Simultaneous determination of 7 active ingredients in Erycibes Caulis with different processing technology by QAMS
Objective:To establish a method and validate its feasibility for quality evaluation of Erycibes Caulis and its processed products,and analyze the effect on the contents of the seven active ingredient before and after processing.Methods:The contents of components were determined by ultra performance liquid chromatography(UPLC).Chlorogenic acid was chosen as the internal reference substances,the relative correction factors(RCFs)of neochlorogenic acid scopolin,scopoletin,isochlorogenic acid B,isochlorogenic acid A,isochlorogenic acid C and to chlorogenic acid were established.The contents of these seven active ingredients were determined by external standard method and quantitative analysis of multi-components by single-marker(QAMS)method.The method was evaluated by comparison of the quantitative results between external standard method and quanti-tative analysis of multi-components by single-marker(QAMS).Results:The peaks of neochlorogenic acid,scopolin,chlorogenic acid,scopoletin,isochlorogenic acid B,isochlorogenic acid A and isochlorogenic acid C in the sample showed good linear relationship between 0.028-1.420 μg·μL-1,0.019-0.956 μg·μL-1,0.027-1.324 μg·μL-1,0.014-0.720 μg·μL-1,0.017-0.824 μg·μL-1,0.010-0.500 μg·μL-1 and 0.013-0.672 μg·μL-1,respectively.The average recoveries of them(n=6)were as follows 98.9％,99.0％,100.6％,101.2％,100.8％,101.7％and 100.5％,with the RSDs of 1.1％,1.7％,1.5％,1.6％,0.55％,1.6％and 1.5％,respectively.It was showed that no significant difference was found in the quantitative results of seven ingredients by external standard method and QAMS method.The content of 5 kinds of organic acids(neochlorogenic acid,chlorogenic acid,isochlorogenic acid B,isochlorogenic acid A and isochloro-genic acid C)in Erycibes Caulis with different processing technology showed the same change trend.The sample of Y5(boiled products with licorice sauce and brine)had the highest contents,and the sample of Y10(dried prod-ucts Ⅱ soaked in licorice sauce and brine)had the lowest.The content of scopoline was the highest in Y5(3.53 mg·g-1),while the lowest was Y10(0.31 mg·g-1).The content of scopoletin in Y7(dried products Ⅰwith licorice sauce)was the highest(1.48 mg·g-1)and that in Y3(boiled products Ⅱ with licorice sauce)was the lowest(0.30 mg·g-1).Conclusion:The RCFs established in the QAMS methods with chlorogenic acid as the internal reference substances is accurate and feasible.It can be used to control the quality of Erycibes Caulis.Both heating and excipients preparation have a certain effect on the active ingredients in Erycibes Caulis.
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