Simultaneous determination of 5 phenolic acids in fried Fructus xanthii from different production sites and its dispensing granules by using ultra-pressure liquid chromatography
Bin Chen1, Lihua Ma1, Xubo Wang2, Yuping Shen3, Xiaobin Jia1★★ Corresponding author
- 1Department of Pharmacy, Key Laboratory of Chinese Medicine Delivery System of State Administration of Traditional Chinese Medicine, Jiangsu Provincial Academy of Chinese Medicine, Institute of Engineering Technology, China.
- 2Department of Pharmaceutical Technology and Biological Engineering, Changzhou Institute of Engineering Technology, China.
- 3School of Pharmacy, Jiangsu University, China.
CORRESPONDENCE
Xiaobin Jia
Department of Pharmacy, Key Laboratory of Chinese Medicine Delivery System of State Administration of Traditional Chinese Medicine, Jiangsu Provincial Academy of Chinese Medicine, Institute of Engineering Technology, China.
Received: 27-03-2012; Revised: 26-05-2012.
Volume 9, Issue 34 · pp. 103–108 · PUBLISHED 30 April 2013 · DOI: 10.4103/0973-1296.111245
ABSTRACT
Background: To establish a ultra-pressure liquid chromatography (UPLC) method for the determination of 5 phenolic acids including neochlorogenic acid, chlorogenic acid, caffeic acid, cryptochlorogenic acid, and cynarin in fried Fructus xanthii from different production sites and its dispensing granule. Materials and Methods: An Acquity BEH C18 chromatographic column (100 mm × 2.1 mm,1.7 μm) was used to perform the determination, which was maintained at 40°C throughout the analysis. Mobile phase was composed of methanol and water containing 0.1% phosphoric acid (v/v) with flow rate at 0.4 mL/min under gradient elution, and detection wavelength was set to 325 nm for monitoring the separation. Results: Neochlorogenic acid, chlorogenic acid, caffeic acid, cryptochlorogenic acid, and cynarin have shown good linearity (r2≥0.9997) within 0.959-239.75, 0.9408-235.2, 0.1638-40.95, 0.6744-67.44, and 0.47-117.5 μg/mL, and their average recoveries were 100.09%, 99.98%, 101.74%, 99.83%, and 99.63%, respectively. Conclusion: The UPLC method established in this study was rapid, and of good accuracy, repeatability and resolution, and hence can assist in the control quality of fried Fructus xanthii as well as its dispensing granule in an efficient manner.
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Chen, B., Ma, L., Wang, X., Shen, Y., & Jia, X. (2013). Simultaneous determination of 5 phenolic acids in fried Fructus xanthii from different production sites and its dispensing granules by using ultra-pressure liquid chromatography. Pharmacognosy Magazine, 9(34), 103–108. https://doi.org/10.4103/0973-1296.111245