HPLC法比较4种醋香附中黄酮类成分含量研究

Comparison of Flavonoids Content in Four Different Vinegar Processing Xiangfu(Cyperi Rhizoma)by HPLC

目的:采用高效液相色谱(HPLC)法比较4种醋制方法制备的醋香附饮片中黄酮类成分的差异,为控制香附炮制品的质量提供依据。方法:以芦丁、木犀草苷和木犀草素为指标性成分,采用Intersil ODS-3 C18(250 mm×4.6 mm,5μm)色谱柱,以甲醇为流动相A,0.1%磷酸水为流动相B,梯度洗脱(0~35 min,38%~38%A;35~45 min,38%~50%A;45~70 min,50%~50%A;70~110 min,50%~90%A),流速1.0 mL/min,柱温25℃,检测波长为350 nm。结果:对芦丁、木犀草素和木犀草苷在选定的浓度范围内线性关系良好,其相关系数均>0.9997,加样回收率为98.10%、97.73%、98.20%,RSD%为1.56%、1.58%、1.22%,重复性、稳定性、精密度良好。3种黄酮成分总量由高到低依次为醋炙品>醋煮品>醋煮蒸品>醋蒸品>生品。结论:建立的HPLC法测定不同香附醋制品中芦丁、木犀草素和木犀草苷含量的方法简单、可行、重现性好,3种黄酮成分总量在醋炙品中最高。

Objective:To compare the flavonoids content in four kinds of vinegar processing Xiangfu(Cyperi Rhizoma)by high performance liquid chromatography(HPLC)method and provide evidence for quality control of processed Xiangfu.Methods:With rutin,luteoloside and luteolin as reference substances,HPLC analysis was performed on Intersil ODS-3 C18 column(250 mm×4.6 mm,5μm)with the gradient elution of methanol(A)and 0.1%phosphoric acid solution(B)(0~35 min,38%~38%A;35~45 min,38%~50%A;45~70 min,50%~50%A;70~110 min,50%~90%A).The flow rate was 1.0 mL/min,the column temperature was 25℃and detection wavelength was 350 nm.Results:The linear relationships of rutin,luteoloside and luteolin were good in the selected concentration range,and the correlation coefficients were all greater than 0.9997.The average recoveries were 98.10%,97.73%and 98.20%,and the RSD%were 1.56%,1.58%and 1.22%.The repeatability,stability and precision were good.The content of total flavonoids in different vinegar processing Xiangfu in turn was vinegar-fried product>vinegar-boiled product>vinegar-steamed and vinegar-boiled product>vinegar-steamed product>raw product.Conclusion:The method to determine the content of rutin,luteoloside and luteolin in different kinds of vinegar processing Xiangfu is simple,reliable and reproducible,and the total content of three flavonoids was the highest in the vinegar-fried product.