海金沙提取物中香豆酸和咖啡酸的测定及稳定性研究

Study on the determination and stability of caffeic acid and coumarilic acid extracted from Lygodium Japonicum

目的建立了海金沙提取物中香豆酸和咖啡酸的测定方法,并研究了二者在不同条件下的稳定性。方法选用E-clipse XDB-C18色谱柱,以甲醇-1%乙酸水溶液作为流动相进行梯度洗脱;考察了光照、放置时间等因素对咖啡酸和香豆酸稳定性的影响。结果香豆酸和咖啡酸得到很好的分离。以水为溶剂,咖啡酸和香豆酸在冷藏避光条件下储存比较稳定。结论为香豆酸和咖啡酸的提取、分析及其相关制剂的生产提供参考。

OBjECTIVE To establish a method for determination caffeic acid and coumarilic acid extracted in Lygodium Japonicum,and to investigate their stability in different conditions. METHODS The separation was performed on a Eclipse- XDB C18 column with linear gradient elution composed of methanol and 1% acetate acid solution. The changes of caffeic acid and coumarilic acid content were mainly studied along with the changes of different condition. RESULTS Caffeic acid and coumarilic acid were well separated. They were stable when stored in refrigerator and water was the solvent. CONCLUSION It provided a reference to the extraction and analysis of coumarilic acid and caffeic acid and production of coumarilic acid and caffeic acid preparation.