地黄饮子UPLC-MS指纹图谱研究

摘要

This study was aimed to develop a method for establishing UPLC-MS fingerprints of Di-Huang-Yin-Zi Decoction (DHYZD) and elucidating main components in DHYZD. Components of ten batches of self-made DHYZD were analyzed. And the chromatographic fingerprints were established by UPLC-MS. Common peaks of the fingerprint were classified. The results showed that there were 30 main characteristic components. The UPLC-MS fingerprint of ten batches of serf-made DHYZD was established preliminarily. It was concluded that this method was reliable and accurate. This method can be used for quality control of DHYZD with favourable reproducibility.%目的:建立地黄饮子的UPLC-MS指纹图谱,为科学客观地评价其质量提供可靠的方法.方法:采用UPLC-MS联用技术对自制10批地黄饮子样品进行成分分析,建立其指纹图谱,确定共有色谱峰并对其进行归属认定.结果:10批自制地黄饮子UPLC-MS指纹图谱中共标定了30个共有色谱峰,通过与对照品的保留时间及一级质谱信息的比对,确定2号、5号、14号、15号、17号、26号和27号峰分别为马钱苷、松果菊苷、乌头碱、新乌头碱、五味子醇甲、五味子乙素和茯苓酸.结论:地黄饮子的指纹图谱特征性及专属性强,可结合含量测定用于全面控制地黄饮子的质量.