作　　者： ; ; ; ; ; ;

机构地区： 中山大学新华学院

出　　处： 《现代食品科技》 2012年第5期574-578,共5页

摘　　要： 建立四物汤中氨基酸类成分的HPLC指纹图谱分析方法,探讨不同配伍对氨基酸类指纹图谱的影响。采用2,4-二硝基氟苯柱前衍生法,以精氨酸为参照物。色谱柱Kromasil C-18(250×4.6 mm×5μm);流动相A为乙腈,B为N,N-二甲基甲酰胺-0.025 mol/L醋酸钠(1:100,用36%乙酸调pH=6.0),梯度系统;柱温40℃;检测波长360 nm;流速1.0 mL/min;进样量10μL;分析时间70 min。结果共标出17个共有峰,鉴定出13种对人体有益的氨基酸成分。10批样品的相似度均大于0.97。对整方氨基酸指纹图谱的影响从大到小依次是当归、熟地黄、白芍、川芎。所建立的氨基酸类成分指纹图谱特征性强,可作为四物汤质量控制的手段之一,并可为中药复方配伍化学成分变化研究提供一定参考。 A fingerprint analysis of amino acids composition of Siwu decoction by HPLC was established and the different combination of HPLC conditions on amino acid composition was explored. The samples was treated by pre-column dcrivatization with 2,4-dinitrofluorobertzene and then analyzed by gradient elution with N, N-dimethylformamide-0.025 mol/L sodium acetate （1：100, with 36% acetic acid adjust pH=6.0）- acetonitrile at the flow rate of 1.0 mL/min on a Kromasil C-18 （250×4.6 min×5 μm） column at 40 ℃.The UV detection wave length was set at 360 nm and the injection volume of samples was 10μL. The analysis time was 70 rain. 17 Co- possessing peaks were selected as the fingerprint peaks, among which 13 kinds of beneficial amino acid composition were identified. The results showed the similarity for 10 batches was above 0.97. Effect of herb components on fingerprints for the amino acid in decreasing sequence was Radix angelicae sinensis, Radix rehmanniae praeparata, paeonia lactiflora pall and Rhizoma chuanxion. The characteristic fingerprint of amino acid components can be used for the quality control of Siwu decoction, providing a reference for the research of the changes of chemical composition of Traditional Chinese medicine compatibility.

关 键 词： 四物汤 氨基酸 指纹图谱

领　　域： [轻工技术与工程]