摘要
目的:研究川麦冬酒制前后化学成分的变化,建立酒制川麦冬中甲基麦冬黄烷酮A的含量测定方法。方法:取川麦冬生品和酒制品,用水提取,将提取液进行高效液相色谱分析,Waters Symmetry C_(18)(4.6 mm×250 mm,5μm)色谱柱;流动相:乙腈-0.2%磷酸水梯度洗脱;检测波长:296 nm;柱温:30℃;流速:1.0 m L/min;进样量:20μL。比较川麦冬生品和酒制品的色谱图。结果:以进样浓度为横坐标,色谱峰面积的积分值为纵坐标,绘制标准曲线,计算得甲基麦冬黄烷酮A的回归方程为Y=15828ρ+42675,r=0.9998,线性范围为4.25~42.5μg/m L。甲基麦冬黄烷酮A峰面积的RSD值为0.85%。表明该测定方法精密度良好。测得甲基麦冬黄烷酮A含量的RSD值为0.67%,结果表明该方法重复性良好。甲基麦冬黄烷酮A的平均回收率为97.31%(RSD1.54%)。加样回收率在95%~105%范围内,符合要求。川麦冬经酒制后甲基麦冬黄烷酮A、甲基麦冬黄烷酮B的含量明显提高。酒制品川麦冬化学成分发生了明显的量和质的变化。结论:川麦冬酒制品药性的显著变化正是其化学成分整体变化所导致的,有效成分整体增加,为麦冬的质量评价提供理论依据。
Objective： To study the overall change of chemical composition in Sichuan Dwarf Lilyturf Tuber after being made by wine so as to establish a method for determination of the content of methy lophiopogonanone A in wine made Sichuan Radix. Methods： Fresh Sichuan Dwarf Lilyturf Tuber and wine made Sichuan Dwarf Lilyturf Tuber were take to made liquid extraction by water.After that,the extraction was analyzed by HPLC,Waters Symmetry C18column（ 4. 6 mm × 250 mm,5 μm）; the acetonitrile-0. 2%Phosphoric acid water was used as the mobile phase; the column temperature was 30 ℃; the detection wavelength was set at 296nm; Flow rate： 1. 0 m L·min^（- 1）; injection volume： 20 μL. Results： The standard curve was drafted with sample concentration as abscissa,and chromatographic peak area value of the vertical axis. The regression equation of methyl Radix flavanones A was calculated as Y = 15828ρ ＋ 42675,r = 0. 9998,with the linear range of 4. 25 ~ 42. 5 μg· m L- 1. RSD of Methyl Radix flavanones A peak area was 0. 85%,which showed that the methods had good precision. Reproducibility experiment showed the RSD of Methy lophiopogonanone A content was 0. 67%,which showed good reproducibility. The average recovery of methyl Methy lophiopogonanone A was 97. 31%（ RSD1. 54%）,with the range of 95% ~ 105%. It met the requirement. Comparative analysis of the chemical composition showed that the content of Methy lophiopogonanone A and B in Sichuan Dwarf Lilyturf Tuber improved significantly after being made by wine. Chemical composition of the wine made Sichuan Dwarf Lilyturf Tuber undergone significant changes in the quantity and quality. Conclusion： Wine made Sichuan Dwarf Lilyturf Tuber showed significant changes in the chemical composition because its overall changes of chemical composition and increase in active ingredients,which provides a theoretical basis for quality evaluation of Sichuan Dwarf Lilyturf Tuber.
出处
《世界中医药》
CAS
2016年第9期1885-1888,共4页
World Chinese Medicine
基金
2012年度沧州市科学技术研究与发展指导计划项目(编号:1213145ZD)
关键词
川麦冬
HPLC
化学成分
甲基麦冬黄烷酮A
Sichuan Dwarf Lilyturf Tuber
HPLC
Chemical composition
Methy lophiopogonanone A
