不同产地栀子炮制品中绿原酸含量比较

Compare of Chlorogenic Acid in Gardeniae from Different Areas and in Various Prepared Products

目的:测定了不同产地栀子炮制品中绿原酸的含量。方法:采用外标法。ZorbaxXDB-C18(4.6×150mm,5μm)色谱柱,乙腈-1.1%冰乙酸(0-12min:7:93;12-20min:10:90),流速为1.0ml/min,柱温25℃,检测波长为326nm。结果:测得10个产地栀子中生栀子、炒栀子、焦栀子中绿原酸含量随着炮制程度的深入,逐渐降低。结论:本研究建立的栀子中绿原酸含量测定方法简便易行,结果准确、可靠,便于对栀子不同炮制品中绿原酸含量进行检测,有利于栀子炮制品的质量控制。

Objective：To develop a method using HPLC for determination content of Chlorogenic acid in Gardenia from different areas and in various prepared products.Methods：Zorbax XDB-C18（4.6 150 mm,5 μm）,mobile phase：acetonitrile-1.1% acetic acid glacial（（0-12 min：7：93;12-20 min：10：90））,detected wavelength：326 nm.The column temperature was maintained at 25℃.Results：In Gardenia from different areas and in various prepared products,chlorogenic acid content was gradually to decrease.Conclusion：The HPLC method is simply and suitable to control quantitative of Gardenia.Many facts show a influence on the contents of Chlorogenic acid in Gardenia from different areas and in various prepared products,it＇s good for quality control in Gardenia from prepared products.