高效液相色谱法测定温郁金药材醋制前后5种成分含量  

Content Determination of Five Components in Curcumae Wenyujin Before and After Processing with Vinegar by HPLC

作　　者：乔溪莹[1] 瓮学智 QIAO Xiying;WENG Xuezhi(Huguosi Traditional Chinese Medicine Hospital Affiliated to Beijing University of Traditional Chinese Medicine,Beijing,China 100035;Beijing Fengtai District Food and Drug Safety Monitoring Center,Beijing,China 100071)

机构地区：[1]北京中医药大学附属护国寺中医医院,北京100035 [2]北京市丰台区食品药品安全监控中心,北京100071

出　　处：《中国药业》2022年第14期92-95,共4页China Pharmaceuticals

基　　金：北京市卫生科技发展专项基金[2018-4-085]。

摘　　要：目的建立测定温郁金药材醋制前后5种成分含量的高效液相色谱(HPLC)法。方法色谱柱为Waters Sunfire-C18柱(250 mm×4.6 mm,5μm),流动相为乙腈-0.5%冰醋酸水溶液(梯度洗脱),流速为1.0 mL/min,检测波长为214 nm,柱温为30℃,进样量为10μL。结果莪术烯醇、莪术二酮、莪术醇、吉马酮、β-榄香烯的进样量分别在0.01989~0.31830μg(r=0.9995,n=5),0.12780~2.04600μg(r=0.9993,n=5),0.01905~0.30480μg(r=0.9997,n=5),0.06294~1.00700μg(r=0.9998,n=5),0.06468~1.03500μg(r=0.9995,n=5)范围内与峰面积线性关系良好;精密度、稳定性、重复性试验结果的RSD均小于1.5%;平均加样回收率分别为101.48%,98.27%,97.14%,103.41%,101.84%,RSD分别为1.75%,1.15%,1.03%,1.42%,1.00%(n=6);温郁金药材醋制后上述5种成分含量均减少。结论该方法简单、可行,重复性和稳定性良好,能有效评价温郁金药材的质量,可为温郁金药材资源可持续开发利用提供参考。Objective To establish a high-performance liquid chromatography(HPLC)method for the content determination of five components in Curcuma wenyujin before and after processing with vinegar.Methods The chromatographic column was Waters Sunfire-C18 column(250 mm×4.6 mm,5μm),the mobile phase was acetonitrile-0.5%glacial acetic acid aqueous solution with gradient elution,the flow rate was 1.0 mL/min,the detection wavelength was 214 nm,the column temperature was 30℃,and the injection volume was 10μL.Results The linear ranges of curcumenol,curdione,curcumol,germacrone andβ-elemene were 0.01989-0.31830μg(r=0.9995,n=5),0.12780-2.04600μg(r=0.9993,n=5),0.01905-0.30480μg(r=0.9997,n=5),0.06294-1.00700μg(r=0.9998,n=5)and 0.06468-1.03500μg(r=0.9995,n=5),respectively.The RSDs of precision,stability and repeatability tests were less than 1.5%.The average recoveries of curcumenol,curdione,curcumol,germacrone andβ-elemene were 101.48%,98.27%,97.14%,103.41%and 101.84%with RSDs of 1.75%,1.15%,1.03%,1.42%and 1.00%(n=6),respectively.The contents of the above five components in vinegar-processed Curcuma wenyujin decreased.Conclusion The method is simple,feasible,reproducible and stable,which can effectively evaluate the quality of Curcuma wenyujin before and after processing with vinegar.It can provide a reference for the sustainable development and utilization of Curcuma wenyujin.

关 键 词：温郁金 醋制 高效液相色谱法 莪术烯醇 莪术二酮 莪术醇 吉马酮 Β-榄香烯 

分 类 号：R917[医药卫生—药物分析学] R927[医药卫生—药学]