蜜炙对升麻有机酸类成分的影响

建立了HPLC法同时测定升麻中咖啡酸、阿魏酸和异阿魏酸3种成分的方法,并考察蜜炙对升麻中有机酸成分的影响。应用Thermo Acclaim~(TM)120 C_(18)柱(4.6 mm×250 mm,5μm),在流速1 m L/min、柱温为30℃及检测波长316 nm的条件下,以乙腈-0.1%磷酸作为流动相进行梯度洗脱。结果表明,咖啡酸、阿魏酸和异阿魏酸分别在0~0.028μg(R=0.999 5)、0~0.067μg(R=0.999 4)和0~0.27μg(R=0.999 9)范围内呈良好的线性关系,加样回收率分别为99.8%、99.4%和101.6%。该方法简便、可靠且准确,可用于证明蜜炙对升麻中3种有机酸成分具有一定的影响。

Impact of honey-fired processing on organic acid components in Cimicifugae Rhizoma

We develop a determination method for cafeic acid,ferulic acid, isoferulic acid in Cimicifugae Rhizoma with HPLC and address the impact of honey fired processing on organic acid in Cimicifugae Rhizoma.We employed Thermo AcclaimTM120 C18 column(4.6 mm×250 mm,5 μm）to perform gradient elution with acetonitrile 0.1％phos phoric acid as mobile phase, flow rate of 1.0 mL/min, column temperature of 25 ℃, and detection wavelength of 316 nm.Results show that better linear relationship exists in 0~0.028 μg for cafeic acid（R＝0.999 5）, 0~0.067 μg for ferulic acid（R＝0.999 4）and 0~0.27 μg for isoferulic acid（R＝0.999 9）.Their recovery rates are 99.8％,99.4% and 101.6%.The method is simple,reliable and accurate and can be used for proving some influences of honey fired processing on the three organic acid in Cimicifugae Rhizoma.