中国药房2026，Vol.37Issue(15)：1974-1978,5.DOI:10.6039/j.issn.1001-0408.2026.15.07
龙砂医派黄连汁炒酸枣仁的HPLC指纹图谱和多成分含量测定方法研究
Study on HPLC fingerprint and multi-component determination of Ziziphus jujuba stir-fried with Coptis chinensis juice from Longsha Medical School
摘要
Abstract
OBJECTIVE To establish a high-performance liquid chromatography(HPLC)fingerprint and a multi-component content determination method for Ziziphus jujuba stir-fried with Coptis chinensis juice,a characteristic processed product of Longsha Medical School,and to provide a basis for the inheritance and clinical application of this distinctive variety.METHODS HPLC method was employed to establish the fingerprints of 12 batches of Z.jujuba stir-fried with C.chinensis juice.Similarity evaluation and common peak identification were subsequently carried out.Quantitative determination was performed on coclaurine,magnoflorine,coptisine hydrochloride,epiberberine,jatrorrhizine hydrochloride,spinosin,berberine hydrochloride,palmatine hydrochloride,6 "'-feruloylspinosin,and jujuboside A of samples.RESULTS The fingerprint similarities of all 12 batches of samples were higher than 0.960.A total of 17 common peaks were calibrated,among which 9 peaks were identified as coclaurine,magnoflorine,coptisine hydrochloride,epiberberine,jatrorrhizine hydrochloride,spinosin,berberine hydrochloride,palmatine hydrochloride,and 6 "'-feruloylspinosin,respectively.The quantitative results showed that the mass fractions of coclaurine,magnoflorine,coptisine hydrochloride,epiberberine,jatrorrhizine hydrochloride,spinosin,berberine hydrochloride,palmatine hydrochloride,6 "'-feruloylspinosin,and jujuboside A in the 12 batches of samples were 0.044-0.091,0.908-1.698,0.325-0.549,0.163-0.287,0.103-0.172,0.712-0.952,1.185-1.843,0.341-0.598,0.228-0.405,and 0.050-0.091 mg/g,respectively.CONCLUSIONS The established HPLC fingerprint and multi-component determination method is stable and reliable,and can provide a basis for the quality standard formulation and clinical application of Z.jujuba stir-fried with C.chinensis juice.关键词
黄连汁炒酸枣仁/龙砂医派/指纹图谱/高效液相色谱法/以药制药/含量测定/质量控制Key words
Ziziphus jujuba stir-fried with Coptis chinensis juice/Longsha Medical School/fingerprint chromatogram/HPLC method/processing medicinals with medicinals/content determination/quality control分类
医药卫生引用本文复制引用
秦苹,张逸婷,卞振华,陆颖颖,张文明,冯子芳,顾丽红,夏晨洁,胡敏敏,陈晓伟,陆兔林..龙砂医派黄连汁炒酸枣仁的HPLC指纹图谱和多成分含量测定方法研究[J].中国药房,2026,37(15):1974-1978,5.基金项目
国家重点研发计划项目(No.2023YFC3504200) （No.2023YFC3504200）
江苏省中医流派研究院开放课题(No.JSZYLP2024033,No.JSZYLP2024028) （No.JSZYLP2024033,No.JSZYLP2024028）
江苏省中医药科技发展计划项目(No.MS2023066) （No.MS2023066）
江苏省中药骨干人才高级研修项目(No.苏中医科教[2025]11号) （No.苏中医科教[2025]11号）
江苏省药学会-奥赛康医院药学科研项目(No.A202525) （No.A202525）
南京中医药大学自然科学基金项目(No.XZR2024325) （No.XZR2024325）
