金线莲中阿魏酸和肉桂酸的提取及HPLC测定

Extraction of Ferulic Acid and Cinnamic Acid from Anoectochilus roxburghii and Its Determination by HPLC

目的探讨金线莲中阿魏酸和肉桂酸提取的较佳方法。方法采用索氏回流提取法和超声-微波协同萃取法提取金线莲中的阿魏酸和肉桂酸,并建立高效液相色谱(HPLC)法测定其含量。结果阿魏酸在4.0～110.0μg/mL(r=0.9985),肉桂酸在2.5～50.0μg/mL(r=0.9995)范围内与峰面积呈良好线性关系;索氏提取中阿魏酸和肉桂酸的含量分别为0.189 mg/g和0.091 mg/g,超声-微波协同萃取中阿魏酸和肉桂酸的含量分别为0.543 mg/g和0.104 mg/g。结论建立的HPLC法测定结果准确,重现性好;超声-微波协同萃取法提取金线莲中阿魏酸和肉桂酸快速简便,提取效率高。

Objective To explore a better extraction method of ferulic acid and cinnamic acid from Anoectochilus roxburghii. Methods Ferulic acid and cinnamic acid were extracted from Anoectochilus roxburghii by Soxhlet extraction and ultrasonic-microwave synergistic extraction technique, and the contents of the two acids were determined by HPLC. Results The linear range of ferulic acid was 4.0～110.0 μg·mL^-1 （r=0.9985）, and cinnamic acid was 2.5～50.0 μg·mL^-1 （r=0.9995）. The contents of ferulic acid, cinnamic acid were 0.189 mg·g^-1, 0.091 mg·g^-1 respectively by Soxhlet extraction, and 0.543 mg·g^-1, 0.104 mg·g^-1 respectively by ultrasonic-microwave synergistic extraction. Conclusion The determination method of HPLC is accurate and reproducible, and the ultrasonic-microwave synergistic extraction technique is quick, simple and effective, and suitable for the extraction of ferulic acid and cinnamic acid from A noectochilus roxburghii.