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牛蒡寡糖在制备过程中残留有少量绿原酸,为了更好地控制产品质量,利用高效液相色谱法测定牛蒡寡糖颗粒中绿原酸的含量。使用依利特C18色谱柱(5μm,4.6 mm×250 mm),流动相A为乙腈-0.4%磷酸(10:90),流动相B为乙腈-0.4%磷酸(60:40),流速1.0 mL·min-1,检测波长327 nm,柱温30℃。结果表明,绿原酸在2.50~80.03μg·mL-1范围内与峰面积呈良好线性关系(r=0.9999)。平均回收率为98.8%,RSD=1.34%(n=6)。该方法简便、准确、灵敏度高、重现性好,为牛蒡寡糖的内在质量控制提供实验依据。
Burdock oligosaccharide residues in the preparation of a small amount of chlorogenic acid, in order to better control the quality of products, the determination of content of chlorogenic acid in burdock oligosaccharide particles by high performance liquid chromatography. The mobile phase A was acetonitrile-0.4% phosphoric acid (10:90), the mobile phase B was acetonitrile-0.4% phosphoric acid (60:40) at a flow rate of 1.0 mL · mL using Elite C18 column (5 μm, 4.6 mm × 250 mm) min-1, detection wavelength 327 nm, column temperature 30 ℃. The results showed that there was a good linear relationship between chlorogenic acid and peak area in the range of 2.50-80.03 μg · mL-1 (r = 0.9999). The average recovery was 98.8%, RSD = 1.34% (n = 6). The method is simple, accurate, sensitive and reproducible, providing the experimental basis for the intrinsic quality control of burdock oligosaccharides.