基于GC-MS联用检查川贝清肺糖浆中的留兰香

Determination of Mentha spicata in Chuanbei Qingfei Syrup based on GC-MS analysis

目的建立气相色谱方法检查川贝清肺糖浆中的留兰香。方法采用5%二苯基-95%二甲基聚硅氧烷固定相的毛细管柱和氢火焰离子化检测器进行检测。柱温条件为初始温度为70℃,保持4min,以1.5℃/min的速率升至120℃,以3℃/min的速率升至200℃,以30℃/min的速率升至230℃,最后保持2 min。结果该方法能检查留兰香的特征性成分香芹酮,并检测出阳性供试品,且通过气相色谱-质谱法(GC-MS)确证。结论该方法能用于检查川贝清肺糖浆中的留兰香,反映薄荷生产投料的情况,为监管药品生产和质量提供帮助。

Objective To establish a gas chromatography method for the determination of Mentha spicata in Chuanbei Qingfei Syrup.Methods A capillary column with 5%diphenyl-95%dimethyl polysiloxane stationary phase and a hydrogen flame ionization detector were used for detection.The initial temperature of the column was 70℃,kept for 4 min,then increased to 120℃at the rate of 1.5℃/min,to 200℃at the rate of 3℃/min,to 230℃at the rate of 30℃/min,and finally kept for 2 min.Results This method was able to detect the characteristic component carvone in Mentha spicata and detect positive samples,which were confirmed by gas chromatography-mass spectrometry(GC-MS).Conclusion This method can be used to detect the presence of Mentha spicata in Chuanbei Qingfei Syrup,reflect the production and feeding of mint,and provide assistance for regulating drug production and quality.