蔓荆子炮制前后HPLC指纹图谱比较研究

Study on the HPLC fingerprint of Viticis Fructus before and after processing

目的建立蔓荆子及炒蔓荆子的HPLC指纹图谱,为蔓荆子和炒蔓荆子质量标准制定提供依据。方法采用Agilent SB C 18柱(250 mm×4.6 mm,5μm)为色谱柱,以乙腈和0.1%磷酸溶液为流动相(梯度洗脱),流速为1.0 mL/min,检测波长为258 nm;并运用“中药色谱指纹图谱相似度评价系统”和SPSS22统计软件分析蔓荆子、炒蔓荆子指纹图谱的差异。结果初步建立了蔓荆子、炒蔓荆子的HPLC指纹图谱,结果发现蔓荆子炮制前后化学成分发生明显改变。结论建立的HPLC指纹图谱具有较好的重现性,能准确反映蔓荆子炮制前后成分的变化,可为蔓荆子和炒蔓荆子的质量控制提供方法依据。

Objective To establish the HPLC fingerprint of Viticis Fructus and fried Viticis Fructus,and provide a basis for the quality standard of Viticis Fructus and fried Viticis Fructus.Methods HPLC analysis was performed on an Agilent SB C 18(4.6 mm×250 mm,5μm)with a mobile phase consisting of acetonitrile(A)and 0.2%phosphoric acid(B)in gradient mode at the flow rate of 1.0 mL/min.The detection wavelength was 258 nm.The differences of Viticis Fructus and fried Viticis Fructus HPLC fingerprint were analyzed with the system of similarity evaluation with chromatographic fingerprint of traditional Chinese medicine and the statistical software SPSS22.0.Results The HPLC fingerprints of Viticis Fructus and fried Viticis Fructus were initially established.The results showed that there were significant differences in chemical composition before and after processing.Conclusion The method of the HPLC fingerprint is relatively reproducible,which can reflect the change of composition before and after processing,and further provide a basis for the quality control of Viticis Fructus and fried Viticis Fructus.