青皮不同炮制方法对主要活性成分橙皮苷含量的影响

Research on the influence of Hesperidin content by different process methods for Citrus reticulata Blanco

目的:通过测定青皮药材和不同炮制品中橙皮苷的含量,研究不同炮制方法对青皮品质的影响。方法:选取青皮药材及除杂、醋炙、碳炒等方法制备的青皮饮片,采用高效液相色谱法测定橙皮苷的含量并计算转移率,色谱分析采用Agilent1200高效液相色谱仪,用Dikma C18色谱柱(250×4.6mm,5μm),甲醇:0.1%冰醋酸为流动相,梯度洗脱,流速1.0mL/min,进样量10μL,柱温25℃,检测波长254nm。结果:青皮药材及不同炮制方法制备的饮片橙皮苷的含量在0.776~1.138mg/g之间,各种类饮片对比药材的转移率在76.56~112.24%之间。结论:不同炮制方法对青皮中橙皮苷的含量有较为显著的影响,所选用方法能够准确高效地反映不同炮制方法对青皮活性成分含量的影响。

Objective: To investigate influence on quality of different process method for Citrus reticulata Blanco through determination of hesperidin in them as well as crude ingredient. Methods: Purified, vinegar baked and coal fried samples was chosen for comparison, using an HPLC method for content determination, and the obtained results were calculated to give the data of transition rates;the analysis was carried out in and Agilent 1200 HPLC instrument, equipped with Dikma C18 column(250×4.6 mm,5μm), with as mobile phase of methanol and 0.1% acetic acid using gradient elution,the flow rate was 1.0 ml/min, injection volume was 10Μl, the column temperature was 25℃ and the detection wavelength was 254 nm. Results:Content range of different process methods lied in the range of 0.776-1.138 mg/g, with the transition rates of 76.56-112.24%. Conclusion: Influence of different process method for hesperidin content in Citrus reticulata Blanco was obvious, and the analytical method used for investigation was fast and accurate to reveal such influence.