摘要
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.
出处
《药物分析杂志》
CAS
CSCD
北大核心
2010年第6期1104-1106,共3页
Chinese Journal of Pharmaceutical Analysis