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目的测定不同产地和品种柿叶中熊果酸和齐墩果酸的含量。方法高效液相色谱法,使用Agilent 1260高效液相色谱仪和Thermo C18(250 mm×4.6 mm,5μm)色谱柱;流动相:甲醇-0.2%磷酸溶液(87∶13);柱温:10℃;检测波长:210 nm;流速:0.7 ml/min。结果上述色谱条件下柿叶中熊果酸、齐墩果酸可完全分离,分离度均大于1.5;且斤柿中熊果酸和齐墩果酸含量均最高,其次为麻甜黑柿2中,君迁子(河南)中熊果酸和齐墩果酸含量均最低。结论不同产地和品种柿叶中熊果酸和齐墩果酸含量不同,且研究中建立的两者含量测定的方法简单,准确,快捷,重现性很好,可以同时测定柿叶中熊果酸和齐墩果酸的含量,且提供了柿叶药材质量比较的依据。
Objective To determine the contents of ursolic acid and oleanolic acid in persimmon leaves of different origins and varieties. Methods HPLC, Agilent 1260 HPLC and Thermo C18 (250 mm × 4.6 mm, 5 μm) column were used. The mobile phase was methanol-0.2% phosphoric acid solution (87:13). The column temperature was 10 ℃ ; Detection wavelength: 210 nm; flow rate: 0.7 ml / min. Results Under the above chromatographic conditions ursolic acid and oleanolic acid in Persimmon leaves were completely separated and the separation degree was greater than 1.5. The content of ursolic acid and oleanolic acid in jin persimmon fruits were the highest, Zhaoyu (Henan) in the ursolic acid and oleanolic acid content were the lowest. Conclusion The contents of ursolic acid and oleanolic acid in persimmon leaves of different origins and varieties are different, and the methods for determining the contents of ursolic acid and oleanolic acid in the persimmon leaves are simple, accurate, rapid and reproducible. The ursolic acid and oligo Acid content, and provide a basis for the quality of persimmon herbs.