地黄清蒸不同时间5-羟甲基糠醛含量变化研究

Studies on the changes of 5-hydroxymethyl furfuraldehyde content in Radix Rehmanniae steamed for different time

目的:考察地黄清蒸不同时间5-羟甲基糠醛含量的变化规律.方法:采用高效液相色谱法,C18色谱柱(6 mm×200mm,5μm),流动相甲醇-水(15:85),流速1 mL·min-1,柱温24℃,检测波长284nm.结果:5-羟甲基糠醛在0.01～0.08μg呈良好线性关系,r=0.999 9(n=5),平均回收率100.2%,RSD 2.7%(n=5).结论:地黄在蒸制过程中,5-羟甲基糠醛的含量在一定时间范围内随着时间的延长而增加.

Objective： To find the changing regularity of 5-Hydroxymethyl furfuraldehyde （5-HMF） content in Radix Rehmanniae steamed for different time. Method： HPLC method was used, with C18 column （6 mm×200 mm, 5μm）, a mixture of methanol-water （ 15 ： 85） as the mobile phase. The flow rate was 1.0 mL·min^-1. The UV detection was selat 284 nm and the column temperature was set at 24 ℃. Result：The linear range was from 0.01 to 0.08 μg, r = 0.999 9 （ n = 5）. The average recovery was 100.2% and RSD was 2.7% （ n = 5）. Conclusion： The 5-HMF content increases as the processing time prolongs in a certain time rang.