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目的:建立迷迭香中咖啡酸、阿魏酸和迷迭香酸的含量测定方法,为其质量标准的研究提供科学依据。方法:采用高效液相色谱切换波长法同时测定咖啡酸、阿魏酸、迷迭香酸的含量。色谱条件为phenomsil C18(4.6 mm×250 mm,5μm)分析柱进行测定,流动相甲醇-0.1%磷酸水溶液(32∶68);流速1.0 mL·min-1,检测波长0～20 min为323 nm,20～30 min为316 nm,30 min为329 nm。结果:此方法线性良好,咖啡酸,阿魏酸和迷迭香酸的平均加样回收率分别为103.7%,99.5%,101.7%;RSD分别为1.5%,1.2%,1.5%。结论:本方法简便,准确,重复性好,可做为迷迭香质量控制的定性依据。
OBJECTIVE: To establish a method for the determination of caffeic acid, ferulic acid and rosmarinic acid in rosemary and provide a scientific basis for the study of its quality standard. Methods: Simultaneous determination of caffeic acid, ferulic acid and rosmarinic acid by high performance liquid chromatography switching wavelength method. The chromatographic conditions were as follows: phenolsil C18 (4.6 mm × 250 mm, 5 μm) analytical column with a mobile phase of methanol-0.1% phosphoric acid (32:68); flow rate of 1.0 mL · min- , 316 nm for 20-30 min and 329 nm for 30 min. Results: The method was linear and the average recoveries of caffeic acid, ferulic acid and rosmarinic acid were 103.7%, 99.5% and 101.7%, respectively. The RSDs were 1.5%, 1.2% and 1.5%, respectively. Conclusion: The method is simple, accurate, reproducible and can be used as qualitative basis for the quality control of rosemary.