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目的:考察炮制对黄柏中3种生物碱含量的影响。方法:选用高效液相色谱(HPLC)法测定3种炮制(酒炙、盐炙和炒炭)品中3种黄柏生物碱的含量。色谱柱为迪马C18(250mm×4.6mm,5μm),流动相为乙腈-0.1%磷酸(48∶52,每100mL含十二烷基磺酸钠0.1g),检测波长为265nm,流速为1.0mL·min-1,柱温为室温,进样量为10μL。结果:盐酸小檗碱、盐酸巴马汀和盐酸药根碱含量在炮制后普遍降低,以炒炭最为显著;也有个别特例。结论:黄柏在炮制后(酒炙品、盐炙品)仍然可以选择3种生物碱作为质量控制的指标。本方法简单、快速、准确,适用于同时测定黄柏炮制品中3种生物碱的含量。
Objective: To investigate the processing of cork in three kinds of alkaloids content. Methods: The contents of three kinds of cork alkaloids in three kinds of processed products (wine broiled, salt broiled and fried carbon) were determined by high performance liquid chromatography (HPLC). The chromatographic column was Dima C18 (250 mm × 4.6 mm, 5 μm). The mobile phase consisted of acetonitrile-0.1% phosphoric acid (48:52, containing 0.1 g sodium dodecyl sulfate per 100 mL) with a detection wavelength of 265 nm and a flow rate of 1.0 mL · min-1, the column temperature was room temperature, the injection volume was 10μL. Results: Berberine hydrochloride, palmatine hydrochloride and jatrorrhizine hydrochloride content were generally reduced after processing, with the most obvious scorch charcoal; there are some special cases. Conclusion: Cork can still select three kinds of alkaloids as quality control indexes after processing (wine broiling products, salt broiling products). The method is simple, rapid and accurate and is suitable for the simultaneous determination of three alkaloids in processed cork products.