大黄酒炙前后配伍山楂水煎液中7种成分含量测定.docVIP

大黄酒炙前后配伍山楂水煎液中7种成分含量测定 　　摘要：目的 建立大黄酒炙前后配伍山楂水煎液中7种成分含量测定的方法，为大黄酒炙前后配伍山楂的临床应用提供参考。方法 采用HPLC，Thermo-C18 endcapped 色谱柱（250 mm×4.6 mm，5 ?m），流动相为0.1%磷酸水-乙腈，梯度洗脱，柱温25 ℃，检测波长254 nm，进样量10 μL。结果 水煎液中没食子酸、绿原酸、芦荟大黄素、大黄酸、大黄素、大黄酚及大黄素甲醚7种成分均能达到基线分离、线性关系良好，平均回收率分别为104.2%、100.3%、99.8%、102.8%、103.5%、98.5%、99.5%，RSD均小于2.7%。该方法的精密度、稳定性、重复性良好。酒大黄较生大黄除没食子酸含量升高外，芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚均不同程度下降。山楂与生大黄、酒大黄配伍后，水煎液中绿原酸含量有所上升。结论 该方法可以用于大黄酒炙前后配伍山楂水煎液中7种成分的含量测定，为其临床应用提供参考。 　　关键词：大黄；酒炙；山楂；高效液相色谱法 　　DOI：10.3969/j.issn.1005-5304.2018.04.018 　　中?D分类号：R284.1 文献标识码：A 文章编号：1005-5304（2018）04-0087-04 　　Abstract： Objective To establish a content determination method for 7 components of water decoction of compatibility of Crataegi Fructus and Rhei Radix et Rhizoma before and after stir-frying with wine； To provide a reference for the clinical compatibility of Rhei Radix et Rhizoma and Crataegi Fructus. Methods HPLC was performed on the column of Thermo-C18 endcapped column （250 mm×4.6 mm， 5 ?m）. The mobile phase was 0.1% phosphoric acid water-acetonitrile system and a linear gradient elution was used. The column temperature was 25 ℃， and the injection volume was 10 μL. The detection wavelength was set at 254 nm. Results The seven markers including gallic acid， chlorogenic acid， aloe-emodin， rheinic acid， rheum emodin， chrysophanic acid and emodin monomethyl ether， reached baseline separation. The linearity was good， and the average recovery was 104.2%， 100.3%， 99.8%， 102.8%， 103.5%， 98.5%， and 99.5%. RSDs of 7 components were all less than 2.7%. The method showed high precision， stability and reproducibility. After prepared with wine， gallic acid content increased in Rhei Radix et Rhizoma， while aloe emodin， rhein， emodin， chrysophanol and physcion decreased to varying degrees. The content of chlorogenic acid increased in water decoction of compatibility of Crataegi Fructus Rhei Radix et Rhizoma. Conclusion The method can be used for the content determination of 7 components of water decoction of the