基于标准汤剂的酒女贞子配方颗粒HPLC指纹图谱研究

HPLC Fingerprint Analysis of Wine-fried Ligustri Lucidi Fructus Formula Granules Based on Standard Decoction

目的建立酒女贞子配方颗粒的HPLC指纹图谱,并对其与饮片、标准汤剂、中间体的相关性进行评价。方法采用Agilent ZORBAX Eclipse C18(250 mm×4.6 mm,5 μm)色谱柱;以甲醇-水作为流动相,梯度洗脱;流速为1.0 mL·min-1;检测波长为224 nm;柱温为30℃;进样体积为10 μL。结果酒女贞子饮片、标准汤剂、中间体及配方颗粒指纹图谱均呈现5个共有特征峰,呈良好的相关性,在5个共有峰中指认出山特女贞苷、齐墩果酸、熊果酸3个成分。酒女贞子饮片、标准汤剂、中间体、配方颗粒的主要化学成分组成基本相同,结论该HPLC指纹图谱方法可用于酒女贞子配方颗粒的生产全过程的质量控制。

OBJECTIVE To study the method of HPLC fingerprint on wine-fried Ligustri Lucidi Fructus formula granules compared with pieces, standard decoction and intermediates. METHODS The chromatographic separation was carried out on an Agilent ZORBAX Eclipse C18 column (250 mm×4.6 mm, 5 μm) by using with methanol-water as mobile phases which were eluted with gradient. The flow rate was 1.0 mL·min-1. The column temperature was 30℃ and the detection wavelength was set at 224 nm. The injection volume was 10 μL. RESULTS There were five common characteristic peaks which presented a good correlation in all fingerprint spectrum of pieces, standard decoction, intermediates and formula granules of wine-fried Ligustri Lucidi Fructus. In the five common characteristic peaks, three of them were distinguished as specnuezhenide, oleanolic acid, ursolic acid, respectively. The main chemical constituents of wine-fried Ligustri Lucidi Fructus pieces, standard decoction, intermediates and formula granules were basically identical. CONCLUSION The HPLC fingerprint method can be used for the total quality control of wine-fried Ligustri Lucidi Fructus formula granules.