不同采收期兴安升麻中3种酚酸类成分和总酚酸的含量测定

Determination of three phenolic acids and total phenolic acids in Cimicifuga dahurica(Turcz. )Maxim. obtained at different harvest time

目的测定不同采收期兴安升麻根茎与须根中咖啡酸、阿魏酸、异阿魏酸及总酚酸的含量,考察不同采收期兴安升麻中酚酸类的含量变化。方法咖啡酸、阿魏酸和异阿魏酸的含量测定采用HPLC法。色谱柱为Thermo C18（250 mm×4.6 mm,5μm）柱,流动相为乙腈-体积分数0.1%磷酸水溶液,进行梯度洗脱,检测波长为316 nm,进样量为10μL,流速为1.0 m L·min^-1,柱温为25℃。总酚酸的含量测定采用紫外-可见分光光度法,以咖啡酸为对照品,质量分数0.5%K3[Fe（CN）6]-质量分数1%Fe Cl3（体积比1∶1）混合溶液为显色剂,在745 nm波长处进行测定。结果在每年6至10月不同采收期的兴安升麻中,咖啡酸在须根中的含量较少甚至检测不到（0-0.035%）,在根茎中的质量分数为0.018%-0.054%;阿魏酸在根茎与须根中的质量分数分别为0.014%-0.066%和0.013%-0.141%;异阿魏酸在根茎与须根中的质量分数分别为0.069%-0.206%和0.167%-0.785%。总酚酸的质量分数在0.87%-4.56%内。结论兴安升麻中总酚酸与3种酚酸的含量在不同采收期变化较大,总体上兴安升麻中酚酸类成分含量较高,具有较好的研究和开发价值。

Objective To determine the content of caffeic acid, ferulic acid,isoferulic acid and total phenolic acids inrhizome and fibrous root of Cimicifuga dahurica （Turcz.）Maxim. obtained at different harvest times to observe their dynamic changes. Methods A RP-HPLC method was established to determine the content of caffeic acid,ferulic acid and isoferulic acid with Thermo C18 column（250 mm × 4. 6 mm, 5 μm）by a gradient elution using acetonitrile and 0. 1% phosphoric acid with the flow rate of 1.0 mL. min^-1. The oven was set to 25℃ and the chromatograms were detected under 316 nm. Total phenolic acid was analyzed by spectrophotometry at 745 nm with the reference substance of caffeic acid. The colour-developing agent was the mixture solution of 0.5 % K3 [ Fe（CN） 6] - 1% FeCl3 （ V： V = 1： 1 ）. Results The content of caffeic acid in fibrous root of C. dahurica （ Turcz. ） Maxim. obtained from june to october was trace or not detectable （ 0 - 0. 035% ） ,and in rhizome it varied from 0. 018% to 0. 054%. The content of ferulic acid was from 0. 014% to 0. 066% in rhizome, and from 0. 013% to 0. 141% in fibrous root. The content of isoferulic acid from 0. 069% to 0. 206% in rhizome ,and from 0. 167% to 0. 785% in fibrous root. The content of total phenolic acids in rhizome varied from 0.87% to 4. 56%. Conclusions The content of three phenolic acids and total phenolic acids in C. dahurica （ Turcz. ） Maxim. varied significantly with the time of harvest. Overall, the content of phenolic acids in C. dahurica （Turcz.）Maxim. is relatively high, which indicate the high potential value of Cimicifuga dahurica （Turcz.）Maxim. being developed into a product in future.