HPLC法对不同黄芩炮制品中黄芩苷含量的测定

目的：比较黄芩不同炮制品的成分含量差异，探讨科学合理地调剂黄芩饮片。方法采用HPLC法，测定黄芩片、酒黄芩、黄芩炭中所含黄芩苷的含量。色谱柱为Thermo C18(150 mm×4.6 mm，5μm)；流动相为甲醇-水-磷酸(47∶53∶0.2)，柱温为35℃，检测波长为280 nm。结果黄芩中黄芩苷的含量随炮制时间及加热程度而降低，黄芩炭中黄芩苷含量最低。结论了解黄芩不同炮制品中黄芩苷含量的差异，有利于临床合理科学地调剂黄芩炮制品。

Determination of baicalin in different processed products ofscutellaria baicalensis georgi by HPLC

Objective Establishment of HPLC to determine the content of Baicalin in different processing varieties of traditional Chinese Medicine.Methods The HPLC method was used to determine the content of Baicalin in different processing varieties of Radix. The analytical column was thermo- C18 (150 mm × 4.6 mm, 5μm). The mobile phase consisted of methanol-water- phosphoric acid solution (47:53:0.2). The column temperature was 35℃,and the UV detection wavelenghth was 280 nm.Results The contents of Baicalin in different processed products were different. The lowest content of Radix. It was considered that the content of Baicalin in Radix decreased with the time of processing and the degree of heating.Conclusions It's known that the difference of baicalin content in different processed products ofscutellaria baicalensis Georgi was conducive tothe rational and scientific process of products.