岭南特色饮片熟党参HPLC指纹图谱及其炮制前后对比研究

目的 建立同时适用于岭南特色饮片熟党参及其生品的HPLC指纹图谱，分析对比党参蒸制前后成分的变化，为进一步建立熟党参质量控制标准奠定基础。方法 Waters Symmtry C₁₈反相色谱柱（250 mm×4.6 mm，5 μm）；流动相为甲醇-0.1%甲酸水溶液，梯度洗脱（柱温30℃，流速1.0 mL·min^-1，检测波长283 nm，记录时间55 min）。使用中药色谱指纹图谱相似度评价系统（2012版）进行数据处理。结果 不同批次熟党参样品的指纹图谱相似度为0.750~0.979，存在一定的差异性，结合生、熟品色谱峰差异特点选定10个共有特征峰。结论 所建立的方法稳定、重现性好，熟党参与生品之间指纹图谱的差异对比结果为建立熟党参质控标准提供了参考依据。

Comparative Study on HPLC Fingerprint of Lingnan Characteristics Decoction Pieces Processed Codonopsis Radix Before and After Processing

OBJECTIVE To establish HPLC fingerprint suitable for Lingnan characteristics decoction pieces processed Codonopsis Radix and its raw products, analyze and compare the changes of Codonopsis Radix before and after steaming, and lay a foundation for establishing quality control standard for processed Codonopsis Radix. METHODS Waters Symmtry C₁₈ reversed-phase column(250 mm×4.6 mm, 5 μm). The mobile phase was methanol-0.1% formic acid(gradient elution), column temperature was 30℃, flow rate was 1.0 mL·min^-1, detection wavelength was 283 nm, recording time was 55 min. The similarity evaluation system of traditional Chinese medicine fingerprint(2012 edition) was used for data processing. RESULTS The fingerprint similarities of different batches of processed Codonopsis Radix were between 0.750-0.979. Ten common characteristic peaks were selected according to the difference of raw and processed products. CONCLUSION The established method is stable and reproducible. The differences of fingerprints between raw and processed products of Codonopsis Radix provide a reference for the establishment of the quality control standard of processed Codonopsis Radix.