HPLC分析比较不同产地郁金姜黄素的化学组分

Comparative Analysis of the Curcumin Chemical Composition in Curcuma Yujin from Different Origin by HPLC

目的:对不同产地郁金炮制品及其生品、茎叶中姜黄素类成分含量上的差异进行比较分析,以期为浙产温郁金建立起科学合理的质量评价方法。方法:采用HPLC法测定不同产地郁金炮制品及其茎叶、生品中的姜黄素含量。结果:茎叶样品中四川产黄丝郁金的姜黄素含量最高,温郁金中含有的姜黄素量比黄丝郁金少得多;从部位来看,茎叶的姜黄素含量比块根要略高,而生品要比炮制品略高。结论:不同品种、产地及加工方法的郁金炮制品、生品及其茎叶中姜黄素含量存在较大的差异。经优选色谱条件建立的HPLC法可以简便、准确地测定姜黄素类成分含量,为控制和评价浙江道地药材温郁金的质量提供科学依据。

Objective：To establish a scientific and reasonable evaluation method for the quality of Zhejiang curcuma wenyujin,the different compositions of the curcumin are compared in the processed products, raw products, stems and leaves of Curcuma yujin from different origins on the content. Methods ：We determined the content of eureumin in the pro- cessed products,raw products, stems and leaves of Curcuma yujin from different origins by HPLC. Results：From the re- sults ,we can see that the content of curcumin was the highest in samples of stems and leafs of Sichnan Huangsi Yujin and that the amount of curcumin in carcuma wenyujin was much less than in Huangsi Yujin. We can also see that the content of curcumin in stems and leaves was slightly higher than in the root, and in raw products was slightly higher than in the processed products. Conclusion： The content of Curcuminin the processed products, raw products, stems and leaves of Cur- cu ma yujin from different varieties, origins or processing methods has a great difference. The HPLC method established under the optimal chromatographic condition can determin the content of curcumin simplely and accurately, which can pro- vide a scientific basis to control and evaluate the quality of Zhejiang authentic ingredients curcuma wenyujin.