摘要
目的：建立五味子中5-羟甲基糠醛（5-HMF）的高效液相色谱含量测定方法,对市售的五味子和醋五味子饮片进行5-HMF的含量测定,并对5-HMF含量与仓储时间、色泽的相关性进行分析。方法：采用HPLC-PDA法检测,ODS色谱柱（4.6 mm×250 mm,5μm）,流动相甲醇-水（5∶95）,检测波长284 nm,流速1 m L·min-1,柱温30℃。结果：建立了五味子和醋五味子饮片中5-HMF的HPLC测定方法,五味子、醋五味子中5-HMF的质量分数分别在3.6～70.2,3 719.0～14 486.0μg·g-1。结论：醋五味子中5-HMF的含量明显高于五味子生品;随着仓储时间的延长,五味子的色泽加深,5-HMF的含量升高。
Objective： To establish a high performance liquid chromatography（ HPLC） method for content determination of 5-hydroxymethylfurfural（ 5-HMF） in Schisandra Chinensis Fructus（ SCF）,determine the content of 5-HMF in commercial SCF and Schisandra processed with vinegar（ SPV） decoction pieces,and carry out the correlative analysis between 5-HMF content and its storage and color. Method： HPLC-PDA method was performed on ODS column（ 4. 6 mm × 250 mm,5 μm） with methanol-water（ 5∶95） as the mobile phase at a flow rate of 1 m L·min- 1. The detective wavelength was set at 284 nm and the column temperature was maintained at 30℃. Result： The HPLC method for content determination of 5-HMF in SCF and SPV was established. The contents of 5-HMF in SCF and SPV were 3. 6-70. 2,3 719. 0-14 486. 0 μg·g- 1,respectively. Conclusion： The content of5-HMF in SPV is significantly higher than that in SCF. With the extension of storage time of SCF,the color gradually deepens and the content of 5-HMF increases.
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2016年第15期24-27,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
中医药行业科研专项(201407005)
关键词
五味子
5-羟甲基糠醛
色泽
仓储
高效液相色谱法
麦拉德反应
Schisandra Chinensis Fructus
5-hydroxymethylfurfural（5-HMF）
color
storage
HPLC
Maillard reaction
