采用色谱指纹图谱技术考察醋制对青皮的影响

目的:建立醋制青皮的指纹图谱测定条件,考察醋制对青皮的影响和工艺的稳定性。方法:采用HPLC,Chromasil C₁₈柱(4.6 mm×250 mm,5μm),柱温30℃;流动相A水-36%醋酸(200∶1),B甲醇-36%醋酸(200∶1),线性梯度洗脱,流速1 mL.min^-1;检测波长280 nm。结果:精密度、重复性和稳定性试验结果符合指纹图谱测定的要求。结论:醋制饮片与生品,同一批生品醋制的不同批次饮片HPLC指纹图谱差异不大,说明醋制对青皮50%乙醇提取物影响不大,且在此醋制工艺条件下生产的饮片比较稳定。个青皮和四花青皮指纹图谱有差别,但尚需做进一步研究。

Evaluation of green tangerine peel processed with vinegar using HPLC fingerprint technique

Objective: To develop an HPLC method for determination of fingerprints and evaluate green tangerine peel(GTP) processed with vinegar.Method: The samples were extracted with 50% ethanol using ultrasonic bath and analyzed on a Chromasil C₁₈ column eluted with methanol and water containing 0.2% acetic acid in a linear gradient program.The flow rate was 1.0 mL·min^-1,and detection wavelength was set at 280 nm.Result: The RSD values of relative retention times and peak areas of main peaks were all less than 5%.The fingerprints of Geqingpi and Sihuaqingpi were different.The fingerprints of the processed and the unprocessed were almost same,and the fingerprint differences among the different batches processed with the same technology from the same unprocessed GTP were not obvious.Conclusion: The influence of processing with vinegar on 50% ethanol extracts were not evident,and the technological pross was stable.It was found that the fingerprints of Geqingpi and Sihuaqingpi were different,but it should be study further.