title: Simultaneous determination of 5 phenolic acids in fried Fructus xanthii from different production sites and its dispensing granules by using ultra-pressure liquid chromatography.
abstract: BACKGROUND
  To establish a ultra-pressure liquid chromatography (UPLC) method for the determination of 5 phenolic acids including neochlorogenic acid, chlorogenic acid, caffeic acid, cryptochlorogenic acid, and cynarin in fried Fructus xanthii from different production sites and its dispensing granule.
  
  
  METHODS
  An Acquity BEH C18 chromatographic column (100 mm × 2.1 mm,1.7 μm) was used to perform the determination, which was maintained at 40°C throughout the analysis. Mobile phase was composed of methanol and water containing 0.1% phosphoric acid (v/v) with flow rate at 0.4 mL/min under gradient elution, and detection wavelength was set to 325 nm for monitoring the separation.
  
  
  RESULTS
  Neochlorogenic acid, chlorogenic acid, caffeic acid, cryptochlorogenic acid, and cynarin have shown good linearity (r (2)≥0.9997) within 0.959-239.75, 0.9408-235.2, 0.1638-40.95, 0.6744-67.44, and 0.47-117.5 μg/mL, and their average recoveries were 100.09%, 99.98%, 101.74%, 99.83%, and 99.63%, respectively.
  
  
  CONCLUSIONS
  The UPLC method established in this study was rapid, and of good accuracy, repeatability and resolution, and hence can assist in the control quality of fried Fructus xanthii as well as its dispensing granule in an efficient manner.
authors.affiliation: Department of Pharmacy, Key Laboratory of Chinese Medicine Delivery System of State Administration of Traditional Chinese Medicine, Jiangsu Provincial Academy of Chinese Medicine, China.
authors.forename: Bin
authors.initials: B
authors.lastname: Chen
authors.forename: Lihua
authors.initials: L
authors.lastname: Ma
authors.forename: Xubo
authors.initials: X
authors.lastname: Wang
authors.forename: Yuping
authors.initials: Y
authors.lastname: Shen
authors.forename: Xiaobin
authors.initials: X
authors.lastname: Jia
keywords: Dispensing granule; Xanthium sibiricum Part; fried Fructus xanthii; phenolic acids; ultra-pressure liquid chromatography