| 大黄末中芦荟大黄素等5种蒽醌类成分含量测定 |
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| 引用本文： | 苗小楼,潘虎,尚小飞,李宏胜.大黄末中芦荟大黄素等5种蒽醌类成分含量测定[J].中兽医医药杂志,2012,31(4):36-38. |
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| 作者姓名： | 苗小楼 潘虎 尚小飞 李宏胜 |
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| 作者单位： | 中国农业科学院兰州畜牧与兽药研究所农业部兽用药物创制重点实验室甘肃省中兽药工程技术研究中心,甘肃兰州,730050 |
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| 基金项目： | 中央级事业单位基本科研业务费 |
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| 摘 要： | 目的:采用RP-HPLC法测定大黄末中5种成分的含量。方法:Waters 2695 HPLC,PDA检测器,检测波长435 nm,柱温25℃,色谱柱:Hypersil ODS-2 C18柱(250 mm×4.6 mm,5μm),Kromasil ODS保护柱(4.6 mm×10 mm,5μm),流动相:甲醇-0.1%磷酸(85∶15),流速1.0 mL/min。结果:芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚回归方程分别为:Y=1.37×105X-3.52×104,r=0.999 8;Y=8.22×104 X-4.19×104,r=0.999 9;Y=1.11×105 X-3.24×104,r=0.999 9;Y=1.85×105X-5.36×104,r=0.999 9;Y=7.17×104X-2.41×104,r=0.999 9,线性范围分别为6.8-680、8.8-880、6.2-620、7.1-710、6.0-600μg。结论:该法准确灵敏、分离度好,可用于大黄末的质量控制。
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| 关 键 词： | 大黄末 含量测定 RP-HPLC |
Determination of five constituents in Rhubarb powder by HPLC |
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| MIAO Xiao-lou,PAN Hu,SHANG Xiao,fei,LI Hong-sheng.Determination of five constituents in Rhubarb powder by HPLC[J].Journal of Traditional Chinese Veterinary Medicine,2012,31(4):36-38. |
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| Authors: | MIAO Xiao-lou PAN Hu SHANG Xiao fei LI Hong-sheng |
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| Institution: | ( Lanzhou Institute Of Animal SCience and Veterinary Pharmaceutics of CAAS, Key Laboratory of Veterinary Drug Discove of Sgrieltur Minist, Technology Research Center 0f Tradltional Chinese Veterinary Medicine of Gansu ProVince; Lanzhou Gansu 730050, China) |
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| Abstract: | Objective： To establish a method for the determination of five constituents in Rhubarb powder. Methods： The content of five constituents were determined by RP-HPLC with Photodiode Array （PDA） detector （wavelength of 435 nm at 25℃） on the conditions of Hypersil ODS-2 C18 column （250mm×4.6mm, 5μm）, Kromasil ODS guard column（4.6 mm×10 mm, 5 μm）with mobile phase of methanol-0.1% phosphoric acid （85：5） and flow rate of 1.0 mL＇min-1. Results： The average recovery of aloe-emodin, rhein, emodin, chrysophanol and physcion was 96.5%. 98.2%, 96.9%, 95.1% and 98.6% with RSD of 1.91%, 2.78%, 1.72%, 2.04% and 2.76% at linear range of 6.8-680,8.8-880,6.2-620,7.1-710 and 6.0-600 μg, respectively, Conclusion： The method is accurate and sensitive for the quality control of Rhubarb powder. |
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| Keywords: | Rhubarb powder constituent content determination HPLC i |
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