新会柑皮HPLC指纹图谱的研究

目的:建立新会柑皮的HPLC指纹图谱.方法:RP-HPLC法,Agilent Zorbax C18色谱柱(4.6 mm×250mm,5μm),甲醇与水进行梯度冼脱,流速为1.0 ml/min,检测波长为283 nm.结果:在实验条件下测定不同的新会柑皮样品,在色谱图中得到11个共有指纹峰.结论:通过对色谱图的相对保留时间和相对峰面积进行相关性分析对比,建立了新会柑皮的HPLC指纹图谱,为新会柑皮的质量评价提供了科学的依据.

Study of HPLC Chromatographic Fingerprint of Citrus reticulata Blanco cv. Dahongan

OBJECTIVE: To establish HPLC chromatographic fingerprint of Citrus reticulata Blanco cv. Dahongan. METHODS: The experimental condition of the RP-HPLC method was as follows: Angilent Zorbax C18 column (4.6 mm x 250 mm, 5 microm), with linear gradient elution using (A) methanol and (B) water; The flow rate was 1.0 ml/min, and the injected volume was 20 microl, detected wavelength was 283 nm. RESULTS: Under the qualitative conditions we determined different samples of Citrus reticulata Blanco cv. Dahongan. There were 11 common peaks in chromatographic. CONCLUSIONS: According to analyze and contrast the relative retention values and relative peak area in chromatographic fingerprint, we establish HPLC chromatographic fingerprint of Citrus reticulata Blanco cv. Dahongan to provide a scientific basement for the quality evaluation of it.