HPLC法测定川东獐牙菜中芒果苷的含量  

Determination of Mangiferin in Swertia davidi Franch. by RP-HPLC

作　　者：蔡兴东[1] 

机构地区：[1]重庆三峡医药高等专科学校,重庆404120

出　　处：《北方药学》2014年第6期4-5,共2页Journal of North Pharmacy

基　　金：重庆市教委自然科学基金资助项目(KJ082102);重庆三峡医药高等专科学校科研苗圃工程项目(2013mpxz09)

摘　　要：目的：建立川东獐牙菜中芒果苷的含量测定方法。方法：采用高效液相色谱法，Crest C18柱（4.6mm×250mm，5μm），甲醇∶0.1%磷酸水溶液为流动相，在0-25min内比例由22∶78到45∶55，流速1ml/min，检测波长258nm，柱温25℃。结果：芒果苷在0.22-2.20ug范围内线性关系良好（r＝0.9997），平均回收率为101.12%（RSD=2.25%，n＝6）。结论：该方法简便，准确，重现性好，可作为川东獐牙菜中芒果苷的含量测定方法。Objective： To establish a method for the determination of Mangiferin in Swertia davidi Franch. by high performance liquid chromatography. Methods： High performance liquid chromatography was performed on Crest C 18 column （4.6mm ×250mm,5μm）. The chromatographic conditions were as follows： MeOH-0.1%Phosphoric acid as mobile phase,the ratio of methanol and 0.1%Phosphoric acid increased from 22∶78 to 45∶55 in 25 min, flow rate being 1.0ml/min , the detecting wavelength at 258nm and column temperature being 25 degrees C. Results：Mangiferin had good linear relation within the range from0.22 to 2.20μg （r=0.9997）. The average recovery was 101.12%（RSD =2.25%, n=6）. Conclusion： This method is convenient, accurate, reproducible, which can be used for content determinaton of Mangiferin in Swertia davidi Franch.

关 键 词：川东獐牙菜 芒果苷 含量测定 

分 类 号：R927.2[医药卫生—药学]