大黄末中没食子酸的鉴别及含量测定方法研究

Study on the Determination and Identified of Gallic Acid in Rhubarb Powder

为了完善大黄末的质量控制方法，对大黄末中没食子酸的薄层鉴别和含量测定方法分别进行了研究。采用薄层色谱法鉴别没食子酸以及高效液相色谱法测定其含量。选用Agilent Eclipse XDB—C18（250mm×4．6mm，5μm）为色谱柱，甲醇-0．05％磷酸溶液（5：95）为流动相，流速1．0mL／min，检测波长为271nm。试验结果没食子酸在1．064～106．4txg／mL浓度范围内，线性关系良好（r=1．0000）；平均回收率（n=6）为97．84％（RSD=0．61％）。薄层色谱斑点清晰，分离度好。本方法准确灵敏，可用于大黄末中没食子酸的质量控制。

To perfect the quality control method of rhubarb powder. Gallic acid was identified by thin layer chromatography （TLC） and determined by high performance liquid chromatography （HPLC）. A chromatographic column of Agilent Eclipse XDB -C18（250 mm×4.6 mm, 5μm） was used, with the mobile phase of methanol - 0.05% phosphoric acid solution （5：95） at the flow rate of 1.0 mL/min. The detection wavelength was at 271 nm. The calibration curves were linear in ranges of 1. 064 -106.4 μg/mL（ r = 1. 0000 ）for gallic acid; the average recoveries （n =6） was 97.84% （RSD = 0.61% ）. The method is accurate and sensitive for the quality control of rhubarb powder.