检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
出 处:《中国中药杂志》2010年第2期158-161,共4页China Journal of Chinese Materia Medica
基 金:国家重点基础研究发展计划(973)项目(2006CB504703)
摘 要:目的:建立黄连不同炮制品的高效毛细管区带电泳(HPCE)图谱,考察不同炮制品中生物碱类成分的差异,为黄连的炮制原理研究提供参考。方法:采用HPCE,以苄基三乙基氯化铵为内标物,对黄连不同炮制品中生物碱成分进行分析,计算各色谱峰的相对保留时间和峰面积比值,比较其色谱图及主要生物碱类成分变化情况。电泳条件以0.05 mol.L-1Na2B4O7(H3PO4调pH7.0)-MeOH(65∶35)溶液为背景电解质,运行电压15 kV,紫外检测波长225 nm,室温。结果:黄连不同炮制品的HPCE图谱均有8个特征峰,均得到较好的分离,不同炮制品之间同一色谱峰峰面积比值差异显著,同一炮制品的8个峰之间的比值相对恒定。结论:建立的黄连不同炮制品的HPCE图谱稳定、可靠,可作为黄连的特征图谱。Objective: To establish the HPCE chromatogram of prepared products of Rhizoma Coptidis (RC)for analyzing the difference of Alkaloids in RC prepared with different methods,in order to offer reference for studies on the preparing mechanism. Method: The chromatograms were obtained by HPCE,in which the background electrolyte was 0.05 mol·L^-1 Na2B4O7-H3PO4(pH 7.0)containing 35% MeOH. The voltage was 15 kV,the detection wavelength was 225 nm,and the samples were developed at room temperature. The correlation relativity of retention time and peak area of each chromatographic peak in different prepared samples were explored,respectively,and benzyl tri-ethyl ammonium chloride was chosen as the reference to calculate the relative retention time and the ratio of peak area for each chromatographic peak. Result: Eight co-possessing peaks were selected as the characteristic of different prepared products of RC. The relative area of the same peak of the different prepared products was distinct,but the area ratio of the 8 peaks in each product prepared with the same method was a relative constancy basically. Conclusion: It is proved that the new method is stable and reliable. It can be used as the characteristic chromatogram of the prepared RC,and it can be useful in the quality control of this material.
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.3