HPLC测定5种藏五加菜中绿原酸的含量

目的:建立5种藏五加菜中绿原酸的HPLC含量测定方法并比较其绿原酸的含量差异.方法:Kromasil C18柱(4.6 mm × 250 mm,5μm),柱温30℃,流动相为乙腈(A)-0.2％磷酸水溶液(B)(10:90)；检测波长324 nm,流速1 mL· min-1.结果:70％甲醇回流提取100 min绿原酸的提取最完全,绿原酸在0.27～3.24 mg峰面积与进样量具有良好的线性关系,回归方程y =3 ×106X-1.78619×105,平均回收率100.25％,RSD 0.96％ (n =9).川产五加属植物中绿原酸含量老叶远低于嫩叶；不同种的川产五加属嫩叶绿原酸含量:糙叶藤五加嫩叶低温烘干品＞蜀五加嫩叶低温烘干品＞红毛五加嫩叶低温烘干品＞无梗五加嫩叶低温烘干品；不同加工工艺中绿原酸的含量:茶叶＞烘干＞阴干≈热烫＞晒干＞微波干燥＞＞盐渍≈冻藏1个月.结论:方法简便、准确、重复性好,有助于藏五加菜质量控制方法的研究.

Determination of Chlorogenic Acid from Tibetan Vegetables of Acanthopanax by RP-HPLC

Objective:To establish a RP-HPLC method to determine the content of chlorogenic acid from Tibetan vegetables of Acanthopanax.Method: The analysis was carried out at 30 ℃ on a Kromasil C18 column eluted with a mobile phase consisted of acetonitrile(A)-water with 0.2% phosphoric acid(B)(10∶90).The detective wavelength was at 324 nm with the flow rate of 1.0 mL · min-1.Result: The calibration curve of chlorogenic acid was linear within the concentration ranges of 0.27-3.24 mg with r of 0.999 9(n=7).The average recovery was 100.31% with RSD of 0.95%(n=9).Refluent extracting 100 min with 70% methanol is the best way to acquire chlorogenic acid.The results of content of chlorogenic acid were as following: tender leave’s>elder leave’s;tender leave’s of A.leucorrhizus >A.setchuenensis >A.giraldii >A.sessiliforus.Tea made>dried with electrothermal oven under 40 ℃>shade-dried or equal to water-scalded with by boiling water in 2-5 min>dried in the sun>microwave-dried>>pickled or equal to that of frozen.Conclusion: This method was simple,accurate and repeatable.It was useful for the study of the quality control of TibetanVegetables of Acanthopanax.