Simultaneous Determination of Chlorogenic Acid and Coffeic Acid in Fruit of Chaenomeles by HPLC
- VernacularTitle:HPLC法同时测定木瓜中绿原酸、咖啡酸的含量
- Author:
Junyan TAO
;
Xiaoyu ZHANG
- Publication Type:Journal Article
- Keywords:
Fruit of Chaenomeles;
Chlorogenic Acid;
Coffeic Acid;
HPLC;
Content determination;
Time of collection;
Preparation process;
Storage time
- From:
China Pharmacy
2001;0(12):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE: To establish an HPLC method for simultaneous determination of the contents of Chlorogenic Acid and Coffeic Acid in the Fruit of Chaenomeles. METHODS: HPLC was applied to determine and compare the contents of 11 batches of Chaenomeles medicinal materials collected at different time, prepared with different process and stored for different length of time, using Coffeic Acid and Chlorogenic Acid standard substances. The chromatogram conditions were as follows: Kromasil C18( 250mm? 4. 6mm, 5? m) column; mobile phase of ( A) acetonitrile, ( B) 0. 05% phosphoric acid; gradient el-ution ( 0～ 10min, 0% A～ 15% A, 100% B～ 85% B; 10～ 40min ( 15% A～ 30% A , 85% B～ 70% B) ; flow rate at 0. 8 mL? min- 1; detection wavelength at 325nm. RESULTS: The content of Chlorogenic Acid in batches 1 to 9 were respectively 0. 020% , 0. 035% , 0. 043% , 0. 051% , 0. 260% , 0. 104% , 0. 081% , 0. 056% , 0. 034% ; that of Coffeic Acid were respectively 0. 005% , 0. 006% , 0. 008% , 0. 010% , 0. 051% , 0. 024% , 0. 020% , 0. 015% , 0. 007% . The contents of Chlorogenic Acid and Coffeic Acid in batch 8’ ( burn- prepared) were respectively 0. 045% and 0. 010% ; those of Chlorogenic Acid and Coffeic Acid in batch 9’ ( stored for 1a) were respectively 0. 023% and 0. 005% . CONCLUSIONS: The method is simple, reproducible and suitable for the quality control of Fruit of Chaenomeles. The best time for harvesting batch 5 is on July 12, and the best process for this batch is solarization. The storage time has certain influence on the content of Chlorogenic Acid.
