HPLC法测定13个不同产地酒炙黄芩中4种化学成分  

Determination of 4 Chemical Constituents in Wine-processed Radix Scutellariae from 13 Different Habitats by HPLC

作　　者：张建民[1] 张振巍[1] 李月梅[1] 

机构地区：[1]解放军第155中心医院,河南开封475003

出　　处：《中国药师》2018年第2期253-256,共4页China Pharmacist

基　　金：济南军区后勤科研项目(编号:CJN14R062)

摘　　要：目的:采用HPLC法同时测定市售酒炙黄芩中黄芩苷、汉黄芩苷、黄芩素、汉黄芩素4种化学成分的含量,并对其炮制工艺提出建议。方法:采用Diamonsil^(TM)C_(18)(150 mm×4.6 mm,5μm)色谱柱,以乙腈-0.1%磷酸溶液为流动相,梯度洗脱;流速为1.0 ml·min^(-1);柱温为30℃;检测波长为278 nm;进样5μl。结果:酒炙黄芩中4种黄酮类化学成分在该色谱条件下有良好的分离度,在相应的线性范围内呈现良好的线性关系,方法重复性良好。各化学成分的平均回收率在97.71%~98.34%范围内,RSD<2.0%。13个不同产地的酒炙黄芩中黄芩苷含量均符合中国药典黄芩炮制饮片的含量要求。结论:酒炙黄芩能最大程度的保存黄酮苷类成分,破坏黄芩酶的自身降解作用,既保证了酒炙黄芩饮片的临床效果,又有利于黄芩饮片的贮存,但酒炙黄芩能不同程度的降低黄芩中黄酮苷类成分的含量,其炮制工艺有待进一步规范化。Objective：To establish an HPLC method fro the simultaneous determination of baicalin,wogonin,baicalein and wognin.Methods：A Diamonsil^（TM）C_（18）（150 mm×4.6 mm,5μm）column was used.The mobile phase was acetonitrile-0.1%H_3PO_4with gradient elution and the detection wavelength was 278 nm.The flow rate was 1.0 ml·min^（-1）,the injection volume was 5μl and the column temperature was 30℃.Results：The 4 flavonoids in wine-processed Radix Scutellariae showed good separation under the chromatographic conditions with a good linear relationship within the corresponding linear range.The average recovery of each chemical component was 97.71%-98.34%,and the content of baicalin was with RSD2.0%.The samples from 13 habitats accorded with the requirement of processed Radix Scutellariae in Chinese Pharmacopoeia.Conclusion：Wine can maintain flavonoid glycosides and destroy the self-degradation of Scutellaria baicalensis enzyme to the greatest degree,which not only ensures the clinical effects of wine-processed Scutellaria baicalensis,but also is convenient to the storage of Scutellaria baicalensis Georgi,however,wine can reduce the content of flavonoid glycosides in Radix Scutellariae to varying degrees,so the processing technology needs to be improved further.

关 键 词：酒炙黄芩 化学成分 含量测定 

分 类 号：R284.1[医药卫生—中药学]