Determinnaiton of Flavonoids and Study on HPLC Characteristic Spectrum of Citrus Fructus and Citrus Sarcodactylis Fructus

JIANG Yan-yan; ZHANG Le; LIU Juan; MENG Xiang-juan; ZHOU Hai-yan; LIU Bin; LI Jun-xiang

doi:10.11653/syfj2013200103

您当前的位置：

首页 >

文章列表页 >

Determinnaiton of Flavonoids and Study on HPLC Characteristic Spectrum of Citrus Fructus and Citrus Sarcodactylis Fructus

更新时间：2024-01-04

- Determinnaiton of Flavonoids and Study on HPLC Characteristic Spectrum of Citrus Fructus and Citrus Sarcodactylis Fructus
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 19, Issue 20, Pages: 103-107(2013)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.11653/syfj2013200103
  CLC：
- Published：2013
- 稿件说明：
移动端阅览
JIANG Yan-yan, ZHANG Le, LIU Juan, et al. Determinnaiton of Flavonoids and Study on HPLC Characteristic Spectrum of Citrus Fructus and Citrus Sarcodactylis Fructus[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(20): 103-107.
DOI：

JIANG Yan-yan, ZHANG Le, LIU Juan, et al. Determinnaiton of Flavonoids and Study on HPLC Characteristic Spectrum of Citrus Fructus and Citrus Sarcodactylis Fructus[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(20): 103-107. DOI： 10.11653/syfj2013200103.

摘要

目的: 建立香橼、佛手药材中黄酮类成分的含量测定方法及HPLC特征图谱。方法: 采用高效液相色谱法对特征图谱进行研究

并对橙皮苷和柚皮苷进行含量测定

色谱柱为Waters SunFireTM C18(4.6 mm×150 mm

5 μm)

流动相乙腈-0.1%磷酸梯度洗脱

检测波长284 nm

流速1.0 mL·min-1

柱温30℃。结果: 所建立的特征图谱可同时用于含量测定

香橼、佛手黄酮类成分分离度良好

柚皮苷线性范围为0.190 4~1.142 4 μg(r=0.999 5)

平均加样回收率为102.98%(n=6);橙皮苷线性范围为0.173 6~1.215 2 μg(r=0.999 5)

枸橼中橙皮苷平均加样回收率为101.19%(n=6)

佛手中橙皮苷平均回收率为99.11%(n=6)。结论: 所建立的特征图谱及含量测定方法快速、准确、可靠

为香橼、佛手药材的质量控制方法提供科学依据

可用于香橼、佛手质量的科学评价。

Abstract

Objective: To establish an HPLC method for determination and characteristic spectrum of flavonoids in Citrus Fructus and Citri Sarcodactylis Fructus. Method: Chromatographic analysis was carried on the coloumn of Waters SunFireTM C18(4.6 mm×150 mm

5 μm)

the mobile phase was acetonitrile-0.1% phosphoric acid at the flow rate of 1.0 mL·min-1;the detection wavelength was set at 284 nm and the coloumn temperature was 30℃. Result: The flavonoids compounds were base-isolated in HPLC characteristic spectrum. The linear range of hesperidin was 0.173 6-1.215 2 μg(r=0.999 5)

the average recovery was 101.19%(n=6) in Citrus medica

and the average recovery was 99.11%(n=6) in Citri Sarcodactylis Fructus. The linear range of naringin was 0.190 4-1.142 4 μg(r=0.999 5)

the average recovery was 102.98%(n=6). Conclusion: The method is rapid

accurate and reliable

and can be applied to the quality control of Citrus Fructus and Citri Sarcodactylis Fructus.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

HPLC Determination of Four Flavonoids of Aurantii Fructus Immaturus in Niuhuang Qingwei Pills and Genetic Analysis of Medicinal Materials

Study on the Extracting Technology of Fructus Aurantii Immaturus

Determination of Content of Narigin and Hesperidin and Neohesperidin in Fructus Auranti Pieces by HPLC

Determination of Flavone Ingredients in Citrus Aurantium, Bitter Orange Immature, Walnut Peel and Tangerine Peel By Internal Standard Multi-control Method

Researches of Flavonoids Components Changed Regularity in Different Compatibility of Dachengqi Decoction

Related Author

Jing-jing LIU

Xiao-ru HU

Yi HE

Zhong DAI

Shuang-cheng MA

WANG Chun

LIU Zhen-li

SONG Zhi-qian

Related Institution

National Institutes for Food and Drug Control

Nanning institute for Food and Drug Control of Guangxi

Changchun University of Traditional Chinese Medicine

Level 3 Laboratory for State Administration of Traditional Chinese Medicine, Beijing Zhendong Gguangming Pharmaceutical Research Institute Co.Ltd.

Institute of Chinese Meteria Medica,China Academy of Chinese Medical Sciences

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