论文部分内容阅读
建立了同时测定桂枝和肉桂中7种苯丙素类成分(2-羟基肉桂醛,香豆素,肉桂醇,肉桂酸,2-甲氧基肉桂酸,肉桂醛,2-甲氧基肉桂醛)含量的HPLC方法。采用该方法对48批中国肉桂和桂枝(27批肉桂和21批桂枝)商品药材中7种成分的含量进行测定并比较。结果表明,7种苯丙素类成分在肉桂中的总含量为17.5-61.6 mg/g,在桂枝中的总含量为9.91-23.4 mg/g;其中2-甲氧基肉桂酸在肉桂中的含量在检测限以下,而在桂枝中的含量在0-0.119 mg/g之间。肉桂和桂枝药材中(肉桂醇+肉桂酸)/肉桂醛的含量比值(R_(346))范围分别是0.0121-0.0467和0.0598-0.182,该比值可用以区分肉桂(<0.05)和桂枝(>0.05)。7种成分在沸水中的煎出率不同,肉桂醛煎出率最低(<3%),肉桂酸煎出率最大(约60%)。
A method was developed for the simultaneous determination of 7 phenylpropanoids (2-hydroxycinnamaldehyde, coumarin, cinnamic alcohol, cinnamic acid, 2-methoxycinnamic acid, cinnamaldehyde, Aldehyde) content of the HPLC method. Using this method, the contents of seven components in 48 Chinese cinnamon and cassia twig (27 batches of cinnamon and 21 batches Gui Zhi) were determined and compared. The results showed that the total content of seven kinds of phenylpropanoids in cinnamon was 17.5-61.6 mg / g, and the total content in Guizhi was 9.91-23.4 mg / g. Among them, 2-methoxycinnamic acid in cinnamon Is below the limit of detection, whereas the content in Guizhi is between 0-0.119 mg / g. The ratio of cinnamic alcohol and cinnamic acid to cinnamic aldehyde (R_ (346)) in cinnamon and cassia twig was 0.0121-0.0467 and 0.0598-0.182, respectively, which could be used to distinguish between cinnamon (<0.05) and cassia twig > 0.05). The boiling rate of seven components in boiling water was different, with the lowest rate of cinnamic albumen decoction (<3%) and the highest rate of cinnamic decoction (about 60%).