款冬花炮制后咖啡酰奎宁酸类化合物含量变化研究

Determination of Caffeoylquinic Acids in Crude and Prepared Farfarae Flos

目的:采用高效液相色谱法测定款冬花4种咖啡酰奎宁酸类化合物(绿原酸、异绿原酸A、异绿原酸B与异绿原酸C)的含量,研究款冬花经过炮制后咖啡酰奎宁酸类化合物的含量变化。方法:采用HPLC-DAD法,Welch色谱柱Ultimate XB-C18(4.6×250mm,5μm),流动相为0.1%甲酸(A)-甲醇(B)梯度洗脱,流速0.8mL/min,检测波长326nm,柱温25℃。结果:款冬花中4种成分在浓度范围内,线性关系良好(R2=1);回收率均在99.90%~102.23%,RSD0.44%~2.36%。款冬花不同炮制品4种成分总含量依次为款冬花(1.57%)、蜜炙款冬花(1.20%)和甘草制款冬花(0.45%)。结论:与生品相比,蜜炙款冬花与甘草制款冬花中咖啡酰奎宁酸类化合物含量降低,其中甘草制款冬花对该类成分影响较大。

Objective:To compare the changes of the contents of caffeoylquinic acids(chlorogenic acid,isochlorogenic acid A,isochlorogenic acid B,and isochlorogenic acid C)in Farfarae Flos(FF)before and after stir-baking with honey or licorice by HPLC-DAD.Methods:The assay was performed on a Welch Ulultimate XB-C;column(4.6×250 mm,5μm)and the sample was eluted with a gradient mobile phase consisted of 0.1%formic acid(A)and methanol(B).Flow rate was 0.8 mL/min.Detection wavelength was set at 326 nm and column temperature was 25℃.Results:The four components express good linear relationship(R;=1)in linear range.The recoveries were 99.90%~102.23%with RSDof 0.44%~2.36%.The total caffeoylquinic acids content was 1.57%in crude FF,1.20%in FF after honey processing and 0.45%in FF after liquorice juice processing.Conclusion:After processing with honey and licorice,especially liquorice would have a significant impact in caffeoylquinic acids.