四种不同炮制方法对山楂中7种成分变化的影响

Effects of Four Processing Methods on the Changes of Seven Constituents in Crateagus

目的:考察不同炮制方法对山楂中7种成分含量变化的影响。方法:应用HPLC多波长切换梯度洗脱技术,采用InertSustain DQ⁃C_(18)(250 mm×4.6 mm,5μm)色谱柱,以甲醇(A)⁃乙腈(B)⁃0.2%乙酸铵溶液(C)为流动相梯度洗脱,流速:1.0 ml·min^(-1),检测波长:210 nm(检测枸橼酸、齐墩果酸和熊果酸)、284 nm(检测5⁃羟甲基糠醛、绿原酸)、360 nm(检测金丝桃苷和异槲皮苷),柱温:35℃,进样量:10μl。结果:5⁃羟甲基糠醛、金丝桃苷、异槲皮苷、绿原酸、枸橼酸、齐墩果酸、熊果酸分别在0.812~12.990μg·ml^(-1)、2.326~37.220μg·ml^(-1)、1.303~22.440μg·ml^(-1)、1.332~21.310μg·ml^(-1)、1.221~19.540μg·ml^(-1)、0.778~12.450μg·ml^(-1)和1.508~24.120μg·ml^(-1)范围内线性关系良好(r≥0.9992),平均回收率分别为98.84%(RSD=1.02%),100.16%(RSD=0.96%),99.11%(RSD=0.68%),99.86%(RSD=0.47%),99.15%(RSD=0.67%),99.22%(RSD=1.05%),99.84%(RSD=0.71%)(n=6)。山楂中黄酮类金丝桃苷和异斛皮苷及有机酸成分的含量均为净山楂>炒山楂>焦山楂>山楂炭,5⁃羟甲基糠醛含量为山楂炭>焦山楂>炒山楂>净山楂,熊果酸和齐墩果酸的含量在炮制前后基本上无变化。结论:基于HPLC法测定山楂中7种成分在4种不同炮制方法下的含量,为进一步对山楂的不同炮制方法引起的质量变化和药效物质基础提供参考依据。

Objective:To explore the effects of four processing methods on the content changes of seven constituents in crateagus.Methods:The content determination was carried out on an InertSustain DQ⁃C_(18)(250 mm×4.6 mm,5μm)column with the mobile phase consisting of methanol(A)⁃acetonitrile(B)⁃0.2%ammonium acetate(C)in a gradient elution mode at a flow rate of 1.0 ml·min^(-1).The detection wavelengths were set at 210 nm for citric acid,oleanolic acid and ursolic acid,284 nm for 5⁃hydroxymethyl⁃2⁃furaldehyde and chlorogenic acid,and 360 nm for hyperoside and isoquercitrin.The column temperature was set at 35℃and the injection volume was 10μl.Results:5⁃Hydroxymethyl⁃2⁃furaldehyde,hyperoside,isoquercitrin,citric acid,chlorogenic acid,oleanolic acid and ursolic acid showed good linear relationships within the ranges of 0.812⁃12.990μg·ml^(-1),2.326⁃37.22μg·ml^(-1),1.303⁃22.440μg·ml^(-1),1.332⁃21.310μg·ml^(-1),1.221⁃19.540μg·ml^(-1),0.778⁃12.450μg·ml^(-1) and 1.508⁃24.120μg·ml^(-1)(r≥0.9992),re⁃spectively.The average recoveries were 98.84%,100.16%,99.11%,99.86%,99.15%,99.22%and 99.84%,respectively.The RSDs were 1.02%,0.96%,0.68%,0.47%,0.67%,1.05%and 0.71%(n=6),respectively.The content order of flavonoids hyperoside,isodendrobin and organic acids in crateagus was raw crateagus>fried crateagus>parched crateagus>charred crateagus,and that of 5⁃hydroxymethyl⁃2⁃furfural was charred crateagus>parched crateagus>fried crateagus>raw crateagus.The contents of ursolic acid and oleanolic acid had no changes before and after processing.Conclusion:HPLC method was used to quantitatively analyze the seven components in crateagus with four different processing methods,which provides reference for the quality change control and the efficacy material basis of crateagus before and after processing.