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陈征，李文莉，童坷.狗脊饮片不同炮制品中原儿茶酸的含量测定[J].湖南中医药大学学报英文版,2011,31(9):38-40.[Click to copy
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| 狗脊饮片不同炮制品中原儿茶酸的含量测定 |
| 陈征，李文莉，童坷 |
| ((湖南省药品检验所，湖南长沙410001)) |
| 摘要: |
| [摘要〕目的通过对狗脊饮片不同炮制品中原儿茶酸的含量测定，探讨狗脊饮片不同炮制品的内在质量〔方法
采用HPLC，色谱柱:Hypersil ODS C,H(4.6 mmx100 mm,5 }e,m);流动相为1%冰醋酸溶液一乙睛(95:5),检测波长:260
nm;柱温:25 0C;流速:1.0 mL/min结果狗脊片、烫狗脊片、蒸狗脊片中原儿茶酸的含量分别为0.0280Ic ,0.0400Ic ,
0.0510Ic,3组间比较，P<0.05，差异有统计学意义〔结论蒸狗脊片中原儿茶酸含量最高〔 |
| 关键词: 狗脊 原儿茶酸 HPLC 含量测定 |
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| Determination of protocatechuic acid contentsin different processed products of Rhizoma Cibotii |
| CHEN Zheng, LI Wen-li, TONG Ke |
| ((Hunan Institute For Drub Control, Chan}sha, Hunan 410001, China)) |
| Abstract: |
| (Abstract〕 Objective To determine the contents of the protocatechuic acid in the different
prepared slices of Rhizoma Cibotii for evaluation of the quality of different processed products of
Rhizoma Cibotii. Methods The HPLC separation was performed with Hypersil ODS C,8 (4.6 mmx
100 mm, 5 N.,m) column, a mixture acetonitrile and 1% glacial acetic acid (5:95)solution as
the mobile phase and a flow rate of 1.0 mL/min. The detection wavelength was 260 nm and
the column temperature was 25 0C .Results The content of protocatechuic acid in the prepared
slices, hot fried and steamed Rhizoma Cibotii were 0.028%，0.040% and 0.051% respectively.
Conclusion The content of protocatechuic acid in the steamed Rhizoma Cibotii is the highest. |
| Key words: Rhizoma Cihotii protocatcchuic acid HPLC content determination |
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