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目的:建立白术不同炒制品的HPLC指纹图谱,比较炒制前后指纹图谱的差异性,为不同炒制白术饮片的质量控制提供参考。方法:采用Kromasil C18(4.6mm×250mm,5μm)色谱柱,柱温为30℃,以乙腈-水为流动相梯度洗脱,波长242nm,流速为1.0mL·min-1;采用“中药色谱指纹图谱相似度评价系统20041.0版”软件对土白术等4种炒制品与生品指纹图谱进行比较。结果:不同炒制品和生品白术指纹图谱共有峰明显,不同炒制品间指纹图谱有所差异。结论:所建立的方法可以用于白术不同炒制品的指纹图谱测定,方法稳定性和重现好。
OBJECTIVE: To establish HPLC fingerprints of different fried products of Atractylodes macrocephala and to compare the difference of fingerprints before and after frying, so as to provide references for the quality control of different kinds of Atractylodes macrocephala slices. Methods: Kromasil C18 column (4.6 mm × 250 mm, 5 μm) was used. The column temperature was 30 ℃ and the mobile phase consisted of acetonitrile and water. The wavelength was 242 nm and the flow rate was 1.0 mL · min-1. Fingerprint similarity evaluation system 20041.0 version "software Atractylodes and other four kinds of fried products and raw product fingerprint comparison. Results: There were significant differences in fingerprints between different fried products and raw products. The fingerprints of different fried products were different. Conclusion: The established method can be used for the determination of fingerprints of different fried products of Atractylodes macrocephala. The method is stable and reproducible.