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目的:建立加味四逆散HPLC指纹图谱分析方法,拟定其指纹特征图谱指标成分群。方法:采用HPLC法测定,色谱柱为Phenomenex luna C18(2);流动相为乙腈-磷酸(梯度洗脱);检测波长为230 nm;流速为1.0 mL/min;柱温为30℃。结果:10批加味四逆散汤剂中共标示出31个共有峰;全方汤剂的特征峰基本为各药特征峰的加和,其指纹图谱中1号峰为地黄特征峰,7号峰为枸杞特征峰,3、4、5、6、9、10、20、23、25号峰为栀子特征峰,2、8、12、13、14、16、20、27号峰为白芍特征峰,11、15、17、18、19、20、21、22、24、26、28、29、30、31号峰为枳壳特征峰。与对照品对照,能确定的成分有:10号峰为栀子苷、14号峰为芍药苷、18号峰为柚皮苷、19号峰为橙皮苷。结论:该方法准确可靠,重现性好,为加味四逆散汤剂的物质基础研究及组方优化提供了一定参考。
OBJECTIVE: To establish a HPLC fingerprint analysis method for flavored Sini Powder, and to develop an index group of fingerprints. Methods: The HPLC method was as follows: Phenomenex luna C18 (2); mobile phase was acetonitrile-phosphoric acid (gradient elution); the detection wavelength was 230 nm; the flow rate was 1.0 mL / min; the column temperature was 30 ℃. Results: The total of 31 common peaks in 10 batches of flavored Sini Powder decoction; the characteristic peaks of the whole decoction were basically the sum of the characteristic peaks of each drug, the No.1 peak in the fingerprint was the characteristic peak of Rehmannia glutinosa, the seventh peak Is the characteristic peak of medlar, the peaks of 3,4,5,6,9,10,20,23,25 are the characteristic peaks of gardenia, and the peaks of 2,8,12,13,14,16,20,27 are white peony Characteristic peaks, 11,15,17,18,19,20,21,22,24,26,28,29,30,31 peak Citrus aurantium characteristic peak. Contrast with the control, to determine the ingredients are: peak No. 10 for gardenoside, peak 14 paeoniflorin, 18 peaks for naringin, peak 19 for hesperidin. Conclusion: The method is accurate, reliable and reproducible. It provides some references for the material basic research and prescription optimization of Jiawei Sini Powder.