HPLC测定五味子中3种有机酸的含量

Determination of three organic acids in Schisandrae Chinensis Fructus by HPLC

目的:建立五味子中3种有机酸类成分HPLC含量测定方法。方法:采用高效液相色谱法,以C18色谱柱,乙腈-15 mmol.L-1磷酸二氢钾溶液(1∶99)为流动相测定奎尼酸和柠檬酸含量;甲醇-0.5%冰醋酸(25∶75)为流动相测定原儿茶酸含量。结果:不同产地五味子样品中均含有上述3种有机酸类成分,三者总量平均为20%,其中又以柠檬酸的含量最高,平均质量分数约为18%。结论:有机酸类成分是五味子物质基础的重要组成部分,应进一步开展与五味子功效相关的药理作用研究,为五味子"酸"味物质基础与其药效相关性研究提供科学依据,也为五味子"五味"的药效相关性研究奠定基础。

Objective： To establish an HPLC method for determination of three organic acids in Schisandrae Chinensis Fructus. Method： The separation was performed on a C18 column with acetonitrile-15 mmol·L^-1 KH2PO4 （1∶99） and methanol-0.5% acetic glacial as the mobile phrase to determine the content of kinic acid, citric acid, and protocatechuic acid. Result： Three kinds of organic acid can be detective in different samples, and the average content of the three organic acids were about 18%, among which the citric acid was the highest （18%）. Conclusion： Since organic acids is an important parts of the material basis in Schisandrae Chinensis Fructus, it is necessary to carry out the pharmacological research associated with the function of Schisandrae Chinensis Fructus. Further, it will provide scientific basis for the drug relevance research between material basis and efficiency, as well as the foundation for the relevance research on the properties and Five Tastes of traditional Chinese medicine.