高效液相色谱法同时测定酒大黄中没食子酸、儿茶素和肉桂酸的含量  

The Contents of Gallic Acid,Catechin and Cinnamic Acid Contained in Wine-processed Rhubarb by RP-HPLC Simultaneously

作　　者：杨梦霞 马秀梅 陈勇[3] 谢臻[3] 魏江存 曾海生[1] 钟文 胡小兰 韩倩 YANG Mengxia;MA Xiumei;CHEN Yong;XIE Zhen;WEI Jiangcun;ZENG Haisheng;ZHONG Wen;HU Xiaolan;HAN Qian(Affiliated Hospital of Youjiang Medical University for Nationalities,Baise 533000,Chinc;Guangxi International Zhuang Medicine Hospital;Guangxi University of Chinese Medicine;Yulin City the Second People's Hospital)

机构地区：[1]右江民族医学院附属医院,广西百色533000 [2]广西国际壮医医院 [3]广西中医药大学 [4]玉林市第二人民医院

出　　处：《西部中医药》2020年第11期33-36,共4页Western Journal of Traditional Chinese Medicine

基　　金：国家自然科学基金(81360524);广西中医药大学青年基金项目(2019QN036);2019年度广西高校中青年教师科研基础能力提升项目(2019KY0341)。

摘　　要：目的:建立高效液相色谱法同时测定酒大黄中没食子酸、儿茶素和肉桂酸含量的方法。方法:样品经过前处理,采用高效液相色谱法,色谱柱为Thermo SCIENTIFTC Hypersil GOLDDim.(mm)(4.6 mm×250 mm,5μm),以甲醇-0.1%磷酸溶液为流动相,梯度洗脱,检测波长为278 nm,流速1.0mL/min,柱温30℃,进样量为10μL。结果:没食子酸、儿茶素和肉桂酸分别在0.1262~1.2620μg(R^2=0.9999)、0.17794~1.7794μg(R^2=0.9998)、0.0362~0.3620μg(R^2=0.9999)线性范围内呈良好线性关系。结论:该方法可为制定大黄及其复方制剂的质量控制提供依据。Objective: To determine the contents of gallic acid, catechin and cinnamic acid contained in wine-processed rhubarb by RP-HPLC simultaneously. Methods: The samples were pretreated, HPLC method was used, Thermo SCIENTIFIC Hypersil GOLD Dim.(mm)(4.6 mm×250 mm, 5 μm), acetonitrile-0.1% phosphoric acid solution as mobile phase;gradient elution;detection wavelength: 278 nm, current velocity: 1.0 mL/min;column temperature:30℃, sample size:10 μL. Results: Gallic acid, catechin and cinnamic acid showed good linear relationship in the range between 0.1262 and 1.2620 μg(R^2=0.9999), 0.177 94 and 1.7794 μg(R^2=0.9998), as well as 0.0362~0.3620 μg(R^2=0.9999). Conclusion: The method could provide the reference for the establishment of quality control method of rhubarb and its products.

关 键 词：大黄 没食子酸 儿茶素 肉桂酸 高效液相色谱法 

分 类 号：R284[医药卫生—中药学]