HPLC测定栀子炮制品中栀子苷的含量

Determination of geniposide in the processed products of Fructus Gardeniae by HPLC

目的建立测定栀子炮制品(炒、焦、炭、姜炙品)中栀子苷含量的方法,考察栀子炮制前、后栀子苷的含量变化.方法采用HPLC法,Hypersil BDS C18柱,流动相为乙腈-水(12∶88),检测波长236 nm.结果栀子苷在0.075～0.819 μg范围内,线性关系良好(r＝0.9999),炒栀子(焦、炭、姜炙品)的平均回收率为97.9%(97.6%、99.2%、99.3%),RSD＝2.41%(2.35%、1.56%、2.73%)(n=6).结论所用方法简便、准确、重复性好,可作为栀子炮制品的质量控制方法;炮制可导致栀子中栀子苷的含量下降.

OBJECTIVE To establish a method for the determination of geniposide in the processed products of Fructus Gardeniae, and study the content change of geniposide processed. METHODS HPLC method was adopted with a Hypersil BDS C18 column and acetonitrile - water （12：88） as mobile phase, the detective wavelength was set at 236 nm. RESULTS Within the range of 0. 075 - 0. 819 μg of geniposide, the linearity of this method was good. The average recovery of the different processed products was 97.9%（97.6% ,99.2% ,99.3% ） with RSD of 2.41% （2.35%, 1.56% ,2.73% ）（ n = 6）. CONCLUSION The method is simple, accurate and reproducible. It can be used for the quality control of the processed products of Fructus Gardeniae. Roasting could lead to content decrease of geniposide in Fructus C, ardeniae.