Determination of Chlorogenic Acid in Fructus Chaenomelis and Its Wine Processing Products of Different Area by HPLC
- VernacularTitle:不同产地木瓜及其酒制品中绿原酸的HPLC含量测定研究
- Author:
Jianzhen CHEN
;
Zhihui AO
;
Jianming CHEN
- Publication Type:Journal Article
- Keywords:
Fructus chaenomelis;
HPLC;
Chlorogenic acid;
Content determination
- From:
Journal of Medical Research
2006;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To establish a HPLC method to determine the content of chlorogenic acid in Fructus Chaenomelis and its wine processing products.Methods Separation column was Agilent SB-C18(4.6mm?250mm,5?m) with the column temperature of 25℃.The mobile phase composition was methonal-1%HAc (80:20). The mobile speed was 1.0ml/min.The UV detection wavelength was 326 nm. Results A good linearity was obtained in the range of 5.47～71.14?g/ml,with r=0.9999. The average recovery was 101.98%,and RSD was 2.08% (n=6). Conclusion The content of chlorogenic acid was vary with the producing area of Fructus Chaenomelis.After wine processing,the content of chlorogenic acid was raised.The method was good for determining chlorogenic acid in Fructus Chaenomelis.
