HPLC法测定艾叶不同炮制品中绿原酸的含量

Determination of Chlorogenic Acid in Different Processed Products ofArtemisia Argyi by HPLC

目的:建立高效液相色谱(HPLC)法同时测定艾叶药材及其炮制品酒艾叶和醋艾叶中绿原酸的含量。方法:采用HPLC法,以Phenomenex Gemini C_(18)色谱柱;以乙腈-0.1%磷酸水溶液为流动相;检测波长326 nm;流速1.0 mL/min,柱温为30℃。结果:艾叶药材及其炮制品绿原酸含量存在显著差异,其中艾叶药材生品中绿原酸含量最高,酒制品中绿原酸次之,醋艾叶中绿原酸含量最低。结论:艾叶炮制后其有效成分绿原酸的含量显著降低,可能与绿原酸具有热不稳定性,加热结构容易破环有关。

Objective:A high performance liquid chromatography method was established for the simultaneous determination of chlorogenic acid in artemisia argyi leaf and its processed wine artemisia argyi leaf and vinegar artemisia argyi leaf.Methods:HPLC method was used,with Phenomenex Gemini C_(18)column;acetonitrile-0.1%phosphoric acid aqueous solution was used as mobile phase;detection wavelength:326 nm;the flow rate is 1.0 mL/min,and the column temperature is 30℃.Results:There was a significant difference in the content of chlorogenic acid in artemisia argyi leaf and its processed products,among which the content of chlorogenic acid in artemisia argyi leaf was the highest,the content of chlorogenic acid in wine products was the second,and the content of chlorogenic acid in vinegar artemisia argyi leaf was the lowest.Conclusion:The content of chlorogenic acid,the effective component of artemisia argyi leaves,was significantly reduced after processing,which may be related to the thermal instability of chlorogenic acid and the easily broken ring structure after heating.