益智仁盐炙前后指纹图谱对比研究  

Comparison on Fingerprints of Fructus Alpiniae Oxyphyllae between the Raw and the Salt by HPLC

作　　者：李文兵[1] 胡昌江[1] 李兴华[1] 黄勤挽[1] 谢锋[1] 谢秀琼[1] 

机构地区：[1]成都中医药大学药学院,四川成都611137

出　　处：《时珍国医国药》2010年第2期305-306,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家"十一五"科技支撑计划(No.2006BAI09B06-09)

摘　　要：目的建立益智仁盐炙前后高效液相色谱(HPLC)指纹图谱,探讨盐炙对益智仁内在成分的影响。方法对益智仁生品、盐炙品饮片进行HPLC/UV指纹图谱分析,色谱柱采用Diamonsil C18(250 mm×4.6 mm,5μm),以乙腈和水梯度洗脱,检测波长为260 nm,柱温:35℃,流速:1.0 ml/min。结果益智仁盐炙后有两个新的色谱峰出现,7个特征峰相对含量发生变化。结论益智仁通过盐炙后化学成分既有量的变化,也有质的变化。Objective To establish HPLC fingerprints of Frnctus Alpiniae Oxyphyllae between the raw and the salt processing, and to investigate the impact on the internal components of Fructus Alpiniae Oxyphyllae after salt processing. Methods Analyze the HPLC/UV fingerprints of Fructus Alpiniae Oxyphyllae between the raw and the salt processed on the chromatographic column of Diamonsil C18 （250mm×4.6mm,5μm） eluted by acetonitrile and hydraulic gradient. The detection wavelength was 260 nm, the column temperature was 35℃, and the flow rate was 1.0 ml/min . Results Two new chromatographic peaks existed and the contents of seven characteristic peaks changed after salt processing of Fructus Alpiniae Oxyphyllae. Conelusion The change of chemical composition in Fructus Alpiniae Oxyphyllae＇s between the raw and the salt processing can be found not only in quantity but also in quality.

关 键 词：益智仁 盐炙 高效液相色谱法 指纹图谱 

分 类 号：R284.1[医药卫生—中药学]