栀子炮制前后指纹图谱对比研究

Comparation of HPLC Fingerprints between Fructus Gardeniae and Its Processed Products after Processed

目的建立栀子、炒栀子及焦栀子的高效液相指纹图谱,对栀子炮制前后指纹图谱进行比较研究。方法采用ZORBAX SB-C18色谱柱(4.6 mm×250 mm,5μm)色谱柱,乙腈:0.3%甲酸水溶液梯度洗脱,检测波长254 nm、330 nm、440 nm,流速1.0 mL/min,柱温35℃。结果在建立的栀子、炒栀子及焦栀子指纹图谱中,在254 nm下共检测到23个特征峰;在330 nm下共检测到17个特征峰;在440 nm下共检测到9个特征峰。栀子炮制前后指纹图谱特征峰分布基本一致,但峰面积差异显著。以已知化学成分为对照,对栀子饮片炮制前后指纹图谱进行色谱峰归属,归属了5个色谱峰,分别为京尼平龙胆双糖苷、京尼平苷、绿原酸、西红花苷-Ⅰ、西红花苷-Ⅱ。结论栀子炮制前后的指纹图谱存在显著差异。该方法准确可靠、重复性好,为栀子、炒栀子及焦栀子饮片的质量评价提供参考依据。

Objective To establish and compare the changes of the HPLC fingerprints of Fructu Gardeniaes,Fructus Gardeniae(stir-baked)and Fructus Gardeniae preparatus before and after processing.Methods A ZORBAX SB-C18 column(4.6 mm×250 mm,5μm)was used,with the mobile phase of acetonitrile:0.3% formic acid aqueous solution by gradient elution,at the detection wavelength of 254 nm,330 nm and 440 nm with a flow rate of 1.0 mL/min and the column temperature was 40℃.Results In the established fingerprints of Fructu Gardeniaes,Fructus Gardeniae(stir-baked)and Fructus Gardeniae preparatus,23 characteristic peaks were detected at 254 nm,17 characteristic peaks were detected at 330 nm and 9 characteristic peaks were detected at 440 nm.The characteristic peak distribution of fingerprint of Fructu Gardeniaes was basically the same before and after processing,but the peak area was significantly different.The chromatographic peaks of the fingerprint of Fructu Gardeniaes slices before and after processing were determined by using known chemical components as control.Five chromatographic peaks were identified,which were Gentioside,gentioside,chlorogenic acid,crocin Ⅰ and crocin Ⅱ.Conclusion The differences in fingerprint of gardenia gardenia before and after processing were significant.The study method was accurate,reliable and reproducible,which provided a reference for the quality evaluation of Fructu Gardeniaes,Fructus Gardeniae(stir-baked)and Fructus Gardeniae preparatus pieces.