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目的:考察粉碎及加热温度、时间对发酵虫草菌粉(Cs-C-Q80)活性成分的影响。方法:对发酵虫草菌粉进行粉碎,放置在不同温度下,加热不同时间,采用HPLC方法测定腺苷的含量;采用梯度洗脱法测定指纹图谱,利用中药色谱指纹图谱相似度评价软件对指纹图谱进行相似度分析;并对6个主要色谱峰进行比较分析。结果:不同粒度,加热不同温度及时间对腺苷的含量及化学指纹图谱均无明显影响,指纹图谱相似度均大于0.9,6个主要色谱峰峰面积RSD<5.0%,保留时间RSD<3.0%。结论:综合指标成分定量测定及化学指纹图谱分析方法,能较全面地考察工艺中不同处理方法对发酵虫草菌粉内在质量的影响,可为制剂生产的质量控制提供参考。
OBJECTIVE: To investigate the effect of grinding and heating temperature and time on the active ingredients of fermented Cordyceps sinensis (Cs-C-Q80). Methods: The fermented Cordyceps powder was crushed, placed at different temperatures, heated at different times, the content of adenosine was determined by HPLC method, and the gradient elution method was used to determine the fingerprint. The similarity of fingerprints of traditional Chinese medicine Similarity analysis was carried out. Six major chromatographic peaks were compared and analyzed. Results: There was no significant effect on the content of adenosine and the chemical fingerprints of different size, temperature and time of heating. The similarity of fingerprint was greater than 0.9, the RSD of peak area of 6 major chromatograms was less than 5.0% and the retention time was less than 3.0% . Conclusion: The quantitative determination of chemical constituents and chemical fingerprinting analysis method can comprehensively investigate the effects of different treatment methods on the intrinsic quality of fermented Cordyceps powder, and provide a reference for the quality control of the preparation.