关键词: font-size:medium, ">姜竹茹配方颗粒；指纹图谱；4-香豆酸；质量研究

Abstract: Objective：To establish quality standard of ginger-fried Bambusae Caulis In Taenias formula granules through the HPLC fingerprint spectrum and the determination of the content， to improve its quality control methods. Methods：The HPLC analysis was carried out using a column of Welch Ultimate AQ-C18(4.6 mm×250 mm，5 μm) with the temperature of 30 ℃.The mobile phase was consisted of acetonitrile-0.1% phosphoric acid solution with gradient elution at a flow rate of 1.0 mL·min-1， and the detection wavelength was 280 nm. Fingerprint spectrum analysis was performed using Chinese Medicine Chromatographic Fingerprint Spectrum Similarity Evalution System software (2012.130723 version). The 4-coumaric acid was tested with the detection wavelength of 308nm. The mobile phase was consisted of acetonitrile-0.1% phosphoric acid solution (13∶87) with gradient elution at a flow rate of 1.0 mL·min-1， column temperature 30 ℃. Results：Compaired with the fingerprints of 17 batches of ginger-fried Bambusae Caulis In Taenias standard decoction， there were four common peaks in the 4 batches of ginger-fried Bambusae Caulis In Taenias formula granules tested， with the similarities greater than 0.85. Good linearities of 4-coumaric acid was achieved in the ranges of 12.6～6 990.7 ng（r2=0.999 8）. The average recoveries was 94.73%（RSD=0.58%）. Conclusion： The method is convenient， accurate and with good repeatability， and it can provide reference evidence for quality control of ginger-fried Bambusae Caulis In Taenias formula granules.

Key words: font-size:medium, ">Ginger-fried Bambusae Caulis In Taenias formula granules； Formula fingerprint spectrum； 4-coumaric acid； Quality research