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建泽泻盐炙工艺优化及其HPLC指纹图谱的建立
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| 篇名： | 建泽泻盐炙工艺优化及其HPLC指纹图谱的建立 |
| TITLE： | |
| 摘要： | 目的：优化建泽泻盐炙工艺并建立其高效液相色谱（HPLC）指纹图谱。方法：以23-乙酰泽泻醇B、总三萜含量和外观性状综合评分为指标，采用单因素试验和正交试验，优化建泽泻盐炙工艺中用盐量、炒制温度和炒制时间3个因素的水平。采用HPLC法分别在208、245 nm波长下建立10批建泽泻盐炙品的指纹图谱，经软件比较其与对照图谱的相似度。结果：最优工艺为每100 kg泽泻加10 kg水溶解的2 kg盐，闷润1 h，在100 ℃下炒制8 min。验证试验中，3批盐炙品外观性状均符合要求，综合评分平均值为93.94（RSD＝6.63％，n＝3）；23-乙酰泽泻醇B和总三萜含量稳定，RSD分别为7.41％、7.39％（n＝3）。在208、245 nm波长下分别标定了建泽泻盐炙品的17、10个共有峰；10批样品指纹图谱相似度均大于0.9。结论：优化的建泽泻盐炙工艺合理可行、重现性好；建立的指纹图谱共有峰稳定，可用于建泽泻盐炙品的质量评价。 |
| ABSTRACT： | OBJECTIVE： To optimize the stir-bake with saltwater processing technology for Fujian Alismatis rhizoma， and establish its HPLC fingerprint. METHODS： Using 23-acetyl alisol B， total triterpenoids contents and appearance as comprehensive indexes， single factor experiment and orthogonal test were employed， 3 factors’ levels including the quantity of salt， processing temperature and time were optimized. HPLC was used to develop fingerprints of 10 batches of Fujian Alismatis rhizoma at wavelength of 208， 245 nm； the similarity between fingerprints and control profile was compared by using software. RESULTS： The optimal technology was as follow as 2 kg salt dissolved with 10 kg water for each 100 kg Fujian Alismatis rhizoma， moistening for 1 h， stir-frying for 8 minutes under 100 ℃. In verification test， the appearance of 3 batches of processed products were all in line with requirements， average comprehensive score was 93.94 （RSD＝6.63％， n＝3）； 23-acetyl alisol B and total triterpenoids contents were stable （RSD＝7.41％， 7.39％， n＝3）， respectively. Totally 17 and 10 common peaks were marked in 208 nm and 245 nm respectively； similarities of 10 batches of samples’ fingerprints were higher than 0.9. CONCLUSIONS： Optimized stir-bake with saltwater technology is reasonable， feasible， and reproducible； the stability of common peaks of established fingerprints can conduct effective quality evaluation for Fujian Alismatis rhizoma processed by saltwater. |
| 期刊： | 2017年第28卷第16期 |
| 作者： | 陈莹，丘建芳，黄小强，许文，李小艳，吴水生 |
| AUTHORS： | CHEN Ying，QIU Jianfang，HUANG Xiaoqiang，XU Wen，LI Xiaoyan，WU Shuisheng |
| 关键字： | 建泽泻；盐炙工艺；正交试验；高效液相色谱；指纹图谱；23-乙酰泽泻醇B；三萜类化合物 |
| KEYWORDS： | Fujian Alismatis rhizoma； Stir-bake with saltwater technology； Orthogonal test； HPLC； Fingerprint； 23-acetyl alisol B； Triterpenoids |
| 阅读数： | 276 次 |
| 本月下载数： | 2 次 |
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