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目的:研究发芽过程中不同芽长麦芽HPLC指纹图谱及生物碱动态变化规律,从化学成分角度优选麦芽适宜发芽芽长。方法:用Wonda SilC18色谱柱(4.6 mm×250 mm,5μm),以甲醇-0.1 mol·L~(-1)磷酸二氢钾溶液为流动相梯度洗脱,柱温25℃,流速1.0 m L·min-1,检测波长270 nm。测定10批麦芽药材HPLC指纹图谱,采用“中药色谱指纹图谱相似度评价系统”(2004版)对其进行相似度评价,同条件下比较麦芽发芽过程HPLC指纹图谱差异;采用HPLC及酸性染料比色法研究麦芽发芽过程生物碱物质动态变化。结果:10批不同芽长麦芽样品HPLC指纹图谱中有19个共有峰,7号峰为大麦芽碱。大麦在发芽炮制后,新增加了5,7,8,10,12,15,16,17号峰;在发芽过程中,1,6,9,13号峰的峰面积逐渐增大后减小,在芽长为0.75 cm时达到最大;3,5,8,17,18,19号峰的峰面积逐渐增大后趋平。麦芽芽长为0.75 cm时,总生物碱含量最大。结论:建立的麦芽药材HPLC指纹图谱可为麦芽药材的质量控制提供参考。麦芽含有的化学成分在发芽炮制过程中产生明显变化,以麦芽生物碱成分含量为指标,则麦芽最佳芽长应为0.75~1.00 cm。
OBJECTIVE: To study the HPLC fingerprints and the dynamic changes of alkaloids in different buds of buds during germination, and to optimize the germination buds of malt from the perspective of chemical composition. Methods: The mobile phase was eluted with Wonda Sil C18 column (4.6 mm × 250 mm, 5 μm) with a mobile phase of methanol-0.1 mol·L -1 monobasic potassium phosphate at a flow rate of 1.0 m L · min-1, detection wavelength of 270 nm. The HPLC fingerprints of 10 batches of malt medicines were determined and their similarity was evaluated by using the similarity evaluation system of chromatographic fingerprints of traditional Chinese medicines (2004 edition). The HPLC fingerprints of malt germination were compared under the same conditions. HPLC and acid dyes Colorimetric Method for Dynamic Changes of Alkaloid in Malting Process. Results: There were 19 common peaks in HPLC fingerprints of 10 batches of malt samples with buds of different buds, and the 7th peak was barley malt extract. After germinated, barley newly added 5, 7, 8, 10, 12, 15, 16 and 17 peaks. During the germination process, the peak areas of 1,6,9 and 13 peaks gradually increased and then decreased , Reaching the maximum when the bud length was 0.75 cm. The peak areas of the peaks 3, 5, 8, 17, 18 and 19 gradually increased and then leveled off. Malt bud length of 0.75 cm, the total alkaloid content. Conclusion: The established HPLC fingerprints of malt can provide a reference for the quality control of malt. Malt contained in the chemical composition of the process of significant changes in the germination process to malt alkaloid content as an indicator, the malt optimal bud length should be 0.75 ~ 1.00 cm.