不同产地盐益智仁炮制前后白杨素的含量测定

Evaluate the Content of Chrysin in Fructus Alpiniae Oxyphyllae from Different Producing Areas after Processed with Salt

目的：比较不同产地益智仁盐炙前后白杨素的含量差异。方法：采用高效液相色谱法，色谱柱：Kromasil C18色谱柱（250×4.6mm，5μm）；流动相：2.5％四氢呋喃甲醇－水梯度洗脱；流速：1.0ml ／min，检测波长：269nm。结果：白杨素在0～13μg 之间呈线性关系（r ＝0.9999），平均加样回收率为87.54％，RSD 为1.93％（n ＝5）；有4个样品在炮制后白杨素含量增加，1个样品减少。结论：采用高效液相色谱法测定益智仁中白杨素含量的方法简单、快速，结果准确、可靠。

Objective To evaluate the content of chrysin in fructus alpiniae oxyphyllae from different producing areas after pro-cessed with salt.Methods The high performance liquid chromatography was used to detect the content of chrysin,with chromatography column （Kromasil C18,250 ×4.6 mm,5 microns）,mobile phase （2.5% of tetrahydrofuran in methanol -water,gradient elution）at 1.0 ml/min of flow rate,269 nm of the detection wavelength,26 ℃ of column temperature,and 30 μl of sample quantity.Results The linear range of chrysin was 0 ~13 μg,RSD was 1.93% （n =5）,and the average recovery rate was 87.54%.And the contents of chrysin of four samples were increased after processed,while one was reduced.Conclusion The high performance liquid chromatogra-phy （HPLC）method was developed for the determination of chrysin in fructus alpiniae oxyphyllae was simple,rapid,accurate and re-liable.