益智仁盐炙前后指纹图谱对比研究

Comparison on Fingerprints of Fructus Alpiniae Oxyphyllae between the Raw and the Salt by HPLC

目的建立益智仁盐炙前后高效液相色谱(HPLC)指纹图谱,探讨盐炙对益智仁内在成分的影响。方法对益智仁生品、盐炙品饮片进行HPLC/UV指纹图谱分析,色谱柱采用Diamonsil C18(250 mm×4.6 mm,5μm),以乙腈和水梯度洗脱,检测波长为260 nm,柱温:35℃,流速:1.0 ml/min。结果益智仁盐炙后有两个新的色谱峰出现,7个特征峰相对含量发生变化。结论益智仁通过盐炙后化学成分既有量的变化,也有质的变化。

Objective To establish HPLC fingerprints of Frnctus Alpiniae Oxyphyllae between the raw and the salt processing, and to investigate the impact on the internal components of Fructus Alpiniae Oxyphyllae after salt processing. Methods Analyze the HPLC/UV fingerprints of Fructus Alpiniae Oxyphyllae between the raw and the salt processed on the chromatographic column of Diamonsil C18 （250mm×4.6mm,5μm） eluted by acetonitrile and hydraulic gradient. The detection wavelength was 260 nm, the column temperature was 35℃, and the flow rate was 1.0 ml/min . Results Two new chromatographic peaks existed and the contents of seven characteristic peaks changed after salt processing of Fructus Alpiniae Oxyphyllae. Conelusion The change of chemical composition in Fructus Alpiniae Oxyphyllae＇s between the raw and the salt processing can be found not only in quantity but also in quality.