Study on the stability of the effective components cinnamic acid in the decoction of cinnamon
10.12206/j.issn.1006-0111.202002002
- VernacularTitle:肉桂预煎液中有效成分肉桂酸的稳定性研究
- Author:
Qunying LI
1
;
Shengjian LI
1
;
Tianyi XU
1
;
Chunzi XIELI
2
;
Liang ZHAO
1
;
Qiuping XU
1
Author Information
1. Department of Pharmacy, Luodian Hospital of Baoshan District, Shanghai 201908, China.
2. Qilian Community Health Service Center, Dachang Town, Baoshan District, Shanghai 200444, China.
- Keywords:
HPLC;
decoction of cinnamon;
cinnamic acid;
stability
- From:
Journal of Pharmaceutical Practice
2020;38(3):255-258
- CountryChina
- Language:Chinese
-
Abstract:
Objective To develop a high-performance liquid chromatography-diode array detector (HPLC-DAD) method for determination of cinnamic acid in the decoction of cinnamon, and investigate the effect of different storage temperature and time for the stability of cinnamic acid. Methods An HPLC- DAD method was established. Separation was performed on an Agilent Zorbax C18 column (4.6 mm×250 mm, 5 μm) with 0.1% formic-acetonitrile acid water solution (60:40) as the mobile phase by isocratic elution. The flow rate was 1.0 ml/min, the temperature of column was 25 ℃, the injection volume was 5 μl, the detective UV wave length was 275 nm. The decoction were stored under refrigerated temperature (4 ℃) ambient temperature (25 ℃) and high temperature (40 ℃). The cinnamic acid was detected after 0, 1, 3, 7, 14, 21, 30 d. Results Cinnamic acid was successfully separated by this method, with good linear relationship between 10.21-204.20 μg/ml. The precision, repeatability, stability and recovery were good. Compared with the zero day, the content of cinnamic acid in the decoction of cinnamon decreased significantly (P<0.01) after 21 days and 30 days of ambient temperature storage and after 14 days, 21 days and 30 days of high temperature storage, but no significant change was found in the other groups (P>0.05). Conclusion This HPLC-DAD method had good stability and repeatability. Cinnamic acid was stable in the decoction of cinnamon for 30 days under refrigerated temperature.
