肉豆蔻药材个体差异程度研究

Study on the Individual Differences among the Seed Kernels of Nutmeg

关键词:  肉豆蔻  种仁  指纹图谱  个体差异

Key words:  nutmeg  seed kernels  fingerprint  individual differences

摘要:

目的 研究同批次肉豆蔻个体所含化学成分的差异程度。方法 采用高效液相色谱指纹图谱，色谱柱为Diamonsil C₁₈(250 mm×4.6 mm，5 μm)；流动相为甲醇-水，梯度洗脱，流速1.0 mL·min^-1，柱温：30 ℃；检测波长：274 nm。结果 建立同批肉豆蔻药材10个种仁的指纹图谱，有15个共有峰，种仁间个体相似度在95%以上的有3个，在90%~95%之间有4个，在90%以下的有3个。结论 相同批次肉豆蔻个体所含化学成分存在一定差异，本实验为肉豆蔻药材的质量控制提供科学的依据。

Abstract:

OBJECTIVE To study the differences of chemical components among different seed kernels of nutmeg in the same batch. METHODS HPLC fingerprint method was used with Diamonsil C₁₈ column(4.6 mm×150 mm, 5 μm). The mobile phase consisted of methanol-water, a gradient eluting agent, at the flow rate of 1.0 mL·min^-1. The column temperature was 30 ℃, and the detective wavelength was 274 nm. RESULTS The fingerprints of ten seed kernels of nutmeg in the same batch were established which consisted of l5 common peaks. The similarity of 3 seed kemels of nutmegs was more than 95%, of 4 seed kemels of nutmegs between 90% and 95%, and three less than 90%. CONCLUSION There are some differences among different seed kernels of nutmeg in the same batch. This method could provide a scientific basis for the quanlity controlling of nutmeg.