HPLC法检测分析温度对中药口服液品质的影响

运用高效液相色谱法（HPLC）比较分析了正常、异常中药（TCM）口服液中美拉德反应产物组成及其对中药口服液质量的影响。结果表明，异常样品的还原糖、蛋白质含量、美拉德反应中间产物糠氨酸、糠醛、5-羟甲基糠醛和丙烯酰胺以及氨基酸含量如赖氨酸、甘氨酸、亮氨酸等均比正常样品偏高。采用不同温度处理提取的类黑素的黑化程度随加热温度的升高而增强。美拉德反应程度随样品烘干温度的升高而增加，高温处理不利于中药口服液样品的安全性。

Effect of temperature on the quality of oral liquid of traditional Chinese medicine by HPLC

The compounds produced by Maillard reaction in normal and abnormal oral liquid of traditional Chinese medicine (TCM) were analyzed by HPLC, and their effects on oral liquid quality were evaluated. The results showed that the contents of reducing sugar, protein, Maillard reaction products including furosine, furfural, 5-hydroxymethylfurfural and acrylamide; as well as the contents of amino acids such as lysine, glycine and leucine in abnormal samples were all obviously higher than in normal samples. The melanization degree of melanoid extracted by different temperature strengthened with the increase of temperature. The degree of Maillard reaction also increased with a rise of drying temperature, therefore, high temperature is not conductive to the safety of the oral liquid of TCM.