目的 建立HPLC法测定五味子糖浆中五味子酯甲和五味子甲素含量的方法。方法 采用高效液相色谱法,色谱柱为Eclipse Plus C₁₈柱(3.5 μm,4.6×100 mm);流动相为乙腈-0.1％磷酸水溶液(60∶40)进行梯度洗脱;流速1.2 ml/min;检测波长254 nm;柱温26 ℃。结果 五味子酯甲的进样量在1.04～26.23μg范围内(r=0.9991)、五味子甲素的进样量在1.05～26.51 μg范围内(r=0.9995)线性关系良好,五味子酯甲、五味子甲素的平均回收率分别为99.58％ (RSD=1.72％,n=6)和99.95％ (RSD=1.29％,n=6)。结论 本方法简便快捷,重现性好,结果准确,适用于五味子糖浆的含量测定。

Objective To establish a method for the determination of schisantherin and deoxyschizandrin in Wuweizi syrup.Methods The high performance liquid chromatography method was used and the separation was performed on an Eclipse Plus C₁₈(3.5 μm,4.6×100 mm)with acetonitrile-0.1% phosphoric acid solution(60∶40) as the mobile phase with gradient elution at a flow rate of 1.2 ml/min. The detection wavelength was set at 254 nm, and the column temperature was 26 ℃.Results The linear range of schisantherin and deoxyschizandrin was 1.04-26.23 μg (r=0.9991) and 1.05-26.51 μg (r=0.9995)respectively. The average recovery was 99.58％ (RSD=1.72％,n=6) and 99.95％ (RSD=1.29％,n=6), respectively.Conclusions The established HPLC method is proved to be simple, reproducible, precise and suitable for the content determination of Wuweizi syrup.