【作者】 吴伦； 马英丽； 杜冰； 田振坤；

【Author】 WU Lun, MA Yingli, DU Bing, TIAN Zhenkun (The Research Institute of Traditional Chinese Medicine, Harbin, 150040, China)

【机构】 黑龙江中医药大学中医药研究院；

【摘要】 目的:建立北五味子不同部位的HPLC指纹图谱分析方法 ,对北五味子藤茎、细枝、果柄、果实、果仁、果肉、叶部位的指纹图谱进行比较,为北五味子药材内在质量评价积累数据。方法:色谱柱:Agilent ZORBAXSB-C18(5μm,4.6×150mm),检测波长254nm,柱温25℃,流速1.0mL/min,以6个对照品指认主要色谱峰。结果:北五味子藤茎、细枝、果柄、果实、果仁、果肉、叶均具有18个指纹特征峰,各部分的指纹特征峰相对含量有显著差异。结论:果仁中特征峰组分含量明显高于其他部位。为北五味子临床合理应用及其不同部位综合开发利用提供了科学依据。更多还原

【Abstract】 Objective: To establish the method of fingerprint analysis on Schisandra chinensis by HPLC, and compare the variability of the different parts ,including stems, carpopodiums, Fruits, seeds, flesh and leaves, which could be used for quality evaluation of Schisandra chinensis. Methods: HPLC was used with Agilent ZORBAX SB-C18 column , methanol-water (gradient elution) as a mobile phase and detection wavelength was at 254 nm, column temperature was room temperature ,flow tate was 1.0 mL/min. Results: Eighteen common peaks were separated on HPLC fingerprint in stems, twigs, carpopodiums, Fruits, seeds, flesh and leaves of Schisandra chinensis, there was significant variability in different parts.the content in the seeds was more than others. Conclusion: The method is reliable, accurate and provides a reference for the quality control of Schisandra chinensis.更多还原