【摘要】 目的:建立测定槟榔中槟榔碱、槟榔次碱、去甲基槟榔次碱的HPLC-DAD方法,并比较不同处理工艺对3种生物碱含量的影响。方法:采用Partisil 10 SCX阳离子色谱柱(4.6 mm×250 mm,10μm),流动相乙腈-0.5%磷酸(三乙胺试液调pH 3.8)(50∶50),流速1 mL.min-1,检测波长215 nm,柱温25℃。考察不同烘烤时间和不同煮沸时间条件下,槟榔皮、核中3种生物碱含量的变化。结果:生物碱的含量随烘烤或者煎煮时间的延长而降低,在不同工艺条件下降低程度不同,100℃烘烤8 h后生物碱的损失率约50%,煮沸0.5 h后损失率高达80%,说明煎煮对槟榔皮、核中生物碱含量的影响较烘烤要大。结论:所建立的HPLC-DAD方法适用于槟榔生物碱的定量分析,为开发槟榔药食两用的安全剂量标准提供实验依据。更多还原

【Abstract】 Objective:To develop a HPLC-DAD method for simultaneously determining the content of arecoline,arecaidine and guvacine in Areca catechu,and compare their content changes under different processing conditions.Method:Determination was performed on a Partisil 10 SCX cation column(4.6 mm×250 mm,10 μm),mobile phase of acetonitrile-0.5% H3PO4(adjusted pH 3.8 with triethylamine)(50∶ 50),flow rate 1 mL · min-1,detection wavelenth 215 nm and column temperature 25 ℃.Under different baking and boiling time conditions,content change of three kinds of alkaloids in peel and core of A.catechu was investigated.Result:The content of alkaloids decreased along with extension of baking and boiling time,decreasing level was different under different technology conditions,loss rate of alkaloids was about 50% by baking 8 h at 100 ℃,but loss rate was up to 80% after boiling 0.5 h,it showed that effect of baking on alkaloids in peel and core of A.catechu was more than boiling.Conclusion:This established HPLC-DAD method was suitable for quantitative of alkaloids in A.catechu,this study could provide experimental basis for development safety dosage standard of edible and officinal of A.catechu.更多还原