HPLC测定黄芪蜜炙前后毛蕊异黄酮和芒柄花素的含量

Simultaneous determination of calycosin and fermononetin in Radix Astragali and its fried product with honey by HPLC

目的:比较黄芪蜜炙前后毛蕊异黄酮和芒柄花素的含量变化。方法:采用Waters SunfireTM C18色谱柱(5μm,4.6mm×250mm);以甲醇-水为流动相梯度洗脱,柱温:35℃,检测波长:254nm,流速:1.0mL/min。结果:生黄芪中毛蕊异黄酮和芒柄花素的含量分别为0.2479mg/g和0.1252mg/g,炙黄芪中毛蕊异黄酮和芒柄花素的含量分别为0.2256mg/g和0.1082mg/g。结论:蜜炙法可使黄芪中毛蕊异黄酮和芒柄花素的含量降低。

AIM： To compare the contents of calycosin and fermononetin between Radix Astragali and its fried product with honey. METHODS： The chromatographic column was a Waters SunfireTM C18 column（250 mm × 4. 6 mm,5 μm）. The mobile phase was the mixture of methanol and water with a linear gradient elution at a flow rate of 1 mL/min. The ultraviolet wavelength was set up 254 nm,and the column temperature was maintained at 35 ℃. RESULTS： The contents of calycosin and fermononetin in Radix Astragali were 0. 247 9 mg/g and 0. 125 2 mg/g respectively,the contents of calycosin and fermononetin in Radix Astragali fried with honey were 0. 225 6 mg/g and 0. 108 2 mg/g,respectively. CONCLUSION： The contents of calycosin and fermononetin in Radix Astragali fried with honey decreased.