高效液相色谱同时测定红直獐牙菜5种有效成分的含量

Simultaneous Determination of Five Effective Components in Swertia Erythrosticta Maxim. by HPLC

对红直獐牙菜中番木鳖酸、獐牙菜苦苷、龙胆苦苷、芒果苷、当药醇苷采用ZORBAX SB-C18（250 mm×4.6 mm,5μm）色谱柱,以流动相甲醇和水（含0.04%磷酸）的比例在0～45 min内由20：80至45：55线性梯度洗脱,检测波长254 nm,柱温35℃,流速1 ml/min.结果显示,5种化学成分均达到基线分离,各成分都有较宽的线性范围和良好的线性关系.可见,该方法测定中药材成份含量快速,结果准确、可靠.

The samples of 5 effective components of leganic acid, swertiamarin, gentiopicroside, mangiferin and swertianolin in Gentianaceae, Swert/a erythrosticta Maxim. were separated on the column of Zorbax SB-C18（250 mm × 4.6 mm, 5 μn） which eluted with methanol and water （including 0.04% phosphoric acid）. The ratio of methanol and water increased from 20：80 to 45：55 within 0- 45min, the detected wavelength was at 254 nm, flow rate at 1 ml/min, column temperature at 35 ℃. Results showed that 5 effective components all separated to the base line and each component had wider linearity range and good linearity relation. Using this method to determine the component content of Chinese traditional herbs was rapid, precise and credibility.