摘要
目的:潮州老香黄是佛手的炮制品,本文以不同产地的老香黄为研究对象,建立了老香黄的HPLC指纹图谱,并测定了橙皮苷和5,7-二甲氧基香豆素的含量,为建立潮州老香黄的质量标准提供科学依据。方法:色谱条件为Agilent Eclipse XDB C18色谱柱(4.6 mm×250 mm,5μm);流动相:流动相为乙腈-0.1%磷酸水溶液,梯度洗脱。流速1.0 m L·min-1;进样量20μL;检测波长为283 nm。结果:得到分离度、重现性均较好的老香黄HPLC指纹图谱,对27批老香黄样品进行了相似度评价,结果显示老香黄的指纹图谱有一定的相似性,但整体有一定的差异。同步测定了老香黄中橙皮苷和5,7-二甲氧基香豆素的含量。结论:本文建立的老香黄指纹图谱及橙皮苷和5,7-二甲氧基香豆素含量测定的方法针对性强、灵敏度高、重复性好,为潮州老香黄的质量控制标准提供科学依据。
Lao-Xiang-Huang （LXH） of Chaozhou is the processed product of Fructus Citri sarcodactylis. LXH from different producing areas were used as research objects in the study for the establishment of HPLC fingerprints of LXH. Contents of hesperidin and 5,7-dimethoxycoumarin were also determined to provide scientific basis for the establishment of quality standard of LXH. Samples were separated by an Agilent Eclipse XDB C18 column （4.6 mm × 250 mm, 5 μm） using acetonitrile-0.1% phosphoric acid with water gradient system as a mobile phase. The flow rate was 1.0 mL. min-1. The injection volume was 20 μL. The detection wavelength was at 283 nm. The results showed that HPLC fingerprint of LXH was established with good separation and repeatability. The similarity evaluation on 27 batches samples of LXH showed that there was a certain similarity on the HPLC fingerprints of LXH. However, there was a certain difference as a whole. Contents of hesperidin and 5,7-dimethoxycoumarin in LXH were simultaneously determined. It was concluded that the established HPLC fingerprint of LXH and content determination of hesperidin and 5,7-dimethoxycoumarin method were accurate, sensitive and repeatable. It provided scientific evidence for the quality control standard of LXH of Chaozhou.
出处
《世界科学技术-中医药现代化》
CSCD
2017年第8期1370-1374,共5页
Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology
基金
广东省自然科学基金项目(2014A030307043):以佛手为原料的潮汕特色药食"老香黄"的质量控制及健胃消食功效机制的研究
负责人:张振霞
广东省中医药局项目(20141305):以佛手为原料的潮汕"老香黄"的质量控制研究
负责人:郑玉忠
广东顺大食品调料有限公司资助项目(韩合[2012]170号):潮汕老香黄的质量控制和安全性研究
张振霞
潮州市科技计划项目(2016N02):复方佛手膏加工工艺中关键技术的研究
负责人:赖宣
潮州市潮安区科技计划项目(安财工[2016]94号):基于橘皮和佛手的"老药吉"健康食品的关键技术研究
负责人:赖宣
关键词
老香黄
佛手
HPLC指纹图谱
橙皮苷
5
7-二甲氧基香豆素
Lao-Xiang-Huang, Fruetus Cirri sareodaetylis, HPLC fingerprint, hesperidin, 5,7-dimethoxyeoumarin
