沙苁蓉与肉苁蓉饮片HPLC指纹图谱鉴别研究

Differentiation of Processed Cistanche sinensis G.Beck and Herba Cistanches by HPLC Fingerprints

目的建立沙苁蓉饮片的HPLC指纹图谱并与肉苁蓉饮片比较。方法基于10批沙苁蓉饮片,采用RP-HPLC,色谱柱Agilent-C18(4.6 mm×250 mm,5μm),流动相为甲醇-0.1%甲酸水,采用梯度洗脱,流速1.0 mL·min-1,检测波长330 nm对不同批次的药材进行检测。结果建立了沙苁蓉饮片的HPLC指纹图谱共有模式,7个共有峰被标定。并与不同来源的肉苁蓉饮片的HPLC指纹图谱进行比较,结果具有明显差异。结论所建立的沙苁蓉HPLC指纹图谱方法简便,重复性好,特征性强,可用于沙苁蓉与肉苁蓉饮片的鉴别研究。

OBJECTIVE To establish the HPLC fingerprint for processed stems of Cistanche sinensis G. Beck and to compare with that of Herba Cistanches. METHODS The chromatographic separation was performed on an Agilent Cis column （4. 6 mmХ250 mm, 5 μm） with a mobile phase consisting of methanol-0. 1% aqueous methanoic acid. Gradient eluention was uesd at a flow rate of 1.0 mL·min^-1. The absorbance was monitored 330 nm. RESULTS The mutual mode of HPLC-UV fingerprints was set up, and 7 mutual peaks were indicated. The fingerprints of 10 batches of Cistanche sinensis were obviously different with those of Herba Cistanches collected from different sources. CONCLUSION The method is stable and reliable with a good reproducibility; it can be applied for differentiation of processed stems of Cistanche sinensis and Herba Cistanches.