摘要
目的 :用高效液相色谱法测定生诃子、炒诃子中没食子酸的含量 ,说明炮制对生诃子中没食子酸的含量影响。方法 :Nova-pak C18色谱柱 ,流动相 Me OH-0 .0 2 5 m ol· L- 1 ,磷酸溶液 (15∶ 85 ) ,检测波长 2 70 nm。结果 :诃子中没食子酸与其它成分达到基线分离 ,线性范围 0 .5 2～ 3.12 μg,相关系数 r=0 .9996 ,样品平均回收率 95 .6 % ,RSD =4.2 % (n =5 )。结论 :炒诃子中没食子酸含量高于生诃子。
Objective: Determination of gallic acid in crude Fructus Chebulae and processecd Fructus Chebulae by HPLC was made to indicate that prepraring has effection with content of gallic acid in Fructus Chebulae. Methods: The column was Novapak C 18 . The mobile phase was MeOH 0.025 mol/L 1 H 3PO 4 (15∶85). The detection wavelength was 270 nm. Results: The linear range was 0.52～3.12 μg, r=0.999 6, the average recovery was 95.6%, RSD=4.2% (n=5). Conclusion: Gallic acid in processed Fructus Chebulae is higher than in crude Fructus Chebulae.
出处
《时珍国医国药》
CAS
CSCD
2001年第4期291-291,共1页
Lishizhen Medicine and Materia Medica Research
