中文摘要：

目的 对比不同提取方法提取的桃红四物汤HPLC特征图谱的差异及不同提取方法对其化学成分变化的影响.方法 采用色谱柱Welch Materials C18（4.6nm×250nm,5μm）,流动相乙腈（A）—0.05%磷酸水溶液（B）梯度洗脱,流速1.0mL·min-1,柱温40℃,进样量20μL,波长切换法检测.结果 分别建立了传统煎煮提取法和90%乙醇—水提法的特征图谱,通过比较两者的特征图谱发现两者的共有峰数目和面积存在较大差异.结论 建立的特征图谱可操作性强,重复性好,为桃红四物汤的质量控制、工艺研究和成分与药效的相关性提供了有益信息.

英文摘要：

Objective Differences in the effects of Taohong Siwu Decoction HPLC characteristics of different extraction method and the comparison of different extraction methods on the chemical composition change. Methods The characteristic chromatogram was obtained on a Welch Materials C18 （4.6 nm＆#215;250nm, 5μm） eluted with a gradient of acetonitrile and water （include 0.05% phosphoric acid）, at a flow rate of 1 mL＆#183;min-1 , with wavelength switching detection , the column temperature was 40 ℃ and sample volume was 25μL. Results The characteristic spectrum of traditional water extraction and 90% ethanol-water extraction of Taohong Siwu Decoction were established respectively, and the common peaks areas and numbers were quite different. Conclusion The characteristic chromatogram established were workable with remarkable repeatability , and can be used as the reference for quality control , process research and correlation of composition and efficacy of Taohong Siwu Decoction.