共查询到18条相似文献,搜索用时 281 毫秒
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葛根药用成分异黄酮的HPLC指纹图谱分析 总被引:1,自引:0,他引:1
采用高效液相色谱法对葛属植物野葛和粉葛块根的主要药用成分异黄酮化合物的指纹图谱进行了研究.结果表明,以乙腈-0.5%乙酸为流动相,采用梯度洗脱的方法,葛根异黄酮化合物的各种组分可得到良好的分离;通过对10批次野葛药材HPLC图谱的检测,共确定了15个色谱峰作为野葛的共有指纹峰,根据中药指纹图谱技术的基本原则和方法,建立了野葛的HPLC指纹图谱;与不同产地野葛的HPLC图谱的比较,供试样品的指纹图谱基本一致;而与粉葛样品的HPLC图谱存在较大的差异;表明得到的色谱图可以作为野葛药材专属性的指纹图谱,为葛根的药材鉴别和质量控制提供了实验依据. 相似文献
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庞威樊杰纪天一鲁玉娇闫胜楠郭英侠 《人参研究》2022,(3):20-22
目的建立乌鸡白凤丸的高分辨快速分离液相法(RRLC)特征图谱的质量评价方法,为乌鸡白凤丸的质量控制标准提供依据,较为全面的反映乌鸡白凤丸中所含化学成分的种类与数量,进而对药品质量进行整体描述和评价。方法以乌鸡白凤丸为研究对象,色谱柱为Elipse C_(18)(1.8μm,3.0×100mm Agilent),乙腈-水二元梯度洗脱模式,流速为0.6mL/min,检测波长为203 nm,建立了9个不同品种共25批次乌鸡白凤丸RRLC特征图谱,特征图谱有13个共有色谱峰。并对其特征图谱进行聚类分析和主成分分析,进而评价其质量。结果乌鸡白凤丸RRLC指纹图谱具有较好的稳定性和重复性,结合聚类分析和主成分分析,能较为准确、快速的反映可乌鸡白凤丸整体质量,可以为其质量控制提供科学依据。 相似文献
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目的建立应用高效液相色谱法同时测定康艾注射液中间产品人参提取液中有效成分人参皂苷Re、Rg1含量的方法与人参提取液的指纹图谱。方法色谱柱为岛津VP-ODS(4.6150 mm,5μm);流动相:乙腈-0.05%磷酸溶液(20∶80);流速:1 mL/min;柱温:30℃;检测波长:203 nm;结果a.人参皂苷Rg1在0.0207~0.6608μg范围内呈良好线性关系,r=0.9998;平均回收率为99.80%,RSD为2.02%;b.人参皂苷Re在0.0204~0.6120μg范围内呈良好线性关系,r=0.9992;平均回收率为102.66%,RSD为1.06%。建立了人参提取液的HPLC指纹图谱,指定了7个共有峰,8批样品相似度均在0.85以上。结论该方法简单、准确并且专属性强。 相似文献
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为了解决玉米复杂样品纯度中存在遗传不稳定及回交株等难以鉴定的问题,通过分析3 998份国家和省级审定玉米品种,结合快速提取、多重扩增体系等技术,构建一套适用于复杂样品纯度检测的复合检测方案。分析53份不同来源的郑单958纯度测试样品,结果表明,对于复杂样品使用单个位点进行纯度判定时,不同位点间结果会有较大差别,使用3个或3个以上位点综合判定时能够有效获得准确稳定的纯度检测结果。复合检测方案能够在时间和成本未大幅增加、仅增加少数引物的条件下获得多个SSR标记指纹,使复杂样品得到更加全面、精准解析,从而为种子生产中复杂样品的质量问题提供解决方案。 相似文献
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茯茶“散茶发花”加工前后差异化学成分的分离与鉴定 总被引:1,自引:0,他引:1
以乌龙茶(大红袍)、红茶、绿茶、黑茶(天尖茶原料、金湘益茯砖茶原料)为加工原料,运用"散茶发花"技术,加工制得不同茶类散装茯茶制品。本研究以不同性质茶叶的"发花"(真菌固体发酵)前后茶样作为研究对象,将"发花"前后的茶样经HPLC图谱叠加比对分析,寻找"发花"前后主要新增差异化学成分,同时运用制备色谱制备目标差异化学成分,并经HR-MS和NMR技术对其进行结构鉴定。结果表明,在本研究的分离条件下,不同性质的5种茶叶原料经相同"发花"处理后,各组形成的差异化学成分基本表现一致,其中选取分离、鉴定的两种新增差异化学成分均为黄酮醇化合物,分别是槲皮素和山奈酚。 相似文献
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利用电子鼻系统对不同干燥方式的糯米香茶茶汤风味进行分析检测,通过对传感器响应信号的处理及选取适当的模式识别方法,取得了较好的区分效果。结果表明,电子鼻能够区分不同干燥方式(恒温鼓风干燥、真空冷冻干燥、真空干燥)的糯米香茶茶汤风味。在模式识别中,判别因子分析法(DFA)的识别结果优于主成分分析法(PCA)。 相似文献
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Colour is an important component of durum wheat quality affecting consumer’s choice. Pasta colour is the result of the carotenoid pigments accumulated in the seed endosperm and of the enzymatic activities responsible for their degradation. Thus, increasing yellow colour is a valuable goal for improving the commercial and nutritional values of durum wheat products. This work reports the set up of a micro-method for the determination of Yellow Pigment Content (YPC) in durum wheat. The novel method, although similar in principle to the Official Method AACC 14-50, allows the use of micro-amount of samples (10–100 mg), a condition that for durum wheat corresponds to a single kernel, and micro-amount of extraction solvent (water-saturated 1-butanol, 250–500 μL). These improvements together with a short extraction time lead to significant benefits from the practical and the economic point of view. The improved method has been validated using nine durum wheat cultivars extracted in 15 min with the ultrasonic bath. The YPC was calculated by reading the absorbance at 435 nm after the manual injection of an aliquot of extract directly into a UV–Vis HPLC detector. The results obtained were comparable and not significantly different from the Official AACC Method 14-50. 相似文献
