The HPLC-DAD method simultaneously determined the content of 15 active ingredients in browned Honeysuckle
Objective Browning is an important factor affecting the quality of Honeysuckle,which lays a foundation for compre-hensively explaining the influence of browning on the quality of Honeysuckle.Methods In this study,15 components including 5 phenolic acid components,4 flavonoids and 6 iridoid glycosides were compared using HPLC-DAD methods.Results The results showed that the total content of 15 components,5 phenolic acids,4 flavonoids and 6 iridoid glycosides decreased significantly in Browning Lonicerae japonicae Flos.The results of PCA and OPLS-DA analysis showed that the normal and Browning samples dif-fered significantly,and were clustered into different groups respectively,and the analysis of VIP value of the OPLS-DA model showed that chlorogenic acid,isochlorogenic acid A and secologanic acid were the main differential components between the nor-mal and Browning samples.Conclusion Browning will reduce the quality of Honeysuckle.Appropriate methods should be adopt-ed to reduce the browning rate and improve the quality of Honeysuckle for clinical use in the processing of producing areas.
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