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目的通过测定刺梨和银杏外种皮混合前后银杏酸含量的变化,探讨银杏外种皮和刺梨混合减毒的机制。方法银杏酸含量测定采用RP-HPLC法,选用依利特E1823707色谱柱,甲醇-水(2∶3)用冰乙酸调pH至3.15为流动相,检测波长为310 nm,流速为0.7 ml/min。结果加入刺梨后银杏酸含量明显降低。结论刺梨和银杏外种皮混合提取,可降低提取物中银杏酸的含量。
OBJECTIVE: To determine the mechanism of ginkgolic acid content changes before and after the mixture of prickly pear and ginkgo exocarp to explore the mechanism of mixed attenuated ginkgo exocarp and prickly pear. Methods HPLC was used to determine the content of ginkgolic acid. Ellite E1823707 column was used. The mobile phase consisted of methanol and water (2: 3) adjusted to pH = 3.15 with glacial acetic acid. The detection wavelength was 310 nm and the flow rate was 0.7 ml / min. Results After adding prickly pear significantly reduced the content of ginkgolic acid. Conclusion Prunus cerasus and Ginkgo biloba mixed extract, can reduce the content of ginkgolic acids in the extract.