| 引用本文: | 施之琪,孟鹤,陈桂生,朱旭祥.基于标准汤剂的酒女贞子配方颗粒HPLC指纹图谱研究[J].中国现代应用药学,2019,36(15):1882-1886. |
| SHI Zhiqi,MENG He,CHEN Guisheng,ZHU Xuxiang.HPLC Fingerprint Analysis of Wine-fried Ligustri Lucidi Fructus Formula Granules Based on Standard Decoction[J].Chin J Mod Appl Pharm(中国现代应用药学),2019,36(15):1882-1886. |
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| 基于标准汤剂的酒女贞子配方颗粒HPLC指纹图谱研究 |
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施之琪1, 孟鹤2,3, 陈桂生2, 朱旭祥4
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1.常州轻工职业技术学院, 江苏 常州 213164;2.广州市香雪制药股份有限公司, 广州 510663;3.广东省天然药物标准物质分离企业重点实验室, 广州 510663;4.无锡市中医医院, 江苏 无锡 214071
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| 摘要: |
| 目的 建立酒女贞子配方颗粒的HPLC指纹图谱，并对其与饮片、标准汤剂、中间体的相关性进行评价。方法 采用Agilent ZORBAX Eclipse C18（250 mm×4.6 mm，5 μm）色谱柱；以甲醇-水作为流动相，梯度洗脱；流速为1.0 mL·min-1；检测波长为224 nm；柱温为30℃；进样体积为10 μL。结果 酒女贞子饮片、标准汤剂、中间体及配方颗粒指纹图谱均呈现5个共有特征峰，呈良好的相关性，在5个共有峰中指认出山特女贞苷、齐墩果酸、熊果酸3个成分。酒女贞子饮片、标准汤剂、中间体、配方颗粒的主要化学成分组成基本相同，结论 该HPLC指纹图谱方法可用于酒女贞子配方颗粒的生产全过程的质量控制。 |
| 关键词: 酒女贞子 指纹图谱 相关性 配方颗粒 标准汤剂 |
| DOI：10.13748/j.cnki.issn1007-7693.2019.15.006 |
| 分类号:R917.101 |
| 基金项目:广东省科技计划项目（2015B030301005）；常州市科技计划项目（CJ20189003）；常州轻工职业技术学院博士基金项目（BS201813101001） |
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| HPLC Fingerprint Analysis of Wine-fried Ligustri Lucidi Fructus Formula Granules Based on Standard Decoction |
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SHI Zhiqi1, MENG He2,3, CHEN Guisheng2, ZHU Xuxiang4
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1.Changzhou Institute of Light Industry Technology, Changzhou 213164, China;2.Guangzhou Xiangxue Pharmaceutical Co., Ltd., Guangzhou 510663, China;3.Key Laboratory of Standard Material in Natural Medicine of Guangdong Province, Guangzhou 510663, China;4.Wuxi TCM Hospital, Wuxi 214071, China
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| Abstract: |
| OBJECTIVE To study the method of HPLC fingerprint on wine-fried Ligustri Lucidi Fructus formula granules compared with pieces, standard decoction and intermediates. METHODS The chromatographic separation was carried out on an Agilent ZORBAX Eclipse C18 column (250 mm×4.6 mm, 5 μm) by using with methanol-water as mobile phases which were eluted with gradient. The flow rate was 1.0 mL·min-1. The column temperature was 30℃ and the detection wavelength was set at 224 nm. The injection volume was 10 μL. RESULTS There were five common characteristic peaks which presented a good correlation in all fingerprint spectrum of pieces, standard decoction, intermediates and formula granules of wine-fried Ligustri Lucidi Fructus. In the five common characteristic peaks, three of them were distinguished as specnuezhenide, oleanolic acid, ursolic acid, respectively. The main chemical constituents of wine-fried Ligustri Lucidi Fructus pieces, standard decoction, intermediates and formula granules were basically identical. CONCLUSION The HPLC fingerprint method can be used for the total quality control of wine-fried Ligustri Lucidi Fructus formula granules. |
| Key words: wine-fried Ligustri Lucidi Fructus fingerprint correlation formula granules standard decoction |
