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作 者:李飞飞[1,2] 魏悦 宋梦娇[2] 范毅 宁二娟[1] 张丽先 张桃桃[2] 李自红 LI Fei-fei;WEI Yue;SONG Meng-jiao;FAN Yi;NING Er-juan;ZHANG Li-xian;ZHANG Tao-tao;LI Zi-hong(Biotechnology Developing Center of Henan Academy of Sciences,Zhengzhou 450002,China;Henan Cogo Testing and International Standarding Technology Co.,Ltd.,Zhengzhou 450002,China)
机构地区:[1]河南省生物技术开发中心,郑州450002 [2]河南科高中标检测技术有限公司,郑州450002
出 处:《中国新药杂志》2020年第12期1419-1424,共6页Chinese Journal of New Drugs
基 金:河南省科学院科研开发专项(190613033)。
摘 要:目的:建立八角茴香3种指标成分的一测多评方法,并基于该方法建立八角茴香药材指纹图谱。方法:样品经乙醇超声提取,色谱条件为HP-FFAP色谱柱,检测器温度为230℃,进样口温度为200℃;采用程序升温进行分离。结果:以反式茴香脑为内参物,确定了茴香醛和草蒿脑的相对校正因子,并比较一测多评法与外标法含量的差异,评价一测多评法的可行性和准确性,同时建立了八角茴香指纹图谱,样品相似度都在0.900以上,并用气质联用仪确定了11个共有峰的化学结构,并进行了聚类分析,13种样品总共分为3类。结论:该方法具有步骤简单、重复性好、准确度和灵敏度高等特点,为八角茴香的质量标准提供依据。Objective:To develop a QAMS(quantitative analysis of multi-components by single marker)method for simultaneous determination of trans-anethole,anisaldehyde,and estragole in Anisi stellati Fructus from different regions and establish the fingerprint.Methods:The sample was extracted by ethanol.The chromatography condition was as follows:HP-FFAP column was used,the detection temperature was 230℃,the inlet temperature was 200℃,and temperature programming was used for separation.Trans-anethole was used as internal standard to determine the relative correcting factors of anisaldehyde and estragole,the contents determined by QAMS and external standard methods were compared,and the feasibility and accuracy of QAMS was evaluated.Results:The QAMS method for simultaneous determination of trans-anethole and anisaldehyde was established.The three constituents of 13 samples were determined.The fingerprint was established,with 11 peaks selected as common peaks.The similarity of samples was above 0.900.The chemical structures were identified by gas chromatography-mass spectometer(GC-MS).The clustering analysis showed that 13 samples were divided into three classes.Conclusion:The method is simple,repeatable,accurate and sensitive,which can be used in the quality control of Anisi stellati Fructus.
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