[采用高效液相色谱指纹图谱法鉴别枳椇糖浆]
[Identification of jizhi syrup using HPLC fingerprint].
作者信息
Qu Qiao-ling, Yang Bin, Wang Qian-peng, Yi Chong-qin, Xiao Yong-qing, Wang Yong-yan
机构信息
Instistute of Chinese Materia Medical, China Academy of Traditional Chinese Medicine, Beijing 100700, China.
出版信息
Zhongguo Zhong Yao Za Zhi. 2007 Apr;32(8):681-3.
OBJECTIVE
To establish a HPLC fingerprint for quantitative analysis of the active constituents of jizhi syrup.
METHOD
HPLC analysis was performed on a Zorbax Sb C18 column (4.6 mm x 250 mm, 5 microm), the mobile phase in gradient elution was composed of (A) 1% acetic acid solution (including 0.2% triethylamine) and (B) acetonitrile, at a flow rate of 1.0 mL x min(-1). The column temperature was 30 degrees C and the wavelength was 280 nm.
RESULT
21 common peaks were tested in 10 batches of samples. Compared with the standard fingerprint, the similarity of each sample was greater than 0.99. At the same time, protocatechuic acid, protocatechu aldehyde, chlorogenic acid, caffeic acid, naringin and neohesperidin were found in all samples.
CONCLUSION
The established method can be used for the quality control of jizhi syrup.
目的
建立一种用于急支糖浆有效成分定量分析的高效液相色谱指纹图谱。
方法
采用Zorbax Sb C18柱（4.6 mm×250 mm，5μm）进行高效液相色谱分析，梯度洗脱的流动相由（A）1%醋酸溶液（含0.2%三乙胺）和（B）乙腈组成，流速为1.0 mL·min⁻¹。柱温为30℃，检测波长为280 nm。
结果
在10批样品中检测到21个共有峰。与标准指纹图谱比较，各样品相似度均大于0.99。同时，所有样品中均检测到原儿茶酸、原儿茶醛、绿原酸、咖啡酸、柚皮苷和新橙皮苷。
结论
所建立的方法可用于急支糖浆的质量控制。
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