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目的采用HPLC法建立并比较姜黄药材及其饮片的HPLC指纹图谱。方法用HPLC法,色谱柱为Welchrom-C18柱(250mm×4.6mm,5μm);流动相为乙腈-水,梯度洗脱;体积流量:0.8mL/min,柱温25℃;检测波长:270nm。结果分别建立了姜黄药材及其饮片的HPLC指纹图谱共有模式,并进行了相似度比较。结论姜黄中各成分均得到了较好的分离,可作为姜黄药材和饮片的专属性指纹图谱;姜黄药材和姜黄饮片的色谱图存在区别,说明炮制对姜黄药材的成分有一定影响。
Objective To establish and compare HPLC fingerprints of Curcuma longa and its decoction pieces by HPLC. The HPLC method was used. The column was Welchrom-C18 column (250mm×4.6mm, 5μm). The mobile phase was acetonitrile-water with gradient elution. The volume flow rate was 0.8mL/min, the column temperature was 25°C, and the detection wavelength was 270nm. Results The common fingerprint patterns of HPLC fingerprints of turmeric herbs and their decoction pieces were established, and the similarities were compared. Conclusion The components of turmeric are well separated and can be used as specific fingerprints of turmeric medicinal herbs and decoction pieces. The chromatograms of turmeric herbs and turmeric decoction pieces are different, indicating that the concoction has a certain influence on the composition of turmeric herbs.