白芥子炒制前后HPLC指纹图谱的比较分析  

HPLC fingerprints of processed products from Sinapis alba

作　　者：张村[1] 李丽[1] 肖永庆[1] 逄镇[1] 李桂柳[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》2010年第21期2842-2845,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);国家“重大新药创制”科技重大专项项目(2009ZX09301-005-03)

摘　　要：目的:研究建立白芥子不同饮片的指纹图谱测定方法,指认主要色谱峰,分析白芥子炒制前后化学成分的变化情况。方法:采用HPLC,Agilent TC-C18(2)柱,乙腈-0.1%磷酸溶液梯度洗脱,检测波长254 nm,流速1.0 mL.min-1,柱温35℃,以指纹图谱软件计算相似度,并进行图谱比较和指认。结果:各饮片10批次样品平均相似度大于0.96,确定了白芥子生品、炒制品的HPLC标准指纹图谱,并指认了5个主要色谱峰。结论:白芥子炒制前后的HPLC指纹图谱有明显差异,通过2种提取溶剂的比较分析结合色谱峰指认,为揭示白芥子的炒制原理提供了可靠线索。Objective： To establish the HPLC fingerprint method and compare the changes of chemical compositions of the processed products from Sinapis alba.Method： The procedure of HPLC analysis was performed on a agilent TC-C18（2）column at 35 ℃ with the acetonitrile-0.1% phosphoric acid in gradient elution as the mobile phase.The detection wavelength was set at 254 nm,and the flow rate was 1.0 mL·min-1.The similarity evaluation system for chromatographic fingerprint of traditional Chinese medicine（Version 2004 A）was applied to analyze the similarity.Result： The average similarities among the processed products were over 0.96,the standard HPLC fingerprint and five main chromatographic peaks with the isolated compounds was obtained and identified.Conclusion： The established methods with two solvents are suitable for the HPLC fingerprints determination which elementary elucidate the scientific intensions of breaking the enzyme for glycosides

关 键 词：白芥子 饮片 HPLC指纹图谱 指认 

分 类 号：R284[医药卫生—中药学]