RP - HPLC Determination of 4 Active Components in Ramulus cinnamomi
Ying Jia
Abstract
Ying Jia
Abstract
Objective:A RP-HPLC method was established to determine the contents of cinnamaldehyde, cinnamic acid,coumarin and cinnamic alcohol in Ramulus cinnamomi. Method:The samples were separated on a Luna C18 column (4.6 mm×250 mm, 5μn) with the mobile phase of acetonitrile -0.1% phosphoric acid(28:72). The flow rate was 1. 0 mL·in-1, and the detection wavelength was set at 285 nm. Results: The linear ranges of cinnamaldehyde, cinnamic acid and cinnamic alcohol and coumarin were 0.208 -3. 33μg(r=0. 9997) ,0.100-1.60μg(r =0.9999), 0.204-3.26μg (r=0.9999),0.0674-1. 08μg(r=0.9999 ) respectively. The average recoveries were 98. 3% (RSD = 1. 0% ) ,98. 0% (RSD=1.4% ) ,99. 1% (RSD = 1.2% ) ,98.3% (RSD=1.8% )respectively. Conclusion: The method is simple and quick with good reproducibility, it is suitable for the determination of the contents of 4 active components. There is a correlation between contents of 4 active components and the living environment of Ramulus cinnamomi and the collected season.
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Objective:A RP-HPLC method was established to determine the contents of cinnamaldehyde, cinnamic acid,coumarin and cinnamic alcohol in Ramulus cinnamomi. Method:The samples were separated on a Luna C18 column (4.6 mm×250 mm, 5μn) with the mobile phase of acetonitrile -0.1% phosphoric acid(28:72). The flow rate was 1. 0 mL·in-1, and the detection wavelength was set at 285 nm. Results: The linear ranges of cinnamaldehyde, cinnamic acid and cinnamic alcohol and coumarin were 0.208 -3. 33μg(r=0. 9997) ,0.100-1.60μg(r =0.9999), 0.204-3.26μg (r=0.9999),0.0674-1. 08μg(r=0.9999 ) respectively. The average recoveries were 98. 3% (RSD = 1. 0% ) ,98. 0% (RSD=1.4% ) ,99. 1% (RSD = 1.2% ) ,98.3% (RSD=1.8% )respectively. Conclusion: The method is simple and quick with good reproducibility, it is suitable for the determination of the contents of 4 active components. There is a correlation between contents of 4 active components and the living environment of Ramulus cinnamomi and the collected season.
Key concepts: Chemistry, Cinnamaldehyde, Cinnamic acid, Chromatography, Phosphoric acid, High-performance liquid chromatography, Organic chemistry, Catalysis