炒牛蒡子配方颗粒的HPLC指纹图谱研究

目的建立炒牛蒡子配方颗粒的HPLC指纹图谱分析方法。方法采用高效液相色谱法,以Hanbon Hedera C18（250mm×4.6 mm,5μm）为色谱柱;以乙腈–0.05%磷酸溶液为流动相梯度洗脱;检测波长292 nm;体积流量1.0 mL/min;柱温30℃。结果炒牛蒡子配方颗粒指纹图谱共有18个共有峰,方法学考察结果良好,各批炒牛蒡子配方颗粒样品指纹图谱与对照指纹图谱相似度均在0.90以上。结论采用HPLC指纹图谱可实现全面和整体的评价,为有效提高炒牛蒡子配方颗粒的质量控制提供参考。

HPLC fingerprint analysis of stir-fried Arctii Fructus Formula Granule

Objective To establish a method of fingerprint analysis on stir-fried Arctii Fructus Formula Granule by HPLC. Methods The fingerprints were obtained by HPLC with Hanbon Hedera C18 column （250 mm × 4.6 mm, 5 μm） by gradient elution. The solvent system composed of acetonitrile-0.05% phosphoric solution. The detective wavelength was set at 292 nm, the flow rate was 1.0 mL/min, and the column temperature was maintained at 30 ℃. Results The HPLC specific chromatogram of stir-fried Arctii Fructus Formula Granule showed 18 common peaks. The methodological results were good. The similarities of ten batches of samples were above 0.90. Conclusion The HPLC fingerprints could realize the comprehensive and overall evaluation on the formulas which could supply the references for improving the quality control of stir-fried Arctii Fructus Formula Granule.