鲜切皱皮木瓜饮片中齐墩果酸和熊果酸含量测定

摘要

The purpose of this paper is to provide scientific basis for improving the quality of Chaenomeles Speciosa (Sweet) Nakai and through comparing the contents and HPLC fingerprint of oleanolic acid and ursol-ic acid in different prepared slices. The contents of oleanolic acid and ursolic acid in different prepared slices of Chaenomeles Speciosa(Svueet) Nakai. Were determined by high performance liquid chromatography (HPLC) method; and the difference in their HPLC fingerprint were also compared and discussed. There were not remarkable componential difference in four different samples, and all of them exhibited 27 peaks in HPLC fingerprints. However, the contents of oleanolic acid and ursolic acid in different samples were very diverse; and their total contents in fresh-cut slices were the same as in fresh Chaenomeles Speciosa (Sweet) Nakai. With the content of 0. 89%. Fresh-cut slices of Chaenomeles Specios a(Sweet) Nakai. Overcome the shortcomings of traditional processing methods for the benefit of comprehensively retaining the content of oleanolic acid, ursolic acid and other medicinal ingredients, which are beneficial for ensuring drug quality and worthy of widely application.%目的:比较不同加工方法所获得的木瓜饮片甲醇总提物中齐墩果酸和熊果酸的含量及HPLC指纹图谱,为改进木瓜饮片的生产方法,提高木瓜质量提供依据.方法:采用高效液相色谱法(HPLC)测量不同加工方法生产的木瓜饮片中齐墩果酸和熊果酸的含量并比较其指纹图谱.结果:4种不同的样品在组分上的差异较小,HPLC指纹图谱有27个共有峰.但不同加工方法获得的样品所含齐墩果酸和熊果酸的量存在差异,其中鲜切饮片与鲜木瓜含量相近,齐墩果酸和熊果酸总含量为0.89％.结论:鲜切饮片克服了传统加工方法的不足,更好地保存了齐墩果酸、熊果酸等药用成分,有利于保证药品质量,值得推广应用.