苍耳子炮制前后绿原酸和1,5-二咖啡酰奎宁酸的含量比较

Comparative analysis of chlorogenic acid and 1,5-dicaffeoylquinic acid contents in Fructus Xanthii before and after processing

目的:考察苍耳子炮制前后绿原酸和1,5-二咖啡酰奎宁酸的含量变化。方法:采用清炒法对3个不同来源的苍耳子药材进行炮制,通过HPLC法测定苍耳子炮制前后绿原酸和1,5-二咖啡酰奎宁酸的含量。结果:3批苍耳子炮制后绿原酸和1,5-二咖啡酰奎宁酸的含量均降低。结论:该方法简便、快速准确。研究结果为生、炒苍耳子饮片的质量标准制定提供了科学依据。

OBJECTIVE To examine the changes of chlorogenic acid and1,5-dicaffeoylquinic acid contents in Fructus Xanthii before and after processing.METHODS The stir-frying method was used to process fried Fructus Xanthii from different habitats.The chlorogenic acid and 1,5-dicaffeoylquinic acid contents in Fructus Xanthii before and after processing were determined by HPLC.RESULTS The contents of chlorogenic acid and 1,5-dicaffeoylquinic acid in 3 kinds of different producing areas were declined after processing.CONCLUSION The method was simple,rapid,accurate.The results may provide scientific basis for establishment of the quality standard of raw and fried Fructus Xanthii.