作炮制辅料用姜汁的HPLC指纹图谱比较

RP-HPLC fingerprint evaluating different ginger juice as processing material

目的:对3种不同制法所得炮制辅料用姜汁进行RP-HPLC指纹图谱的比较研究。方法:Alltech C18色谱柱(4.6 mm×250 mm,5μm),乙腈-水梯度洗脱,检测波长280 nm,柱温25℃,流速0.8 mL·min-1。结果:相同品种不同批次姜汁间的化学成分差别小,榨汁与煮汁间的成分差异显著。3种制法所得姜汁及生姜、干姜中共有成分为色氨酸和6-姜辣素,其中煎煮的姜汁(生姜煎汁、干姜煎汁)中又有6-姜酚出现。结论:利用RP-HPLC指纹图谱分析法可较全面的反映不同制法的姜汁间的差异;生姜榨汁较全面的保留了生姜的指纹特征且各成分含量较高。

Objective： To establish a method for comparing the differences between fresh and dried ginger juice. Method： The RP-HPLC fingerprint method was performed on an Alltech C18 column （4.6 mm ×250 mm, 5 μm） with mobile phase in gradient elution composed of A-acetonitrie and B-water at a flow rate： 0. 8 mL · min^-1. The detecting wavelength was 280 nm, and the column temperature 25 ℃. Result： There was no significant difference among the same breed ginger juice of different batches. But there was significant difference between crushed ginger juice and the boiled juice. Trytophan, 6-gingerol were common constituents of the three kinds of ginger juice, the fresh ginger and the dry ginger. Besides, 6-shogaol emerged in the boiled juice. Conclusion ： The RP-HPLC fingerprints spectrum can be used to distinguish different ginger juices. And the crushed juice of fresh ginger have the same chemical consititents with the fresh ginger.