醋莪术饮片HPLC指纹图谱研究

Research on the HPLC Fingerprint of Stir-baked Rhizoma Curcumae with Vinegar

目的:建立醋莪术饮片的HPLC指纹图谱。方法:采用HPLC法,以乙腈-水为流动相,梯度洗脱,检测波长216 nm;并加以计算机辅助相似性评价系统对指纹图谱进行相似度分析。结果:建立了醋莪术饮片HPLC指纹图谱共有模式,标示了16个共有峰,得到分离度、重复性均较好的特征指纹图谱。结论:该指纹图谱研究完善了醋莪术饮片质量评价标准,其方法简便可靠,重复性好,可作为目前醋莪术饮片内在质量控制的有效方法之一。

Objective：To establish the HPLC fingerprint for stir-baked Rhizoma curcumae with vinegar.Methods：Gradient elut was performed by the mobile phase consisted of acetonitrile-water.The detecting wave length was set at 216 nm.The computer-aided similarity evaluation system was used for the similarity analysis of fingerprint.Results： Fingerprints chromatograms were obtained which could be used for the evaluation of the stir-baked Rhizoma Curcumae with vinegar,16 common peaks were confirmed in fingerprints chromatograms.Conclusion：The method is convenient and reliability which can be used for quality control of the stir-baked Rhizoma Curcumae with vinegar and can provide the scientific foundation for the processing mechanism.