HPLC法测定湘产枳壳炮制前后10种化学成分的含量  

Content Determination of 10 Chemical Components in Hunan Zhiqiao(Aurantii Fructus)Before and After Processing by HPLC

作　　者：段妍琴 刘胜兰 刘瑞连 屈彬清 谭电波[4] 刘春海 刘东亮[4] DUAN Yanqin;LIU Shenglan;LIU Ruilian;QU Binqing;TAN Dianbo;LIU Chunhai;LIU Dongliang(Changsha Hospital Affiliated to Hunan Normal University/The Fourth Hospital of Changsha,Changsha Hunan 410006,China;The Affiliated Hospital of Hunan Academy of Traditional Chinese Medicine,Changsha Hunan 410006,China;Science and Technology Innovation Center of Hunan University of Chinese Medicine,Changsha Hunan 410208,China;Science and Technology Innovation Center of Hunan University of Chinese Medicine,Changsha Hunan 410006,China)

机构地区：[1]湖南师范大学附属长沙医院/长沙市第四医院,湖南长沙410006 [2]湖南省中医药研究院附属医院,湖南长沙410006 [3]湖南中医药大学科技创新中心,湖南长沙410208 [4]湖南省中医药研究院中医基础研究所,湖南长沙410006

出　　处：《中医药导报》2023年第6期60-65,共6页Guiding Journal of Traditional Chinese Medicine and Pharmacy

基　　金：长沙市自然科学基金项目(kq2202028);湖南省中医药科研计划项目(2021028);湖南省卫生健康委科研计划项目(202102041460)。

摘　　要：目的:建立同时测定枳壳中10种成分的高效液相色谱(HPLC)含量测定方法,研究不同炮制方法对枳壳化学成分含量的影响。方法:采用Symmetry C18色谱柱(250 mm×4.6 mm,5μm),流动相为0.1%磷酸水-乙腈,梯度洗脱,流速为1.0 mL/min,柱温为35℃,采用变换波长检测,建立含量测定方法;根据2020年版《中华人民共和国药典》中枳壳炮制方法及炮制通则制备枳壳生品、麸炒、醋炙、水润、盐炙样品,比较不同炮制方法对芸香柚皮苷、柚皮苷、橙皮苷、新橙皮苷、橙皮内酯、枸橘苷、甜橙黄酮、川陈皮素、桔皮素和橙皮油素10种主要化学成分含量的影响。结果:10种成分在各自范围内线性关系良好(r≥0.9997);平均加样回收率为98.6%~101.0%;精密度、重复性和稳定性的RSD值均<3%。结果表明,炮制品中黄酮类和香豆素类成分的含量大多较生品含量高,含量较高的芸香柚皮苷、柚皮苷、橙皮苷、新橙皮苷、枸橘苷的含量变化呈现相同的变化趋势:水润>麸炒>盐炙>醋炙>生品。结论:该方法简便、准确、重复性好,并对炮制前后进行化学成分研究,为枳壳及其炮制品的质量评价提供了依据。Objective:To establish a high performance liquid chromatography(HPLC)method for simultaneous determination of 10 components in Zhiqiao(Aurantii Fructus),and to study the effects of different processing methods on the content of chemical components in Zhiqiao(Aurantii Fructus).Method:Symmetry C18 chromatographic column(250 mm×4.6 mm,5μm)was used,with 0.1%phosphoric acid water acetonitrile as mobile phase,gradient elution,the flow rate was 1.0 mL/min,and column temperature was 35℃,and wavelength change detection to establish a content determination method.Wavelength conversion detection was uesed to establish the content determination method.Prepare raw,stir fried with bran,vinegar,water and salt samples of Zhiqiao(Aurantii Fructus)according to the processing method and general rules of Zhiqiao(Aurantii Fructus)in the 2020 edition of Pharmacopoeia of the People's Republic of China,and compare the effects of different processing methods on the contents of 10 main chemical components,including ruthenin,naringin,hesperidin,neohesperidin,hesperidone,citrin,sinensetin,nobiletin,hesperidin,and auraptene.Result:The 10 components showed good linear relationships within their respective ranges(r≥0.9997).The average sample recovery rate was 98.6%-101.0%.The RSD values of precision,repeatability,and stability were all less than 3%.The results showed that the content of flavonoids and coumarin in processed products was mostly higher than that in raw products.The content of rutile naringin,naringin,hesperidin,neohesperidin,and citrin with higher content showed the same change trend:water moistening>bran stir-fry>salt stir-fry>vinegar stir-fry>raw products.Conclusion:The method is simple,accurate,and has good repeatability,and the chemical composition before and after processing was studied,which providing a basis for the quality evaluation of Zhiqiao(Aurantii Fructus)and its processed products.

关 键 词：枳壳 HPLC 含量测定 炮制方法 

分 类 号：R284.1[医药卫生—中药学]