泾渭茯茶化学成分HPLC指纹图谱的研究  

HPLC fingerprints of chemical constituents of Jingwei fu tea

作　　者：张宁[1] 宛晓春[1] 周杰[1] 张梁[1] 

机构地区：[1]安徽农业大学茶叶生物化学与生物技术教育部重点实验室,安徽合肥230036

出　　处：《西北农林科技大学学报（自然科学版）》2015年第9期103-108,115,共7页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家自然科学基金青年项目(31201335);安徽省自然科学基金青年项目(1308085QC51)

摘　　要：【目的】采用高效液相色谱法（HPLC）建立泾渭茯茶化学成分的指纹图谱，以描述泾渭茯茶化学成分的整体特性。【方法】利用HPLC法分析26个泾渭茯茶样品的主要化学成分，通过化学对照品，结合HPLC—MS多级质谱裂解规律，指认泾渭茯茶指纹图谱的主要色谱峰。以乙腈-0．4％（体积分数）甲酸水溶液为梯度洗脱系统，在检测波长320nm、柱温30℃、流速1mL／min条件下，建立泾渭茯茶主要化学成分的指纹图谱。采用中药指纹图谱相似度软件，对泾渭茯茶HPLC指纹图谱进行相似度分析，获取各样品与对照指纹图谱的相似度。【结果】与对照指纹图谱相比，26个不同类型和批次的泾渭茯茶指纹图谱相似度为0．81～0．94，其中共有峰15个。经过HPLC—MS分析，主要的共有峰分别鉴定为没食子酸、可可碱、没食子儿茶素、表没食子儿茶素、儿茶素、表儿茶素、普洱茶素、表儿茶素没食子酸酯和槲皮素。【结论】26个批次的泾渭茯茶样品指纹图谱相似度较高。[Objective] This study investigated the fingerprint of Jingwei fu tea using high performance liquid chromatography （HPLC）. [Method] With the gradient elution of HPLC,the main chemical constitu- ents of Jingwei fu tea were analyzed and identified by reference chemicals and HPLC-MS. The gradient elu- tion phase containing acetonitrile and 0.4% formic acid were used to separate the main chemical constitu- ents of Jingwei fu tea at the wavelength of 320 nm,temperature of 30℃ and elution ratio of 1 mL/min. The HPLC fingerprints of 26 Jingwei fu tea samples were analyzed by Traditional Chinese medicine （TCM） fin- gerprint similarity calculation software. [Result] The similarities of 26 samples with different types and batches were in the range of 0.81--0.94 compared with the control HPLC fingerprint generated by TCM fingerprint similarity calculation software. Fifteen shared peaks of HPLC fingerprints were analyzed by HPLC-MS. Nine of these peaks were identified as gallic acid, theobromine, gallocatechin, epigallocatechin, catechin, epicatechin, puerins, epicatechin gallate and quercetin. [Conclusion] The fingerprints of 26 Jingwei fu tea samples were highly similar.

关 键 词：泾渭茯茶 指纹图谱 化学成分 茶多酚 

分 类 号：S571.1[农业科学—茶叶生产加工] TS201.2[农业科学—作物学]