UPLC测定余甘子产地、采收时间和炮制对其质量关系影响

目的比较不同产地、采收时间及不同炮制方法对余甘子中没食子酸和鞣花酸的含量影响。方法采用UPLC法建立测定余甘子中没食子酸和鞣花酸的方法,利用ACQUITY UPLC BEH C 18(100mm×2.1mm,1.7μm)色谱柱,柱温为30℃,流动相以甲醇-0.1%磷酸溶液测定没食子酸(检测波长273nm),以乙腈-0.2%磷酸溶液测定鞣花酸(检测波长254nm);体积流量为0.2mL·min^-1,进样量为10μL。测定余甘子不同产地、采收时间和不同炮制品种没食子酸和鞣花酸的含量影响。结果不同的产地中,广东潮汕(没食子酸25.20%、鞣花酸23.73%)、福建泉州(没食子酸26.28%、鞣花酸33.18%)、广西梧州(没食子酸26.59%、鞣花酸20.80%)、四川凉山(没食子酸27.59%、鞣花酸22.48%)、云南楚雄(没食子酸28.36%、鞣花酸25.59%),其中以云南楚雄的余甘子中没食子酸的含量为最高,其他四地产地含量略低;福建泉州的余甘子鞣花酸含量最高,其他四地含量偏低。不同采摘时间的数据均显示在每年的六月中旬季节采收所得的没食子酸和鞣花酸的含量是最高。经过不同炮制方法后,没食子酸的含量:生品>醋炙≈酒炙>盐炙>蜜炙,鞣花酸相比与生品,酒炙、盐炙和蜜炙含量有不同程度的上升,醋炙含量略微下降。结论不同产地、采收季节和炮制工艺对余甘子中的活性成分含量有影响。

Quantity Changes of Gallic Acid and Ellagic Acid in Phyllanthi Fructus of Different Production Area,Harvest Time and Processing by UPLC Deter-mination

OBJECTIVE The effects of different producing areas,harvest time and different processing methods on the content of gallic acid and ellagic acid in Phyllanthi Fructus were compared.METHODS A method for determination of gallic acid and ellagic acid in Phyllanthi Fructus has been established by UPLC.The samples were separated by an ACQUITY UPLC BEH C 18(100mm×2.1mm,1.7μm)using methanol-0.1%phosphoric acid solution as mobile phase.The flow rate was 0.2mL·min^-1,the wavelength for content determination of gallic acid and ellagic acid were at 273nm and 254nm respectively.RESULTS In different producing areas,Guangdong Chaoshan(gallic acid 25.20%,ellagic acid 23.73%),Fujian Quanzhou(gallic acid 26.28%,ellagic acid 33.18%),Guangxi Wuzhou(gallic acid 26.59%,ellagic acid 20.80%),Sichuan Liangshan(gallic acid 27.59%,ellagic acid 22.48%),Yunnan Chuxiong(gallic acid 28.36%,ellagic acid 25.59%).The content of gallic acid in Chuxiong,Yunnan was the highest,and the other four areas were slightly lower;the content of the ellagic acid was the highest in Quanzhou of Fujian and the other four areas were low.The data of different picking time showed that the content of gallic acid and ellagic acid collected in the middle of June each year was the highest.After different processing methods,the content of gallic acid:raw product>vinegar broiling,salt broiling>honey,and ellagic acid compared with raw materials,the content of wine broiling,salt and honey rose to varying degrees,and the content of vinegar was slightly decreased.CONCLUSION The content of effective components in Phyllanthi Fructus is affected by different producing areas,harvesting seasons and processing techniques.