2014•China Journal of Chinese Materia MedicaRequires access

Study on content variation of gallic acid and ellagic acid in course of processing of charred Granati Pericarpium

Qian Zhou, Yanpeng Dai, Lili Sun

Abstract

The method for determining the content of gallic acid and ellagic acid in Granati Pericarpium was established by HPLC. Using the method, the content of raw and charred Granati Pericarpium was determined. By comparison, it was found that the content of gallic acid and ellagic acid increased first and then reduced during processing. When processed on an appropriate degree, the content reached the maximum. The result indicated that gallic acid and ellagic acid can be used as indicators to control the processing degree of charred Granati Pericarpium.

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Key concepts: Ellagic acid, Gallic acid, Chemistry, Food science, High-performance liquid chromatography, Polyphenol, Chromatography, Biochemistry