HPLC分析比较不同炮制方法对水红花子活性成分的影响

目的:研究不同炮制方法对水红花子中活性成分花旗松素及槲皮素含量的影响。方法:采用HPLC法,Agilent色谱柱(4.6 mm×150 mm,5μm),流动相:甲醇-0.1%磷酸溶液梯度洗脱,检测波长:270 nm,流速:1.0 mL/min,柱温:25℃,比较不同炮制品中花旗松素和槲皮素含量的变化。结果:热高压炮制法水红花子的爆花率最高(压力为14 Pa),其活性成分含量均明显高于传统炮制方法。结论:首次将热高压法用于水红花子的炮制,该工艺设备简单,操作方便,药材的质量可控,为水红花子的炮制方法和质量控制提供参考。

Effects of Different Processing on Active Components in Fructus Polygoni Orientalis by HPLC Analysis

Objective:To study the effects of different processing on taxifolin and quercetin in Fructus Polygoni Orientalis.Methods:The analysis was performed on a Agilent column(4.6 mm×150 mm,5 μm) eluted with a gradient elution of methanol-water containing 0.1%phosphoric acid.The flow rate was 1 mL/min,the detection wave length was 270 nm and the column temperature was set at 25 ℃.The content changes of taxifolin and quercetin processed by different methods was compared.Results:The contents of active ingredients in Fructus Polygoni Orientalis that processed by the method of therm-high pressure(the pressure was 14Pa) was obvious higher than those of other methods.Conclusion:Active ingredients of Fructus Polygoni Orientalis may be promoted by therm-high pressure processed.There is significant difference for the major components by different processing methods.The method of therm-high pressure to processing is used for the first time in the Fruit Polygoni Orientalis.The method appears to be simple,easy and can be used as quantitative determination method for quality control of the Fructus Polygoni Orientalis.