酒蒸黄连HPLC指纹图谱及其与不同黄连炮制品的比较研究  

Study on the HPLC fingerprint of Rhizoma Coptidis steamed with rice wine and the comparison of different processed products

作　　者：范刚[1] 郑海杰[1] 赖先荣[1] 耿志鹏[1] 张艺[1] 

机构地区：[1]成都中医药大学民族医药学院,四川成都611137

出　　处：《中药与临床》2011年第1期20-23,共4页Pharmacy and Clinics of Chinese Materia Medica

基　　金：国家"十一五"科技支撑计划项目(批准号:2007BAI40B05)

摘　　要：目的:建立酒蒸黄连的HPLC指纹图谱,并比较不同黄连炮制品的差异。方法:采用HPLC法测定了酒蒸黄连等不同炮制品样品,运用主成分分析和相似度评价方法分析其结果。结果:建立了酒蒸黄连的HPLC指纹图谱,主成分分析将七批酒蒸黄连样品聚集在一起,并与其它炮制品样品明显分离。结论:酒蒸黄连与姜黄连、萸黄连、酒黄连等炮制品化学成分有一定的差异。本法稳定、准确、重复性好,为酒蒸黄连的质量标准研究提供了科学依据。Objective:To establish the HPLC fingerprint of Rhizoma Coptidis steamed with rice wine and analyze the difference of different processed products.Method:The different samples of processed Rhizoma Coptidis were determined by HPLC,and the results were analyzed by principal component analysis(PCA)and similarity evaluation system.Result:the HPLC fingerprint of Rhizoma Coptidis steamed with rice wine was established.Seven samples of the Rhizoma Coptidis steamed with rice wine were gathered by PCA.Moreover,as can be seen from the scatter plot of PCA,there was significant difference between different processed products.Conclusion:There are some differences in chemical compositions between Rhizoma Coptidis steamed with rice wine and other processed products.The HPLC method is stable,accurate with good repeatability for the quality standard study of Rhizoma Coptidis steamed with rice wine.

关 键 词：酒蒸黄连 高效液相色谱 指纹图谱 主成分分析 

分 类 号：R[医药卫生]