不同基原紫苏子及炮制品的化学成分差异性研究  

Study on the differences of chemical components of different primordial Perilla frutescens and processed products

作　　者：马瑞瑞 罗宇琴 杨小龙 官永河 李国卫 孙冬梅 陈向东 MA Ruirui;LUO Yuqin;YANG Xiaolong;GUAN Yonghe;LI Guowei;SUN Dongmei;CHEN Xiangdong(Guangdong Yifang Pharmaceutical Co.,Ltd., Guangdong Provincial Key Laboratory of Traditional Chinese Medicine Formula Granule, Foshan 528244,China)

机构地区：[1]广东一方制药有限公司/广东省中药配方颗粒企业重点实验室,广东佛山528244

出　　处：《广东药科大学学报》2020年第3期338-344,共7页Journal of Guangdong Pharmaceutical University

基　　金：广东省省级科技计划项目-科技基础条件建设领域(2018B030323004);广东省科学技术厅项目(2017TY04R197)。

摘　　要：目的建立紫苏子UPLC特征图谱,分析紫苏子、白苏子及炒紫苏子化学成分的差异性。方法采用Agilent SB C18(2.1 mm×100 mm,1.8μm)色谱柱;以乙腈为流动相A,0.1%甲酸溶液为流动相B,梯度洗脱;流速为0.3 mL/min;检测波长为330 nm;柱温为30℃;进样量为2μL。结果运用所建立的方法对紫苏子、白苏子及炒紫苏子12个特征峰的相对峰面积进行对比分析,采用单因素方差分析,得出特征图谱中差异性显著的8个特征峰。结论紫苏子、炒紫苏子及白苏子3者之间的特征图谱存在显著差异,为不同基原紫苏子及炮制品的鉴别提供依据。Objective To establish a specific chromatogram method of Perilla frutescens(L.)Britt.by UPLC,and analyze the difference of chemical composition of Perilla frutescens(L.)Britt,Perilla frutescens and fried Perilla frutescens(L.)Britt.Methods Performed on Agilent SB C18(2.1 mm×100 mm,1.8μm)column,with acetonitrile and 0.1%formic acid as mobile phase in gradient elution,it was at the flow rate of 0.3 mL/min.The detection wavelength was 330 nm.The column temperature was 30℃.The injection volume was 2μL.Results The 12 characteristic peaks relative peak area of the three was analyzed by the method,and 8 characteristic peaks of the specific chromatogram was obtained by single factor analysis of variance with significant difference.Conclusion There are significant differences in the characteristic chromatograms of Perilla frutescens(L.)Britt,Perilla frutescens and fried Perilla frutescens(L.),which can provide further basis for the identification of different origins and different processing of P.frutescens.

关 键 词：紫苏子 白苏子 炒紫苏子 UPLC 特征图谱 单因素方差分析 

分 类 号：R282.2[医药卫生—中药学]