Position: Home > Articles > Determination of Three Phenylalanine Components in Sinodielsia yunnanensis by HPLC
Journal of Yunnan Agricultural University(Natural Science)
2017
(6)
1151-1154
HPLC法测定滇芹中3种苯丙酸类成分的含量
作 者：
秦伟瀚;郭延垒;花雷;阳勇
单 位：
重庆市中药研究院
关键词：
滇芹;高效液相色谱法;阿魏酸;咖啡酸;绿原酸
摘 要：
【目的】为比较滇芹两个主产地样品中的阿魏酸、咖啡酸及绿原酸的含量,建立HPLC法测定滇芹中3种苯丙酸类成分的HPLC分析方法。【方法】采用Waters Sun Fire C_(18)(150 mm×4.6 mm,3.5μm)色谱柱,以甲醇-0.1%甲酸水溶液为流动相,采用梯度洗脱,体积流量1 mL/min,柱温30℃,检测波长350 nm,进样量10μL。【结果】阿魏酸、咖啡酸、绿原酸分别在0.102~51、0.108~54、0.112~56μg/mL浓度范围内显示出良好的线性关系(r>0.999 0),平均回收率分别为98.15%、100.48%、101.25%,RSD为1.75%、1.69%、1.23%。【结论】应用该方法对西藏滇芹及云南滇芹进行了含量测定比较,西藏滇芹样品3种成分含量均低于云南滇芹。该方法简便、准确、可靠、重现性好,可用于滇芹药材中3种苯丙酸类成分的定量分析。
译 名：
Determination of Three Phenylalanine Components in Sinodielsia yunnanensis by HPLC
作 者：
QIN Weihan;GUO Yanlei;HUA Lei;YANG Yong;Chongqing Academy of Chinese Materia Medical;
关键词：
Sinodielsia yunnanensis;;HPLC;;ferulic acid;;caffeic acid;;chlorogenic acid
摘 要：
[Purpose]In order to compare the content of ferulic acid,caffeic acid and chlorogenic acid in Sinodielsia yunnanensis samples from two main origins,we established HPLC analysis method of three phenylalanine components. [Method] We used Waters Sun Fire C_(18)( 150 mm × 4. 6 mm,3. 5 μm) column with gradient elution consisting of methanol and 0. 1% formic acid in water at a flow rate of 1 mL/min. The column temperature was set at 30 ℃. The detection wavelength was 350 nm. The injection volume was 10 μL. [Result]The standard curve of ferulic acid,caffeic acid,and chlorogenic acid respectively showed a good linearity( r > 0. 999 0) in the concentration range of 0. 102-51,0. 108-54,0. 112-56 μg/mL,and the average recoveries were 98. 15%,100. 48%,101. 25%,RSD were 1. 75%,1. 69%,1. 23%.[Conclusion] This method was used to comparing content detection of S. yunnanensis of Tibet and S. yunnanensis of Yunnan,the content of three components in Tibet celery were all lower than those in Yunnan celery. The method is simple,accurate,reliable and reproducible,and can be used to do quantitative analysis of the three phenylalanine components in S. yunnanensis herbs.
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