生大黄与一制至九制大黄HPLC指纹图谱的对比  

Comparison of the HPLC fingerprints of the raw and the one to nine-fold processed Rheum officinal

作　　者：张然[1] 胡昌江[1] 李倩[1] 帅小翠[1] 徐志毅[1] 王智鹏[1] 

机构地区：[1]成都中医药大学药学院,四川成都611137

出　　处：《华西药学杂志》2011年第4期372-375,共4页West China Journal of Pharmaceutical Sciences

基　　金：国家"十一五"科技支撑计划重大专项(2009BAI84B04)

摘　　要：目的建立生大黄与一至九制大黄的HPLC指纹图谱,探讨九蒸九晒对大黄内在成分的影响。方法用HPLC指纹图谱分析了生大黄和一制至九制大黄。采用Kromasil C18色谱柱(250 mm×4.6 mm,5μm),以甲醇和0.1%磷酸水梯度洗脱,检测波长254 nm,柱温35℃,流速1.0 mL.min-1。结果九制大黄与生品比较有3个新的色谱峰出现、5个色谱峰消失、6个色谱峰变小、5个指标峰相对含量均发生变化;从一到九制大黄的指纹图谱来看,五制大黄与九制大黄的相似度差异甚微。结论九制大黄的化学成分既有量的变化,也有质的变化,五制大黄或可取代九制大黄。OBJECTIVE To study the effect of steamed and shined process for 9 times on the ingredient of Rheum officinal Baill.,by establishing the HPLC fingerprints illustrative plates of the one to nine-fold processed and raw Rheum officinal Baill..METHODS HPLC/UV fingerprints of one to nine-fold processed and raw Rheum officinal Baill.were analyzed,with using the chromatographic column of Kromasil C18（250 mm×4.6 mm,5 μm）,and were eluted gradienthy with methanol and 0.1% phosphoric acid-water with wavelength,Column temperature,Flow rate of 254 nm,35 ℃ and 1.0 mL·min-1,respectively.RESULTS Compared with raw Rheum officinal Baill.,3 new chromatographic peaks emerged,5 peaks disappeared,6 peaks diminished and the content of 5 index peaks in the nine-fold processed one changed.From the fingerprints illustrative plates of one to nine-fold processed Rheum officinal Baill..The discrepancy between five-fold and nine-fold processed Rheum officinal Baill.was very slight.CONCLUSION There are not only quantitative change but also qualitative change in chemical ingredients in the minefold processed Rheum officinal Baill..Additionally the five-fold processed Rheum officinal Baill.can take place of the nine-fold processed ones.

关 键 词：生大黄 九制大黄 五制大黄 高效液相色谱法 指纹图谱 梯度洗脱法 

分 类 号：R917[医药卫生—药物分析学]