干姜、姜皮和姜炭的HPLC指纹图谱比较

Comparison of HPLC Fingerprint of Dried Ginger, Ginger Peel and Charry Ginger

摘要:

目的: 建立干姜、姜皮、姜炭的高效液相色谱指纹图谱,指认其主要成分,分析比较其化学成分的差异。方法: 采用HPLC-UV法,Agilent TC-C₁₈(2)色谱柱(4.6 mm×250 mm,5 μm),检测波长280 nm,柱温30 ℃,二元梯度洗脱,二极管阵列检测器,对来源于全国10个产地的干姜、姜皮、姜炭的指纹图谱进行比较,采用国家药典委员会颁布的"中药色谱指纹图谱相似度评价系统"(2004 A)软件进行分析评价。结果: 在该指纹图谱中,指认出了其中的6-姜酚,8-姜酚,6-姜稀酚,10-姜酚4个色谱峰;与干姜相比,姜炭中的6-姜酚含量明显降低,而6-姜稀酚的含量明显增高,同时,姜炭中产生了一些原来干姜中没有的成分。结论: 该指纹图谱专属性强,方法稳定、可靠,可为研究干姜、姜皮、姜炭中的成分差异提供参考,同时也为研究生姜的炮制机制进行了一定的探索。

Abstract:

Objective: To establish a sensitive and specific HPLC method for processed products of ginger and analyse the chemical composition of dried ginger, ginger peel and charry ginger. Method: HPLC-UV analysis was carried out on an Agilent TC-C₁₈(2) column(4.6 mm×250 mm, 5 μm) with binary solvent delivery gradient elution, photodiode-array-detector. The detection wavelength was set at 280 nm and the column temperature was kept at 30 ℃. Ten batches of fresh ginger were collected from different habitats in China, and the processed products were analyzed with the established method. The data were analyzed with ‘similarity evaluation system for chromatographic specific chromatogram of traditional Chinese medicine (Version2004A)’ Result: Four main peaks were designated as 6-gingerol, 8-gingerol, 6-shaogol and 10-gingerol. Compared with dried ginger, the contents of 6-gingerol were gradually decreased while the 6-shaogol increased in charry ginger, and at the same time, some new elements were found in the later. Conclusion: The good reproducibility and stability are shown in experiment results. The fingerprint can be used for the comparison of died ginger, ginger peel, and charry ginger.