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目的研究建立大黄不同饮片的指纹图谱测定方法并进行比较。方法采用高效液相色谱(HPLC)法,kromasil C18柱,甲醇-1%冰醋酸梯度洗脱,检测波长280 nm和430 nm,流速1.0 mL/min,柱温30℃,以指纹图谱软件计算相似度,并进行图谱比较。结果各饮片10批次样品平均相似度大于0.9,大黄生品、酒炙品、醋炙品的HPLC指纹图谱基本一致,熟片、炭片与生品相比有较大差异。结论所建立的方法可用于大黄不同饮片的指纹图谱测定,大黄熟片和炭片与生片相比在化学成分的结构组成和量比关系上发生了较大变化。
OBJECTIVE To study and establish a method for the determination of fingerprints of different rhizome pieces. Methods High performance liquid chromatography (HPLC) was performed on a Kromasil C18 column with a gradient of methanol-1% acetic acid. The detection wavelength was at 280 nm and 430 nm. The flow rate was 1.0 mL / min and the column temperature was 30 ℃. Degree, and compare the map. Results The average similarity of 10 batches of samples was greater than 0.9. The HPLC fingerprints of rhubarb, wine broiler and vinegar were basically the same. Conclusion The established method can be used for the determination of fingerprints of different parts of Rhubarb. Compared with the green sheets, the rhubarb ripening tablets and charcoal tablets have great changes in the chemical compositions and the quantitative relationship.