RP-HPLC法测定不同炮制方法中枳壳柚皮苷、新橙皮苷含量

目的:考察盐制、醋制和麸炒三种炮制方法对枳壳中柚皮苷和新橙皮苷含量的影响。方法:色谱柱:Kromasil C185μm(250mm×4.6mm);流动相:乙腈-0.3%磷酸溶液(20:80);检测波长:283nm;柱温:35℃;流速:1.0mL/min。结果:柚皮苷在0.1～1.6μg/mL范围内线性关系良好(R2=0.9997),平均回收率分别为103.2%(RSD=3.42%);新橙皮苷在0.1～1.6μg/mL范围内线性关系良好(R2=0.9999),平均回收率分别为100.1%(RSD=1.46%)。结论:该方法操作简便,准确而且可靠,可以用来分析枳壳不同炮制品的质量高低。不同炮制方法中枳壳柚皮苷和新橙皮苷的含量有明显差异。

Contents Determination of Naringin and Neohesperindin in Processed Products of Fruetus Aurantii by RP-HPLC

Objective:To investigate the content changes of naringin and neohesperindin in processed products of Fruetus Aurantii by vinegar、salt and bran methods by HPLC.Methods:A Kromasil C18 5μm(250 mm×4.6 mm).The mobile phase was consisted of acetonitrile-0.3%phosphoric acid(20:80).The flow rate was 1.0 mL/min,at 35℃.The detection wavelength was set at 283nm.Results:The calibration curves were linear in the ranges of 0~1.6μg(R2= 0.9997),the average recoveries were 103.2%(RSD=3.42%) for naringin.The calibration curves were linear in the ranges of 0~1.6μg(R2= 0.9999),the average recoveries were 100.1%(RSD=1.46%) for nephesoerindin.Conclusion:This method is simple,accurate and reliable,and can be used for the quantitative analysis of naringin in different preparations of Fructus Aurantii.Different processing methods of Fructus Aurantii can significantly influence the content of naringin and neohesperindin.