酒炒葫芦巴中葫芦巴碱的含量测定

Determination of Trigonelline in Fenugreek Stir-fried with Wine

目的采用正交试验确定工艺,测定经酒炒葫芦巴中葫芦巴碱的含量。方法黄酒加入20%,闷润6小时,炒制40分钟。用高效液相色谱法,265nm为检测波长。甲醇-0.05%十二烷基磺酸钠溶液-冰醋酸(20:80:0.1)为流动相,利用外标法计算其含量。结果回归方程:回归方程Y=3E+6X-97213(R^2=1)表明葫芦巴碱在0.0944~1.4154μg有良好的线性关系,精密度实验相对标准偏差RSD为0.7%,重现性实验RSD为1.2%,样品稳定性实验相对标准偏差RSD为1.773%,加样回收实验平均回收率为112.13%,RSD为2.9%。结论建立的炮制工艺可行,葫芦巴碱的含量相对稳定。

Objective To determine the content of trigonelline in fenugreek by wine by orthogonal test.Methods Add 20%yellow rice wine,moisten for 6 hours,and fry for 40 minutes.High-performance liquid chromatography was used at 265 nm as the detection wavelength.Methanol-0.05%sodium dodecylsulfonate solution-glacial acetic acid(20:80:0.1)was used as the mobile phase.The content was calculated using the external standard method.Results Regression Equation:The regression equation is Y=3E+6X-97213(R^2=1),which shows that trigonelline has a good linear relationship between 0.0944 and 1.4154μg,the relative standard deviation of the precision experiment RSD is 0.7%,and the reproducibility experiment RSD is 1.2%,The relative standard deviation of the sample stability experiment RSD is 1.737%,the average recovery of the sample recovery experiment is 112.13%,and the RSD is 2.9%.Conclusion The processing technology established is feasible,the trigonelline content is relatively stable,and the method is feasible.