Determination of Chlorogenic Acid from Tibetan Vegetables of Acanthopanax by RP-HPLC

LI Yan-dan; ZUO Xu; HUANG Yan-fei; DING Ling; LIU Yuan

doi:10.13422/j.cnki.syfjx.2012.16.011

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Determination of Chlorogenic Acid from Tibetan Vegetables of Acanthopanax by RP-HPLC

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- Determination of Chlorogenic Acid from Tibetan Vegetables of Acanthopanax by RP-HPLC
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 18, Issue 16, Pages: 70-74(2012)
- 作者机构：
  
  西南民族大学少数民族药物研究所
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2012.16.011
  CLC： R29
- Published：2012
- 稿件说明：
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[1]李艳丹,左旭,黄艳菲,丁玲,刘圆.HPLC测定5种藏五加菜中绿原酸的含量[J].中国实验方剂学杂志,2012,18(16):70-74.

LI Yan-dan, ZUO Xu, HUANG Yan-fei, et al. Determination of Chlorogenic Acid from Tibetan Vegetables of Acanthopanax by RP-HPLC[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(16): 70-74.
[1]李艳丹,左旭,黄艳菲,丁玲,刘圆.HPLC测定5种藏五加菜中绿原酸的含量[J].中国实验方剂学杂志,2012,18(16):70-74. DOI： 10.13422/j.cnki.syfjx.2012.16.011.

LI Yan-dan, ZUO Xu, HUANG Yan-fei, et al. Determination of Chlorogenic Acid from Tibetan Vegetables of Acanthopanax by RP-HPLC[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(16): 70-74. DOI： 10.13422/j.cnki.syfjx.2012.16.011.

摘要

目的:建立5种藏五加菜中绿原酸的HPLC含量测定方法并比较其绿原酸的含量差异。方法:Kromasil C18柱（4.6 mm×250 mm

5μm）

柱温30℃

流动相为乙腈（A）-0.2%磷酸水溶液（B）（10∶90）;检测波长324 nm

流速1 mL.min-1。结果:70%甲醇回流提取100 min绿原酸的提取最完全

绿原酸在0.27～3.24 mg峰面积与进样量具有良好的线性关系

回归方程Y=3×106X-1.786 19×105

平均回收率100.25%

RSD 0.96%（n=9）。川产五加属植物中绿原酸含量老叶远低于嫩叶;不同种的川产五加属嫩叶绿原酸含量:糙叶藤五加嫩叶低温烘干品>蜀五加嫩叶低温烘干品>红毛五加嫩叶低温烘干品>无梗五加嫩叶低温烘干品;不同加工工艺中绿原酸的含量:茶叶>烘干>阴干≈热烫>晒干>微波干燥>>盐渍≈冻藏1个月。结论:方法简便、准确、重复性好

有助于藏五加菜质量控制方法的研究。

Abstract

Objective:To establish a RP-HPLC method to determine the content of chlorogenic acid from Tibetan vegetables of Acanthopanax.Method: The analysis was carried out at 30 ℃ on a Kromasil C18 column eluted with a mobile phase consisted of acetonitrile（A）-water with 0.2% phosphoric acid（B）（10∶90）.The detective wavelength was at 324 nm with the flow rate of 1.0 mL · min-1.Result: The calibration curve of chlorogenic acid was linear within the concentration ranges of 0.27-3.24 mg with r of 0.999 9（n=7）.The average recovery was 100.31% with RSD of 0.95%（n=9）.Refluent extracting 100 min with 70% methanol is the best way to acquire chlorogenic acid.The results of content of chlorogenic acid were as following: tender leave’s>elder leave’s;tender leave’s of A.leucorrhizus >A.setchuenensis >A.giraldii >A.sessiliforus.Tea made>dried with electrothermal oven under 40 ℃>shade-dried or equal to water-scalded with by boiling water in 2-5 min>dried in the sun>microwave-dried>>pickled or equal to that of frozen.Conclusion: This method was simple

accurate and repeatable.It was useful for the study of the quality control of TibetanVegetables of Acanthopanax.

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LI Yan-dan

ZUO Xu

HUANG Yan-fei

DING Ling

LIU Yuan

SUN Zhuo-ran

LIU Yuan

MENG Qing-yan

Related Institution

Ethnic Pharmaceutical Institute of Southwest University for Nationalities,Chendu

Institute of Traditional Chinese Medicine（TCM），Shanghai University of TCM

Yanling DU Renkang Biotechnology Co. Ltd.

Institute of Chinese Materia Medica，China Academy of Chinese Medical Sciences

Henan University of Chinese Medicine

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