Effects of Different Processing Methods on Chlorogenic Acid Content in Fructus Gardeniae.

YANG, Hailing; GAN, Jingyu; WU, Youjiao; SONG, Yonglong

[Objective] This study aimed to compare the effects of different processing methods on the content of chlorogenic acid in Fructus Gardeniae. [Method] The chromatographic separation was performed on an Inersil ODS-2 Clg column (250 mm × 4.6 mm, 5 μm) with acetonitrile -0.1% acetic acid solution (12:88, V/V) as the mobile phase under conditions of flow rate 1.0 ml/min, detection wavelength 327 nm, column temperature 25°C. [Result] With a range of 0.42 - 2.52 [μg/[μl, chlorogenic acid concentration exhibited a good linear relationship with peak area (n = 6, R = 0.999 9). The average recovery rate was 100.83%, RSD was 1.30%. [Conclusion] The established method is convenient, rapid and accurate with good repeatability, which can be used to effectively control the quality of different processed products of Fructus Gardeniae.

HERBS; CHLOROGENIC acid; CHROMATOGRAPHIC analysis; ACETONITRILE; ACETIC acid

Agricultural Biotechnology (2164-4993), 2015, Vol 4, Issue 1, p27

2164-4993

Academic Journal