不同加工法制得的干姜片及炮制品高效液相色谱指纹图谱比较研究

Comparative study on HPLC fingerprint of dry ginger (Zingiberis Rhizoma) slices and their processed products with different processing methods

目的建立不同加工法制得的干姜片及炮制品的高效液相色谱(HPLC)指纹图谱。方法采用HPLC法对来源于10个产地的经不同加工法制得的干姜片及炮制品炮姜、姜炭的指纹图谱进行比较,采用"中药色谱指纹图谱相似度评价系统(2004A)"软件进行分析评价。色谱柱为Agilent TC-C18柱(4.6 mm×250.0 mm,5.0μm),流动相为乙腈(A)-磷酸水(B),二元梯度洗脱,采用二极管阵列检测器,检测波长280 nm,柱温30℃,进样量10μL。结果建立了不同加工法干姜片及炮制品的HPLC指纹图谱,在该指纹图谱中,指认了其中的6-姜酚、8-姜酚、10-姜酚、6-姜烯酚、姜酮5个色谱峰;不论鲜切还是传统制干姜片,进一步炮制成炮姜、姜炭后,6-姜酚、8-姜酚、10-姜酚含量均下降,但6-姜烯酚含量上升;制成炮姜、姜炭后均产生了姜酮。结论该方法可作为不同加工法制得的干姜片及炮制品的质量控制方法,为从产地加工环节入手探讨对干姜片及其炮制品质量的影响提供了实验数据。

Objective To establish HPLC fingerprint of dried ginger(Zingiberis Rhizoma)slices and their processed products with different processing methods.Methods HPLC method was used to compare the fingerprint chromatogram of dried ginger slices,processed baked ginger and ginger charcoal with different processing methods from 10 different producing areas.The data were analyzed and evaluated with'similarity evaluation system for chromatographic fingerprint chromatogram of Chinese materia medica(Version 2004 A)'.The chromatographic column used was Agilent TC-C18 column(4.6 mm×250.0 mm,5.0μm),with the mobile phase acetonitrile(A)-phosphate water(B)and binary gradient elution together with diode array detector.The detection wavelength was set at280 nm,the column temperature was kept at 30℃,and the sample size was 10μL.Results HPLC fingerprint chromatogram of dry ginger slices and processed products with different processing methods were established.Among them,5 chromatographic peaks of 6-gingerphenol,8-gingerphenol,10-gingerphenol,6-shogaol and zingiberone were identified.Either fresh cut or traditional dried ginger slices,the content of 6-gingerphenol,8-gingerphenol and 10-gingerphenol of baked ginger and ginger charcoal after further processing all reduced,but the content of 6-shogaol increased.Zingiberone was produced from processed baked ginger and ginger charcoal.Conclusion This method can be used to quality control the dried ginger slices and processed products with different processing methods,and to provide the experimental data in discussing the effects of processing in production place on the quality of dried ginger slices and their processed products.