基于HPLC指纹图谱的枇杷叶蜜炙前后标准汤剂质量控制研究

Quality control study of standard decoction of raw and honey processed Eriobotryae Folium based on HPLC fingerprint

目的建立枇杷叶标准汤剂HPLC指纹图谱,比较蜜炙前后质量差异,为其质量控制提供依据。方法采用HPLC-DAD法,以乙腈-0.4%磷酸水溶液为流动相梯度洗脱,建立20批次枇杷叶蜜炙前后标准汤剂HPLC指纹图谱,同时测定新绿原酸、绿原酸、隐绿原酸的含量;采用相似度和聚类分析对蜜炙前后枇杷叶标准汤剂进行质量评价。结果枇杷叶蜜炙前后标准汤剂指纹图谱和3种绿原酸类成分含量均有显著差异。蜜炙后指纹图谱新增2个色谱峰,其中1号峰为5-羟甲基糠醛;枇杷叶标准汤剂中新绿原酸、绿原酸、隐绿原酸平均质量分数分别为4.300、4.306、5.432mg/g,蜜炙后3种绿原酸类成分质量分数显著降低,分别为3.295、3.460、4.118 mg/g,降低率分别为23.29%、19.06%、23.92%。结论本法简单、耐用性好,不仅可以对枇杷叶蜜炙前后标准汤剂进行质量控制,还能有效辨别蜜炙前后饮片差异,可为枇杷叶、蜜枇杷叶标准汤剂及相关制剂的质量控制提供参考。

Objective To establish HPLC fingerprint of Eriobotryae Folium standard decoction and compare quality difference between raw and honey processed Eriobotryae Folium standard decoction, which can provide a reference for its quality control. Methods An HPLC-DAD method was utilized. The mobile phase was acetonitrile-0.4% phosphoric acid setting for gradient elution. The HPLC fingerprints of 20 batches of standard decoction of raw and honey processed Eriobotryae Folium were established. The contents of neochlorogenic acid, chlorogenic acid, and cryptochlorogenic acid were determined simultaneously. Similarity and cluster analysis were chosen to evaluate the quality of standard decoction of raw and honey processed Eriobotryae Folium. Results Both of the fingerprint and the contents of three kinds of chlorogenic acids of Eriobotryae Folium standard decoction had significant difference before and after the Eriobotryae Folium being processed by honey. Two chromatographic peaks were increased newly in honey processed Eriobotryae Folium. The No.1 peak refers to component of 5-hydroxymethylfurfural. The average contents of neochlorogenic acid, chlorogenic acid and cryptochlorogenic acid in raw Eriobotryae Folium standard decoction were 4.300, 4.306, and 5.432 mg/g respectively. The result of contents showed a significantly decrease in honey processed Eriobotryae Folium standard decoction. Their contents were 3.295, 3.460, and 4.118 mg/g respectively. The reduction rate of them were 23.29%, 19.06%, and 23.92% respectively. Conclusion The method is concise and durable. It could not only be utilized to evaluate the quality of standard decoction of Eriobotryae Folium before and after processed by honey, but also to identify the quality differences of them. The study could be used for quality control of standard decoction of raw and honey processed Eriobotryae Folium, identify the quality difference of them and also provide a reference for quality control of their preparations.