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目的:建立白虎汤中4种有效成分含量的同时测定方法。方法:利用HPLC同时测定白虎汤中新芒果苷、芒果苷、甘草苷和甘草酸铵的含量,Alltima C18色谱柱(4.6 mm×250 mm,5μm),流动相为乙腈-25 mmol.L-1的KH2PO4溶液,梯度洗脱,检测波长为256 nm,柱温25℃,流速1 mL.min-1。结果:新芒果苷、芒果苷、甘草苷和甘草酸铵的线性范围分别为0.15～3.00μg(r=0.999 9),0.10～2.00μg(r=0.999 9),0.04～0.80μg(r=0.999 9),0.04～0.80μg(r=0.999 9),平均加样回收率在95.0%～104.5%。结论:该方法方便、稳定、可靠,适用于白虎汤的质量控制。
Objective: To establish a method for simultaneous determination of four active ingredients in Baihu Tang. Methods: Simultaneous determination of new mangiferin, mangiferin, glycyrrhizin and ammonium glycyrrhizinate in Baihu Decoction by HPLC was performed on an Alltima C18 column (4.6 mm × 250 mm, 5 μm) with a mobile phase of acetonitrile-25 mmol·L -1 KH2PO4 solution, gradient elution, detection wavelength of 256 nm, column temperature 25 ℃, flow rate 1 mL.min-1. RESULTS: The linear ranges of ne manganoside, mangiferin, glycyrrhizin and glycyrrhizinate were 0.15-3.00μg (r = 0.999 9), 0.10-2.00μg (r = 0.999 9), 0.04-0.88μg (r = 0.999 9), 0.04 ~ 0.80μg (r = 0.999 9), the average recovery was 95.0% ~ 104.5%. Conclusion: The method is convenient, stable and reliable and suitable for the quality control of Baihu Tang.