医药导报2024，Vol.43Issue(5)：785-790,6.DOI:10.3870/j.issn.1004-0781.2024.05.019
余甘子鲜果不同部位中7种有效成分的含量比较
Comparison of the Content of Seven Active Ingredients in Different Parts of the Fresh Fruit of Phyllanthus emblica
摘要
Abstract
Objective To establish a method to simultaneously determine the content of gallic acid,epigallocatechin,caffeic acid,gallocatechin gallate,chebulic acid,ellagic acid,and quercetin in different parts of fresh fruit of Phyllanthus emblica(fruit pulp,fruit peel,fruit kernel,fruit juice and fruit pomace),to investigate the distribution of the main active ingredients in different parts of Phyllanthus emblica,and to provide reference for the subsequent research and development of fresh Phyllanthus emblica.Methods The separation was performed on an Agilent ZORBAX SB-C18(4.6 mm×250 mm,5 μm)with the mobile phase of methanol(B)-0.1%phosphoric acid solution(D).The flow rate was 1.0 mL·min-1.The detection wavelength was set at 270 nm.The column temperature was 25℃.The injection volume was 10 μL.The chromatograms of different parts of the fresh fruit of Phyllanthus emblica were exported in AIA format,and the similarity was calculated using the"Similarity Evaluation System for Chromatography Fingerprint of Traditional Chinese Medicine".Results The contents of the seven active ingredients were sig-nificantly different in different parts of the fresh fruit of Phyllanthus emblica,among which quercetin was unique to the fruit peel,and epigallocatechin was not detected in the fruit kernel.The content of overall compounds in the fruit kernel was lower than the other parts,but ellagic acid was significantly higher;Caffeic acid,gallocatechin gallate,and chebulic acid of the fruit pomace were up to twice as high as in the other parts,and the contents of gallic acid,epigallocatechin,and ellagic acid differed less from that of the juice.Epigallocatechin was significantly higher in the juice than in the other parts,and the differences in the content of other compounds were smaller than in the pulp.The similarities between the fruit pulp,fruit peel,fruit kernel,fruit juice,and fruit pom-ace were 0.993,0.997,0.728,0.990,and 0.988,respectively.Conclusions The method is simple,fast,and reliable,and it can simultaneously determine the contents of seven components in different parts of the fresh fruit of Phyllanthus emblica.There were significant differences in the content of the active ingredients in different parts of the fresh fruits of Phyllanthus emblica.关键词
余甘子鲜果/有效成分/含量测定/高效液相色谱法Key words
Fresh fruit of Phyllanthus emblica/Active ingredients/Content determination/High performance liquid chromatography分类
医药卫生引用本文复制引用
龙小妹,李蓉,郭爽,古建兴,刘海鹏,范源..余甘子鲜果不同部位中7种有效成分的含量比较[J].医药导报,2024,43(5):785-790,6.基金项目
云南省高校中西医结合防治甲状腺病重点实验室建设计划(31170101803) （31170101803）
云南省科技厅科技计划项目-应用基础研究计划(202101AZ070001-015) （202101AZ070001-015）
云南省万人计划"名医"专项 （）
云南省中医重点专科项目. （）
