HPLC测定五味子不同炮制品及不同部位有机酸含量(1)
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摘要：目的测定五味子不同炮制品及不同部位有机酸含量,探讨炮制对有机酸含量的影响。方法采用Ecosil C18-AQ色谱柱(250 mm×4.6 mm,5 μm),以甲醇-0.5%冰醋酸(15∶85)为流动相、流速0.8 mL/min、检测波长260 nm测定原儿茶酸的含量,以乙腈∶15 mmol/L磷酸二氢钾缓冲盐溶液＝3∶97(磷酸调pH＝3)为流动相、流速1.0 mL/min、检测波长210 nm测定柠檬酸的含量。结果生五味子、酒五味子、醋五味子中原儿茶酸和柠檬酸含量分别为0.009 8%、0.012 4%、0.012 1%和14.829 3%、14.169 4%、14.365 0%；果肉、种仁中原儿茶酸和柠檬酸含量分别为0.012 3%、0.009 0%和22.881 0%、3.899 0%。结论五味子炮制后原儿茶酸含量明显增加,柠檬酸含量变化不大,有下降趋势。果肉中2种有机酸含量均高于种仁。
关键词：五味子；高效液相色谱法；炮制；原儿茶酸；柠檬酸
DOI：10.3969/j.issn.1005-5304.2014.07.025
中图分类号：R284.1文献标识码：A文章编号：1005-5304(2014)07-0085-04
Determination of Organic Acids in Different Processed Products and Different Parts of Schisandra Chinensis Fruits by HPLCXU Yue, GAO Hui, JIA Tian-zhu (College of Pharmacy, Liaoning University of TCM, Key Laboratory of Processing Theory Analysis of State Administration of TCM, Engineering Technology Research Center of TCM Processing of Liaoning Province, Dalian 116600, China)
Abstract：Objective To determine the contents of organic acids in different processed products and different parts of Schisandra Chinensis Fruits by HPLC；To discuss the influence of different processing methods on contents of organic acids ......
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