榄葱茶的HPLC指纹图谱分析

HPLC Fingerprint Analysis of Lancong Tea

摘要:

目的: 建立榄葱茶的指纹图谱. 方法: 采用HPLC法,InertsilRSOD-C₁₈色谱柱(4.6 mm×250 mm,5 μm),流动相甲醇(A)-0.1%磷酸溶液(B)进行梯度洗脱(0~15 min,5%~15%A;15~43 min,15%~45%A;43~55 min,45%~62%A;55~80 min,62%A),检测波长273 nm,柱温25℃,流速 1.0 mL·min^-1,以没食子酸峰为参照峰. 结果: 指纹图谱中共有15个特征峰,其中青果有13个特征峰,紫苏叶有2个特征峰,其中2号为没食子酸峰,10批样品图谱相似度均大于0.99. 结论: 建立的指纹图谱稳定可行,适用于榄葱茶的质量控制.

Abstract:

Objective: To establish the HPLC fingerprint of Lancong tea. Method: HPLC was adopted in the fingerprint analysis, and the chromatographic conditions were as follows:InertsilRRSOD-C₁₈(4.6 mm×250 mm,5 μm) column;mobile phase consisted of methanol(A)-0.1% phosphorous acid(B) solution for gradient elution 0-15 min,5%-15%A;15-43 min,15%-45%A;43-55 min,45%-62%A;55-80 min,62%A. The detection wavelength of 273 nm;the column temperature of 20℃.The flow rate of 1.0 mL· min^-1, gallic acid peak as the reference peak. Result: There were mainly 15 characteristic peaks in the fingerprints. Among these peaks, 13 peaks belonged to Canarii Fructus, 2 peaks belonged to Perillae Folium, and the 2^nd one was gallic acid peak.The similarity of HPLC fingerprints of 10 batches of Lancong tea were more than 0.99. Conclusion: The fingerprint is stable and feasible, and can be used to control the quality of Lancong tea.