不同种獐牙菜中獐牙菜苦苷含量比较

Content Compareing of Swertiamarin in Different Species of Swertia

关键词:  獐牙菜  獐牙菜苦苷  含量测定  高效液相色谱法

Key words:  Swertia  Swertiamarin  content determination  HPLC

摘要:

目的比较不同品种獐牙菜植物中獐牙菜苦苷含量，为合理选择利用资源提供依据。方法甲醇超声提取獐牙菜植物中的活性成分，通过HPLC测定其中的獐牙菜苦苷含量。色谱条件： ZORBAX SB-C18(4.6 mm×150 mm，5 μm)色谱柱，流动相为水-乙腈(92∶8)，流速1 mL·min-1，柱温25 ℃，检测波长为238 nm。结果獐牙菜苦苷在检测范围内线性良好(r=0.999 4)，加样回收试验的平均回收率为99.2%，重复性试验RSD为1.73%(n≥5)。几种獐牙菜中獐牙菜苦苷含量在0.58%～12.86%。结论獐牙菜苦苷含量在獐牙菜属植物中种间差别比较大。

Abstract:

OBJECTIVE To compare the content of swertiamarin in different species of Swertia for reasonable resource exploitation. METHODS The components were extracted by ultrasonic methanol and swertiamarin content determined by HPLC. The chromatographic condition as follow: ZORBAX SB-C18(4.6 mm×150 mm, 5 mm) column, the detection wavelength was set at 238 nm with mobile phase of water-acetonitrile (92∶8), flow rate of 1.0 mL·min-1 and column temperature of 25 ℃. RESULTS The calibration curve was in good linear relationship (r=0.999 4) with average recovery of 99.2%. The reproduction was 1.73%(n≥5). The content of swertiamarin varied from 0.58% to 12.86% in six Swertia herbs. CONCLUSION The content of swertiamarin was remarkable different in Swertia herbs.