摘要
目的:建立HPLC法同时检测半夏糖浆中酒石酸、苹果酸、柠檬酸和琥珀酸4种有机酸的含量。方法:Phenomenex C_(18)色谱柱(250 mm×4.6 mm,5μm);流动相:0.01 mol/L NH_4H_2PO_4-H_3PO_4缓冲溶液(p H=2.9);进样量:20μL;流速:1.0 m L/min;检测波长:210 nm;柱温:30℃。结果:方法的精密度、稳定性、重复性和回收率较好。各厂家的半夏糖浆中酒石酸、苹果酸、柠檬酸和琥珀酸的含量和有机酸合计差别不大。结论:该方法可为半夏糖浆的质量控制提供参考。
Objective：To study the HPLC simultaneous detection of tartaric acid,malic acid,citric acid,and succinic acid in Banxia syrup.Methods：The analysis was carried out by Phenomenex C1s,and eluted with mobile phase containing of 0.01 mol/L NH4 H2 PO4-H3PO4 （pH =2.9）,with the injection of 20 μL,the flow rate was 1.0 mL/min,the wavelength was 210 nm,and the column temperature was 30 ℃.The content of four organic acid had been detected.Results：The precision,stability,repeatability and recovery rate of this method were good.There were little difference in the contents of tartaric acid,malic acid,citric acid and succinic acid from different companies.Conclusion：This method can be a reference for quality control of Banxia syrup.
出处
《中药材》
CAS
北大核心
2017年第2期384-386,共3页
Journal of Chinese Medicinal Materials
