不同品种、不同产地溪黄草咖啡酸与迷迭香酸的含量测定  

Determination of Caffeic Acid and Rosmarinic Acid in Rabdosia serra from Different Species and Different Habitat

作　　者：朱德全[1] 黄松[1,2] 陈建南[1,2] 谭玉莲[1] 屈莹莹[1] 庄妍劼[1] 

机构地区：[1]广州中医药大学,广州510006 [2]东莞广州中医药大学中医药数理工程研究院,广东东莞523808

出　　处：《中国实验方剂学杂志》2013年第2期114-117,共4页Chinese Journal of Experimental Traditional Medical Formulae

摘　　要：目的:测定不同品种、不同产地溪黄草咖啡酸与迷迭香酸的含量。方法:采用HPLC,Dikma Diamonsil(2)(C184.6 mm×250 mm,5μm)色谱柱,以乙腈-0.3%磷酸为流动相梯度洗脱,流速1.0 mL.min-1,柱温室温,检测波长329 nm。结果:咖啡酸和迷迭香酸的线性范围分别为0.045 4～0.908 0μg(r=0.999 6)和0.219 2～4.384 0μg(r=0.999 9),平均回收率(n=5)分别为97.33%(RSD 2.20%),103.32%(RSD 1.84%)。不同品种、不同产地溪黄草药材中咖啡酸、迷迭香酸的含量差异较大,其中纤花变种的溪黄草两者的平均含量最高。结论:该方法简单快捷,适合于溪黄草中酚酸成分的含量测定研究,为溪黄草的质量控制提供了依据。Objective： To establish a HPLC method for the determination of caffeic acid and rosmarinic acid in Rabdosia serra from different species and different habitat. Method： HPLC method was performed on a Dikma Diamonsil （2） （Cls 4.6 mm ×250 mm, 5μm） with a mobile phase of methanol-0.3% phosphoric acid as mobile phase by gradient elution. The fl0w rate was 1.0 mL ~ min- 1, column temperature was kept at 25 ~C and detection wavelength was set at 329 nm. Result： Caffeic acid and rosmarinic acid showed good linearity in the ranges of 0. 045 4-0. 908 0 Ixg （r =0. 999 6） and 0. 219 2-4. 384 0 μg （r =0. 999 9 with average recoveries of 98.7% and 103.0% , respectively. The content of caffeic acid and rosmarinic acid in Rabdosia serra from different species and different habitat, and the content of both in R. lophanthoides was the highest. Conclusion： The method is simple, rapid for determination the content of caffeic acid and rosmarinic acid in R. serra, and can be used as the quality control of I. lophanthoides.

关 键 词：溪黄草 咖啡酸 迷迭香酸 HPLC 

分 类 号：R284.1[医药卫生—中药学]