HPLC法测定60℃烘烤前后滇重楼药材四种皂苷的含量变化

Determination of Content Changes of Four Saponins in Polyphyllin Yunnanensis before and after Baking at 60℃ by HPLC

目的分析测定经过60℃烘烤前后滇重楼中重楼皂苷Ⅰ、Ⅱ、Ⅵ、Ⅶ的含量变化。方法采用HPLC法,色谱柱为Waters Sun Fire-C18(4.6 mm×150 mm,5μm),流动相为乙腈-水为流动相,梯度洗脱;进样量10μL,柱温30℃,检测波长203 nm。结果 8个不同产地的滇重楼药材,经过60℃烘烤前后滇重楼中重楼皂苷Ⅰ、Ⅱ、Ⅵ、Ⅶ的总量变化有差异,其中四种皂苷总量及重楼皂苷Ⅰ含量明显降低。结论经过60℃烘烤后对滇重楼的品质有影响。

Objective： To determine the content changes of Ⅰ, Ⅱ, Ⅵand ⅥPolyphyllin saponins before and after baking at 60℃. Methods： HPLC was used, WatersSunFire - C18 （4.6 mm ×150 mm, 5μm） of column, mobile phase as acetonitrile - water, gradient elution, 10μL of injection volume, at 30℃ of column temperature and 203 nm of detection wavelength. Results ： The total changes of Ⅰ, Ⅱ, Ⅵand Ⅵsaponins in eight Polyphyllin Yunnanensis from different habitats before and after baking at 60℃ were different, wherein the total amount of four kinds of saponins and polyphyllin I decreased significantly. Conclusion ： After baking at 60℃, the quality of Polyphyllin Yunnanensis is affected.