中国药业2017，Vol.26Issue(16)：13-14,2.DOI:10.3969/j.issn.1006-4931.2017.16.004
醋蒸五味子高效液相色谱特征指纹图谱研究
HPLC Characteristic Fingerprint of Schisandra Chinensis Stir-Baked with Vinegar
沈黎1
作者信息
- 1. 安徽省阜阳市食品药品稽查支队,安徽 阜阳 236000
- 折叠
摘要
Abstract
Objective To establish an HPLC characteristic fingerprint method for Schisandra Chinensis stir-baked with vinegar. Methods Thermo Fisher Hypersil GOLD column(250 mm × 4. 6 mm,5 μm) was adopted,the mobile phase was methanol water with gradient elution,the flow rate was 1. 0 mL/min,the detection wavelength was 250 nm. Under these conditions,the characteristic finger-prints of 10 batches of Schisandra Chinensis stir-baked with vinegar were drawn and analyzed. Results 10 batches of Schisandra Chinensis stir-baked with vinegar had a total of 8 peaks,the HPLC characteristic fingerprints were basically the same,but the ratios of the total peak area had some differences. Conclusion The method of characteristic fingerprint of Schisandra Chinensis stir-baked with vinegar is established by HPLC. The method is stable,reliable and reproducible,which can provide scientific basis for the quality evalu-ation of Schisandra Chinensis stir-baked with vinegar.关键词
醋蒸五味子/高效液相色谱法/特征指纹图谱Key words
Schisandra Chinensis stir-baked with vinegar/HPLC/characteristic fingerprint分类
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沈黎..醋蒸五味子高效液相色谱特征指纹图谱研究[J].中国药业,2017,26(16):13-14,2.
