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目的:同时测定红葱中3个主要有效成分异红葱乙素、红葱乙素、红葱甲素的含量。方法:采用Phenomenex Luna C18色谱柱(250mm×4.6mm,5μm);流动相为乙腈(A)-水(B),梯度洗脱[0min(40%A);10min(50%A);15min(80%A)],流速1mL·min-1;检测波长254nm,柱温:25℃。结果:异红葱乙素、红葱乙素、红葱甲素浓度分别在6.72～56.0μg·mL-1(r=0.9993)、11.52～96.0μg·mL-1(r=0.9990)和3.08～61.6μg·mL-1(r=0.9997)与峰面积呈良好线性关系;平均加样回收率(n=9)分别为98.71%,97.43%,98.73%。结论:HPLC法同时测定红葱中异红葱乙素、红葱乙素和红葱甲素的含量,方法简便快速,结果准确,可用于红葱药材的质量控制。
OBJECTIVE: To simultaneously determine the content of isoflavone, redumidin, and scallopine in three main effective components of red onion. Methods: A Phenomenex Luna C18 column (250mm×4.6mm, 5μm) was used; the mobile phase was acetonitrile (A)-water (B), gradient elution [0min (40%A); 10min (50%A); 15min ( 80% A)], flow rate 1 mL·min-1; detection wavelength 254 nm, column temperature: 25°C. RESULTS: The concentrations of isoflavone, redumidin, and scallopine were 6.72-56.0 μg·mL-1(r=0.9993), 11.52～96.0 μg·mL-1(r=0.9990) and 3.08～, respectively. There was a good linear relationship between peak area and 61.6μg·mL-1 (r=0.9997). The average recovery (n=9) was 98.71%, 97.43% and 98.73%, respectively. Conclusion: HPLC method was used to determine the content of isoniazidrin, erythorone, and scallion in red onion. The method was simple and rapid, and the result was accurate. It can be used for the quality control of red onion.