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目的:建立葛根芩连汤中炙甘草UPLC-MS/MS指纹图谱分析方法,研究葛根芩连汤不同配伍对炙甘草指纹图谱中甘草酸的影响。方法:采用超高效液相色谱-质谱联用技术(UPLC-MS/MS),选择ACQUITY UPLC BEH C18色谱柱(1.7μm,100 mm×2.1 mm),以乙腈-0.2%甲酸水作为流动相,梯度洗脱80 min,分别获得不同批次炙甘草及葛根芩连汤不同配伍组的色谱图。结果:建立了炙甘草UPLC-MS/MS指纹图谱,确定了12个共有峰,指认12号峰为甘草酸铵;黄连与炙甘草配伍对炙甘草指纹图谱中甘草酸影响显著。结论:成功建立了炙甘草UPLC-MS/MS指纹图谱分析方法,葛根芩连汤中黄连与炙甘草配伍会显著降低炙甘草中甘草酸的含量。
Objective: To establish UPLC-MS / MS fingerprinting analysis of Gegen Qinlian Decoction in order to study the effect of different combinations of Gegen Qinlian Decoction on Glycyrrhizic acid in Zhigancao fingerprints. METHODS: The mobile phase consisted of ACQUITY UPLC BEH C18 column (1.7 μm, 100 mm × 2.1 mm) and acetonitrile-0.2% formic acid water by UPLC-MS / MS. Gradient elution 80 min, respectively, different batches Licorice and Gegen Qinlian decoction of different compatibility group chromatograms. Results: UPLC-MS / MS fingerprinting of Zhigancao was established, 12 common peaks were identified, and the 12th peak was identified as ammonium glycyrrhizinate. The compatibility of berberine and Zhigancao had a significant effect on glycyrrhizic acid in Zhigancao fingerprints. Conclusion: The method of UPLC-MS / MS fingerprinting of Zhigancao was successfully established. The compatibility of berberine and Zhigancao in Gegen Qinlian Decoction could significantly reduce the content of glycyrrhizin in Zhigancao.