HPLC分析四种獐牙菜中芒果苷的质量分数

Determination of mangiferin in four kinds of Swertia by HPLC

采用HPLC分析了四种獐牙菜中芒果苷的质量分数。色谱柱为SinoChrom ODS-BP C18（4.6 mm×250 mm,5μm）;流动相为乙腈-水[V（水）∶V（磷酸）∶V（NaOH）=1000∶0.2∶1];流动相乙腈体积分数变化为10%～25%（0～10 min）,25%（10～35 min）,30%（35～45 min）,30%～65%（45～60 min）;体现流量1 mL/min;检测波长254 nm。结果表明,芒果苷在0.024 5～0.122 5 mg/mL线性关系良好。滇獐牙菜、川东獐牙菜、北方獐牙菜和抱茎獐牙菜的芒果苷质量分数分别为0.023 4%,0.014 4%,0.061 6%,0.044 8%。该分析方法简单,精密度,重现性好,且杂质干扰少,样品分析的稳定性和回收率较高,可有效用于测定獐牙菜中芒果苷的质量分数。

The analysis of mangiferin in four kinds of Swertia were performed by HPLC on a SinoChrom ODS-BP C18 （4.6 mm × 250 mm, 5 μm）, mobile phase acetonitrile-water [1 000 mL water ：0.2 mL H3PO4 ： 1 mL NaOH （0.5 mol/L）], mobile phase grads 10%-25% （0-10 min）, 25% （10-35 min）, 30% （35-45 min）, 30%-65%（45-60 min）, the flow rate 1 mL/min, the detection wavelength at 254 nm. Results showed that the better linear range of mangiferin in 0. 024 5- 0. 122 5 mg/mL. The content of Mangiferin in Swertia yunnanensis, Swertia davidii, Swertia diluta, Swertia franchetiana were 0. 023 4%, 0. 014 4%, 0. 061 6%, 0. 044 8%. This method can be used for determining the content of Mangiferin in Swertia, which show the high precision, stability, recovery, and good reproducible.