中药女贞子饮片中8个成分的含量比较研究

目的: 针对不同来源女贞子和酒女贞子饮片中8个成分(红景天苷、酪醇、特女贞苷、木犀草苷、木犀草素、芹菜素、齐墩果酸、熊果酸)建立高效液相色谱含量测定方法,并对女贞子、酒女贞子饮片及水煎煮前后所测成分的含量进行比较,为其质量标准提高和临床应用提供依据。方法: 采用液相色谱法,使用Agilent Prep-C₁₈(4.6 mm×250 mm,5 μm)色谱柱,以乙腈(A)-0.02%磷酸水溶液(B)为流动相,梯度洗脱(0~5 min,5%A→10%A;5~15 min,10%A;15~60 min,10%A→33%A;60~65 min,33%A→90%A;65~75 min,90%A;75~80 min,100%A),流速1 mL·min^-1,检测波长224 nm(测定红景天苷、酪醇、特女贞苷)、349 nm(测定木犀草苷、木犀草素、芹菜素)、206 nm(测定齐墩果酸、熊果酸),柱温25℃。结果: 建立的8个成分含量测定方法简便、可行;女贞子、酒女贞子饮片中红景天苷、酪醇、木犀草素和芹菜素的含量存在显著性差异;2种饮片的水煎液中红景天苷、酪醇、特女贞苷、木犀草苷可检出,且变化明显。结论: 木犀草素和芹菜素可以用于饮片的鉴别,红景天苷、酪醇、特女贞苷、木犀草苷具有特征性,可用于女贞子、酒女贞子饮片的质量评价。

Objective: To establish an HPLC method for determination of eight components(salidroside, tyrosol, specnuezhenide, luteolin-7-O-glucoside, luteolin, apigenin, oleanolic acid and ursolic acid)in Ligustri Lucidi Fructus and wine-baked Ligustri Lucidi Fructus pieces from different sources, and compare the content in the water decoction, Ligustri Lucidi Fructus, so as to provide a foundation for the improvement of quality standard and clinical application. Methods: The analysis was performed on an Agilent Prep-C₁₈ (4.6 mm×250 mm, 5 μm) column.The mobile phase was acetonitrile(A)-0.02% phosphoric acid aqueous (B) with gradient elution mode(0-5 min, 5%A→10%A;5-15 min, 10%A;15-60 min, 10%→33%A;60-65 min, 33%A→90%A;65-75 min, 90%A;75-80 min, 100%A), at a flow rate of 1 mL·min^-1.The detection was set at 224 nm for salidroside, tyrosol, and specnuezhenide;349 nm for luteolin-7-O-glucoside, luteolin, and apigenin;206 nm for oleanolic acid and ursolic acid.The column temperature was controlled at 25℃. Results: The HPLC determination method established for eight components is easy and feasible;the content of salidroside, tyrosol, luteolin and apigenin were significantly different between Ligustri Lucidi Fructus and wine-baked Ligustri Lucidi Fructus pieces;salidroside, tyrosol, specnuezhenide and luteolin-7-O-glucoside could be detected and obviously changed in the water decoction of two kinds of pieces. Conclusion: Luteolin and apigenin can be used for identification of two pieces.Salidroside, tyrosol, specnuezhenide and luteolin-7-O-glucoside are characteristic.The HPLC determination method established in the study can be used for the quality control of Ligustri Lucidi Fructus and wine-baked Ligustri Lucidi Fructus pieces.