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目的:建立槟榔不同炮制品的HPLC指纹图谱。方法:采用HPLC,Agilent TC-C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-水梯度洗脱,柱温30℃,流速1 mL·min-1,检测波长283 nm。建立槟榔不同炮制品的HPLC指纹图谱。结果:HPLC指纹图谱方法学考察中RSD均<1.5%,符合相关规定。各炮制品的共有峰有10个,在生槟榔至槟榔炭的过程中发现新增了3个成分峰,从生品到焦品3个成分含量逐渐增加,焦品达峰值,之后逐渐减少,炒制过程中槟榔其他成分均随炒制时间延长而逐渐降低。结论:槟榔炒制过程中指纹图谱的变化可在一定程度上揭示其物质基础的变化,为解释槟榔炮制原理提供参考。
Objective: To establish HPLC fingerprints of different processed products of areca nut. Methods: The mobile phase was eluted with acetonitrile-water gradient on an Agilent TC-C18 column (4.6 mm × 250 mm, 5 μm) at a flow rate of 1 mL · min-1 with a column temperature of 30 ℃ and a detection wavelength of 283 nm. Establishment of HPLC fingerprints of different processed products of areca nut. Results: The RSD of HPLC fingerprinting method was less than 1.5%, which accorded with the relevant regulations. There were 10 common peaks in each processed product, and 3 new components were found in the process of betel nut to betel nut charcoal. The content of 3 components from raw product to coke product gradually increased, the peak value of the coke product reached the peak, then gradually decreased, During the process of areca nut other ingredients are gradually reduced with the frying time. Conclusion: The change of fingerprinting during the betel nut frying process can reveal the change of its material basis to a certain extent, providing a reference for explaining the processing principle of betel nut.