HPLC法测定不同pH条件诃子汁中多酚类化合物含量变化

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【中图分类号】R284.1 【文献标志码】A 【文章编号】1007-8517（2025）14-0051-06

DOI：10.3969/j.issn.1007-8517. 2025.14. zgmzmjyyzz202514011

Changes of Polyphenolic Compounds in Chebulae Juice at Diferent pHConditions Determined by HPLC Method

LI Xueyan1GUO Shuang1 CHEN Fangfang²FAN Yuan1.，3 * 1. Collge of Traditional Chinese Medicine，Yunnan University of Chinese Medicine，Kunming 6505oo，China; 2.The Second Afiliated Hospital of Yunnan University of Chinese Medicine， Kunming 650041，China; 3．TheFirstAffiliated Hospital of Yunnan Universityof ChineseMedicine，Kunming 65OO21，China

Abstract：Objective An HPLCmethod was establishedfor thesimultaneous determinationoffive polyphenoliccompounds，gllic acid，epigalocatechngallte（EGCG），hebulagicacid，hebuliccid，andelgicacid，inteCebulaejuice，nfoe mination of the changes of the five polyphenolic compounds in the Chebulaejuice under different pH conditions. Methods The separation was performed on an Agilent Zorbax C18 column （ 250mm×4.6mm ， 5μm ）with the mobile phase of methanol（A） -0.1% （204 phosphoric acid in water（B）in a gradient elution at a flow rate of 1.0mL/min ，the column temperature was 25 C ，and the detection wavelength of the UV detector was 27O nm with the injection volume of 5 μL . Results The five polyphenolic compounds in Chebulaejuicewerewellseparatedandsowedgoodlinearelationshipwithinacertainrange，withgoodprecisionandreproducibilityand were stable within 24 h at room temperature，and the average spiked recoveries ranged from 100.07% to 102.37% （RSDs of 1.25% （20 -3.24% ）． Different pH conditions hadan effect on the contents of allfive polyphenolic compounds，in which the difference of pH conditionshadtheleastefectonthecontentofchebulinicacidandthemostefectothecontentofgallcacid.ConclusionThetest method issimple，accurateandreproducible，andcanbeusedforthesimultaneousdeterminationofgalicacid，EGCG，chebulagic acid，chebulinicaciddelgicacidomponnts，ndtedetenatioofteagesieotetfefivecopodsaife ent pH ，which provides acertain theoretical basisforthequalitycontrolofChebulae juice and the procesing and storage process.

Key words：Chebulae Juice；Polyphenolic Compound; ΔpH ; HPLC

诃子是使君子科植物诃子（TerminaliachebulaRetz.）或者绒毛诃子（TerminaliachebulaRetz.var.tomentellaKurt.）的干燥成熟果实，性苦、酸、涩、平，归肺、大肠经[1]。（剩余5972字）