川贝枇杷糖浆含量测定的研究

Reseach on the Determination of Chuanbei Pipa Tangjiang

目的针对川贝枇杷糖浆中薄荷脑性质不稳定,同厂家同批号的产品含量测定结果差异较大,对含量测定项提出修订建议。方法建立反相高效液相色谱法测定川贝枇杷糖浆中齐墩果酸与熊果酸的含量。结果齐墩果酸进样量在0.26～7.69μg(r=0.999 8,n=6),熊果酸进样量在0.29～8.82μg(r=0.9996,n=6)的范围内线性关系良好。齐墩果酸平均回收率为99.15%,RSD=1.54%(n=6),熊果酸平均回收率为99.89%,RSD=1.45%(n=6)。结论方法操作简便快捷,准确可靠,重复性好,可用于该制剂的质量控制,建议调整含量测定项内容。

Objective To adjust the testing items of the content of menthol in Chuanbei Pipa Tangjiang for the instability of menthol.Methods Oleanolic acid and ursolic acid in Chuanbei Pipa Tangjiang were determined by HPLC.Results The calibration curve of oleanolic acid was showed good linearity（r=0.999 8） within the range of 0.26～7.69μg,the average recovery was 99.15% with RSD=1.54%.The calibration curve of Ursolic acid was showed good linearity（r=0.999 6） within the range of 0.29～8.82g,the average recovery was 99.89%,RSD=1.45%.Conclusion This method could be simple,accurate,repeatable and suitable for the quality control of the Chuanbei Pipa Tangjiang.