狗脊饮片不同炮制品中原儿茶酸的含量测定  

Determination of protocatechuic acid contents in different processed products of Rhizoma Cibotii

作　　者：陈征[1] 李文莉[1] 童珂[1] 

机构地区：[1]湖南省药品检验所,湖南长沙410001

出　　处：《湖南中医药大学学报》2011年第9期38-40,共3页Journal of Hunan University of Chinese Medicine

摘　　要：目的通过对狗脊饮片不同炮制品中原儿茶酸的含量测定,探讨狗脊饮片不同炮制品的内在质量。方法采用HPLC,色谱柱:Hypersil ODS C18(4.6 mm×100 mm,5μm);流动相为1%冰醋酸溶液-乙腈(95∶5),检测波长:260nm;柱温:25℃;流速:1.0 mL/min。结果狗脊片、烫狗脊片、蒸狗脊片中原儿茶酸的含量分别为0.028%、0.040%、0.051%,3组间比较,P<0.05,差异有统计学意义。结论蒸狗脊片中原儿茶酸含量最高。Objective To determine the contents of the protocatechuic acid in the different prepared slices of Rhizoma Cibotii for evaluation of the quality of different processed products of Rhizoma Cibotii.Methods The HPLC separation was performed with Hypersil ODS C18（4.6 mm×100 mm,5 μm） column,a mixture acetonitrile and 1% glacial acetic acid（5∶95）solution as the mobile phase and a flow rate of 1.0 mL/min.The detection wavelength was 260 nm and the column temperature was 25 ℃.Results The content of protocatechuic acid in the prepared slices,hot fried and steamed Rhizoma Cibotii were 0.028%,0.040% and 0.051% respectively.Conclusion The content of protocatechuic acid in the steamed Rhizoma Cibotii is the highest.

关 键 词：狗脊 原儿茶酸 HPLC 含量测定 

分 类 号：R284.1[医药卫生—中药学]