胡芦巴盐炙前后指纹图谱对比研究

Comparison of fingerprints of semen trigonellae before and after stir-heated with salt solution

目的建立盐炙胡芦巴的指纹图谱测定方法,并对4个产地10批胡芦巴的生品和盐炙品进行对比实验,为胡芦巴饮片的质量控制提供可靠的方法。方法采用HPLC法,色谱条件为:Diamonsil C18(250mm×4.6mm,5μm)柱;流动相:乙腈-水梯度洗脱;检测波长:211nm;流速:1.0ml/min;柱温:35℃;进样量:20μl。结果在相应的色谱条件下,胡芦巴生品和盐炙品的指纹图谱比较:盐炙品较生品少5个共有峰。结论胡芦巴盐炙前后化学成分的种类或含量变化较大。

Objective To establish a HPLC method for determination of fingerprints of semen trigonellae stirheated with salt solution,and to provide a reliable method for the quality control of this crude drug. Methods The separation was performed at a Rp C18 （250 mm× 4. 6 mm, 5 μm）column using acetonitrile and water as the mobile phase. The detection wavelength was 211 nm. The mobile phase consisted of acetonitile-water at the flow rate of 1.0 ml/min. The temperature of column was 35 ℃. The injection volume was 20μl. Results At the same condition, fingerprints of semen trigonellae stiPheated with salt solution was 5 common peaks less than those without salt solution. Conclusion The type or content of semen trigonellae appears to change greatly before and after stir-heated salt solution.