黄芪发酵前后黄酮含量及指纹图谱比较研究

Comparative Research on Composition of Flavonoid Content and Fingerprint Before and After Astragalus Fermentation

关键词:  固体发酵  黄酮  HPLC-UV

Key words:  solid fermentation  flavone  HPLC-UV

摘要:

应用HPLC-UV法比较发酵前后黄芪中4种黄酮含量及色谱图变化,旨在为发酵黄芪制品提供质控数据。采用色谱条件为Inertsustain C18色谱柱(150 mm×4.6 mm,5 μm),流动相为乙腈-水系统,梯度洗脱,检测波长：254 nm,柱温：25℃,流速：1 mL/min,进样量：20 μL。该方法中毛蕊异黄酮苷在12.34-790 mg/L、刺芒柄花苷在5.0-320 mg/L、毛蕊异黄酮在4.53-290 mg/L、芒柄花素在9.53-610 mg/L与峰面积呈良好的线性关系,不同成分色谱峰分离程度较好。

Abstract:

To provide an HPLC-UV method for the content and chromatogram change of four kinds of flavonoids in Astragalus and Astragalus fermentation. Four kinds of flavonoids were successfully analyzed on a Inertsustain C18 column (150 mm×4.6 mm,5 μm) with methanol and water as the mobile phase in gradient elution. The column temperature was 25℃ and the detection wavelength was 254 nm, set flow rate as 1 mL/min and set sample size as 20 μL. The linear ranges of four kinds of flavonoids were over 12.34-790 mg/L (Calycosin-7-glucoside), 5.0-320 mg/L (pureonebio), 4.53-290 mg/L (calycosin) and 9.53-610 mg/L (formononetin), the chromatographic peaks of four kinds of flavonoids were well separated. The results show that, the contents of Calycosin-7-glucoside, calycosin and formononetin were 12.236±0.232 mg/g, 0.201±0.021 mg/g and 0.737±0.041 mg/g in fermentation group, while the contents were 0.327±0.013 mg/g、5.453±0.078 mg/g and 12.847±0.118 mg/g in control group. The chromatograms were significant differences in Astragalus group and Astragalus fermentation group, which is indicated that the fermentation could caused great change in the components and contents. This study provide a reference for the quality standard of Radix Astragali fermentation products.