醋蒸五味子高效液相色谱特征指纹图谱研究

HPLC Characteristic Fingerprint of Schisandra Chinensis Stir-Baked with Vinegar

目的建立醋蒸五味子高效液相色谱(HPLC)特征指纹图谱分析方法。方法采用赛默飞Hypersil GOLD色谱柱(250 mm×4.6 mm,5μm),流动相为甲醇-水,梯度洗脱,流速为1.0 m L/min,检测波长为250 nm。在此条件下,绘制并分析不同来源10批醋蒸五味子的特征指纹图谱。结果 10批醋蒸五味子有8个共有峰,其HPLC指纹图谱基本一致,但共有峰面积的比值有一定差异。结论通过HPLC法建立了醋蒸五味子的指纹图谱分析方法,该方法稳定、可靠,重复性好,为醋蒸五味子的质量评价提供了科学依据。

Objective To establish an HPLC characteristic fingerprint method for Schisandra Chinensis stir-baked with vinegar.Methods Thermo Fisher Hypersil GOLD column（ 250 mm × 4. 6 mm,5 μm） was adopted,the mobile phase was methanol water with gradient elution,the flow rate was 1. 0 m L/min,the detection wavelength was 250 nm. Under these conditions,the characteristic fingerprints of 10 batches of Schisandra Chinensis stir-baked with vinegar were drawn and analyzed. Results 10 batches of Schisandra Chinensis stir-baked with vinegar had a total of 8 peaks,the HPLC characteristic fingerprints were basically the same,but the ratios of the total peak area had some differences. Conclusion The method of characteristic fingerprint of Schisandra Chinensis stir-baked with vinegar is established by HPLC. The method is stable,reliable and reproducible,which can provide scientific basis for the quality evaluation of Schisandra Chinensis stir-baked with vinegar.