玄参HPLC指纹图谱的比较研究

目的: 建立HPLC指纹图谱测定方法,分析测定玄参商品饮片和不同加工方法制成的玄参饮片的指纹图谱。 方法: 色谱条件为Zorbax SB-C₁₈(4.6 mm×250 mm, 5 μm)色谱柱,0.025%磷酸水溶液和乙腈梯度洗脱,检测波长210 nm,流速1 mL·min^-1,柱温25℃。 结果: 发现16个色谱峰为玄参商品饮片的共有峰,确定了其相对保留时间和相对峰面积的范围。指纹图谱的数据表明,20批玄参饮片相似度为0.488~0.929,质量差异较大;不同加工方法制成的玄参饮片化学成分差异较大,提示先润后切和先蒸后切加工的玄参质量有差异。 结论: 玄参HPLC指纹图谱测定是评价玄参药材及饮片质量的较好方法。

Objective: To develop a method for determining HPLC fingerprints of Radix Scrophulariae and analyze and determine HPLC fingerprints of the samples processed by different methods and the commercial decoction pieces of Radix Scrophulariae. Methods: A Zorbax SB-C₁₈(4.6 mm×250 mm, 5 μm) column was used. The mobile phase of the gradient elution were 0.025% phosphoric acid and acetonitrile. The detection wavelength was set at 210 nm. The velocity was 1 mL·min^-1. The column temperature was maintained at 25℃. Results: It was found that 16 peaks were common for the commercial decoction pieces. The ranges of the relative retention time and the relative peak area of the common peaks were determined. The fingerprints showed that the similarities of the 20 batches of Radix Scrophulariae ranged from 0.488 to 0.929, indicating great difference in quality; the chemical components of the samples processed by different methods were also quite different, implying difference in quality between Radix Scrophulariae soaked before being cut and that steamed before being cut. Conclusion: This method can be used for the quality control of Radix Scrophulariae and its decoction pieces.

1 ChP(中国药典).2010.VolⅠ(一部):108
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