甘遂炮制前后HPLC指纹图谱及主要成分含量变化研究

Changes of HPLC Fingerprints and Contents of Main Components in Kansui Radix and Processed Products

目的建立甘遂炮制前后(生甘遂、醋甘遂)的HPLC指纹图谱,并对大戟二烯醇进行定量分析,为甘遂质量控制及炮制提供参考。方法采用HPLC法建立生甘遂和醋甘遂的HPLC指纹图谱。通过相似度评价对甘遂炮制前后指纹图谱进行分析,并对大戟二烯醇进行含量测定。结果建立了甘遂炮制前后的HPLC指纹图谱,生甘遂和醋甘遂分别确定了14个和12个共有峰,与各自对照指纹图谱的相似度均大于0.950。大戟二烯醇在生甘遂和醋甘遂中的质量分数分别为0.249%和0.222%。甘遂HPLC指纹图谱在炮制前后发生了显著变化,共有峰减少3个,新增加1个,大戟二烯醇的含量显著降低。结论建立的HPLC指纹图谱对甘遂及其炮制品的质量控制及整体性评价具有重要意义,能够为甘遂的炮制及药理研究提供参考。

Objective To establish the HPLC fingerprints of Kansui radix before and after processing(Kansui radix,vinegar Kansui radix),and conduct quantitative analysis of euphadienol in order to provide references for quality control and processing of Kansui radix.Methods The fingerprints of Kansui radix and vinegar Kansui radix were established by HPLC.The chromatographic data was analyzed via similarity evaluation.At the same time,the content of euphadienol was determined.Results The HPLC fingerprints of Kansui radix and vinegar Kansui radix were established so that fourteen and twelve common peaks were demarcated for the raw products and vinegar Kansui radix products,respectively.The similarities of fingerprints were above 0.950.The mass fractions of euphadienol in raw and vinegar Kansui radix were 0.249%and 0.222%,respectively.The HPLC fingerprint of Gansui changed significantly after processing,with three common peaks decreased and one common peak increased.The content of euphadienol officinalis significantly decreased.Conclusion The HPLC fingerprints are of critical significance for quality control and overall evaluation of Kansui radix and its processed products,which can provide references for the processing and pharmacological research of Kansui radix.