榄葱茶的HPLC指纹图谱分析

HPLC Fingerprint Analysis of Lancong Tea

目的：建立榄葱茶的指纹图谱。方法：采用HPLC法，Inertsil RSOD—C。。色谱柱（4．6mm×250mm，5μm），流动相甲醇（A）．0．1％磷酸溶液（B）进行梯度洗脱（0—15min，5％-15％A；15～43min，15％～45％A；43～55min，45％～62％A；55～80min，62％A），检测波长273nm，柱温25℃，流速1．0mL·min^-，以没食子酸峰为参照峰。结果：指纹图谱中共有15个特征峰，其中青果有13个特征峰，紫苏叶有2个特征峰，其中2号为没食子酸峰，10批样品图谱相似度均大于0．99。结论：建立的指纹图谱稳定可行，适用于榄葱茶的质量控制。

Objective： To establish the HPLC fingerprint of Lancong tea. Method： HPLC was adopted in the fingerprint analysis, and the chromatographic conditions were as follows： InertsilR RSOD-C18 （4.6 mm × 250 mm, 5μm） column; mobile phase consisted of methanol （A） -0. 1% phosphorous acid （B） solution for gradient elution 0-15 min, 5%-15% A; 15-43 min, 15%-45% A; 43-55min, 45%-62% A; 55-80 min, 62% A. The detection wavelength of 273 nm ; the column temperature of 20 ℃. The flow rate of 1.0 mL·min^ - 1 , gallic acid peak as the reference peak. Result： There were mainly 15 characteristic peaks in the fingerprints. Among these peaks, 13 peaks belonged to Canarii Fructus, 2 peaks belonged to Perillae Folium, and the 2^nd one was gallic acid peak. The similarity of HPLC fingerprints of 10 batches of Lancong tea were more than 0.99. Conclusion： The fingerprint is stable and feasible, and can be used to control the quality of Lancong tea.