HPLC Fingerprint Analysis Among Different Processed Products of Phellodendri Chinensis Cortex

XU Shan; ZHANG Fan; LIU Peng-peng; ZHAO Yuan; SUN Na; JIA Tian-zhu

doi:10.13422/j.cnki.syfjx.2015030010

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HPLC Fingerprint Analysis Among Different Processed Products of Phellodendri Chinensis Cortex

更新时间：2024-01-04

- HPLC Fingerprint Analysis Among Different Processed Products of Phellodendri Chinensis Cortex
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 21, Issue 3, Pages: 10-13(2015)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2015030010
  CLC： R284
- Published：2015
- 稿件说明：
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XU Shan, ZHANG Fan, LIU Peng-peng, et al. HPLC Fingerprint Analysis Among Different Processed Products of Phellodendri Chinensis Cortex[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(3): 10-13.
DOI：

XU Shan, ZHANG Fan, LIU Peng-peng, et al. HPLC Fingerprint Analysis Among Different Processed Products of Phellodendri Chinensis Cortex[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(3): 10-13. DOI： 10.13422/j.cnki.syfjx.2015030010.

摘要

目的: 建立黄柏生品、酒炙品和盐炙品的HPLC指纹图谱

比较不同产地黄柏及其炮制品指纹特征的差异。方法: 采用HPLC比较10批黄柏生品、酒炙品和盐炙品的指纹图谱

流动相乙腈(A)-水(含0.3%磷酸和0.3%二乙胺

B)梯度洗脱(0~10 min

10%~14%A;10~20 min

14%~25%A;20~45 min

25%A;45~50 min

25%~65%A;50~55 min

65%~70%A;55~60 min

70%~75%A;60~70 min

75%~100%A)

流速0.8 mL·min-1

柱温40 ℃

检测波长284 nm

分析时间70 min。结果: 酒黄柏、盐黄柏与生黄柏的指纹图谱基本一致

但各成分间的相对含量存在差异

对其中的绿原酸、黄柏碱、木兰花碱、药根碱、小檗红碱、盐酸巴马汀、盐酸小檗碱、黄柏内酯进行了归属。10批黄柏生品、酒炙品和盐炙品共有模式色谱峰相似度均 > 0.9。结论: 建立的指纹图谱具有很好的精密度、重复性和稳定性

可作为黄柏及其炮制品质量评价的依据。

Abstract

Objective: To develop an HPLC fingerprint analysis method of Phellodendri Chinensis Cortex and compare fingerprint differences of its processed products and the raw from different habitats. Method: HPLC was employed to compare fingerprint of ten batches of Phellodendri Chinensis Cortex and its processed products with mobile phase consisting acetonitril(A)-water(containing 0.3% phosphoric acid and 0.3% diethylamine

B) for gradient elution(0-10 min

10%-14%A;10-20 min

14%-25%A;20-45 min

25%A;45-50 min

25%-65%A;50-55 min

65%-70%A;55-60 min

70%-75%A;60-70 min

75%-100%A)

detection wavelength was set at 284 nm

column temperature was 40 ℃

flow rate was 0.8 mL·min-1 and analytic time was 70 min. Result: Its processed products had a similar fingerprint chromatogram to the raw of Phellodendri Chinensis Cortex

but existing a little difference in relative content of each component.Some of peaks in HPLC chromatogram were identified as chlorogenic acid

phellodendrine

magnoflorine

jatrorrhizine

berberrabine

palmatine chloride

berberine hydrochloride

obaculactone.Similarities of total mode peaks among ten batches of raw materials

wine and salt baked products were more than 0.9. Conclusion: This established fingerprint has good precision

reproducibility and stability

it can be used as a quality control method of Phellodendri Chinensis Cortex and its processed products.

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