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Simultaneous Determination of Two Phenolic Acids Components in Wolfberry Cream by High Performance Liquid Chromatography and Verification by Liquid Chromatography-Tandem Mass Spectrometry

LIU Shao-jing;LIU Meng;GUO Xiu-ying;HAN Lu;YANG Li-bin;College of Pharmacy Xi'an Medical University;  
A method using high performance liquid chromatography(HPLC)and liquid chromatographytandem mass spectrometry(LC-MS/MS)was used for the simultaneous determination of two phenolic acids components in wolfberry cream.The wolfberry cream sample was supersonically extracted with methanol.The extract was centrifuged,and the supernatant was filtered through a membrane and then separated on an Agilent HC-C18column(250×4.6mm,5μm)with UV detection at 327 nm.The mobile phase was consisted of methanol-0.5%HAc(27∶73,V/V)with the flow rate of 1.0 mL/min,and the columm temperature was controlled at 30℃.The linear range of chlorgenic acid and caffeic acid were 3.3-250μg/mL and 3-225μg/mL(r=0.9993),and the mean recovery of two components were 98.28%(RSD=1.93%),and 99.26%(RSD=1.93%),respectively.The contents of chlorgenic acid and caffeic acid in wolfberry cream were determined to be 0.0398 and 0.0323 mg/g,respectively.The method is quick,accurate and suitable for the determination of chlorgenic acid and caffeic acid in wolfberry cream.
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