HPLC测定炮制前后石榴皮中没食子酸的含量

HPLC determination of gallic acid in raw and processed Granati Pericarpium

目的：建立石榴皮中没食子酸的HPLC分析方法,比较石榴皮炮制前后没食子酸的含量变化。方法：采用Diamonsil C18（200mm×4.6mm,5μm）色谱柱,以甲醇-0.05（磷酸水溶液（5∶95）为流动相,流速0.8mL·min-1,检测波长273nm,柱温为室温。结果：没食子酸在0.09~0.72μg范围内呈良好的线性关系（r=0.9997）,平均回收率（n=6）为99.59（（RSD=1.5（）;经180℃烘烤得到的石榴皮炮制品中没食子酸的含量最高,随着炮制温度的继续升高,石榴皮炮制品中没食子酸的含量降低。结论：该方法简单,重复性好,可为石榴皮药材炮制前后的质量控制提供参考。

Objective：To establish a quantitative method for determination of gallic acid in Granati Pericarpium by HPLC,and compare the content of gallic acid in raw and processed Granati Pericarpium.Methods：The samples were separated at room temperature by a Diamonsil C18 column（200 mm×4.6 mm,5 μm）eluted with methanol-0.05% phosphoric acid aqueous solution（5∶95）as the mobile phase.Flow rate was set at 0.8 mL·min-1 and the detection wavelength was set at 273 nm.Results：The calibration curve was linear in the range of 0.09-0.72 μg（r=0.9997）,and the average recovery（n=6）was 99.59% with RSD of 1.5%,respectively.The content of gallic acid in Granati Pericarpium processed at 180 ℃ was the highest.With the processing temperatures continue to rise,the content of gallic acid decreased.Conclusion：The method is simple,repeatable and can be used for quality control of raw and processed Granati Pericarpium.