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目的:建立并比较不同产地甘遂UPLC指纹图谱,并同时测定指标成分大戟二烯醇的含量;在此基础上对甘遂醋制工艺参数进行了优选。方法:色谱条件包括流动相为乙腈-0.1%甲酸水溶液(梯度洗脱)、检测波长为210 nm、流速为0.4 m L/min、柱温35℃;建立10批不同产地甘遂药材UPLC指纹图谱,对10批样品的相似度进行评价,并且测定大戟二烯醇含量;以大戟二烯醇和醇浸出物含量的综合评分为因变量,运用Box-Behnken试验考察加醋量、炒药温度、炒制时间对醋甘遂炮制工艺的影响,运用Design Expert 8.05软件对试验数据进行分析,确定醋甘遂的炮制工艺参数。结果:确定共有指纹峰14个,除一批来自山西的药材外,相似度均大于0.94;确定醋甘遂的炮制工艺参数为每100 g药材加醋40%,265℃,炒制7 min。结论:本实验建立的甘遂指纹图谱及大戟二烯醇含量测定方法有较强的针对性,优选的醋甘遂炮制工艺方法可行,为甘遂药材的安全性研究以及制定甘遂饮片的质量控制标准提供了科学依据。
OBJECTIVE: To establish and compare the UPLC fingerprints of Kansui from different habitats and to determine the content of the target component of enchlorethylene. On this basis, the process parameters of Kansui vinegar were optimized. METHODS: Chromatographic conditions consisted of a mobile phase of acetonitrile-0.1% formic acid in water (gradient elution) at a detection wavelength of 210 nm at a flow rate of 0.4 mL / min and a column temperature of 35 ° C. UPLC fingerprinting , The similarity of ten batches of samples were evaluated, and the content of decapeptides was determined. Based on the comprehensive score of the content of the farnesol and alcohol extract as the dependent variable, the Box-Behnken test was used to examine the amount of vinegar, , Fried time on the vinegar Kansui processing technology, the use of Design Expert 8.05 software analysis of the test data to determine the processing parameters vinegar kusui. Results: There were 14 fingerprint peaks in common, except for a batch of medicinal materials from Shanxi. The similarity of all the samples was greater than 0.94. The processing parameters of vinegar were 40% vinegar, 265 ℃ and 7 min for each 100 g medicinal herbs. CONCLUSION: The method for determining fingerprints of Glycyrrhiza uralensis and determination of forsythiaside in this study has strong pertinence. The optimal preparation method of Jigui Kailui is feasible and safe. Quality control standards provide a scientific basis.