中医学报Issue(6)：776-777,778,3.
HPLC 法测定加味桂枝茯苓汤中苦杏仁苷的含量
Content Determination of Amygdalin in Modified Guizhi Fuling Decoction with HPLC
摘要
Abstract
Objective:To establishan HPLC method for determination of amygdalin. Methods:Amygdalin was performed on an C18(ZOR-BAX SB-Aq 4. 6 × 250 mm,5 μm);the mobile phase consisted of water methanol and aoetonitrile in the volume ratiom of 93: 3: 4 with the flow rate of 1 mL·min - 1 for the determination of amygdalin,UV detection wavelength was at 210nm and column temperature was 30 ℃ . Results:Amygdalin had good linear in the range of 0. 044 ~ 0. 44 μg,(r = 0. 999 8),the average recoveries(n = 6)of amyg-dalin was 98. 2% ,with RSD of 1. 78%(n = 6). Conclusion:This method is accurate,reproducible,easy operation,suitable for quality control of modified Guizhi Fuling decoction.关键词
高效液相色谱法/加味桂枝茯苓汤/苦杏仁苷Key words
HPLC/modified guizhi fuling decoction/amygdalin分类
医药卫生引用本文复制引用
王丽萍,许红玮..HPLC 法测定加味桂枝茯苓汤中苦杏仁苷的含量[J].中医学报,2014,(6):776-777,778,3.基金项目
河南省科技攻关计划项目 （）
