龙砂医派黄连汁炒酸枣仁的HPLC指纹图谱和多成分含量测定方法研究 点击下载
| 论文标题： | 龙砂医派黄连汁炒酸枣仁的HPLC指纹图谱和多成分含量测定方法研究 |
| 英文标题： | |
| 中文摘要： | 目的 建立龙砂医派特色炮制品种黄连汁炒酸枣仁的高效液相色谱（HPLC）指纹图谱及多成分含量测定方法，为该特色品种的传承与临床应用提供依据。方法采用HPLC法建立12批黄连汁炒酸枣仁样品的指纹图谱，并进行相似度评价和共有峰指认，然后对样品中的乌药碱、木兰花碱、盐酸黄连碱、表小檗碱、盐酸药根碱、斯皮诺素、盐酸小檗碱、盐酸巴马汀、6″′-阿魏酰斯皮诺素、酸枣仁皂苷A进行含量测定。结果12批样品指纹图谱的相似度均大于0.960；共标定出17个共有峰，指认了其中9个共有峰，分别为乌药碱、木兰花碱、盐酸黄连碱、表小檗碱、盐酸药根碱、斯皮诺素、盐酸小檗碱、盐酸巴马汀、6″′-阿魏酰斯皮诺素。含量测定结果显示，12批样品中乌药碱、木兰花碱、盐酸黄连碱、表小檗碱、盐酸药根碱、斯皮诺素、盐酸小檗碱、盐酸巴马汀、6″′-阿魏酰斯皮诺素、酸枣仁皂苷A的质量分数分别为0.044～0.091、0.908～1.698、0.325～0.549、0.163～0.287、0.103～0.172、0.712～0.952、1.185～1.843、0.341～0.598、0.228～0.405、0.050～0.091mg/g。结论建立的HPLC指纹图谱及多成分含量测定方法稳定、可靠，可为黄连汁炒酸枣仁的质量标准制定及临床应用提供依据。 |
| 英文摘要： | Abstract OBJECTIVE To establish a high-performance liquid chromatography（HPLC） fingerprint and a multi-component content determination method for Ziziphus jujuba stir-fried with Coptis chinensis juice， a characteristic processed product of Longsha Medical School， and to provide a basis for the inheritance and clinical application of this distinctive variety. METHODS HPLC method was employed to establish the fingerprints of 12 batches of Z. jujuba stir-fried with C. chinensis juice. Similarity evaluation and common peak identification were subsequently carried out. Quantitative determination was performed on coclaurine， magnoflorine， coptisine hydrochloride， epiberberine， jatrorrhizine hydrochloride， spinosin， berberine hydrochloride， palmatine hydrochloride， 6"'-feruloylspinosin， and jujuboside A of samples. RESULTS The fingerprint similarities of all 12 batches of samples were higher than 0.960. A total of 17 common peaks were calibrated， among which 9 peaks were identified as coclaurine， magnoflorine， coptisine hydrochloride， epiberberine， jatrorrhizine hydrochloride， spinosin， berberine hydrochloride， palmatine hydrochloride， and 6"'-feruloylspinosin， respectively. The quantitative results showed that the mass fractions of coclaurine， magnoflorine， coptisine hydrochloride， epiberberine， jatrorrhizine hydrochloride， spinosin， berberine hydrochloride， palmatine hydrochloride， 6"'-feruloylspinosin， and jujuboside A in the 12 batches of samples were 0.044-0.091， 0.908-1.698， 0.325-0.549， 0.163-0.287， 0.103-0.172， 0.712-0.952， 1.185-1.843， 0.341-0.598， 0.228-0.405， and 0.050-0.091 mg/g， respectively. CONCLUSIONS The established HPLC fingerprint and multi-component determination method is stable and reliable， and can provide a basis for the quality standard formulation and clinical application of Z. jujuba stir-fried with C. chinensis juice. |
| 期刊： | 2026年第37卷第15期 |
| 作者： | 秦苹；陆颖颖；张文明；冯子芳；顾丽红；夏晨洁；胡敏敏；陈晓伟；陆兔林；张逸婷；卞振华 |
| 英文作者： | QIN Ping，LU Yingying，ZHANG Wenming，FENG Zifang， GU Lihong，XIA Chenjie，HU Minmin，CHEN Xiaowei，LU Tulin，ZHANG Yiting，BIAN Zhenhua |
| 关键字： | 黄连汁炒酸枣仁；龙砂医派；指纹图谱；高效液相色谱法；以药制药；含量测定；质量控制 |
| KEYWORDS： | Ziziphus jujuba stir-fried with Coptis chinensis juice； Longsha Medical School； fingerprint chromatogram； HPLC method； processing medicinals with medicinals； content determination； quality control |
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