HPLC测定山茱萸不同炮制品中5-羟甲基糠醛和没食子酸的含量

目的:测定山茱萸及其炮制品中5-羟甲基糠醛和没食子酸的含量.方法:色谱条件,Kromasi1@-C18(4.6 mm×250 mm,5 μm)色谱柱,以乙腈-水(5∶95),流速1.0 mL?min-1,检测波长240 nm,柱温30℃.测定没食子酸的色谱条件,Kromasil(R)-C18 (4.6 mm×250 mm,5 μm)色谱柱,以甲醇-0.1％磷酸(8∶92),流速1.0 mL? min-1,检测波长271 nm,柱温30℃.结果:与生品相比,炮制品中5-羟甲基糠醛为新增加成分,没食子酸含量明显增加;高压蒸制中两种成分含量高于常压蒸制,但没有显著性差异.结论:该方法稳定可靠、简便可行,可以为制定山茱萸的炮制工艺提供依据.

Determination of 5-Hydroxymethyl Furfural and Gallic Acid from Different Processed Products of Cornus officinalis by HPLC

Objective:To compare the content of 5-hydroxymethyl furfural and gallic acid in the raw medical material and the different processed products of Cornus officinalis.Method: Kromasil-C18(4.6 mm×250 mm,5 μm) was used.The mobile phase was acetonitrile-water(5∶95),detection wavelength was at 240 nm for 5-hydroxymethyl furfural and methanol-0.1% phosphoric acid(8∶92),and detection wavelength was at 271 nm for gallic acid,respectively.The flow rate was 1.0 mL·min-1 and the column temperature was at 30 ℃.Result: Compared to the C.officinalis,5-hydroxymethyl furfural was a new competent and gallic acid was significantly increased.The content of 5-hydroxymethyl furfural and gallic acid in high-pressure processed products were higher than traditional pressure products,but there was no significantly difference.Conclusion: The HPLC method developed for determination of 5-hydroxymethyl furfural and gallic acid from different processed products of C.officinalis is simple and valid.This study can provide a scientific basis for establishing rational preparing process.