文献类型：期刊文献

中文题名：当归趁鲜切片对当归中阿魏酸含量的影响

英文题名：Effects of Fresh Slices on Content of Ferulic Acid in Angelica

作者：李越峰[1];吴平安[1];刘峰林[1];严兴科[1]

第一作者：李越峰

机构：[1]甘肃中医学院,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2014

卷号：21

期号：9

起止页码：90

中文期刊名：中国中医药信息杂志

外文期刊名：Chinese Journal of Information on Traditional Chinese Medicine

收录：CSTPCD;;CSCD:【CSCD_E2013_2014】；

基金：国家自然科学基金(81073077);教育部科学技术研究重点项目(212186);甘肃省自然科学基金(1010RJZA212);甘肃省高等院校基本科研业务费专项资金(2013-2);甘肃中医学院引进人才科研启动基金(2010-3)

语种：中文

中文关键词：当归饮片;趁鲜切片;阿魏酸;高效液相色谱法

外文关键词：angelica pieces; fresh slices; ferulic acid; HPLC

摘要：目的探讨趁鲜切片对当归质量的影响,为科学评价及有效控制当归趁鲜切片的质量提供可靠方法,并对当归趁鲜切片及当归饮片的质量进行比较。方法采用高效液相色谱法测定当归中阿魏酸含量。提取方法、色谱条件均在2010年版《中华人民共和国药典》基础上进行了优化。色谱柱:Kromasil C18(4.6 mm×250 mm,5μm);流动相:乙腈-0.05%磷酸水梯度洗脱;流速:1.0 mL/min;检测波长:316 nm;柱温:28℃。结果趁鲜切片的当归中阿魏酸含量高于当归饮片中阿魏酸的含量,在外部其他条件相同时,当归趁鲜切片用70%甲醇超声提取30 min时所得阿魏酸的含量最高。结论本试验测定当归中阿魏酸含量的方法操作简单、可靠,重复性好,可作为当归质量控制的有效方法。
Objective To explore effects of fresh slices on quality of angelica; To provide a reliable method for scientific evaluation and the effective control of quality of angelica： To compare the quality of fresh slices and pieces of angelica. Methods Extraction method and the chromatographic conditions were optimized on the basis of 2010 edition of Chinese Pharmacopoeia. Ferulic acid content was determined by HPLC, with a Kromasil C18 column （4.6mm×250 mm, 5μm） and mobile phase of acetonitrile-0.05% phosphoric acid-water gradient elution at flow rate of 1.0 mL/min, detection wavelength of 316 nm, and the column temperature was 28 ℃. Results The content of ferulic acid in the fresh slices of angelica was higher than that in angelica pieces. When other external conditions were the same, the content of ferulic acid in the fresh sliced angelica was the highest with 70% methanol extracted for 30 rain. Conclusion The method for determination of ferulic acid in angelica is simple, reliable, reproducible, and can be used as an effective way to control quality of angelica.