健胃合剂质量控制方法研究

Study on Quality Control Method of Jianwei Mixture

关键词:  健胃合剂  甘草  黄连  麸炒枳壳  柚皮苷  质量控制

Key words:  Jianwei mixture  Glycyrrhizae Radix et Rhizoma  Coptidis Rhizoma  stir-baked Aurantii Fructus in bran  naringin  quality control

摘要:

目的 建立健胃合剂质量控制的方法。方法 采用薄层色谱法对甘草、黄连和麸炒枳壳进行定性鉴别；采用HPLC测定柚皮苷含量。色谱柱为Diamonsil C₁₈（250 mm×4.6 mm，5 μm），流动相为甲醇-0.2%磷酸（40：60），检测波长为283 nm，流速为1.0 mL·min^-1，柱温为30℃，进样量为5 μL。结果 建立的薄层色谱法样品斑点清晰，分离度好。含量测定结果显示，柚皮苷在0.005 33~0.085 23 mg·mL^-1内线性关系良好，平均回收率为99.42%，RSD为0.76%。结论 该方法准确可靠，专属性好，可以用于健胃合剂的质量控制。

Abstract:

OBJECTIVE To establish the quality control method of Jianwei mixture. METHODS Thin layer chromatography(TLC) was used to identify Glycyrrhizae Radix et Rhizoma, Coptidis Rhizoma, stir-baked Aurantii Fructus in bran. Determination of naringin content by HPLC. The mobile phase for determining naringin was methanol-0.2% phosphoric acid(40:60), the UV detection wavelength was 283 nm, Diamonsil C₁₈(250 mm×4.6 mm, 5 μm) column was used for the determination, and the flow rate was 1.0 mL·min^-1, the column temperature was 30℃ and the injection volume was 5 μL. RESULTS TLC showed clear spots and good resolution. The linearity of naringin was in the range of 0.005 33-0.085 23 mg·mL^-1, the average recovery of naringin was 99.42%, RSD was 0.76%. CONCLUSION The method is accurate, reliable and exclusive, it can be used for the quality control of Jianwei mixture.