以大蒜辣素为指标研究大蒜质量标准

目的: 参照欧洲药典、英国药典和美国药典,以大蒜辣素为指标成分对大蒜药材质量标准进行研究。 方法: 以水为介质,碾碎大蒜,蒜氨酸和蒜酶充分反应,采用硅胶G薄层板,以甲苯-乙酸乙酯(10: 3)为展开剂展开,薄层色谱鉴别大蒜药材中大蒜辣素成分;采用Hypersil BDS C₁₈色谱柱(4.6 mm×250 mm,5 μm),以羟苯丁酯内标为替代对照品,甲醇-1%甲酸(60: 40)为流动相,流速0.8 mL·min^-1,柱温35 ℃,检测波长254 nm,高效液相色谱测定大蒜药材中潜在大蒜辣素含量。 结果: 大蒜药材供试品薄层色谱图中有一特征斑点与大蒜辣素对照品斑点一致;高效液相色谱法测得不同产地大蒜药材中潜在大蒜辣素含量(按无水物计算)在0.59%~1.05%范围内。 结论: 本研究以大蒜辣素为指标成分对大蒜药材进行薄层色谱鉴别和高效液相色谱含量测定,并以干品计算大蒜药材中潜在大蒜辣素含量,为修订2015年版中国药典中大蒜质量标准提供参考。

Objective: To study on the quality specification of garlic with allicin as the index component,referring to the European Pharmacopoeia,British Pharmacopoeia and United States Pharmacopoeia. Methods: Alliin reacted adequately with alliinase of crushed garlic in water.The analysis was developed with toluene-ethyl acetate(10: 3)on the silica gel G thin-layer plate.TLC was used to identify allicin in garlic.HPLC was used to determine the potential allicin content in garlic with Hypersil BDS C₁₈ column(4.6 mm×250 mm,5 μm)and hydroxyphenyl-butyl internal standard as the alternative standard,methanol-1% formic acid(60: 40)as the mobile phase at the flow rate of 0.8 mL·min^-1,the column temperature at 35 ℃,and the detection wavelength at 254 nm. Results: The chromatogram obtained with the garlic test solution showed that one characteristic spot was similar in position to that in the chromatogram obtained with the allicin reference solution.The potential allicin content of garlic from different places of origin(according to the anhydrous calculation)was in the range of 0.6%-1.05%. Conclusion: In this study,TLC identification and the HLPC assay for garlic with allicin as an index component are performed,and the potential allicin content in garlic is calculated according to the anhydrous calculation,which can provide reference to the optimization of the garlic quality control methods in Chinese Pharmacopeia(2015).

1 Rivlin RS.Historical perspective on the use of garlic.J Nutr,2001,131(3s): 951S
2 USP 34-NF29.2011.1139
3 BP.2010.Vol Ⅲ: 1216
4 EP.7th.2011.1133
5 ZHAO Dong-sheng(赵东升),LI Xin-xia(李新霞),GUAN Ming(关明),et al.Study on thin-layer chromatography identitification methods for garlic(大蒜药材的薄层鉴别方法研究).Northwest Pharm J(西北药学杂志),2011,26(6): 391
6 ZHAO Dong-sheng(赵东升),LI Xin-xia(李新霞),GUAN Ming(关明),et al.Study on the discussion about quality specification of garlic(大蒜质量标准中商榷内容的研究).Chin J Pharm Anal(药物分析杂志),2012,32(3): 498
7 ZHAO Dong-sheng(赵东升),MA Xiao-li(马晓丽),LI Xin-xia(李新霞),et al.Determination of 18 kinds of free amino acids in edible and medicinal Allium using pre-column derivatization HPLC(柱前衍生-高效液相色谱法同时测定可食药用葱属植物中18种游离氨基酸含量).Chin J Pharm Anal(药物分析杂志),2013,33(6): 963
8 Blania G,Spangenberg B.Formation of allicin from dried garlic(Allium sativum): A sample HPTLC method for simultaneous determineation of allicin and ajoene in dried garlic and garlic preparations.Planta Med,1991,57(4): 371
9 Lawson LD,Bauer R.Phytomedicines of Europe: Their chemistry and biological activity.Am Chem Soc,1998,691: 176
10 LI Xin-xia(李新霞),ZHAO Dong-sheng(赵东升),GUAN Ming(关明),et al.Suggestion about the specification of garlic in Chinese Pharmacopeia(2010)(有关2010年版中国药典大蒜质量标准的几点建议).Chin J Pharm Anal(药物分析杂志),2012,32(4): 682
11 WEI Ning-yi(魏宁漪),WU Jian-min(吴建敏),ZAHNG Qi-ming(张启明).Discussion on drug specification of garlic and alltride(关于大蒜和大蒜素质量标准的商榷).Chin J Pharm Anal(药物分析杂志),2011,31(1): 180
12 TIAN Li(田莉),YANG Xiu-wei(杨秀伟),TAO Hai-yan(陶海燕).Analysis of the volatile components of garlic(Allium sativum L.)by GC-MS(大蒜化学成分的气-质联用分析).Nat Prod Res Dev(天然产物研究与开发),2005,17(5): 533