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HPLC指纹图谱应用于炙甘草的炮制研究
Authors
Frank S.C.Lee
崔淑芬
张信青
王小如
Publication date
20 November 2007
Publisher
Abstract
目的:应用HPLC指纹图谱规范炙甘草的炮制。方法:采用反相高效液相色谱法,DENALI C18色谱柱(VYDAC238DE5415,120A,5μm,4.6mm×150mm),以3%(v/v)HAc溶液和甲醇为流动相,梯度洗脱,柱温40℃,检测波长252nm。结果:炙甘草的HPLC指纹图谱有20个共有峰。传统炒制法炮制的炙甘草样品有一部分峰的重现性RSD值>3%;烘制法炮制的样品重现性有2个共有峰相对峰面积比的RSD>3%;微波法炮制的样品重现性符合指纹图谱的要求,20个共有峰相对峰面积比的RSD值均小于3%。结论:烘制和微波加热的炮制方法,可控性强,样品的指纹图谱重现性高,可以作为替代传统炒制工艺的新工艺。国家自然科学基金2003重点项目(20235020
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Last time updated on 10/06/2020