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【目的】采用高效液相色谱法(HPLC)、液相色谱—质谱联用技术(HPLC-MS)研究姜黄素的碱稳定性及其碱降解产物,制定姜黄清脂片中碱溶工艺的参数以制备质量稳定的姜黄清脂片。【方法】以乙腈—体积分数4%冰醋酸(体积比48∶52)为流动相,430 nm为检测波长,测定姜黄素在碱液中的稳定性;HPLC-MS采用电喷雾离子源和四级杆飞行时间质谱,100~2 000 m/z内扫描研究其碱降解产物。【结果】姜黄素在碱液中温度越高降解越快,当温度低于20℃时,降解缓慢,温度为80℃时,2 h降解完全,推测可能的降解产物为对羟基苯甲醛、香草醛、对香豆酸、阿魏酸等。【结论】姜黄素类化合物在碱液中不稳定,应控制碱溶工艺的温度在20℃以下,制备得到的姜黄清脂片含量高,降解产物少。
【Objective】 The objective of this study was to investigate the alkali stability of curcumin and its alkali degradation products by high performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (HPLC-MS) To prepare a stable quality Turmeric Qingzhi tablets. [Method] The stability of curcumin in lye was determined by acetonitrile-4% glacial acetic acid (volume ratio 48:52) as the mobile phase and 430 nm as the detection wavelength. The electrospray ionization source and tetrakis Spindle time of flight mass spectrometry, 100 ~ 2 000 m / z within the scan of its alkali degradation products. 【Result】 The results showed that the higher the temperature, the faster the degradation of curcumin in lye. When the temperature was lower than 20 ℃, the degradation was slow. When the temperature was 80 ℃, the degradation of curcumin was complete in 2 h. The possible degradation products were p-hydroxybenzaldehyde, Aldehyde, p-coumaric acid, ferulic acid and the like. 【Conclusion】 Curcumin is not stable in alkaline solution. The temperature of alkaline solution should be controlled below 20 ℃. The content of curcumin is high and the degradation products are few.