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目的:探讨白附子不同炮制品中5-羟甲基糠醛的含量变化规律。方法:采用RP-HPLC法,AgilentHC-C18色谱柱(250 mm×4.6 mm,5μm),流动相为甲醇-水(11∶89),检测波长280 nm,流速1.0 mL/m in。结果:白附子不同炮制品中都检测出5-羟甲基糠醛,其含量在一定时间内随加热时间的延长而增加,在一定范围内随辅料白矾用量的增加而增加。结论:白附子质量控制和饮片加工炮制规范化研究应特别注意5-羟甲基糠醛的产生和含量变化。
Objective: To investigate the changes of 5-hydroxymethylfurfural content in different processed products of BaiZuiZi. Methods: The mobile phase consisted of methanol-water (11:89) with an Agilent-C18 column (250 mm × 4.6 mm, 5 μm) using RP-HPLC at a detection wavelength of 280 nm and a flow rate of 1.0 mL / min. Results: 5-Hydroxymethylfurfural was detected in different processed products of Aconitum nigrum. The content of 5-hydroxymethyl furfural increased with the increase of heating time within a certain period of time, and increased with the increase of the amount of alum in a certain range. CONCLUSION: The quality control of Radix Aconiti Kusnezoffii and the standardization of the processing of the slices should pay special attention to the generation and content change of 5-hydroxymethylfurfural.