炒麦芽配方颗粒的HPLC指纹图谱研究

Study on HPLC Fingerprint Analysis of Roasted Malt Formula Granules

摘要:

目的: 建立炒麦芽配方颗粒的HPLC指纹图谱分析方法。方法: 采用高效液相色谱法,以Megres5-C₁₈(Hanbon, 4.6 mm×250 mm, 5 μm)为色谱柱,以乙腈-0.1%磷酸溶液为流动相梯度洗脱,检测波长316 nm,流速1.0 mL·min^-1,柱温30℃。结果: 炒麦芽配方颗粒指纹图谱共有9个共有峰,方法学考察结果良好,各批炒麦芽配方颗粒样品指纹图谱与对照指纹图谱相似度均>0.88,可以用于炒麦芽配方颗粒的定性鉴别。结论: 采用HPLC指纹图谱可实现全面和整体的评价,为有效提高炒麦芽配方颗粒的质量控制提供参考。

Abstract:

Objective: To establish a method of fingerprint analysis on Roasted Malt Formula granules by HPLC. Method: The fingerprints chromatographic were obtained by HPLC with Megres5-C₁₈ column (4.6 mm×250 mm,5 μm) by gradient elution;the solvent system composed of acetonitrile-0.1% phosphoric.The wavelength was set at 316 nm, the flow rate was 1.0 mL·min^-1 and the column temperature was maintained at 30℃. Result: The HPLC specific chromatogram of Roasted Malt Formula granules showed 9 common peaks. The methodological results were good. The similarity of ten batches of samples exceeded 0.88. Conclusion: The fingerprints chromatogram can realize the analysis of a formulas as a whole with supplies references for improving the quality control of Roasted Malt Formula granules.