两头尖不同炮制品中竹节香附素A含量的比较

Comparison of the Content of Raddeanin A in Different Processed Products of Anemone raddeana Rhizoma

比较两头尖炮制前后竹节香附素A的含量变化。通过HPLC法,以Hanban-C18为色谱柱,以206 nm为检测波长,流速1.0 mL·min^-1,柱温30℃,流动相为乙腈-0.1%的甲酸水溶液,进行等度洗脱。结果表明:竹节香附素A在质量浓度为25.6~1024μg·mL^-1范围内与峰面积呈良好的线性关系,r=0.9998,平均回收率为98.98%,RSD为2.75%。通过炮制,可明显改变两头尖药材中竹节香附素A含量。

The changes of the contents of raddeanin A before and after processing of Anemone raddeana Rhizoma were compared.The analytical column was Hanban-C 18,the flow rate was 1.0 mL·min^-1,the column temperature was 30℃,and the mobile phase was acetonitrile-0.1%formic acid aqueous solution.The results showed that there was a good linear relationship between the peak area and the concentration of raddeanin A in the range of 25.6~1024μg·mL^-1.The average recovery was 98.98%,and RSD was 2.75%.The results showed that the content of raddeanin A in wine and vinegar products increased obviously,while the content of fried yellow products decreased slightly.