姜的HPLC指纹图谱研究  

HPLC Fingerprint of Ginger

作　　者：申玲玲[1] 纪彬[1] 段红福 崔瑛[1] 王君明[1] 冯志毅[1] 

机构地区：[1]河南中医学院,郑州450008 [2]郑州市中医院,郑州450000

出　　处：《中国实验方剂学杂志》2013年第7期69-73,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(30772794);河南中医学院科技创新团队计划项目(2011XCXD01)

摘　　要：目的:建立生姜、干姜、炮姜的高效液相指纹图谱,为整体控制和评价生姜、干姜、炮姜的药材质量提供依据。方法:采用高效液相色谱法,以乙腈-水为流动相进行梯度洗脱,检测波长240 nm,流速0.8 mL.min-1,分别对10批生姜、干姜、炮姜分别进行检测,采用药典委员会指定的指纹图谱相似度评价软件(2004 A版)进行相似度评价,分别计算不同批次生姜、干姜、炮姜的相似度。结果:建立了生姜、干姜、炮姜的指纹图谱,分别确定了6个共有峰,10批次的生姜、干姜、炮姜的色谱图与各自对照指纹图谱的相似度分别>0.902,0.911,0.929。结论:通过方法学考察,仪器精密度、稳定性、以及重复性试验均符合指纹图谱的技术要求,该法准确可靠,可为控制和评价姜的质量提供依据。Objective： To establish HPLC fingerprint of Ginger, dried Ginger and roasted Ginger to provide evidence for its quality control. Method： A gradient mobile system was applied to the measurement of ten batches of Ginger, dried Ginger and roasted Ginge. Mobile Phase was acetonitrile-water. The UV detection wave length was at 240 nm, and the flow rate was 0.8 mL .rain-1 The chromatogram fingerprints were evaluated by the similarity evaluation software published by the committee of codex and calculate the similarity of ten batches of Ginger, dried Ginger and roasted Ginge. Result： The HPLC fingerprint of Ginger was established and six co- possessing peaks were selected separately as the fingerprint peaks of Ginger, dried Ginger and roasted Ginger. The similarity of ten batches of Ginger, dried Ginger and roasted Ginge was respectively more than 0. 902, 0. 911 and 0. 929. Conclusion： The instrument precision, stability test and replicate test were in accord with the technical requirements of fingerprint. This method shows the high precision and reliability, and can be used to the quality control of Ginger.

关 键 词：生姜 干姜 炮姜 HPLC 指纹图谱 

分 类 号：R284.1[医药卫生—中药学]