摘要
建立了高效液相色谱法测定不同丹参炮制品中迷迭香酸、紫草酸、丹酚酸B、丹酚酸A、丹参酮ⅡA5种成分的含量,比较其成分含量差异,揭示中药炮制前后物质基础的变化规律。采用HPLC法,色谱柱为CORTECS C18柱(4.6 mm×50 mm,2.7μm),以乙腈-0.1%甲酸水为流动相进行梯度洗脱,流速为0.4mL/min,检测波长为270 nm,柱温为25℃,进样量为5μL。结果表明,各炮制品中迷迭香酸、紫草酸、丹酚酸B、丹酚酸A、丹参酮ⅡA的含量分别为1.93~3.38 mg/g、2.95~4.89 mg/g、41.15~50.73 mg/g、0.55~2.04mg/g、0.43~0.66 mg/g,且R≥0.9997,被测活性成分的峰面积与浓度呈良好线性关系,精密度、稳定性及重复性试验的RSD均<3.00%,平均加样回收率为95.43%~99.20%。丹参经过炮制后所测成分含量均有所下降,不同炮制品中5种成分的含量存在差异,其中麸炒炮制样品中迷迭香酸、紫草酸、丹酚酸B的含量最高;清炒炮制样品中丹酚酸A含量最高,盐烘炮制样品中丹参酮ⅡA含量最高,说明炮制工艺对中药丹参各成分影响不同。该方法简便、结果准确,适用于测定丹参不同炮制品中的活性成分含量。
Established an HPLC method to simultaneously determine the contents of five components of rosmarinic acid,shikonic acid,salvianolic acid B,salvianolic acid A and tanshinoneⅡA in different processed Salvia miltiorrhiza products,comparing the differences in the content of its components,revealing the change law of the material basis of traditional Chinese medicine before and after processing.The CORTECS C18(4.6 mm×50 mm,2.7μm)chromatography column was used,with acetonitrile and 0.1%formic acid as the mobile phase for gradient elution,the flow rate was 0.4 mL/min,the detection wavelength was 270 nm,the column temperature was 25℃,and the injection volume was 5μL.The results showed that the contents of rosmarinic acid,shikonic acid,salvianolic acid B,salvianolic acid A,and tanshinoneⅡA in the processed products were 1.93~3.38 mg/g,2.95~4.89 mg/g,41.15~50.73 mg/g,0.55~2.04 mg/g,0.43~0.66 mg/g.And the correlation coefficient was≥0.9997,the peak area of the tested active ingredient had a good linear relationship with the concentration,the RSD of the precision,stability and repeatability test results were all less than3.00%,and the average sample recovery rate was 95.43%to 99.20%.The content of the measured components of Salvia miltiorrhiza decreased after processing and there were differences in the contents of five components in different processed Salvia miltiorrhiza products.Among them,the content of rosmarinic acid,shikonic acid,and salvianolic acid B was the highest in the bran-fried and processed samples,and the content of salvianolic acid A was the highest in the fried and processed samples.The content of tanshinoneⅡA in the roasted samples was the highest,which indicated that the processing technology had different effects on the components of traditional Chinese medicine Salvia miltiorrhiza.The method is simple,accurate and suitable for the determination of active ingredients in different processed products of Salvia miltiorrhiza.
作者
丘海芯
杨海玲
王宝林
甘金月
许琼明
杨世林
覃喜军
谭小青
高红伟
刘振杰
QIU Hai-xin;YANG Hai-ling;WANG Bao-lin;GAN Jin-yue;XU Qiong-ming;YANG Shi-lin;QIN Xi-jun;TAN Xiao-qing;GAO Hong-wei;LIU Zhen-jie(Guangxi University of Chinese Medicine,Nanning 530299,China;Institute of Traditional Medical and Pharmaceutical Science,Nanning 530022,China;Guangxi Engineering Technology Research Center of Advantage Chinese Patent Drug and Ethnic Drug Development,Nanning 530299,China)
出处
《湖北农业科学》
2022年第S01期328-332,共5页
Hubei Agricultural Sciences
基金
国家自然科学基金资助项目(81860711,81860270)
广西自然科学基金项目(2018GXNSFBA281034)
广西科技基地和人才专项(桂科AD19245124)
广西中医药大学一方制药大学生科技创新课题资助项目(DXS2019048)
关键词
丹参
炮制品
含量测定
HPLC
Salvia miltiorrhiza
processed products
content determination
HPLC
