酸水解工艺提高喜树果中10-羟基喜树碱含量的HPLC法考察  

Investigation of the content increase of 10-hydroxycamptothecin in Camptotheca acuminata fruit after acid hydrolysis by HPLC method

作　　者：郭群[1] GUO Qun(School of Biology Engineering,Wuhan Polytechnic,Wuhan430074,China)

机构地区：[1]武汉职业技术学院生物工程学院

出　　处：《武汉职业技术学院学报》2019年第4期82-85,共4页Journal of Wuhan Polytechnic

基　　金：武汉职业技术学院科研项目“10-羟基喜树碱衍生物的转化利用研究”(项目编号:2015YK011)

摘　　要：考察喜树果中的10-羟基喜树碱葡萄糖苷转化为10-羟基喜树碱的情况,以便提高10-羟基喜树碱的收得率。通过高效液相色谱法,测定喜树果酸水解前后,10-羟基喜树碱与10-羟基喜树碱葡萄糖苷的面积比值。结果显示,酸水解后10-羟基喜树碱与10-羟基喜树碱葡萄糖苷的峰面积比值明显增加。证明酸水解工艺能将喜树果中的10-羟基喜树碱葡萄糖苷转化为10-羟基喜树碱。The conversion of 10-hydroxycamptothecin glucoside to camphora 10-hydroxycamptothecin was studied in order to increase the yield of 10-hydroxycamptothecin.The area ratio of 10-hydroxycamptothecin to 10-hydroxycamptothecin glucoside before and after hydrolysis of camptothecin was determined by high performance liquid chromatography.The results showed that the peak area ratio of 10-hydroxycamptothecin to 10-hydroxycamptothecin glucoside increased significantly after acid hydrolysis.It was proved that the acid hydrolysis process can convert 10-hydroxycamptothecin glucoside in camptotheca aglycosate into 10-hydroxycamptothecin.

关 键 词：喜树果 10-羟基喜树碱葡萄糖苷 10-羟基喜树碱 酸水解 高效液相色谱法 

分 类 号：O657.72[理学—分析化学]