中药酸枣仁饮片中3种成分的含量比较研究

发布时间：2018-08-18 10:48

【摘要】：目的:通过建立针对不同来源酸枣仁和炒酸枣仁饮片中3种成分(斯皮诺素、酸枣仁皂苷A、酸枣仁皂苷B)的高效液相色谱含量测定方法,对酸枣仁、炒酸枣仁饮片及方剂酸枣仁汤实际煎煮所测成分的含量进行比较,为其质量控制和临床应用提供依据。方法:采用高效液相色谱法,使用Capcell PAK C18色谱柱(250 mm×4.6 mm,5μm),以乙腈(A)-水(B)为流动相,梯度洗脱(0~10 min,10%A→19%A;10~20 min,19%A→23%A;20~30 min,23%A→35%A;30~35 min,35%A→50%A;35~40 min,50%A→70%A;40~44 min,70%A→90%A;44~55 min,90%A→100%A;55~60 min,100%A),流速1 m L·min-1,检测波长为0~35 min,335 nm;35~60 min,200 nm,柱温30℃。结果:建立的3种成分含量测定方法简便、可行;酸枣仁、炒酸枣仁饮片中的含量无显著性差异;酸枣仁汤中可检出3种成分,但含量变化明显。结论:所建立的含量测定方法,同时兼顾3种成分的测定,可用于酸枣仁、炒酸枣仁饮片的质量评价。
[Abstract]:Objective: to establish a high performance liquid chromatography (HPLC) method for the determination of three components (spinosin, Zizyphylloside A and Zizyphylloside B) in Zizyphus jujube seed and fried Zizyphus jujube kernel slices from different sources, and to determine the content of Zizyphus jujube kernel by HPLC. The content of ingredients measured in real decoction of fried Zizyphus jujube seed decoction and its prescription were compared in order to provide the basis for its quality control and clinical application. Methods: Capcell PAK C18 column (250mm 脳 4.6mm ~ 5 渭 m),) was used as mobile phase with acetonitrile (A) -water (B) as mobile phase. There was a gradient elution. The flow rate was 1 mL min-1, the detection wavelength was 035 35 nm 3560 min, the column temperature was 30 鈩，

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