王静 朱春璐 袁子民

    【摘要】目的：对白芷(白芷和杭白芷)不同基原进行化学成分差异性研究。方法：对白芷和杭白芷饮片进行浸出物、总香豆素含量及特征指纹图谱研究，浸出物按照2020版《中国药典》四部2201项下方法测定，总香豆素含量采用紫外-分光光度法，特征指纹图谱采用HPLC法。结果：二者质量差异较大，白芷的浸出物含量和总香豆素的含量明显高于杭白芷，且特征指纹图谱成分差异明显。结论：白芷不同基原在所含化学成分方面存在一定的差异性，在制剂开发中应固定基原，以利于制剂的质量控制。

    【关键词】白芷；杭白芷；总香豆素；指纹图谱

    【中图分类号】R284.1【文献标志码】 A【文章编号】1007-8517(2023)10-0045-04

    Study on the Difference of Chemical Constituents of Angelica Dahurica from Different OriginsWANG Jing1ZHU Chunlu2YUAN Zimin1*

    1.Liaoning University of Traditional Chinese Medicine， Dalian 116600，China；

    2.Shiyao Group Yuanda Dalian Pharmaceutical Co.Ltd. Dalian 116021，ChinaAbstract：Objective To evaluate the difference of chemical constituents of Angelica dahurica (Angelica dahurica and Angelica dahurica var.formosana) from different sources. Methods The contents of extract， total coumarin and fingerprint of Angelica dahurica were studied. The determination of the extract was carried out in accordance with the method of item 2201 in the fourth part of the 2020 edition of the Chinese Pharmacopoeia. The content of total coumarin was determined by UV-spectrophotometry and the characteristic fingerprint of Angelica dahurica was established by HPLC. Results There was a great difference in quality between Angelica dahurica and Angelica dahurica var.formosana ......