不同橘核炮制品中柠檬苦素和诺米林的测定

Determination of limonin and nomilin contents in different processed products of tangerine seed

目的考察橘核生品及3种炮制品(橘核麸炒,清炒,盐炙)中柠檬苦素、诺米林的量,探讨炮制对中药橘核成分的影响。方法取橘核生品及3种炮制品,采用冷凝回流的方法提取试样,以HPLC法测定其中的柠檬苦素、诺米林。色谱柱为Diamonsil C18柱(4.6 mm×250 mm,5μm),流动相为甲醇-水(65∶35),检测波长210 nm,体积流量1.0 mL/min,柱温室温。结果柠檬苦素在0.049 4～0.494 0 mg/mL,诺米林在0.051 1～1.022 0 mg/mL范围内线性关系良好(R2=0.999 3,R2=0.997 4),平均回收率分别为99.92%和100.10%,RSD值分别为1.27%和1.18%;橘核经炮制后两种有效成分有一定差异。结论所建立的HPLC测定方法准确、可靠,为橘核质量评价和标准制定提供了一定的科学依据。

AIM To determine the contents of limonin and nomilin in tangerine seed and three kinds of processed products including stir baking with bran,stir baking simply,and stir-frying with salt-water,and discuss the influence of processing methods on limonin and nomilin contents in tangerine seed.METHODS The reflux condenser was used to extract the effective components.The isolation of limonin and nomilin were determined simultaneously by HPLC on a Diamonsil C18 column（4.6 mm×250 mm,5 μm）at the room temperature with the mobile phase consisted of methanol-water（65∶ 35） at a flow rate of 1.0 mL/min.The detection wavelength was set at 210 nm.RESULTS In the range 0.049 4-0.494 0 mg/mL of limonin and 0.051 1-1.022 0 mg/mL of nomilin presented a good linear relationship.The average recoveries were 99.92% and 100.10%,RSD were 1.27% and 1.18%,respectively.The contents of the two effective components were different after being processed.CONCLUSION The method is accurate with good reproducibility and reliable,it provides the foundation for the quality standards.