[Objective]The paper was to determine the contents of gallic acid and cinnamic acid in Chinese herb rhubarb by HPLC.[Method]High performance liquid chromatography(HPLC)was established with the following conditions:The...[Objective]The paper was to determine the contents of gallic acid and cinnamic acid in Chinese herb rhubarb by HPLC.[Method]High performance liquid chromatography(HPLC)was established with the following conditions:Thermo SCIENTIFIC Hypersil GOLD Dim column(4.6 mm×250 mm,5μm),mobile phase methanol-0.1%phosphoric acid solution,gradient elution,detection wavelength 278 nm,flow rate 1.0 mL/min,column temperature 30℃,injection volume 10 pL.[Result]The content of gallic acid and cinnamic acid in rhubarb was determined by HPLC,and they showed good linear relationship in the linear ranges of 0.125-1.250 pg(E2=0.9998)and 0.0382-0.3820μg(E2=0.9994),respectively.[Conclusion]A HPLC method is established to determine gallic acid and cinnamic acid content in rhubarb.The method will provide a scientific basis for quality control of rhubarb and its traditional Chinese medicine.展开更多
基金Supported by National Natural Science Foundation of China(81660701)2019 Guangxi First-class Discipline Construction Project of Guangxi University of Traditional Chinese Medicine(2019XK105)+3 种基金Key Laboratory Funding Project of Guangxi Zhuang and Yao Ethnic Medicine(GXZYKF2019-2,KJT19005)Natural Science Foundation of Guangxi Province(2016GXNSFAA380148)Basic Scientific Research Ability Promotion Project of Young and Middle-aged Teachers in Guangxi Universities and Colleges in 2019(2019KY0341)Level III Laboratory for Chinese Medical Research by National Administration of Traditional Chinese Medicine:Chemistry and Quality Analysis Laboratory of Zhong(Zhuang)Medicine(GZYYF 2009[21])。
文摘[Objective]The paper was to determine the contents of gallic acid and cinnamic acid in Chinese herb rhubarb by HPLC.[Method]High performance liquid chromatography(HPLC)was established with the following conditions:Thermo SCIENTIFIC Hypersil GOLD Dim column(4.6 mm×250 mm,5μm),mobile phase methanol-0.1%phosphoric acid solution,gradient elution,detection wavelength 278 nm,flow rate 1.0 mL/min,column temperature 30℃,injection volume 10 pL.[Result]The content of gallic acid and cinnamic acid in rhubarb was determined by HPLC,and they showed good linear relationship in the linear ranges of 0.125-1.250 pg(E2=0.9998)and 0.0382-0.3820μg(E2=0.9994),respectively.[Conclusion]A HPLC method is established to determine gallic acid and cinnamic acid content in rhubarb.The method will provide a scientific basis for quality control of rhubarb and its traditional Chinese medicine.
