HPLC测定荜茇三味散中胡椒碱的含量

Determination of the Content of Piperine in the Longpepper-3 Powder by HPLC

目的:建立荜茇(荜茇、诃子、山楂)三味散中胡椒碱的含量测定的方法。方法:采用高效液相色谱法测定,色谱柱为Kromasil(C18,5um,250mm×4.6mm)色谱柱,流动相为甲醇-水(77:23),检测波长为343nm。结果:胡椒碱在进样量6.96ug^1.99ug范围内与峰面积呈良好的线性关系,r=0.9999,平均回收率为102.9%,RSD为1.4%。结论:HPLC法简单准确,精密度高,分离度良好,可用于荜茇三味散的质量控制。

Objective： To determine the content of piperine in the the long pepper-3 powder. Method. Thecontent of piperine in the long pepper-3 powder was determined by RP-HPLC with Kromasil （C18,5um, 250mm× 4.6mm） column at room temperature. The mobile phase was methanol-water （V ： V= 77 ： 23） with a flow rate of 1.0 mL·min^-1 and the injecting volume was 20μL. The external standard was Used and the wavelength of the detector was set at343 nm. Results： The linear range was 6.96ug-1.99ug, and correlation coefficient was 0. 9999. The average recovery and the relative standard deviation were 103. 7%and1.1%, respectively. Conclusion： The method is simple, accurate, and can be used for the quality control of long pepper-3 powder.