决明子炒制前后2类成分的含量比较研究  

Comparson study of two types of constituents in seeds of Cassia obtusifolia before and after roasted

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11期1364-1367,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:建立HPLC测定生、炒决明子中2类成分的方法,以期了解生、炒决明子中成分的含量差异。方法:使用Alltima C18(4.6 mm×150 mm,5μm),柱温30℃;流速1.0 mL.min-1。色谱条件Ⅰ乙腈-四氢呋喃-0.1%磷酸水溶液(17∶3∶80),检测波长278 nm;色谱条件Ⅱ甲醇-0.1%磷酸水溶液(79∶21),检测波长254 nm,分别测定2类成分的含量。通过结果分析比较2类成分在生、炒决明子中的差别。结果:2类成分5个化合物在一定范围内均呈现良好的线性关系(r>0.999 7);精密度可靠RSD<1.6%;重复性好RSD<1.8%;样品在24 h内基本稳定。2类成分5个化合物在生、炒决明子中的含量均有差异。结论:本研究为决明子饮片的质量评价提供了较为全面的参考。Objective： To establish methods of RP-HPLC respectively for content-determination of two types of constituents in the Cassia obtusifolia respectively, and tp determine the constituents between the raw and roasted seeds of C. obtasifolia in order to distinguish the difference of those seeds. Method： HPLC systems consisted of Alhima C18 （4. 6 mm × 150 mm, 5 μm）, column temperature at 30 ℃ , flow rate of 1.0 mL.min^-1 Two different mobile phases and detection wavelengths： Ⅰ , ACN-THF-0. 1% H3 PO4 （17 ：3： 80） , 278 nm; Ⅱ , MeOH-0. 1% H3PO4 （79：21 ） , 254 nm. Analyzed and compared the content of the two types of constituents be- tween the raw and roasted seeds of C. obtusifolia. Result： The calibrate curves of 5 constituents were linear （ r 〉 0. 999 7 ）. The precision and repeatability were perfect （RSD 〈 1.6%, 1.8% ）. The samples were stabile during 24 h. Conclusion： The study provide a better universal reference for evaluating and controlling the quality of C. obtusifolia pieces.

关 键 词：决明子 HPLC 含量比较 

分 类 号：R284[医药卫生—中药学]