急支糖浆指纹图谱鉴别方法研究

目的：建立急支糖浆成品指纹图谱,为完善该制剂的质量标准打下基础。方法：采用高效液相色谱技术,Zorbax Sb C₁₈柱(4.6 mm×250 mm,5 μm),1%冰醋酸(含0.2%三乙胺)-乙腈梯度洗脱,检测波长为280 nm,柱温为30 ℃,流速为1.0 mL·min^-1。结果：指纹图谱研究的各项参数均符合有关规定,10批样品有21个共有峰,与对照图谱相比较,样品指纹图谱相似度均在0.99以上。同时,10批样品中检出6个有效成分:原儿茶酸、原儿茶醛、绿原酸、咖啡酸、柚皮苷和新橙皮苷。结论：本方法为完善急支糖浆质量标准打下了基础。

Identification of Jizhi syrup using HPLC fingerprint

OBJECTIVE: To establish a HPLC fingerprint for quantitative analysis of the active constituents of jizhi syrup. METHOD: HPLC analysis was performed on a Zorbax Sb C18 column (4.6 mm x 250 mm, 5 microm), the mobile phase in gradient elution was composed of (A) 1% acetic acid solution (including 0.2% triethylamine) and (B) acetonitrile, at a flow rate of 1.0 mL x min(-1). The column temperature was 30 degrees C and the wavelength was 280 nm. RESULT: 21 common peaks were tested in 10 batches of samples. Compared with the standard fingerprint, the similarity of each sample was greater than 0.99. At the same time, protocatechuic acid, protocatechu aldehyde, chlorogenic acid, caffeic acid, naringin and neohesperidin were found in all samples. CONCLUSION: The established method can be used for the quality control of jizhi syrup.