摘要
目的测定五味子不同炮制品及不同部位有机酸含量,探讨炮制对有机酸含量的影响。方法采用Ecosil C18-AQ色谱柱(250 mm×4.6 mm,5μm),以甲醇-0.5%冰醋酸(15∶85)为流动相、流速0.8 mL/min、检测波长260 nm测定原儿茶酸的含量,以乙腈∶15 mmol/L磷酸二氢钾缓冲盐溶液=3∶97(磷酸调pH=3)为流动相、流速1.0 mL/min、检测波长210 nm测定柠檬酸的含量。结果生五味子、酒五味子、醋五味子中原儿茶酸和柠檬酸含量分别为0.009 8%、0.012 4%、0.012 1%和14.829 3%、14.169 4%、14.365 0%;果肉、种仁中原儿茶酸和柠檬酸含量分别为0.012 3%、0.009 0%和22.881 0%、3.899 0%。结论五味子炮制后原儿茶酸含量明显增加,柠檬酸含量变化不大,有下降趋势。果肉中2种有机酸含量均高于种仁。
Objective To determine the contents of organic acids in different processed products and different parts of Schisandra Chinensis Fruits by HPLC;To discuss the influence of different processing methods on contents of organic acids.Methods Ecosil C18-AQ Column （250 mm×4.6 mm, 5μm） was used with mobile phase of methanol-0.5% acetic acid （15∶85）, at a flow rate of 0.8 mL/min, and the detection wavelength was 260 nm for protocatechuic acid;mobile phase of acetonitrile∶15 mmol/L potassium dihydrogen phosphate buffered saline solution=3∶97 （phosphoric acid adjusting pH=3）, at a flow rate of 1.0 mL/min, and the detection wavelength was 210 nm for citric acid.Results The contents of protocatechuic acid and citric acid in Schisandra Chinensis Fruits, wine steaming and vinegar steaming Schisandra Chinensis Fruits were 0.0098%, 0.0124%, 0.0121% and 14.8293%, 14.1694%, 14.3650%, respectively. The contents of protocatechuic acid and citric acid in pulp, seeds were 0.0123%, 0.0090%, and 22.8810%, 3.8990%, respectively.Conclusion The protocatechuic acid was increased significantly after being processed, but citric acid showed a small change and had a slight downward trend. The two organic acids in pulp were higher than the two in seeds.
出处
《中国中医药信息杂志》
CAS
CSCD
2014年第7期85-88,共4页
Chinese Journal of Information on Traditional Chinese Medicine
基金
中医药行业科研专项(20110700704)
关键词
五味子
高效液相色谱法
炮制
原儿茶酸
柠檬酸
Schisandra Chinensis Fruits
HPLC
processing
protocatechuic acid
citric acid
