HPLC法研究紫苏子炒制前后5种成分的含量变化  

Study on the Content Changes of 5 Constituents in Fructus Periuae before and after Stir-frying by HPLC

作　　者：王文华 吴小林 夏平 李航 Wang Wenhua;Wu Xiaolin;Xia Ping;Li Hang(Department of Pharmacy,Dazu District People's Hospital,Chongqing 402360,China;Department of Traditional Chinese and Western Medicine,Dazu District People's Hospital,Chongqing 402360,China)

机构地区：[1]重庆市大足区人民医院药学部,重庆402360 [2]重庆市大足区人民医院中西医结合科,重庆402360

出　　处：《中国药师》2020年第9期1855-1858,共4页China Pharmacist

摘　　要：目的:比较紫苏子炒制前后5种成分含量变化。方法:采用HPLC法,色谱柱:ZORBAX Eclipse XDB-C18(250 mm×4.6 mm,5μm);流动相:乙腈(A)-0.05%磷酸溶液(B),梯度洗脱;检测波长:280 nm;流速:1.0 ml·min^-1:柱温:30℃;进样量:10μl。对紫苏子和炒紫苏子中的咖啡酸、木犀草苷、迷迭香酸、木樨草素、芹菜素5种成分进行定量分析,采用SPSS 22.0软件对炒制前后5种成分含量进行比较。结果:咖啡酸、木犀草苷、迷迭香酸、木樨草素、芹菜素5种成分能够良好分离;线性范围分别为1.43~20.08μg·ml^-1(r=0.9995)、0.79~11.02μg·ml^-1(r=0.9997)、40.26~563.60μg·ml^-1(r=0.9998)、3.02~42.28μg·ml^-1(r=0.9995)、2.05~28.73μg·ml^-1(r=0.9994);平均加样回收率分别为99.1%、98.7%、98.9%、99.0%、98.6%,RSD分别为0.9%,0.8%,0.9%,0.6%,0.8%(n=6)。紫苏子炒制后,咖啡酸和迷迭香酸含量较前显著降低(P<0.05),木犀草素和芹菜素含量则显著升高(P<0.05),而木犀草苷含量无明显变化。结论:基于HPLC法对紫苏子和炒紫苏子中5种成分进行定量分析,为进一步对紫苏子炮制前后的质量变化和药效物质基础提供参考依据。Objective:To compare the content changes of 5 constituents in perilla seed before and after stir-frying.Methods:An HPLC method was developed.The method was carried out on a ZORBAX Eclipse XDB-C18 column with mobile phase consisting of acetonitrile-0.05%phosphoric acid(gradient elution)at the flow rate of 1.0 ml·min^-1.The detection wavelength was set at 280 nm.The column temperature was set at 30℃and the injection volume was 10μl.The content comparison of 5 constituents before and after stir-frying was conducted by SPSS 22.0 software.Results:Caffeic acid,luteolin-7-O-glucoside,rosmarinic acid,luteolin and apigenin were well separated.The linear range was 1.43-20.08μg·ml-1(r=0.9995),0.79-11.02μg·ml^-1(r=0.9997),10.26-563.60μg·ml^-1(r=0.9998),3.02-42.28μg·ml^-1(r=0.9995)and 2.05-28.73μg·ml^-1(r=0.9994),respectively.The average recoveries were 99.1%,98.7%,98.9%,99.0%and 98.6%RSD were 0.9%,0.8%,0.9%,0.6%,0.8%(n=6),respectively.The contents of caffeic acid and rosmarinic acid were significantly reduced after perilla seed was processed,while the contents of luteolin and apigenin were increased.Conclusion:HPLC is used to quantitatively analyze the 5 components in perilla seed before and after the processing,which provides reference for the quality change and the material basis of efficacy of perilla seed before and after processing.

关 键 词：紫苏子 炒紫苏子 高效液相色谱法 咖啡酸 木犀草苷 迷迭香酸 木樨草素 芹菜素 

分 类 号：R927.2[医药卫生—药学]