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HPLC法同时测定木瓜中绿原酸、咖啡酸的含量
引用本文:陶君彦,张晓昱,黄志军,熊富良,张琼光,肖飞.HPLC法同时测定木瓜中绿原酸、咖啡酸的含量[J].中国药房,2007,18(12):912-914.
作者姓名:陶君彦  张晓昱  黄志军  熊富良  张琼光  肖飞
作者单位:1. 华中科技大学生命科学与技术学院,武汉市,430071
2. 武汉健民药业集团股份有限公司,武汉市,430052
摘    要:目的建立以高效液相色谱法同时测定木瓜药材中绿原酸、咖啡酸含量的方法。方法以咖啡酸、绿原酸为对照品,对不同采收时间、不同炮制方法、不同存放时间的11批木瓜药材进行含量测定比较。色谱柱Kromasil C18(250mm×4.6mm,5μm);流动相(A)乙腈、(B)0.05%磷酸,梯度洗脱(0~10min,0%A~15%A,100%B~85%B;10~40min,15%A~30%A,85%B~70%B);流速0.8mL.min-1;检测波长325nm。结果第1~9批药材中绿原酸含量分别为0.020%、0.035%、0.043%、0.051%、0.260%、0.104%、0.081%、0.056%、0.034%,咖啡酸含量分别为0.005%、0.006%、0.008%、0.010%、0.051%、0.024%、0.020%、0.015%、0.007%;第8'批药材(烫制)中绿原酸、咖啡酸含量分别为0.045%和0.010%;第9’批药材(存放1a)中绿原酸、咖啡酸含量分别为0.023%和0.005%。结论本方法简单、重现性好,能控制木瓜的药材质量。第5批木瓜采收时间以7月12日最佳,炮制方法以晒制较好,存放时间对绿原酸的含量有一定影响。

关 键 词:木瓜  绿原酸  咖啡酸  高效液相色谱法  含量测定  采收时间  炮制方法  存放时间
文章编号:1001-0408(2007)12-0912-03
收稿时间:08 4 2006 12:00AM
修稿时间:10 26 2006 12:00AM

Simultaneous Determination of Chlorogenic Acid and Coffeic Acid in Fruit of Chaenomeles by HPLC
TAO Junyan,ZHANG Xiaoyu,HUANG Zhijun,XIONG Fuliang,ZHANG Qiongguang,XIAO Fei.Simultaneous Determination of Chlorogenic Acid and Coffeic Acid in Fruit of Chaenomeles by HPLC[J].China Pharmacy,2007,18(12):912-914.
Authors:TAO Junyan  ZHANG Xiaoyu  HUANG Zhijun  XIONG Fuliang  ZHANG Qiongguang  XIAO Fei
Abstract:OBJECTIVE: To establish an HPLC method for simultaneous determination of the contents of Chlorogenic Acid and Coffeic Acid in the Fruit of Chaenomeles. METHODS: HPLC was applied to determine and compare the contents of 11 batches of Chaenomeles medicinal materials collected at different time, prepared with different process and stored for different length of time, using Coffeic Acid and Chlorogenic Acid standard substances. The chromatogram conditions were as follows: Kromasil C18( 250mm× 4. 6mm, 5μ m) column; mobile phase of ( A) acetonitrile, ( B) 0. 05% phosphoric acid; gradient el-ution ( 0~ 10min, 0% A~ 15% A, 100% B~ 85% B; 10~ 40min ( 15% A~ 30% A , 85% B~ 70% B) ; flow rate at 0. 8 mL· min- 1; detection wavelength at 325nm. RESULTS: The content of Chlorogenic Acid in batches 1 to 9 were respectively 0. 020% , 0. 035% , 0. 043% , 0. 051% , 0. 260% , 0. 104% , 0. 081% , 0. 056% , 0. 034% ; that of Coffeic Acid were respectively 0. 005% , 0. 006% , 0. 008% , 0. 010% , 0. 051% , 0. 024% , 0. 020% , 0. 015% , 0. 007% . The contents of Chlorogenic Acid and Coffeic Acid in batch 8’ ( burn- prepared) were respectively 0. 045% and 0. 010% ; those of Chlorogenic Acid and Coffeic Acid in batch 9’ ( stored for 1a) were respectively 0. 023% and 0. 005% . CONCLUSIONS: The method is simple, reproducible and suitable for the quality control of Fruit of Chaenomeles. The best time for harvesting batch 5 is on July 12, and the best process for this batch is solarization. The storage time has certain influence on the content of Chlorogenic Acid.
Keywords:Fruit of Chaenomeles  Chlorogenic Acid  Coffeic Acid  HPLC  Content determination  Time of collection  Preparation process  Storage time
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