Determination of six polyphenols in different parts of Queshe tea extracted by different processes by HPLC
10.7501/j.issn.0253-2670.2019.17.025
- Author:
Ling-Peng KONG
1
Author Information
1. Yunnan Institute of Food Safety, Kunming University of Science & Technology
- Publication Type:Journal Article
- Keywords:
6'-O-caffeoylarbutin;
Arbutin;
Caffeic acid;
Caffeic acid methyl ester;
Content determination;
HPLC;
Methodological verification;
P-hydroxybenzoic acid;
Queshe tea;
Robustaside A
- From:
Chinese Traditional and Herbal Drugs
2019;50(17):4176-4180
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To establish HPLC method for the determination of 6'-O-caffeoylarbutin (1), arbutin (2), robustaside A (3), p-hydroxybenzoic acid (4), caffeic acid (5) and caffeic acid methyl ester (6) of Queshe tea. Methods: Using the SunFire® C18 (250 mm×4.6 mm, 5 μm) chromatographic column, mobile phase of acetonitrile-0.1% phosphoric acid aqueous solution, the flow rate at 1.0 mL/min, and column temperature at 30 ℃ to optimum the extraction method of Queshe tea and investigate the linearity, stability and repeatability of the method. Results: With distilled water as the extraction solvent, the highest extraction rate can be obtained by ultrasonic extraction for 20 min. Under the above chromatographic conditions, 6'-O-caffeoylarbutin (1), arbutin (2), robustaside A (3), p-hydroxybenzoic acid (4), caffeic acid (5) and caffeic acid methyl ester (6) have good separation effect, and the experiment has good linearity, stability and repeatability. Conclusion: The method is simple, sensitive and accurate, and can be used for the detection of the above six main chemical components.
