HPLC法同时测定五倍子发酵百药煎中没食子酸及鞣花酸含量

Determination of Gallic Acid and Ellagic Acid in Gallnut Fermented Chinese Gall Leaven by HPLC

目的:建立同时测定五倍子发酵百药煎中抗氧化活性成分没食子酸和鞣花酸含量的方法,并对不同批次五倍子发酵百药煎中的含量进行比较。方法:反相高效液相色谱法,Waters Symmmetry ShieldTMRP18(4.6×250 mm,5μm)C_(18)色谱柱;流动相:乙腈-0.1%三氟乙酸水,梯度洗脱;流速1.0 m L·min^(-1);检测波长254 nm;柱温35℃。结果:五倍子没食子酸和鞣花酸含量分别为3.94%,0.25%;发酵成百药煎含量增加,分别为14.20%,0.26%。结论:所建方法操作简便、准确、重复性好,适用于同时测定五倍子发酵百药煎中没食子酸和鞣花酸的含量,含量测定结果为百药煎的药用研究和产品的开发提供了依据。

Objective：To determine the gallic acid and ellagic acid in the gallnut fermented Chinese gall leaven by HPLC and compare the content of different batches.Methods：The separation was performed on the Waters Symmmetry ShieldTM RP18 （4.6×250 mm,5 μm） C18 column,and acetonitrile-0.1% trifluoroacetic acid aqueous in gradient as mobile phase,the flow rate was 1.0 mL·min^-1,and the detecting wavelength was set at 254 nm,the column temperature was kept at 35 ℃.Results：The average content of gallic acid and ellagic acid in Chinese gall were 3.94% and 0.25%,respectively,and in Chinese gall leaven were 14.20%,0.26%,respectively.Conclusion：The established method is suitable for the determination of gallic acid and ellagicacid in the gallnut fermented Chinese gall leaven.The results provide a basis for medicinal value research and product development of gallnut fermented Chinese gall leaven.