HPLC法测定薏苡仁不同炮制品中5-羟甲基糠醛及糠醛的含量

摘要

Objective: To establish a method to evaluate the quality of the different processed products of Coix seeds. Methods: An HPLC method was applied on a welchrom C18 column (4.6 mm±50 mm) with methanol -0.5% acetic acid water (5:98) as the mobile phase. The flow rate was l.0mL穖in-1. The column temperature was maintained at 35t. Results: The contents of 5-(hydroxymethyl) furfural and furfural in bran fried coix seeds were higher. Conclusion: The method is accurate and reliable for the quality evaluation of different processed coix seed products.%目的:建立薏苡仁不同炮制品的质量评价方法.方法:采用HPLC法,welchrom C18(250 mm×4.6 mm)色谱柱；流动相:甲醇-0.5％醋酸水(5∶95)；检测波长:276 nm;流速:1.0 mL·min-1；柱温:35℃；进样量:10 μL.结果:麸炒薏苡仁中5-羟甲基糠醛及糠醛的含量较高,炮制前后有比较明显的变化.结论:方法准确、可靠,可用于薏苡仁不同炮制品的质量评价指标.