红花传统饮片与煮散饮片RP-HPLC指纹图谱对比分析  

Comparative study of RP-HPLC fingerprint of traditional slices and boiled powder pieces of Honghua

作　　者：付薛衡 罗进 尹蓉 乔继拎 王琰 罗悦 罗茜 王卫 FU Xue-heng;LUO Jin;YIN Rong;QIAO Ji-ling;WANG Yan;LUO Yue;LUO Xi;WANG Wei(Sichuan Analysis and Testing Service Center;Sichuan SNS Analysis and Detect Co.Ltd.,Chengdu 610023,Sichuan)

机构地区：[1]四川省分析测试服务中心 [2]四川赛纳斯分析检测有限公司,四川成都610023

出　　处：《中药与临床》2021年第5期7-11,共5页Pharmacy and Clinics of Chinese Materia Medica

摘　　要：目的:对比分析不同批次红花煮散饮片与传统饮片的指纹图谱,研究红花煮散饮片与传统饮片主要活性成分共有性和差异性。方法:采用反相高效液相色谱法(rp-hplc),建立不同批次的红花中药材传统饮片和红花煮散(新型)饮片的指纹图谱,构建红花煮散(新型)饮片指纹图谱的共有模式。结果:标定两者的共有指纹峰10个,两者指纹图谱相似度均>0.90。结论:红花煮散饮片与红花传统饮片的主要成分基本无变化,为探索红花新型饮片制备工艺的质量控制和评价方法提供依据。Objective:To compare and analyze the fingerprints of different batches of Honghua boiled powder slices and traditional decoction pieces,and demonstrate the commonality and difference of the main active ingredients of Honghua boiled powder slices and traditional decoction pieces.Method:Reversed-phase high performance liquid chromatography (RP-HPLC) was used to study the fingerprints of different batches of Honghua traditional decoction pieces and boiled powder slices.10 common fingerprint peaks were select,calibrated,analyzed to study the common mode of fingerprints of Honghuaboiled powder slices.Result:Similarity of fingerprints of Honghua boiled powder slices and traditional decoction piece was greater than 0.90 by comparing the similarity and relative retention time of common fingerprint peaks.Conclusion:The main components of Honghua boiled powder slices and traditional decoction pieces are basically unchanged,which provides a basis for exploring the quality control and evaluation methods of the new Honghua decoction pieces.

关 键 词：红花 煮散饮片 RP-HPLC法 

分 类 号：R282[医药卫生—中药学]