桑白皮蜜炙前后水提液指纹图谱对比研究

Comparative study on water extraction liquid fingerprints of Mori Cortex before and after baked with honey

目的将桑白皮蜜炙前后水提液的HPLC指纹图谱进行对比,研究桑白皮蜜炙前后水提液的差异。方法采用Waters 2965高效液相色谱仪,Waters 2996二极管阵列检测器,色谱柱Thermo ODS-2 HYPERSIL(250 mm×4.6 mm,5μm),色谱条件:乙腈-0.4%冰醋酸水溶液梯度洗脱;柱温30℃;流速1 ml·min-1;检测波长为340 nm;进样量10μl。结果桑白皮蜜炙前后指纹图谱保留时间变化不大,RSD均小于3%;蜜炙前后化学成分的峰面积有所改变,但趋势并不相同,其中东莨菪内酯的变化呈下降趋势。结论该文为进一步研究桑白皮蜜炙前后化学成分的变化奠定了基础。

Objective Comparison the HPLC fingerprints of Moil Cortex before and after baked with honey, to study the differ- ences between their water extraction liquid. Methods Using Waters 2965 high performance liquid chromatography to detect and the chromatographic column was Thermo O DS -2 HYPERSIL （250 mm× 4.6mm,5 μm）. Chromatographic conditions： acetoni- tfile -0.3% phosphate aqueous gradient elution, column temperature was 30 ℃, the flow rate was 1 mL o rain - 1, the detection wavelength was 340 nm,the injection volume was 10μL. Results The fingerprint retention time of Moil Cortex before and after baked with honey changed little, RSD were less than 3%. Chemical composition of the peak area has changed between them,but the trend is not the same. Changes of scopoletin showed a downward trend. Conclusion This paper laid the foundation for the further study of the change of chemical components of Moil Cortex before and after baked with honey.