Contents of Chlorogenic Acid and 3,5-dicaffeoylquinic Acid in Xanthii Fructus Processed by Different Temperature and Time
10.3969/j.issn.1005-5304.2014.04.026
- VernacularTitle:不同炮制时间和温度对苍耳子中2种酚酸含量的影响
- Author:
Yanhua SUN
;
Yan HONG
;
Yongzhong WANG
;
Yanquan HAN
;
Guangdong LI
;
Longfei DENG
- Publication Type:Journal Article
- Keywords:
Xanthii Fructus;
processing technology;
chlorogenic acid;
3,5-dicaffeoylquinic acid;
UPLC
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2014;(4):82-85
- CountryChina
- Language:Chinese
-
Abstract:
Objective To study the best processing technology of Xanthii Fructus by determining the contents of chlorogenic acid and 3,5-dicaffeoylquinic acid in which processed by different temperature and time. Methods Sixteen batchs samples of Xanthii Fructus were propressed by stir-frying with sand, and the propressed temperature and time were set at 150-220 ℃ and 0.5-7 minutes. Two phenolic acid components in Xanthii Fructus were simultaneously determined. The column was UPLC Acquity BEH C18 (2.1 mm×100 mm, 1.7 μm). The mobile phase was acetonitrile-0.1% phosphoric acid, gradient elution. The flow rate was 0.25 mL/min, and the detection wavelength was 327 nm. Results The sample with highest contents of chlorogenic acid and 3,5-dicaffeoylquinic acid was the batch processed by stir-frying with sand at 160 ℃ for 7 minute, which was 2.498, 2.004 mg/g, respectively. Conclusion According to the appearance of processed sample and the content of chlorogenic acid and 3,5-dicaffeoylquinic acid, the optimal processing technology of Xanthii Fructus was stir-frying with sand at 160 ℃ for 7 min.
