RP-HPLC法测定五味子中三种成分的含量
申国华;董培智;裴社强;行江水
【期刊名称】《山西中医学院学报》 【年(卷),期】2014(000)001
【摘要】Objective:To establish a method for content determination of schizandrin,schizandrin A and schizandrin B in fructus schizandrae by RP-HPLC. Methods:HPLC was performed on SUNTEK Kromasil C18 column (4.6 mm×250 mm,5μm)and Dikma Kromasil C18 column (4.6 mm×250 mm,5μm)with water and MeOH (gradient elution) as mobile phase. Flow rate was 1.0 mL/min and detection wave length was 254 nm. Results:The linear relationship of schizandrin,schizandrin A and schizandrin B was good in the range of 0.02μg~1.0μg with correlation coefficients 0.999 9、1.0、0.999 8. The average recovery rate was 98.5%、98.1%、98.6%and RSD was 1.2%、1.4%、2.4%(n=9). Conclusion:The method is convenient,ac-curate,specific and suitable for the quality control of fructus schizandrae.%目的：建立反向高效液相色谱法测定五味子中五味子醇甲、五味子甲素、五味子乙素含量的方法。方法：采用SUNTEK Kromasil C18柱（4.6 mm×250 mm，5μm），Dikma Kromasil C18柱（4.6 mm×250 mm，5μm），以水-甲醇梯度洗脱为流动相，流速：1 mL/min，检测波长：254 nm。结果：五味子醇甲、五味子甲素、五味子乙素进样量均在0.02μg~1.0μg范围内与峰面积有良好线性关系，r2=0.9999、1.0、0.9998；平均回收率分别为98.5%、98.1%、98.6%；RSD分别为1.2%、
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