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Natural ageing is defined as handling and storage of freshly harvested grain for several years under storage condition to achieve suitable flour quality after milling. Accelerated ageing of wheat which is obtained using higher temperature during a specific storage time under controlled relative humidity may improve the quality of wheat flour. The present study addresses the effect of accelerated ageing on the rheological properties of wheat flour produced by freshly harvested wheat. The process of accelerated aging was performed by three different factors including rise in wheat moisture content (16, 18 and 20% w/w), control of storage temperature (30, 40 and 50°C) and control of the storage time (2, 5 and 8 days) using a central composite design. After the grain milling, rheological properties of wheat flour of different treatments were studied. Results indicated that promoting the storage time to 8 days and temperature up to 40°C could improve rheological properties such as dough stability, dough development time and farinograph quality number. This phenomenon may be due to oxidation and rearrangement of disulfide bonds resulting in increasing strength and improving flour quality. Increasing moisture content and storing in higher temperatures resulted in weakening rheological properties. 相似文献
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Preparation of shikonin by hydrolyzing ester derivatives using basic anion ion exchange resin as solid catalyst 总被引:1,自引:0,他引:1
Ting-ting LiuChun-hui Ma Xiao-yu SuiLei Yang Yuan-gang Zu Chun-jian ZhaoChun-ying Li Lin Zhang 《Industrial Crops and Products》2012,36(1):47-53
An efficient catalytic hydrolysis approach was developed to prepare shikonin from its ester derivatives with anion exchange resins as solid catalyst. The performance of seven anion exchange resins including D290, D296, D261, D280, 201×7, D301-G and D301-R has been evaluated. The research results indicate that D290 resin is the most appropriate for preparation of shikonin. The reaction conditions such as reaction temperature, reaction time, catalyst amount and catalyst reuse have been studied. The maximum yield of shikonin reached 93.74 ± 2.99% under optimal conditions of hydrolysis temperature 20 °C, hydrolysis and desorption time both 30 min and resin amount 10% (w/v). HPLC chromatograms of samples, obtained after the new catalytic process, demonstrated that conversion of shikonin ester derivatives into shikonin performed well. 相似文献
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绿茶数字化多元化学指纹图谱建立初探 总被引:10,自引:2,他引:8
本文在针对提取率和异构化现象优化了样品制备程序的基础上,对杭州、丽水和新昌三个地区以龙井43、群体种和迎霜品种加工制作的9类扁形绿茶产品,尝试了由两个色谱图采用多元信息融合方法进行象素级融合,制作出各自的数字化多元化学指纹模式图谱,并用独立样本进行了验证,分析了不同类样本模式图谱间的相似性程度。结果表明,所建立的化学指纹模式图谱较好地代表了其来源样本的特征属性,同一品种不同产地或同一产地不同品种绿茶样本指纹图谱间,其相似度存在显著差异,但前者间的差异不如后者间差异大,此结果表明特色名优产品应该考虑由一种或几种相类似的品种来制作,从而保证其风味品质的相对统一。 相似文献