大黄不同炮制品没食子酸、儿茶素和肉桂酸含量测定方法的建立

Determination of Gallic Acid, Catechin and Cinnamic Acid in Different Processed Products of Rhubarb

目的:采用反相高效液相色谱法对大黄不同炮制品中的没食子酸、儿茶素和肉桂酸进行含量测定,比较其含量差异,揭示中药炮制前后活性成分含量的变化规律。方法:建立采用HPLC法,色谱柱为Thermo SCIENTIFIC Hypersil GOLD Dim.(mm)(4.6 mm×250 mm,5μm),以甲醇-0.1%磷酸溶液为流动相,梯度洗脱,检测波长为278 nm,流速1.0 mL/min,柱温30℃,进样量为10μL。结果:反相高效液相色谱法测定没食子酸、儿茶素和肉桂酸,分别在0.126 2~1.262 0μg(R^2=0.999 9)、0.177 94~1.779 4μg(R^2=0.999 8)、0.036 2~0.362 0μg(R^2=0.999 9)的线性范围内呈良好线性关系。大黄不同炮制品中没食子酸、儿茶素和肉桂酸的含量差异显著,或增或减,说明炮制方法对中药大黄各成分影响不同。结论:建立了高效液相色谱法测定大黄不同炮制品中没食子酸、儿茶素和肉桂酸的含量,该方法可为制定大黄及其不同炮制品的质量控制方法提供科学的依据。

Objective:To determine the contents of gallic acid,catechin and cinnamic acid in different processed products of Rhubarb by RP-HPLC and compare their differences so as to reveal the changes of active components before and after processing.Method:An HPLC method was established with Thermo SCIENTIFIC Hypersil GOLD Dim(mm)as mobile phase,methanol-0.1%phosphoric acid as mobile phase,gradient elution,detection wavelength 278 nm,flow rate 1.0 mL/min,column temperature 30℃,and injection volume 10μL.Results:Gallic acid,catechin and cinnamic acid were determined by RP-HPLC in the linear range of 0.126 2~1.262 0μg(R^2=0.999 9),0.177 94~1.779 4μg(R^2=0.999 8)and 0.036 2~0.362 0μg(R^2=0.999 9),respectively.The contents of gallic acid,cinnamic acid and catechin in different processed products of rhubarb were increased or decreased significantly,indicating that the processing methods had different effects on the components of rhubarb.Conclusion:A method for the determination of gallic acid,cinnamic acid and catechin in different processed products of Rhubarb by high performance liquid chromatography was established.The method can provide scientific basis for the quality control of Rhubarb and its processed products.