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| Content determination of ten organic acids in Crataegus pinnatifida before and after processing by HPLC |
| Hits 1189 Download times 642 Received:February 23, 2021 |
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| DOI
10.11656/j.issn.1672-1519.2021.07.24 |
| Key Words
Crataegus pinnatifida;HPLC;organic acids;processing;content determination |
| Author Name | Affiliation | | JIANG Hao | Department of Pharmaceutical, Tianjin First Central Hospital, Tianjin 300192, China |
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| Abstract
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| [Objective] To establish an high performance liquid chromatography method (HPLC) method for the determination of 10 organic acids in Crataegus pinnatifida (CP),and to explore the content changes of 10 organic acids in CP before and after processing.[Methods] The contents of 10 organic acids including oxalic acid,tartaric acid,malic acid,lactic acid,citric acid,succinic acid,gallic acid,protocatechuic acid,vanillic acid and caffeic acid were determined by HPLC. The chromatographic conditions were Hypersil ODS2 column (4.6 mm×250 mm,5 μm) and the mobile phase was 0.1% phosphoric acid aqueous solution (A):methanol (B),which was processed as follows:1%~25% B at 0~10 min,25% B at 10~28 min,25%~1% B at 28~30 min,1% B at 30~35 min,detection wavelength:210 nm,flow rate:0.8 mL/min,column temperature:27.5℃,injection volume:10 μL.[Results] The linearity of 10 kinds of organic acids in the set concentration range was good,the correlation coefficient was 0.999 5~0.999 9,the precision RSD was less than 1.55%,the stability RSD was less than 2.91% at room temperature for 24 h,the stability RSD was less than 1.92% at 4℃ for 24 h,the repeatability RSD was less than 2.47%,and the recovery rate was 95.45%~103.73%.[Conclusion] The established HPLC method is rapid,efficient and reproducible,and is suitable for the determination of these 10 organic acids in CP. The contents of oxalic acid,tartaric acid,malic acid,lactic acid,citric acid,gallic acid,vanillic acid and caffeic acid decreased with the increase of processing temperature or heating time. The content of succinic acid decreased first and then increased. The content of protocatechuic acid first increased and then decreased. |
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