宝坻大蒜HPLC化学指纹图谱构建

Construction of HPLC chemical fingerprint of Baodi garlic

为了准确高效地检测宝坻大蒜,采用高效液相色谱法和固相萃取技术构建了宝坻大蒜的HPLC化学指纹图谱.色谱条件为Eclipse Plus C18色谱柱(4.6 mm×12.5 mm,5μm),流动相为甲醇-体积分数为0.2%的甲酸溶液(体积比为4∶1),流速1 m L/min,二极管阵列检测器检测波长240 nm,柱温35℃,以二烯丙基二硫醚为内参比峰.使用《中药色谱指纹图谱相似度评价系统2004A》对数据进行分析,建立共有模式,确定了宝坻大蒜的14个共有峰,不同批次宝坻大蒜的指纹图谱相似度良好.

To detect Baodi garlic accurately and efficiently, HPLC and solid phase extraction technology were adopted to establish the HPLC chemical fingerprint of Baodi garlic. The HPLC conditions were： Eclipse Plus C18 column（4.6 mm×2.5mm,5μm）, methanol-0.2% methanoic acid （volume fraction） as mobile phase （Vmethanol ： Vmetharxic acid= 4 ： 1 ）, the flow rate at 1 mL/min, the detecting wavelength at 240 nm, column temperature at 35 ℃, diallyl disulfide as the internal reference peak. 14 common peaks of Baodi garlic were affirmed by Chinese traditional medicine chromatographic fingerprint similarity evaluation soft. The fingerprint similarity of different batches of Baodi garlic was excellent.