基于UPLC指纹图谱的市售大黄不同饮片品质研究  

Chemical Quality of Different Decoction Pieces of Rhubarb Based on UPLC Fingerprint Chromatograms

作　　者：李会芳[1] 王伽伯[2] 金城[2] 肖小河[2] 

机构地区：[1]山西中医学院,山西太原030024 [2]中国人民解放军第三〇二医院全军中药研究所,北京100039

出　　处：《时珍国医国药》2012年第9期2314-2316,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家科技部"十一五"科技支撑计划(No.2006BAI08B03);国家科技部公益性行业专项(No.200807020);国家自然科学基金(No.30973947)

摘　　要：目的研究建立大黄不同饮片的UPLC指纹图谱测定方法并用于比较市售大黄不同饮片化学品质的差异及稳定性。方法采用超高效液相色谱仪,Waters Acquity BEH C18(50 mm×2.1mm,1.7μm)色谱柱,甲醇和0.1%磷酸水溶液梯度洗脱,检测波长254 nm,流速0.4 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。结果生大黄样品的平均相似度较高(0.817),酒大黄样品间指纹图谱平均相似度较低(0.640),而熟大黄和大黄炭样品各自的指纹图谱平均相似度高于0.9。生大黄、酒大黄的指纹图谱基本一致,熟大黄、大黄炭与生品相比有较大差异。结论所建立的方法可以用于大黄不同饮片的指纹图谱测定,方法稳定性和重现好。市售生大黄、熟大黄、大黄炭饮片的化学品质较为稳定,而酒大黄饮片的差异较大,亟待进一步规范研究。Objective To establish UPLC-fingerprints and compare the differences of processed Rhubarb.Methods UPLC procedure was performed on a chromatographic column of Waters Acquity BEH C18（50 mm × 2.1 mm,1.7 μm）.Methanol-phosphoric acid water solution（0.1%） was taken as the gradient elution,and the detection wavelength was at 254 nm.The mobile phase was at flow rate of 0.4 ml.min-1,and the temperature was 35℃.The similarity was calculated with fingerprint chromatogram software and the chromatograms were compared.Results The average similarity degree of crude pieces was 0.817.The average similarity degree of pieces roasted with millet wine was 0.640,that of the prepared pieces and charring pieces were higher than 0.9.The UPLC fingerprint chromatograms of crude pieces,pieces roasted with millet wine were almost the same,while those of the prepared pieces and charring pieces were different.Conclusion The UPLC-fingerprint is repeatable and feasible in analysis and can be used in quality control of Rhubarb.Chemical quality of crude pieces,prepared pieces and charring pieces on sale are stable,while that of pieces roasted with millet wine are different significantly,which need to be further regulated urgently.

关 键 词：大黄 炮制品 UPLC 指纹图谱 品质 

分 类 号：R283[医药卫生—中药学]