续断生品与酒炙品HPLC指纹图谱及其成分差异分析

HPLC Fingerprint and Analysis of Component Difference of Crude and Wine Processed Products for Dipsacus asper Root

目的:建立并比较续断酒炙前后HPLC指纹图谱,探讨续断酒炙前后化学成分差异。方法:采用Agilent C18色谱柱(250 mm×4.6 mm,5μm)。流动相:乙腈-0.05%磷酸,梯度洗脱;流速1.0 m L/min;柱温25℃。结果:炮制后部分化学成分含量有不同程度改变,川续断皂苷Ⅵ含量显著增加,且有两个新的色谱峰出现。结论:该方法可较全面地反映续断酒炙前后化学成分的差异,可用于控制续断生品和酒炙品的内在质量。

Objective： To study the HPLC fingerprint of Dipsacus asper root before and after wine processed,and to compare the changes of fingerprint and chemical composition. Methods： The HPLC analysis was performed on an Agilent C18（ 250 mm × 4. 6 mm,5μm） column with gradient elution of acetonitrile-0. 05% phosphoric acid at a flow rate of 1. 0 m L/min,and the column temperature was set at 25 ℃. Results： The content of chemical composition changed in different degree after processed,the asperosaponin Ⅵ content increased significantly,and two new chromatographic peaks were found in the fingerprint. Conclusion： This method can be used to reflect the difference of chemical composition of Dipsacus asper root and its wine processed products. It would be an efficient way for qualitative control of Dipsacus asper root.