目的 建立HPLC法同时测定盐炙前后知母中新芒果苷、芒果苷、异芒果苷,并比较盐炙前后3种成分的差异。方法 采用HPLC法,Ecosil色谱柱(150 mm×4.6 mm,5 μm),流动相乙腈-0.2%冰醋酸,梯度洗脱,体积流量1.0 mL/min,检测波长258 nm,柱温室温,进样量10 μL。结果 新芒果苷、芒果苷、异芒果苷分别在0.860 0～17.200 0 μg、0.806 5～16.130 0 μg、0.039 0～0.780 0 μg与峰面积的线性关系良好;平均回收率分别为98.32%、98.30%、97.27%,RSD值分别为0.87%、0.74%、0.71%(n=6)。知母盐炙后新芒果苷、异芒果苷的量减少,而芒果苷的量增加。结论 该方法准确、专属性强、灵敏度高,可用于知母中新芒果苷、芒果苷、异芒果苷的质量控制方法。新芒果苷、芒果苷之间可能在炮制过程中发生了转化,可为进一步研究盐知母炮制机制提供参考。

Objective To establish an HPLC method for simultaneous determination of neomangiferin, mangiferin, and isomangiferin in Anemarrhenae Rhizoma before and after stir-frying with salt-water, and to compare the difference among three main components before and after stir-frying with salt-water. Methods The determination was performed on Ecosil column (150 mm × 4.6 mm, 5 μm) with mobile phase consisted of acetonitrile-0.2% acetic acid solution with gradient elution by HPLC. The detective wavelength was set at 258 nm. The temperature of column was set at room temperature. The flow rate was 1.0 mL/min with injection volume of 10 μL. Results There was good linear relationship between peak areas and contents of neomangiferin, mangiferin, and isomangiferin in the range of 0.860 0-17.200 0 μg, 0.806 5-16.130 0 μg, and 0.039 0 -0.780 0 μg. The average recovery was 98.32%, 98.30%, and 97.27% with RSD value of 0.87%, 0.74%, and 0.71% (n=6), respectively. Contents of neomangiferin and isomangiferin decreased, but that of mangiferin increased in stir-fried products of Anemarrhenae Rhizoma with salt-water. Conclusion The method is accurate, specific, and highly sensitive for determination of neomangiferin, mangiferin, and isomangiferin in stir-fried products of Anemarrhenae Rhizoma with salt-water. Structure transformations between neomangiferin and mangiferin may occur during stir-frying with salt-water, which may provide further reference for procession mechanism of Anemarrhenae Rhizoma.

国家自然科学基金资助项目(81102810);教育部高等学校博士学科点专项科研基金资助项目(20112133120009)