槟榔炒制过程中不同炮制品的指纹图谱分析

Fingerprint Analysis of Different Processed Products of Arecae Semen in Frying Process

目的:建立槟榔不同炮制品的HPLC指纹图谱。方法:采用HPLC,Agilent TC-C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-水梯度洗脱,柱温30℃,流速1 mL·min-1,检测波长283 nm。建立槟榔不同炮制品的HPLC指纹图谱。结果:HPLC指纹图谱方法学考察中RSD均<1.5%,符合相关规定。各炮制品的共有峰有10个,在生槟榔至槟榔炭的过程中发现新增了3个成分峰,从生品到焦品3个成分含量逐渐增加,焦品达峰值,之后逐渐减少,炒制过程中槟榔其他成分均随炒制时间延长而逐渐降低。结论:槟榔炒制过程中指纹图谱的变化可在一定程度上揭示其物质基础的变化,为解释槟榔炮制原理提供参考。

Objective：To establish HPLC fingerprint for different processed products of Arecae Semen.Method：HPLC was adopted,Chromatographic conditions were performed on Agilent TC-C18 column（4.6 mm × 250 mm,5 μm）,acetonitrile-water as mobile phases in gradient elution,detection wavelength of 283 nm and column temperature at 30 ℃,flow rate of 1.0 mL·min-1.HPLC fingerprint for different processed products of Arecae Semen was established.Result：RSD of methodological study in HPLC fingerprint were less than 1.5%,which was in line with relevant regulations.There were 10 common peaks in fingerprint of 10 batches of samples,we found three new ingredients in frying process,these three new ingredients increased gradually,reached peak value of Arecae Semen Tostum,then reduced gradually;But other ingredients decreased gradually in frying process.Conclusion：Change of fingerprint could reveal that materials basis of Arecae Semen has been changed at a certain degree,which provided a reference for processing principle of Arecae Semen.