不同炮制工艺山绿茶药材特征图谱的比较

Comparative on Characteristic Chromatogram of Different Processing Methods of Ilex hainanensis

目的:采用HPLC研究不同炮制工艺山绿茶药材特征图谱的变化,为科学评价和控制其质量提供有效的方法。方法:以70%乙醇为提取溶剂,采用加热回流的方法提取制备供试样品。以Phenomenon C18色谱柱为固定相,流动相乙腈-0.1%磷酸水梯度洗脱,检测波长330 nm,柱温25℃,进样量10μL,流速1.0 m L·min-1,进行HPLC特征图谱检测。以芦丁为对照品,检测不同炮制工艺山绿茶药材中芦丁含量变化。结果:不同炮制工艺药材中共确定9个主要共有特征峰。研究发现特征图谱中主要色谱峰发生了显著改变,与炮制前相比峰面积显著降低。表明山绿茶药材经炮制处理后,主要化学成分含量明显减少。结论:该HPLC特征图谱检测方法重复性、精密度良好,可用于山绿茶药材及其炮制品的质量控制。

Objective： The aim of this study was to establish a sensitive and specific HPLC method for quality control of Ilex hainanensis. Method： HPLC method was applied for quality assessment of I. hainanensis. HPLC analysis was performed on a phenomenon C18 column （4.6 mm×250 mm, 5 μm）. The mobile phase was consisted of acetonitrile （ solvent B） and watercontaining 0. 1% phosphoric acid （ solvent A） at a constant flow rate of 1.0 mL ·min^-1 An increasing linear gradient of solvent B was used. The injection volume was 10 μL. The column temperature was set at 25 ℃. The chromatograms were monitored at 330 nm. Result： In I. hainanensis obtained from different processing methods, there were 9 characteristic peaks identified. It was established from its prepared samples of I. hainanensis. Conclusion： The characteristic chromatogram of I. hainanensis with high specificity can be used to control its quality as well as the uniformity of processing products.