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目的:分析不同种类炮制用醋中川芎嗪含量与陈放期的相关性。方法:采用HPLC测定盐酸川芎嗪含量,色谱条件为流动相甲醇-0.2 mmol·L-1磷酸二氢铵(46∶54),检测波长270 nm。收集15个批次不同种类和存放期的醋,采用Spearman统计方法分析川芎嗪含量与存放期的关系。结果:3个批次白醋和白米醋中未检测到川芎嗪,另12个批次醋中川芎嗪质量浓度10.1~109.5 mg·L-1,川芎嗪含量与存放期的相关系数0.926。结论:不同种类醋中川芎嗪含量相差较大,且与存放期呈较好正相关性。
Objective: To analyze the correlation between the content of ligustrazine and the shelf life of different kinds of processed vinegar. Methods: The content of ligustrazine hydrochloride was determined by HPLC. The mobile phase consisted of methanol-0.2 mmol·L-1 ammonium dihydrogen phosphate (46:54) at the detection wavelength of 270 nm. Fifteen batches of different types and storage period of vinegar were collected. Spearman statistical method was used to analyze the relationship between the content of ligustrazine and storage period. Results: No tetramethylpyrazine was detected in the three batches of white vinegar and white vinegar. The concentrations of ligustrazine in the other twelve batches of vinegar ranged from 10.1 to 109.5 mg · L-1, and the correlation coefficient between tetramethylpyrazine and storage period was 0.926. Conclusion: The contents of ligustrazine in different kinds of vinegar are quite different, and have a positive correlation with the storage period.