HPLC法测定加味桂枝茯苓汤中苦杏仁苷的含量

Content Determination of Amygdalin in Modified Guizhi Fuling Decoction with HPLC

目的：建立加味桂枝茯苓汤中苦杏仁苷的含量测定方法。方法：采用HPLC法,色谱柱为C18柱（ZORBAX SB-Aq 4.6mm×250 mm,5μm）,流动相为水—甲醇—乙腈（93∶3∶4）,流速为1 mL·min-1,检测波长210 nm,柱温30℃。结果：苦杏仁苷在0.044~0.440μg范围内呈良好的线性关系,r=0.999 8,平均回收率98.2%,RSD=1.78%（n=6）。结论：本方法准确,重现性好、操作简便,适用于加味桂枝茯苓汤的质量控制。

Objective： To establishan HPLC method for determination of amygdalin. Methods： Amygdalin was performed on an C18（ ZORBAX SB-Aq 4. 6 × 250 mm,5 μm）; the mobile phase consisted of water methanol and aoetonitrile in the volume ratiom of 93∶3∶4 with the flow rate of 1 mL·min- 1for the determination of amygdalin,UV detection wavelength was at 210nm and column temperature was 30 ℃. Results： Amygdalin had good linear in the range of 0. 044 - 0. 44 μg,（ r = 0. 999 8）,the average recoveries（ n = 6） of amygdalin was 98. 2%,with RSD of 1. 78%（ n = 6）. Conclusion： This method is accurate,reproducible,easy operation,suitable for quality control of modified Guizhi Fuling decoction.