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目的建立测定姜及其炮制品中的姜酮、6-姜酚、8-姜酚、6-姜烯酚、10-姜酚含量的方法,并对生姜、干姜、炮姜、姜炭中的5种姜辣素化学成分进行定量分析比较,探讨5种化学成分在姜的炮制过程中的变化规律。方法用Kromasil-C18柱(4.6mm×250 mm,5μm),流动相为乙腈(B)-0.1%醋酸水溶液(A),梯度洗脱(0～10 min,B:40%;10～40 min,B:40%→90%;40～45 min,B:90%→100%;45～50 min,B:100%→40%),流速1.0 mL.min-1,检测波长275 nm,柱温30℃,进样量10μL。结果 5个成分的线性范围分别为姜酮:0.625～20μg.mL-1(r=0.999 1)、6-姜酚:6.25～200μg.mL-1(r=0.999 7)、8-姜酚:1.25～40μg.mL-1(r=0.999 9)、6-姜烯酚:1.25～40μg.mL-1(r=0.999 1)、10-姜酚:1.875～60μg.mL-1(r=0.999 4);平均回收率(n=6)分别为101.5%,100.9%,104.7%,102.1%,105.5%;RSD分别为1.26%,1.60%,3.35%,2.98%,3.05%;从生姜到干姜、炮姜、姜炭的炮制过程中6-姜酚,8-姜酚,10-姜酚相对含量逐渐降低,6-姜烯酚的相对含量逐渐增高;姜酮在加工至炮姜时出现,且含量较少,在姜炭中含量有所增加。结论本方法具有良好的重复性,能够准确的测定姜及其炮制品中5种成分的含量,为评价姜及其炮制品的质量提供了分析方法;生姜在炮制过程中,5种姜辣素类成分在质与量上均发生了变化。
Objective To establish a method for the determination of gingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol in ginger and its processed products. The chemical constituents of five kinds of gingerol were quantitatively analyzed and compared to investigate the variation of five chemical components in the processing of ginger. Methods The mobile phase consisted of acetonitrile (B) - 0.1% aqueous acetic acid (A) and gradient elution (0-10 min, B: 40%) on a Kromasil-C18 column (4.6 mm × 250 mm, , B: 40% → 90%; 40-45 min, B: 90% → 100%; 45-50 min, B: 100% → 40%) at a flow rate of 1.0 mL · min- Temperature 30 ℃, injection volume 10μL. Results The linear range of the five components was gingerone: 0.625 ~ 20μg.mL-1 (r = 0.999 1), 6-gingerol 6.25 ~ 200μg.mL- 1.25- 40 μg.mL-1 (r = 0.999 1), and 10-gingerol: 1.875-60 μg.mL-1 (r = 0.999 9) 4). The average recoveries (n = 6) were 101.5%, 100.9%, 104.7%, 102.1% and 105.5%, respectively. The RSDs were 1.26%, 1.60%, 3.35%, 2.98% and 3.05% The relative contents of 6-gingerol, 8-gingerol, and 10-gingerol decreased gradually during the processing of ginger, gunmeat ginger and ginger charcoal, and the relative contents of 6-shikethenol gradually increased. , And the content is less, the content of ginger charcoal has increased. Conclusion The method has good repeatability, can accurately determine the contents of five components in ginger and its processed products, and provides an analytical method for evaluating the quality of ginger and its processed products. During the processing of ginger, five kinds of gingerol Class composition in the quality and quantity have changed.