炮制对栀子中绿原酸含量的影响  

Effects of Different Processing Methods on the Chlorogenic Acid Content in FRUCTUS GARDENIAE

作　　者：杨海玲[1] 宋永龙[2] 吴尤娇[1] 

机构地区：[1]广西中医药大学药学院,广西南宁530001 [2]江苏康缘药业股份有限公司,江苏连云港222002

出　　处：《安徽农业科学》2014年第2期390-391,406,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]比较不同炮制方法对栀子中绿原酸含量影响。[方法]采用InersilODS-2C18柱（250mmx4．6mm，5μm）为色谱柱，流动相为乙腈一浓度0．1％冰醋酸水溶液（12：88，V／V），流速为1．0ml／min，检测波长为327nm，柱温为25℃。[结果]在0．42～2．52μg／μl范围内，绿原酸浓度与峰面积的线性关系良好（n=6），R=0．9999，平均回收率为100．83％，RSD为1．30％。[结论]该方法简便、准确，重现性良好，可用于控制栀子不同炮制品的质量。[ Objective ] To compare the effects of different processing methods on the chlorogenic acid content in FRUCTUS GARDENIAE. [ Method ] The chromatographic separation was conducted on a Inersil ODS-2 C m column （250 mm x 4.6 mm,5 μm）, using a mobile phase made up of acetonitfile and 0.1% acetic acid solution （ 12： 88, V/V）, V = 1.0 ml/min,A = 327 nm, t = 25 ℃. [ Result ] The linearity of chloro- genic acid was in the range of 0.42 - 2.52 μg/μl with a correlation coefficient over 0. 999 9 （ n = 6）. The recovery rate of chlorogenic acid is 100.83%. [Conclusion] The method is convenient,rapid and accurate,and can thus be used to quantify in different samples of FRUCTUS GAR- DENIAE.

关 键 词：栀子(FRUCTUS GARDENIAE) 炮制 绿原酸 HPLC 

分 类 号：S567[农业科学—中草药栽培]