酒炖白芷中总香豆素及4种香豆素类成分的含量测定

Determination of Total Coumarins and Four Coumarin Constituents in Angelicae dahuricae Radix processed with yellow rice wine

目的:建立酒炖白芷中总香豆素及4种香豆素成分的含量测定方法,并比较炮制对其含量的影响。方法:总香豆素的测定采用紫外分光光度法,以欧前胡素为对照品,测定波长为300 nm;4种香豆素类成分含量采用HPLC法,色谱柱为(4.6 mm×250 mm,5μm)为迪玛C18,以甲醇-水(70∶30)为流动相,检测波长300 nm,流速1.0 mL·min^-1,柱温30℃。结果:总香豆素测定中欧前胡素在1.92~19.20μg·mL^-1内呈良好线性关系,平均加样回收率为97.2%,RSD=1.3%;4种香豆素类成分测定中氧化前胡素、欧前胡素、8-甲氧基异欧前胡内酯及异欧前胡素分别在0.013~0.26μg、0.016~0.32μg、0.0082~0.164μg、0.0085~0.17μg内线性关系良好,平均加样回收率在97.0%~99.2%,RSD<2.20%。结论:所建立的方法简单、准确、重复性好,可用于酒炖白芷的含量测定。

Objective To estabish the methods for determining total coumarins and four coumarin constituents in Angelicae dahuricae Radix processed with yellow rice wine, and then compare the processing effect on the contents of these compounds. Methods Total coumarins were determined by UV, an UV method was developed at 300 nm, using imperatorin as a reference substance. Four coumarin constituents were determined by HPLC,the column named Diamonsil C18(4.6 mm×250 mm, 5 μm) was used for the chromatographic separation. Methanol-Water(70∶30)was determined as the mobile phase. The flow-rate was set to 1.0 mL·min-1;The detection wavelength was set at 300 nm. The column temperature was fixed at 30 ℃. Results The linear range of imperatorin was 1.92 ~ 19.20 μg·mL-1, and the average recovery was 97.2% and the relative standard deviation(RSD) was 1.3% in the determination of total coumarin. The linear relationships of Oxypeucedanin, imperatorin, cnidilin and isoimperatorin were good in the range of 0.013~0.26 μg, 0.016~0.32 μg, 0.0082~0.166 μg and 0.0085~0.17 μg, respectively. The average recovery was 97.0% and 99.2%, and the RSD was less than 2.20%. Conclusions The methods were simple, accurate and reproducible, and could be used for the determination of these compounds in the Angelicae dahuricae Radix processed with yellow rice wine.