不同产地牵牛子生品及炒制品咖啡酸含量测定

Determination of Caffeic Acid in Raw and Stir-fried Semen Pharbitidis from Different Producing Areas

目的通过测定不同产地牵牛子生品及炒制品中咖啡酸含量,探讨产地和炮制方法对牵牛子质量的影响。方法采用高效液相色谱法测定牵牛子生品及炒制品中咖啡酸的含量。色谱柱:Shim-pack ODS(4.6mm×150mm,5μm);柱温:30℃;流动相:乙腈-0.04%磷酸水溶液,梯度洗脱;检测波长为325nm。结果河南产牵牛子咖啡酸含量最高,山西产牵牛子咖啡酸含量最低,其他产地牵牛子咖啡酸含量居中,牵牛子炒制品较生品中咖啡酸含量均有不同程度的降低。结论不同产地牵牛子咖啡酸含量不同,炮制后,咖啡酸含量降低,咖啡酸可作为牵牛子的评价指标之一。

Objective To determine the content of caffeic acid in raw and stir-fried Semen Pharbitidis from different producing areas, and to investigate the influence of producing area and processing method on the quality of Semen Pharbitidis. Methods High-performance liquid chromatography （HPLC） was applied to determine the content of caffeic acid in raw and stir-fried Semen Pharbitidis. HPLC was performed on a Shim-pack ODS column （4.6mm×150mm,5μm） with a mobile phase of acetonitrile-0.04% phosphoric acid solution for gradient elntion at a column temperature of 30℃ and a detection wavelength of 325 nm. Results Semen Pharbitidis produced in Henan Province had the highest caffeic acid content, Semen Phar- bitidis produced in Shanxi Province had the lowest caffeic acid content, and Semen Pharbitidis produced in other areas had a medium caffeic acid content. Compared with raw Semen Pharbitidis, stir-fried Semen Pharbitidis had varying degrees of reduction in caffeic acid content. Conclusion The content of caffeic acid varies across Semen Pharbitidis from different producing areas, and it is reduced after Semen Pharbitidis is processed. The content of caffeic acid can be used as an index for the assessment of Semen Pharbitidis.