| 炮制对栀子中绿原酸含量的影响 |
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| 引用本文： | 杨海玲,宋永龙,吴尤娇.炮制对栀子中绿原酸含量的影响[J].安徽农业科学,2014(2):390-391,406. |
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| 作者姓名： | 杨海玲 宋永龙 吴尤娇 |
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| 作者单位： | [1]广西中医药大学药学院,广西南宁530001 [2]江苏康缘药业股份有限公司,江苏连云港222002 |
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| 摘 要： | 目的]比较不同炮制方法对栀子中绿原酸含量影响。方法]采用Inersil ODS-2 C18柱(250 mm×4.6 mm,5μm)为色谱柱,流动相为乙腈-浓度0.1%冰醋酸水溶液(12∶88,V/V),流速为1.0 ml/min,检测波长为327 nm,柱温为25℃。结果]在0.42~2.52μg/μl范围内,绿原酸浓度与峰面积的线性关系良好(n=6),R=0.999 9,平均回收率为100.83%,RSD为1.30%。结论]该方法简便、准确,重现性良好,可用于控制栀子不同炮制品的质量。
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| 关 键 词： | 栀子(FRUCTUS GARDENIAE) 炮制 绿原酸 HPLC |
Effects of Different Processing Methods on the Chlorogenic Acid Content in FRUCTUS GARDENIAE |
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| Institution: | YANG Hal-ling et al (Department of Pharmacy, Guangxi Traditional Chinese Medical University, Nanning, Guangxi 530001 ) |
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| Abstract: | Objective ] To compare the effects of different processing methods on the chlorogenic acid content in FRUCTUS GARDENIAE. Method ] The chromatographic separation was conducted on a Inersil ODS-2 C m column （250 mm x 4.6 mm,5 μm）, using a mobile phase made up of acetonitfile and 0.1% acetic acid solution （ 12： 88, V/V）, V = 1.0 ml/min,A = 327 nm, t = 25 ℃. Result ] The linearity of chloro- genic acid was in the range of 0.42 - 2.52 μg/μl with a correlation coefficient over 0. 999 9 （ n = 6）. The recovery rate of chlorogenic acid is 100.83%. Conclusion] The method is convenient,rapid and accurate,and can thus be used to quantify in different samples of FRUCTUS GAR- DENIAE. |
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| Keywords: | FRUCTUS GARDENIAE Processed Chlorogenic acid HPLC |
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