HPLC Characteristic Fingerprints of Atractylodis Rhizoma Before and After Being Processed with Bran

CHEN Xiang-sheng; RONG Yan-fen; LIU Miao-miao; LIU Yan-ju; XU An-an

doi:10.13422/j.cnki.syfjx.2016190023

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HPLC Characteristic Fingerprints of Atractylodis Rhizoma Before and After Being Processed with Bran

更新时间：2024-01-04

- HPLC Characteristic Fingerprints of Atractylodis Rhizoma Before and After Being Processed with Bran
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 22, Issue 19, Pages: 23-26(2016)
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- DOI：10.13422/j.cnki.syfjx.2016190023
  CLC： O657.72;R283
- Published：2016
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CHEN Xiang-sheng, RONG Yan-fen, LIU Miao-miao, et al. HPLC Characteristic Fingerprints of Atractylodis Rhizoma Before and After Being Processed with Bran[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(19): 23-26.
DOI：

CHEN Xiang-sheng, RONG Yan-fen, LIU Miao-miao, et al. HPLC Characteristic Fingerprints of Atractylodis Rhizoma Before and After Being Processed with Bran[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(19): 23-26. DOI： 10.13422/j.cnki.syfjx.2016190023.

摘要

目的：比较苍术麸炒前后专属性HPLC特征图谱，明确特征性图谱差异性，为苍术生品和麸炒品提供专属性质量评价指标。方法：取10批生苍术和对应麸炒苍术饮片的正己烷提取物进行HPLC分析，流动相色谱乙腈-水梯度洗脱，流速1.0 mL·min-1，检测波长254 nm。以苍术素色谱峰为参照峰，构建了10批苍术生品和麸炒品的HPLC指纹图谱的共有模式。结果：苍术生品和麸炒品HPLC中有26个共有峰，各共有峰相对保留时间基本相同，RSD均<0.5%；但相对峰面积有明显差异：第47.36 min和第46.35 min色谱峰的峰面积比值在生品中>1，但在麸炒品中却<1；第51.70 min和第49.25 min色谱峰的峰面积比值在生品中<1，但在麸炒品中却>1。结论：苍术生品和麸品的色谱特征峰差异明显、结果稳定、专属性强，可作为生苍术和麸炒苍术饮片的定性鉴别特征之一。

Abstract

Objective: To compare specific HPLC fingerprints of Atractylodis Rhizoma before and after being processed with bran

and clear differences among characteristic peaks. Method: n-Hexane extracts of ten batches of raw products and the corresponding processed products with bran were analyzed by HPLC

mobile phase was acetonitrile-water for gradient elution

the detection wavelength was 254 nm.Taking atractylodin as the reference peak

common pattern of HPLC fingerprints about raw and processed products was constructed. Result: There were 26 common peaks in HPLC of raw and processed products of Atractylodis Rhizoma

the relative retention time of common peaks was almost the same with RSD <0.5%;but difference of their relative peak area was obvious.In HPLC fingerprints

the area ratio of chromatographic peaks at 47.36 min to 46.35 min was greater than 1 in raw products

but it was less than 1 in processed products;at the same time

the area ratio of peaks at 51.70 min to 49.25 min was less than 1 in raw products

but it was greater than 1 in processed products. Conclusion: Difference of chromatographic peaks in raw and processed products of Atractylodis Rhizoma is significant

and the results are stable with good specificity.It can be used as qualitative identification between raw and processed products of Atractylodis Rhizoma.

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