title: Phenolic acids in Fructus Xanthii and determination of contents of total phenolic acids in different species and populations of Xanthium in China.
abstract: OBJECTIVE
  To study the chemical constituents of Fructus Xanthii and to determine the contents of total phenolic acids (TPA) in fruits of Xanthium from different populations for evaluating the quality of them.
  
  
  METHODS
  Components in Fructus Xanthii were isolated and purified by various column chromatographies and the contents of TPA were determined by ultraviolet spectrophotometry with chlorogenic acid (CHA) as reference substance.
  
  
  RESULTS
  Six caffeoylquinic acids along with caffeic acid and ferulic acid were isolated from Fructus Xanthii. The contents of TPA of the samples collected from 29 populations in China varied from 0.31% to 1.44%. Among the samples originated from two species and 1 variety of Xanthium, the contents of TPA in X. sibiricum var. subinerme samples with an average of 0.36% were relatively lower than those in other 2 species. While the content of TPA in Sample 3 collected from Shanghai was 1.44% and the highest among all the samples, and that in Sample 12 from Xinjian of Jiangxi Province was 0.38% and the lowest among the X. sibiricum samples.
  
  
  CONCLUSIONS
  5-O-caffeoylquinic acid, 1,4-di-O-caffeoylquinic acid and 4,5-di-O-caffeoylquinic acid were isolated from Xanthium plant for the first time. The difference of contents of TPA in samples from different species and different populations in China was relatively significant. Fructus Xanthii in Shanghai and Sanming of Fujian Province were considered high quality if contents of TPA were used as reference for quality evaluating.
authors.affiliation: Department of Pharmacognosy, School of Pharmacy, Second Military Medical University, Shanghai 200433, China.
authors.forename: Ting
authors.initials: T
authors.lastname: Han
authors.forename: Hui-Liang
authors.initials: HL
authors.lastname: Li
authors.forename: Yuan
authors.initials: Y
authors.lastname: Hu
authors.forename: Qiao-Yan
authors.initials: QY
authors.lastname: Zhang
authors.forename: Bao-Kang
authors.initials: BK
authors.lastname: Huang
authors.forename: Han-Chen
authors.initials: HC
authors.lastname: Zheng
authors.forename: Khalid
authors.initials: K
authors.lastname: Rahman
authors.forename: Lu-Ping
authors.initials: LP
authors.lastname: Qin
mesh_terms: D002109:Caffeic Acids / Q000032:analysis* / Q000302:isolation & purification; D002726:Chlorogenic Acid / Q000031:analogs & derivatives; D005638:Fruit / Q000737:chemistry; D062385:Hydroxybenzoates / Q000032:analysis*; D009005:Monosaccharides / Q000032:analysis* / Q000302:isolation & purification; D011801:Quinic Acid / Q000031:analogs & derivatives* / Q000032:analysis / Q000302:isolation & purification; D013045:Species Specificity; D031210:Xanthium / Q000737:chemistry*
chemical_list: D002109:Caffeic Acids; D002726:Chlorogenic Acid; D062385:Hydroxybenzoates; D009005:Monosaccharides; D011801:Quinic Acid; C500583:4,5-di-O-(E)-caffeoylquinic acid; C512731:1,4-di-O-caffeoylquinic acid; C017616:phenolic acid; C473200:5-caffeoylquinic acid