红花药材RP-HPLC指纹图谱的建立及其质量评价研究  

Establishment of RP-HPLC Fingerprint of Safflower and its Quality Evaluation

作　　者：冯晴霞 FENG Qingxia(School of Food and Drug Engineering,Jilin Economic Management Cadre Institute,Changchun 130012,China)

机构地区：[1]吉林省经济管理干部学院食品药品工程学院,吉林长春130012

出　　处：《现代食品》2024年第10期174-176,共3页Modern Food

基　　金：吉林省经济管理干部学院2023年度院级专项课题:红花药材RP-HPLC指纹图谱的建立及其质量评级研究(YK202303)。

摘　　要：本文收集了市面上常见的红花药材,对红花的前处理方法进行优化,使用乙酸乙酯萃取等对红花进行初步提取。建立了红花药材的指纹图谱,对其中主要峰进行了化学指认,通过使用“相似度评价软件”进行数据处理,对红花药材指纹图谱的相似度进行比较分析,以研究不同产地红花药材的质量。In this paper,the common safflower medicinal materials were collected,the pretreatment method of safflower was optimized,and the initial extraction of safflower was carried out by ethyl acetate extraction.Subsequently,a fingerprint map of safflower medicinal herbs was established,and the main peaks were chemically identified.Data processing was carried out using similarity evaluation software to compare and analyze the similarity of the fingerprint maps of safflower medicinal herbs from different regions,and to study the quality of safflower medicinal herbs from different regions.

关 键 词：红花 RP-HPLC 指纹图谱 

分 类 号：R284.1[医药卫生—中药学]