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目的:采用薄层色谱法和高效液相色谱法对牛蒡子、炒牛蒡子及其免煎剂中主要成分牛蒡苷进行鉴别及含量测定。方法:鉴别采用TLC法,含量测定采用HPLC法。色谱柱:Diamonsil C_(18)柱(200 mm×4.6 mm,5μm);流动相:甲醇-水(1:1.1);柱温:30℃;流速:1 ml·min~(-1);检测波长280 nm。结果:TLC图谱显示,斑点清晰。含量测定方法学考察结果,平均回收率为97.56%,RSD为1.41%(n=6)。牛蒡子生品与炮制品中牛蒡苷的含量均符合药典限度要求,免煎剂中牛蒡苷含量仅为炮制品中的1/3。结论:该实验方法简便、准确、专属性强,可用于牛蒡子及其制剂的质量控制;牛蒡子免煎剂的生产提取工艺有待于进一步完善。
OBJECTIVE: To identify and determine the content of arctiin in Arctium lappa, fried burdock and its decoction by thin-layer chromatography and high performance liquid chromatography. Methods: Identification by TLC method, determination by HPLC method. Column: Diamonsil C 18 column (200 mm × 4.6 mm, 5 μm); mobile phase: methanol-water (1: 1.1); column temperature: 30 ℃; flow rate: 1 ml · min -1; Wavelength 280 nm. Results: The TLC pattern showed clear spots. Content determination methodological study results, the average recovery was 97.56%, RSD was 1.41% (n = 6). The contents of arctiin in raw and processed products of Arctium lappa were all within the limit of Pharmacopoeia, and the content of Arctiin in free decoction was only 1/3 of the processed products. Conclusion: The method is simple, accurate and specific. It can be used for the quality control of Arctium lappa and its preparation. The extraction and extraction technology of Arctium lappa without decoction needs to be further improved.