HPLC测定炒苍耳子配方颗粒中绿原酸及咖啡酸的含量

Determination of Chlorogenic Acid and Caffeic Acid in Chaocangerzi Dispensing Granule by HPLC

摘要: 目的建立同时测定炒苍耳子配方颗粒中绿原酸和咖啡酸的高效液相色谱法。方法采用Shim-pack VP-ODS柱(250 mm×4.6 mm，5 µm)；流动相为乙腈-0.1 %磷酸水溶液(10∶90)；检测波长为327 nm；柱温为35 ℃。结果绿原酸在0.215 2~1.721 6 μg内线性关系良好(r=0.999 9)，咖啡酸在0.022 96~0.114 8 μg内线性关系良好(r=0.999 9)；绿原酸、咖啡酸平均加样回收率分别为96.39%(RSD=1.48%)、100.02%(RSD=1.81%)。结论所建立的方法简便、准确，可同时测定炒苍耳子配方颗粒中绿原酸和咖啡酸的含量。

Abstract: OBJECTIVE To develop an HPLC method for simultaneous determination of chlorogenic acid and caffeic acid in Chaocangerzi dispensing granule. METHODS Chlorogenic acid and caffeic acid were separated on Shim-pack VP-ODS (250 mm×4.6 mm, 5 μm) column and detected at 327 nm, 35 ℃, with acetonitrile-0.1% phosphoric acid solution (10∶90) as mobile phase. RESULTS The method had good linear relationship within the range of 0.215 2-1.721 6 μg (r=0.999 9) for chlorogenic acid and 0.022 96-0.114 8 μg (r=0.999 9) for caffeic acid, respectively. The results of the average recovery were 96.39% (RSD=1.48%) and 100.02% (RSD=1.81%). CONCLUSION The method is simple, accurate and can be used to simultaneously determine chlorogenic acid and caffeic acid in Chaocangerzi dispensing granule.