醋芫花标准汤剂HPLC特征图谱研究  

HPLC Specific Chromatogram of Standard Decoction of Genkwa Flos Processed by Vinegar

作　　者：伍红菊 田桂玉 马骏 周琳 石凤娇 WU Hong-ju;TIAN Gui-yu;MA Jun;ZHOU Lin;SHI Feng-jiao(Sinopharm Zhonglian Pharmaceutical Co.,Ltd.,Wuhan 430200,China)

机构地区：[1]国药集团中联药业有限公司,湖北武汉430200

出　　处：《中国现代中药》2024年第7期1227-1234,共8页Modern Chinese Medicine

摘　　要：目的:建立醋芫花标准汤剂高效液相色谱法(HPLC)特征图谱,在全面表征其成分特征的同时,能够区别于芫花标准汤剂。方法:采用Kromasil Cl8色谱柱(250 mm×4.6 mm,5μm),以甲醇(A)-0.05%磷酸水溶液(B)为流动相梯度洗脱,流速为1.0 mL·min^(-1),柱温为35℃,进样量为20µL,检测波长为238 nm。将得到的21批芫花标准汤剂和21批醋芫花标准汤剂特征图谱经“中药色谱指纹图谱相似度评价系统”(2004A版)进行峰匹配,分别明确共有峰个数,并生成对照特征图谱。通过对比,明确芫花标准汤剂与醋芫花标准汤剂特征图谱的区别点,指认共有特征峰,并对比指认的特征峰峰面积的变化情况。结果:通过对比生成的芫花标准汤剂和醋芫花标准汤剂对照特征图谱,发现其中tR在27.0 min的特征峰是关键区别点,推测该成分可能为醋芫花挥发油中新生成的烯类化合物。指认7个特征峰成分,分别为芹菜素-7-O-葡萄糖醛酸苷、芫花素-5-O-茜草苷、木犀草素、椴树苷、芹菜素、羟基芫花素和芫花素,其含量在炮制前后并没有明显的变化。结论:该方法简单可行,能够较好地区分芫花标准汤剂与醋芫花标准汤剂,从源头加强样品质量控制的同时,可为醋芫花标准汤剂及其配方颗粒质量控制提供参考。Objective:To establish the high performance liquid chromatography(HPLC)specific chromatogram of standard decoction of Genkwa Flos processed by vinegar,comprehensively characterize its composition characteristics,and distinguish it from the standard decoction of Genkwa Flos.Methods:The Kromasil Cl8chromatographic column(250 mm×4.6 mm,5μm)was used.Methyl alcohol was used as mobile phase A,and an aqueous solution containing 0.05%phosphoric acid was used as mobile phase B for gradient elution.The flow rate was 1.0 mL·min^(-1),and the column temperature was 35°C.The injection volume was 20µL,and the detection wavelength was 238 nm.The obtained specific chromatograms of 21 batches of standard decoction of Genkwa Flos and Genkwa Flos processed by vinegar were matched by"Traditional Chinese Medicine Chromatographic Fingerprint Similarity Evaluation System"(2004A version)in terms of peaks,and the number of common peaks was determined,respectively.The contrast specific chromatograms were generated.By comparison,the difference in the specific chromatograms of the standard decoction of Genkwa Flos and Genkwa Flos processed by vinegar were defined,and the common peaks were identified.The changes in the peak area of the identified characteristic peaks were compared.Results:By comparing two contrast specific chromatograms of the standard decoction of Genkwa Flos and Genkwa Flos processed by vinegar,it was found that one characteristic peak with a retention time of 27.0 min was the distinguishing point,suggesting that this component may be a new olefinic compound from the volatile oil of Genkwa Flos processed by vinegar.The seven characteristic peaks were identified as apigenin-7-O-glucuronide,genkwanin-5-O-rubiin,luteolin,bassin,apigenin,hydroxygenkwanin,and genkwanin,and there was no obvious change in their content before and after processing.Conclusion:The established method is simple,feasible,and targeted,which can distinguish the standard decoction of Genkwa Flos and Genkwa Flos processed by vinegar.It can lay a founda

关 键 词：芫花 醋芫花 标准汤剂 特征图谱 质量控制 

分 类 号：R282[医药卫生—中药学]