,95.6%,99.7% and 102.3%.Conclusion: This established determination method for flavonoids is rapid and sensitive,which has a good reproducibility and stability and can be used for qualitative evaluation of Carthamus tinctorius L.and safflower yellow.
出处 《食品科学》 EI CAS CSCD 北大核心 2011年第12期283-286,共4页 Food Science
基金 山西省留学基金项目(2009003) 太原市大学生创新创业计划项目(100115151)
关键词 红花 高效液相色谱(HPLC) 黄酮 Carthamus tinctorius L. HPLC flavonoids components
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