Changes in level of organic acids in fructus crataegi after processing.
- Author:
Bin YANG
1
;
Hua LI
;
Yu-xin ZHAO
;
Man-ling LI
Author Information
- Publication Type:Journal Article
- MeSH: Citric Acid; analysis; Crataegus; chemistry; Drugs, Chinese Herbal; chemistry; Fruit; chemistry; Hot Temperature; Malates; analysis; Oleanolic Acid; analysis; Plants, Medicinal; chemistry; Technology, Pharmaceutical; Triterpenes; analysis
- From: China Journal of Chinese Materia Medica 2004;29(11):1057-1060
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo compare and analyze the organic acids level in fruit of Crataegus pinnatifida var. major before and after processing.
METHODThe amount of total organic acids and individual citric acid, malate acid, ursolic acid and oleanolic acid in fruit of C. pinnatifida var. major before and after processing were determined by pH titration and HPLC analysis.
RESULTGood linear relationship between peakarea and amount was noted for 0.28-9.02 microg of malate acid, with a correlation coefficient of 0.9998. Regression equation was Y = 2344.7 + 49309.6 X. Good linear relationships between the logarithm of peak area and amount were noted for 0.348-1.74 microg of usolic acid and 0.498-2.48 microg of oleanolic acid, with a correlation coefficient of 0.9998 in each case. Regression equations were Y = 1.3628 X + 5.9508 and Y = 1.4447 X + 5.8236, respectively.
CONCLUSIONThe lipid-soluble organic acids mostly remain whereas only about 70% of the water-soluble acids remain after processing in fruit of C. pinnatifida var. major.
