不同年份新会陈皮的HPLC指纹图谱研究

Study on the HPLC Fingerprint Chromatogram of Xinhui Tangerine Peel in Different Years

目的:建立不同年份陈皮的HPLC指纹图谱,以比较不同年份陈皮的主成分含量差异。方法:采用HPLC法,Betasil C18 (4.6 mm ×150 mm, 10 μL)色谱柱,流动相为乙腈(B)-0.1%甲酸溶液(C)梯度洗脱,柱温:30℃,流速1.0 mL/min,检测波长:300 nm,进样量:10 μL,建立储存年限为5年、10年、15年、30年陈皮的HPLC指纹图谱,以中药色谱指纹图谱相似度评价系统(2012版)进行评价。同时,测定陈皮中橙皮素、芸香柚皮苷、桔红素、川陈皮素、橙皮苷5种黄酮类成分含量。结论:在5年、10年、15年、30年陈皮中,橙皮苷、橙皮素含量随储存年限的增加呈现上升的趋势,而桔红素、芸香柚皮苷、川陈皮素含量随年限增加呈下降趋势。建立的不同年份陈皮的HPLC指纹图谱操作简单、具有良好的可靠性与重复性,可为不同年份陈皮药材的质量控制提供参考。

Objective: To establish HPLC fingerprint chromatogram of Tangerine peel in different years, and compare the content differences of principal components in tangerine peel in different years. Methods: HPLC was performed on Betasil C18 (4.6 mm ×150 mm, 10 μL) column with gradient elution of acetonitrile (B)-0.1% formic acid (C) as mobile phase. The column temperature was 30˚C, the flow rate was 1.0 mL/min, the detection wavelength was 300 nm, and the injection volume: HPLC fingerprint chromatograms of tangerine peel with a storage life of 5 years, 10 years, 15 years and 30 years were established and evaluated by TCM fingerprint chromatogram similarity evaluation system (2012 edition). At the same time, the contents of 5 flavonoids in tangerine peel were determined, including hesperidin, brassica naringin, orangin, tangerine and hesperidin. Conclusion: The contents of hesperidin and hesperidin in tangerine peel of 5, 10, 15 and 30 years showed an increasing trend with the increase of storage years, while the contents of orangin, naringin and tangerine peel showed a decreasing trend with the increase of storage years. The established HPLC fin-gerprint chromatogram of tangerine peel in different years is simple, reliable and reproducible, which can provide a reference for the quality control of tangerine peel of different years.