Effects of Fresh Slices on Content of Ferulic Acid in Angelica
10.3969/j.issn.1005-5304.2014.09.026
- VernacularTitle:当归趁鲜切片对当归中阿魏酸含量的影响
- Author:
Yuefeng LI
;
Pingan WU
;
Fenglin LIU
;
Xingke YAN
- Publication Type:Journal Article
- Keywords:
angelica pieces;
fresh slices;
ferulic acid;
HPLC
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2014;(9):90-92,93
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore effects of fresh slices on quality of angelica;To provide a reliable method for scientific evaluation and the effective control of quality of angelica;To compare the quality of fresh slices and pieces of angelica.Methods Extraction method and the chromatographic conditions were optimized on the basis of 2010 edition of Chinese Pharmacopoeia. Ferulic acid content was determined by HPLC, with a Kromasil C18 column (4.6 mm×250 mm, 5μm) and mobile phase of acetonitrile-0.05% phosphoric acid-water gradient elution at flow rate of 1.0 mL/min, detection wavelength of 316 nm, and the column temperature was 28℃.Results The content of ferulic acid in the fresh slices of angelica was higher than that in angelica pieces. When other external conditions were the same, the content of ferulic acid in the fresh sliced angelica was the highest with 70% methanol extracted for 30 min.Conclusion The method for determination of ferulic acid in angelica is simple, reliable, reproducible, and can be used as an effective way to control quality of angelica.
