基于HPLC和HSGC结合的黄芩酒制前后饮片特征图谱表征

苏慧; 霍雨佳; 扶垭东; 刘颖; 麻印莲; 李丽

doi:10.13422/j.cnki.syfjx.2018020014

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基于HPLC和HSGC结合的黄芩酒制前后饮片特征图谱表征

药剂与炮制 | 更新时间：2024-01-04

- 基于HPLC和HSGC结合的黄芩酒制前后饮片特征图谱表征
- Characterization of Specific Chromatograms of Scutellariae Radix Before and After Being Processed by HPLC and HSGC
- 中国实验方剂学杂志 2018年24卷第2期页码：14-18
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家科技基础性科研专项重点项目（2014FY111100）
- DOI：10.13422/j.cnki.syfjx.2018020014
  中图分类号： O657.72;R283
- 纸质出版日期：2018
- 稿件说明：
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苏慧, 霍雨佳, 扶垭东, 等. 基于HPLC和HSGC结合的黄芩酒制前后饮片特征图谱表征[J]. 中国实验方剂学杂志, 2018,24(2):14-18.

SU Hui, HUO Yu-jia, FU Ya-dong, et al. Characterization of Specific Chromatograms of Scutellariae Radix Before and After Being Processed by HPLC and HSGC[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(2): 14-18.
苏慧, 霍雨佳, 扶垭东, 等. 基于HPLC和HSGC结合的黄芩酒制前后饮片特征图谱表征[J]. 中国实验方剂学杂志, 2018,24(2):14-18. DOI： 10.13422/j.cnki.syfjx.2018020014.

SU Hui, HUO Yu-jia, FU Ya-dong, et al. Characterization of Specific Chromatograms of Scutellariae Radix Before and After Being Processed by HPLC and HSGC[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(2): 14-18. DOI： 10.13422/j.cnki.syfjx.2018020014.

摘要

目的：建立黄芩片和酒黄芩的特征图谱，分析黄芩酒制前后饮片特征图谱的变化规律。方法：分别采用高效液相色谱法（HPLC）和顶空气相色谱法（HSGC）分析黄芩片和酒黄芩的特征图谱。色谱条件为流动相甲醇（A）-含10 mmol·L-1甲酸铵的0.1%甲酸水溶液（B）梯度洗脱（0~10 min，20%~40% A；10~20 min，40%~46% A；20~30 min，46%~52% A；30~50 min，52%~70% A），检测波长260 nm。结果：黄芩片和酒黄芩的HPLC特征图谱中均可标示13个特征峰，并归属了其中黄芩苷、千层纸素A-7-O-β-D-葡萄糖醛酸苷、汉黄芩苷、黄芩素、汉黄芩素、千层纸素A共6个色谱峰，黄芩片酒制前后HPLC特征图谱无显著差异。黄芩生品、炮制品的HSGC特征图谱差异显著，酒黄芩饮片中可以检测到炮制辅料乙醇的特征峰，可有效地区别生品和酒制品。结论：将HPLC和HSGC建立的特征图谱综合运用于黄芩片、酒黄芩的质量评价和鉴别，弥补了HPLC特征图谱在生品和酒制品属性识别方面的局限性，为酒制类中药饮片的质量评价和真伪鉴别提供了新思路。

Abstract

Objective:To establish the method of specific chromatograms of Scutellariae Radix decoction pieces and Scutellariae Radix fried with wine

and to study on the change law of specific chromatograms of Scutellariae Radix before and after being processed. Method:The characteristics of Scutellariae Radix decoction pieces and Scutellariae Radix fried with wine were analyzed by HPLC and headspace gas chromatography(HSGC). Result:Scutellariae Radix decoction pieces and Scutellariae Radix fried with wine were marked with 13 characteristic peaks

and baicalin

oroxyloside

wogonoside

baicalein

wogonin

oroxylin A were assigned

there was no significant differences of HPLC specific chromatograms of Scutellariae Radix before and after being processed.The characteristics of HSGC specific chromatograms of Scutellariae Radix decoction pieces and Scutellariae Radix fried with wine were significantly different

the characteristic peak of ethanol can be detected in Scutellariae Radix fried with wine

which can effectively distinguish the raw and wine-processed products. Conclusion:Combination of HPLC and HSGC is suitable for quality evaluation and identification of Scutellariae Radix decoction pieces and Scutellariae Radix fried with wine

it can make up for the limitations of HPLC specific chromatograms in the identification of raw and wine-processed products

this study provides a new way to evaluate the quality of traditional Chinese medicine decoction pieces and their authenticity.

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