淡附片HPLC特征图谱的研究及炮制前后比较

Comparison on HPLC specific chromatogram of Danfu Tablet before and after processing

目的:建立淡附片HPLC特征图谱,分析辅料炮制对淡附片物质基础的影响。方法:Agilent SB C18色谱柱(4.6mm×250mm,5μm);1%乙酸溶液(A)-乙腈(B),梯度洗脱,检测波长为270nm,柱温为35℃,进样量为20μL。结果:建立了淡附片HPLC特征图谱,确定了15个共有峰,与盐附子相比,消失了1个峰,增加了8个峰,其中,峰9、10、13、15等4个成分来自甘草,峰6、7、11等3个成分来自黑豆,峰12来自附子,且辅料炮制可显著影响其峰面积。对照品指认了新增的3个峰,分别为峰6大豆苷,峰10甘草苷,峰15甘草酸。结论:盐附子加辅料炮制后,可带入辅料成分,影响淡附片中成分含量,使淡附片的成分发生量变和质变。

Objective： To establish the high performance liquid chromatography （HPLC） specific chromatograms of Danfu tablets, and analyze the influence of processing adjuvants on material basis of Danfu tablets. Methods： The HPLC separation was performed under the following conditions： Agilent SB C18 column （4.6mm×250mm, 5μm）; the ingredient of gradient elution was a mixture of acetonitrile-1% aqueous acetic acid, determined at 270nm wavelength with the column temperature of 35℃ and sample loading quantity of 20 p.L. Results： The specific chromatograms of Danfu tablets were established which included 15 common peaks identified. Compared with salted aconite root, a peak disappeared and 8 peaks increased, in which 4 ingredients of the 9th, 10th, 13th and 15th peak were come from liquorice root, 3 ingredients of the 6th, 7th and 1 lth peak were come from black soya bean, and the 12th peak was come from prepared common monkshood branched root. Processing adjuvants could influence the peak area significantly. 3 peaks were identified by comparison products including the 6th peak came from daidzin, the 10th peak came from liquiritin and the 15th peak came from glycyrrhizic acid. Conclusion： Processing salted aconite root with processing adjuvants might bring the processing adjuvants into medical ingredients and influence the component content of Danfu Tablet.