基于多指标含量测定的山楂炮制前后化学成分的含量变化  

Content changes in chemical composition of Crataegi Fructus before and after processing based on multi-component content analysis

作　　者：梁巧文 欧阳美子 梁丽萍 陈波 LIANG Qiaowen;OUYANG Meizi;LIANG Liping;CHEN Bo(College of Pharmacy,Guangdong Maoming Health Vocational College,Guangdong Province,Maoming 525000,China)

机构地区：[1]广东茂名健康职业学院药学系,广东茂名525000

出　　处：《中国当代医药》2025年第2期8-11,共4页China Modern Medicine

基　　金：广东省普通高校特色创新项目(2020KQNCX237);广东省科技专项资金(“大专项+任务清单”项目)(mmkj2020031)。

摘　　要：目的建立3种指标成分含量测定方法,探究山楂炮制前后的化学成分含量变化规律。方法采用高效液相色谱法(HPLC)测定山楂、炒山楂、焦山楂中绿原酸、金丝桃苷、异槲皮苷成分含量,色谱条件为ShimNex CS C_(18)色谱柱(200 mm×4.6 mm,5μm);流动相乙腈(A)-0.3%磷酸溶液(B),梯度洗脱;检测波长280 nm;流速:1.0 ml/min;柱温35℃;进样量20μl。结果绿原酸、金丝桃苷、异槲皮苷所在浓度范围线性良好;平均加样回收率分别为102.4%、96.1%、97.8%,RSD均<3.5%;精密度、稳定性和重复性的RSD均<3.6%。随着炮制温度升高和炮制时间延长,山楂中绿原酸、金丝桃苷、异槲皮苷这3种成分含量均呈现下降趋势。与山楂对比,绿原酸、金丝桃苷、异槲皮苷在炒山楂中的含量平均降低5.5%、28.7%、19.5%,在焦山楂中的含量平均降低12.7%、49.4%、43.3%。结论本研究建立HPLC适合山楂及其炮制品中的绿原酸、金丝桃苷、异槲皮苷含量测定,同时分析山楂炮制前后3种化学成分含量变化规律和程度,可为山楂及其炮制品质量控制提供更丰富的研究依据。Objective To establish a method for simultaneously determining the contents of three indicator components and to explore the changes in chemical composition of Crataegi Fructus before and after processing.Methods The high performance liquid chromatography(HPLC)was used to determine the content of chlorogenic acid,hypericin,and isoquercitrin in Crataegi Fructus,fried Crataegi Fructus,and charred Crataegi Fructus.The chromatographic conditions were as follows:ShimNex CS C18 column(250 mm×4.6 mm,5μm),Acetonitrile(A)and 0.3%phosphoric acid aqueous solution(B)as a mobile phase in gradient elution,the detection wavelength at 280 nm,column temperature at 35℃,the flow rate of 1.0 ml/min and the injection volume of 20μl.Results The linearity of chlorogenic acid,hypericin,and isoquercitrin showed good in the set concentration range.The average recovery rates of three indicator components were 102.4%,96.1%and 97.8%,respectively,with RSD under 3.5%.The RSD of precision,stability,and repeatability were all below 3.6%.With the increase in processing temperature and extension of processing time,the contents of chlorogenic acid,hypericin and isoquercitrin in Crataegi Fructus all exhibited a downward trend.Compared with Crataegi Fructus,the contents of chlorogenic acid,hypericin,and isoquercitrin in fried Crataegi Fructus were reduced by an average of 5.5%,28.7%,and 19.5%,respectively,while in charred Crataegi Fructus,the contents were reduced by an average of 12.7%,49.4%,and 43.3%,respectively.Conclusion The HPLC methods established in this study are suitable for the determination of chlorogenic acid,hypericin and isoquercitrin in Crataegi Fructus and its processed products,which could be used to analyze the changes in the content of three indicator components before and after processing.This study can provide more research basis for quality control of Crataegi Fructus and its processed products.

关 键 词：山楂 炮制 高效液相色谱法 绿原酸 金丝桃苷 异槲皮苷 

分 类 号：R283[医药卫生—中药学]