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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-packVP-ODS柱(250mm×4.6mm,5μm);流动相为乙腈-0.1%磷酸水溶液(10:90);检测波长为327nm;柱温为35℃。结果绿原酸在0.2152～1.7216μg内线性关系良好(r=0.9999),咖啡酸在0.02296～0.1148μg内线性关系良好(r=0.9999);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。
OBJECTIVE To establish a HPLC method for simultaneous determination of chlorogenic acid and caffeic acid in Fructus Xanthii granules. Methods Shim-pack VP-ODS column (250mm × 4.6mm, 5μm) was used. The mobile phase was acetonitrile-0.1% phosphoric acid solution (10:90). The detection wavelength was 327nm. The column temperature was 35 ℃. Results The linear relationship was good between 0.2152 and 1.7216 μg of chlorogenic acid (r = 0.9999), and the linear range of caffeic acid was between 0.02296 and 0.1148 μg (r = 0.9999). The average recoveries of chlorogenic acid and caffeic acid were 96.39 % (RSD = 1.48%), 100.02% (RSD = 1.81%). Conclusion The established method is simple and accurate, and can simultaneously determine the content of chlorogenic acid and caffeic acid in the seeds of Fructus Xanthium.