不同种类炮制用醋中川芎嗪含量与存放期的关系分析

宋志前; 曹玉娜; 杜智勇; 王淳; 李淑莉; 董运茁; 张琳琳; 刘振丽

doi:10.11653/syfj2014040029

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不同种类炮制用醋中川芎嗪含量与存放期的关系分析

更新时间：2024-01-04

- 不同种类炮制用醋中川芎嗪含量与存放期的关系分析
- Correlation Analysis Between the Content of Ligustrazine and Storage Period of Different Kinds of Vinegar for Processing
- 中国实验方剂学杂志 2014年20卷第4期页码：29-31
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- DOI：10.11653/syfj2014040029
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- 纸质出版日期：2014
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宋志前, 曹玉娜, 杜智勇, 等. 不同种类炮制用醋中川芎嗪含量与存放期的关系分析[J]. 中国实验方剂学杂志, 2014,20(4):29-31.

SONG Zhi-qian, CAO Yu-na, DU Zhi-yong, et al. Correlation Analysis Between the Content of Ligustrazine and Storage Period of Different Kinds of Vinegar for Processing[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(4): 29-31.
宋志前, 曹玉娜, 杜智勇, 等. 不同种类炮制用醋中川芎嗪含量与存放期的关系分析[J]. 中国实验方剂学杂志, 2014,20(4):29-31. DOI： 10.11653/syfj2014040029.

SONG Zhi-qian, CAO Yu-na, DU Zhi-yong, et al. Correlation Analysis Between the Content of Ligustrazine and Storage Period of Different Kinds of Vinegar for Processing[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(4): 29-31. DOI： 10.11653/syfj2014040029.

摘要

目的：分析不同种类炮制用醋中川芎嗪含量与陈放期的相关性。方法：采用HPLC测定盐酸川芎嗪含量，色谱条件为流动相甲醇-0.2 mmol·L-1磷酸二氢铵（46：54），检测波长270 nm。收集15个批次不同种类和存放期的醋，采用Spearman统计方法分析川芎嗪含量与存放期的关系。结果：3个批次白醋和白米醋中未检测到川芎嗪，另12个批次醋中川芎嗪质量浓度10.1~109.5 mg·L-1，川芎嗪含量与存放期的相关系数0.926。结论：不同种类醋中川芎嗪含量相差较大，且与存放期呈较好正相关性。

Abstract

Objective: To analyze correlation between the content of ligustrazine and storage period of different kinds of vinegar for processing. Method: HPLC was adopted to determine the content of ligustrazine with mobile phase of methanol-0.2 mmol·L-1 ammonium dihydrogen phosphate(46:54) and detection wavelength at 270 nm.Fifteen batches of vinegar with different kinds and storage periods were collected

correlation between the content of ligustrazine and storage period was analyzed by Spearman statistical method. Result: Among these fifteen batches of vinegar

the content of ligustrazine was undetectable in three batches of white vinegar or white rice vinegar

the content of ligustrazine in other batches of vinegar were in the range of 10.1-109.5 mg·L-1

correlation coefficient between the content of ligustrazine and storage period was 0.926. Conclusion: The content of ligustrazine had a large difference in different kinds of vinegar

and it showed a significantly positive correlation with storage period.

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