决明子炒制前后指纹图谱比较研究  

Comparison on the HPLC fingerprint of Cassia obtusifolia between the raw and roasted seeds

作　　者：李桂柳[1] 肖永庆[1] 张村[1] 李丽[1] 逄镇[1] 

机构地区：[1]中国中医科学院中药研究所,北京100700

出　　处：《中国中药杂志》2009年第6期694-697,共4页China Journal of Chinese Materia Medica

基　　金：国家"十一五"科技支撑计划项目(2006BAI09B06-01-1)

摘　　要：目的:研究建立决明子不同饮片的HPLC指纹图谱鉴别方法,比较生、炒决明子化学成分的差别。方法:采用RP-HPLC,流动相乙腈-0.1%磷酸水溶液梯度洗脱,研究生、炒决明子饮片指纹图谱的区别,作相似度分析,并对其主要色谱峰进行指认。结果:生、炒决明子饮片的HPLC指纹图谱有明显差异,并指认了12个主要色谱峰。结论:采用HPLC图谱比较法可作为生、炒决明子饮片的一项质控鉴别指标。Objective:To establish HPLC fingerprint for the identification of Cassia obtusifolia.and compare chemical constituents of the raw and roasted seeds of C.obtusifolia.Method:Chromatographic fingerprint of C.obtusifolia was investigated by RP-HPLC and the gradient elution mode was applied to chromatographic separation.Data were analyzed by fingerprint similarity evaluation software to compare the similarity of the samples for identifying the main chromatographic peaks furthermore.Result:Having compared the HPL...

关 键 词：决明子 指纹图谱 高效液相 

分 类 号：R284[医药卫生—中药学]