HPLC法同时测定蒲公英中单咖啡酰酒石酸、绿原酸、咖啡酸、菊苣酸的含量

摘要

目的:建立HPLC法同时测定蒲公英中4种有机酸类成分含量.方法:采用Thermo C18柱(250 mm×4.6 mm,5μm),流动相为甲醇-0.2％磷酸溶液,梯度洗脱,检测波长为328 nm,流速为1.0 ml·min-1,柱温为35℃.结果:单咖啡酰酒石酸、绿原酸、咖啡酸、菊苣酸分别在11.59～115.90(r=0.9999),2.50～24.96(r=0.9998),2.27～22.70(r=0.9995),12.44～124.4(r=0.9998)μg·ml-1范围内线性关系良好,平均回收率分别为102.50％,99.29％,96.71％,95.36％,RSD分别为2.30％,0.43％,0.78％,1.30％.结论:该法简单方便、重复性好、准确可靠,可用于蒲公英的质量控制.%Objective:To develop an HPLC method for the simultaneous determination of four phenolic compounds ( monocaffey-ltartaric acid, chlorogenic acid, caffeic acid and chicoric acid) in Herba Taraxaci. Methods:The separation was performed on a Ther-mo C18 column (250 mm × 4. 6 mm, 5 μm) with methanol-0. 2％ phosphonic acid as the mobile phase with gradient elution. The de-tection wavelength was 328 nm, the flow rate was 1. 0 ml·min-1 and the column temperature was 35℃. Results:The linear range of monocaffeyltartaric acid, chlorogenic acid, caffeic acid and chicoric acid was 11.59-115.90 (r = 0.9999), 2.50-24.96(r =0. 9998),2. 27-22. 70(r=0. 9995) and 12. 44-124. 40(r=0. 9998) μg ·ml-1, respectively. The average recovery was 102. 50％(RSD=2. 30％), 99. 29％(RSD=0. 43％), 96. 71％(RSD=0. 78％) and 95. 36％ (RSD=1. 30％), respectively. Conclusion:The method is simple and accurate with good repeatability, which can be used for the quality control of Herba Taraxaci.