鲜姜有效部位HPLC指纹图谱研究

目的:研究建立鲜姜有效部位HPLC色谱指纹图谱,提供较完整的质量信息,更有效地监控质量。方法:采用RP-HPLC,色谱柱:Inertsil(ODS-3柱(100 mm×2.1 mm,3μm),流动相为乙腈-水,梯度洗脱,柱温为30℃,检测波长为230 nm与190 nm~400 nm,分析时间为100 min,流速为0.2 ml/min,进行了鲜姜有效部位指纹图谱研究。结果:运用梯度洗脱法得到的色谱图各色谱峰分离较好,达到指纹图谱要求。结论:采用该法可为控制鲜姜有效部位的内在质量提供依据。

Study on Fingerprints of the Effective Parts of Fresh Ginger by HPLC

OBJECTIVE: To establish the fingerprints of the effective parts of Fresh Ginger for the quality control. METHOD: The fin-gerprints of the effective parts of Fresh Ginger were established by HPLC. The chromatographic separation was performed on a Inertsil ODS-3 column (100 mm x 2.1 mm, 3 microm). The mobile phase consisted of acetontrile and water with gradient elution, the flow-rate was 0.2 ml/min and the UV absorbance detection was at 230 nm and 190 nm - 400 nm. The column temperature was at 30 degrees C and the detection time was 100 min. RESULTS: Under the selected chromatographic conditions, a good fingerprint of the effective parts of Fresh Ginger were obtained. CONCLUSION: The quality of the effective parts of Fresh Ginger can he controlled effectively by HPLC fingerprint.