论文部分内容阅读
目的:建立大蒜酶解产物的高效液相色谱特征图谱,为大蒜的质控提供依据。方法:采用HYPERSIL ODS色谱柱(250mm×4.6 mm,5μm);以甲醇-水(60∶40)洗脱;流速:0.8 mL·min-1;在214 nm波长下检测。测定12批药材的特征图谱。结果:不同产地的大蒜酶解产物的相似度在0.9以上。结论:建立的大蒜酶解后的特征图谱检测标准,可以作为大蒜质量评价和品种鉴别的主要依据。
Objective: To establish a characteristic chromatographic profile of the enzymatic hydrolysate of garlic and provide basis for quality control of garlic. METHODS: A Hypersil ODS column (250 mm×4.6 mm, 5 μm) was used; eluted with methanol-water (60:40); flow rate: 0.8 mL·min-1; detected at a wavelength of 214 nm. The characteristics of 12 batches of herbs were determined. Results: The similarity of garlic enzymolysis products from different origins was above 0.9. Conclusion: The established characteristic map detection standard after garlic enzymolysis can be used as the main basis for garlic quality evaluation and variety identification.