| 肉桂预煎液中有效成分肉桂酸的稳定性研究 |
| 投稿时间：2020-02-03 修订日期：2020-03-09 点此下载全文 |
| 引用本文：李群英,李盛建,须添翼,解李春子,赵亮,须秋萍.肉桂预煎液中有效成分肉桂酸的稳定性研究[J].药学实践杂志,2020,38(3):255~258 |
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| 基金项目:宝山区科技创新资金（19-E-55）；宝山区罗店医院院级课题（19-A-1） |
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| 中文摘要:目的 建立高效液相色谱-二极管阵列检测器（HPLC-DAD）法测定肉桂预煎液中有效成分肉桂酸的含量，研究不同储存温度和时间对肉桂酸稳定性的影响。方法 采用HPLC-DAD法，色谱柱为Agilent Zorbax C18柱（4.6 mm×250 mm，5 μm），流动相：0.1%甲酸溶液-乙腈（60:40），比例流速1.0 ml/min，柱温25 ℃；进样量5 μl。检测波长275 nm；肉桂预煎液分别置于低温（4 ℃）、常温（25 ℃）、高温（40 ℃）条件下储存，分别于第0、1、3、7、14、21、30天检测肉桂酸的含量。结果 肉桂酸在该条件下分离良好，在10.21~204.20 μg/ml浓度范围内线性关系良好，其精密度、重复性、稳定性和加样回收率均良好；与储存第0天相比，常温储存21、30 d，高温储存14、21、30 d测得肉桂预煎液中肉桂酸的含量均显著降低（P<0.01），其他组未发现明显变化（P>0.05）。结论 该HPLC-DAD 法稳定性、重复性好，快速便捷；肉桂代煎液冷藏30 d内有效成分肉桂酸比较稳定。 |
| 中文关键词:高效液相色谱法 肉桂预煎液 肉桂酸 稳定性 |
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| Study on the stability of the effective components cinnamic acid in the decoction of cinnamon |
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| Abstract:Objective To develop a high-performance liquid chromatography-diode array detector (HPLC-DAD) method for determination of cinnamic acid in the decoction of cinnamon, and investigate the effect of different storage temperature and time for the stability of cinnamic acid.Methods An HPLC- DAD method was established. Separation was performed on an Agilent Zorbax C18 column (4.6 mm×250 mm, 5 μm) with 0.1% formic-acetonitrile acid water solution (60:40) as the mobile phase by isocratic elution. The flow rate was 1.0 ml/min, the temperature of column was 25 ℃, the injection volume was 5 μl, the detective UV wave length was 275 nm. The decoction were stored under refrigerated temperature (4 ℃) ambient temperature (25 ℃) and high temperature (40 ℃). The cinnamic acid was detected after 0, 1, 3, 7, 14, 21, 30 d.Results Cinnamic acid was successfully separated by this method, with good linear relationship between 10.21-204.20 μg/ml. The precision, repeatability, stability and recovery were good. Compared with the zero day, the content of cinnamic acid in the decoction of cinnamon decreased significantly (P<0.01) after 21 days and 30 days of ambient temperature storage and after 14 days, 21 days and 30 days of high temperature storage, but no significant change was found in the other groups (P>0.05).Conclusion This HPLC-DAD method had good stability and repeatability. Cinnamic acid was stable in the decoction of cinnamon for 30 days under refrigerated temperature. |
| keywords:HPLC decoction of cinnamon cinnamic acid stability |
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