Determination of Organic Acids in Different Processed Products and Different Parts of Schisandra Chinensis Fruits by HPLC
10.3969/j.issn.1005-5304.2014.07.025
- VernacularTitle:HPLC测定五味子不同炮制品及不同部位有机酸含量
- Author:
Yue XU
;
Hui GAO
;
Tianzhu JIA
- Publication Type:Journal Article
- Keywords:
Schisandra Chinensis Fruits;
HPLC;
processing;
protocatechuic acid;
citric acid
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2014;(7):85-88
- CountryChina
- Language:Chinese
-
Abstract:
Objective To determine the contents of organic acids in different processed products and different parts of Schisandra Chinensis Fruits by HPLC;To discuss the influence of different processing methods on contents of organic acids.Methods Ecosil C18-AQ Column (250 mm×4.6 mm, 5μm) was used with mobile phase of methanol-0.5% acetic acid (15∶85), at a flow rate of 0.8 mL/min, and the detection wavelength was 260 nm for protocatechuic acid;mobile phase of acetonitrile∶15 mmol/L potassium dihydrogen phosphate buffered saline solution=3∶97 (phosphoric acid adjusting pH=3), at a flow rate of 1.0 mL/min, and the detection wavelength was 210 nm for citric acid.Results The contents of protocatechuic acid and citric acid in Schisandra Chinensis Fruits, wine steaming and vinegar steaming Schisandra Chinensis Fruits were 0.0098%, 0.0124%, 0.0121% and 14.8293%, 14.1694%, 14.3650%, respectively. The contents of protocatechuic acid and citric acid in pulp, seeds were 0.0123%, 0.0090%, and 22.8810%, 3.8990%, respectively.Conclusion The protocatechuic acid was increased significantly after being processed, but citric acid showed a small change and had a slight downward trend. The two organic acids in pulp were higher than the two in seeds.
