黄皮果、黄皮核中黄皮酰胺的测定

Determination of the clausenaminede in the fruit and seed of Clausena lansium(Lour.) Skeels

为了测定黄皮果肉、炮制黄皮果核、自然干燥黄皮果核及其20%食用酒精浸泡液中的黄皮酰胺含量,采用高压液相色谱法测定,测定条件为:KromasilC18色谱柱(5μm),流动相为乙腈-甲醇-水(21∶16.5∶62.5),流速:1.0mL/min;紫外检测器波长:257nm。测定结果表明,黄皮酰胺的保留时间为8.68～8.70min,自然干燥黄皮果核中的黄皮酰胺为0.174%,黄皮果肉、炮制黄皮果核及20%酒精浸泡的自然干燥黄皮果核溶液中均未检出黄皮酰胺。提示自然干燥的黄皮果核可以用作天然黄皮酰胺的原料。

The aim of the paper is to determine the clausenaminade in the fresh pulp, processed nut, naturally dried nut and 20% ethanol soaked nut of Clausena lansium （Lour.） Skeels. The conditions by the reversed-phase high-performance liquid chromatography were Kromasil C18 （250×4.6mm） column, UV detector at 257nm, 21% acetonitrile, 16.5% methanol and 62.5% water as the mobile phase. The retention time of clausenaminade was determined as 8.68-8.70min. The content of the clause- naminade in the dried nut was 0.174%. The clausenaminade was not detected in the fresh pulp, processed nut, and 20% ethanol soaked nut. The results suggested the dried nut might be used as the material of the extraction of clausenaminade.