苍耳子炒制前后绿原酸的含量测定

Determination of chlorogenic acid in Xanthii Fructus after processing

目的本论文研究苍耳子炒制前后绿原酸的含量。方法利用回流提取法提取炒制前和炒制后苍耳子中的绿原酸,采用紫外-可见分光光度计法测定绿原酸的含量。结果炒制前苍耳子中绿原酸含量0.20mg/mL,炒制后的苍耳子中绿原酸含量0.80mg/mL。结论炒制后苍耳子中绿原酸含量相比炒制前苍耳子中绿原酸含量有所提高。

Objective To compare the content of the chlorogenic Acid in Xanthii Fructus.Method Using return extraction method to extract chlorogenic acid in the processing and crude.Using uv-vis spectrophotometer to determinate the content of chlorogenic Acid.Results The content is 0.20mg/mL in the crude,0.80mg/mL in the processing.Conclusion After processing the content of chlorogenic was increased.