UPLC法比较骨碎补不同炮制品中柚皮苷、5-羟甲基糠醛含量  

Comparison of Content of Naringin and 5-HMF in Drynaria Rhizoma Before and After Being Prepared by UPLC

作　　者：杨海玲[1,2] 吴丽丹[1] 谢鹏[1] 朱彦霖[1] 张益[1] 肖荣昌 胡昌江[2] YANG Hai-ling WU Li-dan XIE Peng ZHU Yan-lin ZHANG Yi XIAO Rong-chang HU Chang-jiang(Guangxi Traditional Chinese Medical University, Nanning 530001 ,China Chengdu University of TCM ,Chengdu 610072 ,China)

机构地区：[1]广西中医药大学,广西南宁530001 [2]成都中医药大学,四川成都610072

出　　处：《中药材》2016年第11期2509-2512,共4页Journal of Chinese Medicinal Materials

基　　金：广西高等学校科学技术研究项目(LX2014170);广西中医药大学中药学博士点建设工程开放课题(201410-14);广西中医药大学2015大学生科研训练课题(2015DXS14)

摘　　要：目的:测定骨碎补炮制前后各样品中柚皮苷、5-羟甲基糠醛(5-HMF)含量。方法:采用UPLC法,ACQUITY UPLC BEH-C18柱(50 mm×2.1 mm,1.7μm),流动相:乙腈(A)-水(B)梯度洗脱;流速0.2 mL/min;紫外检测波长为283 nm;柱温25℃;进样量1μL。结果:骨碎补不同炮制品中5-羟甲基糠醛含量结果为:蜜烫品(0.37 mg/g)>砂烫品(0.30 mg/g)>盐烫品(0.28 mg/g)>蜜炙品(0.25 mg/g)>酒烫品(0.12 mg/g)>盐炙品(0.07 mg/g)>酒炙品(0.05 mg/g)>生品(0 mg/g,未检出);柚皮苷含量结果为:蜜炙品(46.53 mg/g)>盐烫品(40.58 mg/g)>盐炙品(35.99 mg/g)>生品(32.27 mg/g)>酒烫品(31.23 mg/g)>酒炙品(28.10 mg/g)>蜜烫品(24.93 mg/g)>砂烫品(9.12 mg/g)。结论:不同炮制方法对骨碎补中柚皮苷、5-羟甲基糠醛含量均有一定的影响。Objective： To determine the content of naringin and 5-HMF in Drynaria Rhizoma before and after being prepared. Methods：An UPLC method was used as follows ：the column of UPLC was ACQUITY UPLC BEH-C18 （50 mm × 2. 1 mm, 1.7 μm） ,the mobile phase was consisted of acetonitrile-water. An increasing linear gradient of solvent A was used. The flow rates was 0. 2 mL/min, the detective wavelength was 283 nrn, the temperature was set on 25 ℃, and the injection volume was 1 μL. Results ：The content of 5-HMF in different prepared products of Drynaria Rhizoma were as folllows：honey prepared by heated with sand（0. 37 mg/g） 〉 heated with sand（0. 30 mg,/g） 〉 salt prepared by heated with sand（0. 28 mg/g） 〉 honey prepared（0. 25 mg/g） 〉 wine prepared by heated with sand（0. 12 mg/g） 〉 salt prepared（0. 07 mg/g） 〉 wine prepared（0.05 mg/g） 〉 raw materials（0 mg/g） ,while the content of naringin were as follows：honey prepared（46. 53 mg/g） 〉 salt prepared by heated with sand（40. 58 mg/g） 〉 salt prepared（35.99 mg/g） 〉 raw materials（32. 27 mg/g） 〉 wine prepared by heated with sand（31.23 mg/g） 〉 wine prepared（28. 10 mg/g） 〉 honey prepared by heated with sand（24. 93 mg/g） 〉 heated with sand（9. 12 mg/g）. Conclusion：Different prepared methods may have some affection to the quality of Rhizoma Drynaria.

关 键 词：骨碎补 炮制 柚皮苷 5-羟甲基糠醛 UPLC 

分 类 号：R283.1[医药卫生—中药学]