Effects of Processing Eucommia staminatus Flower Tea on Contents of Chlorogenic Acid

Abstract

Abstract: The changes of chlorogenic acid (CA) of Eucommia staminatus flower tea were determined by HPLC method. Kromasil-C18 was used as stationary phase in high performance liquid chromatograph, where mobile phase was acetonitrile -0.4% phosphate = 8:92 at the flow rate of 1.0 ml/min. The detecting wavelength was 327 nm, and the temperature of column was 25 ℃. The calibration curves were perfect in the range from 0.05μg to 0.55μg. The average reclaim was 98.95%, and the relative standard deviation was 1.61%. The method is simple and sensitive. It can be applied to determination of the contents of CA in processing of Eucommia staminatus flower tea. The method of extraction is hot reflux with 50% carbinol for 30min. The contents of CA are mostly lost in fixing process of Eucommia staminatus flower tea. So are the other processes, but the loss is notg reat.

Key words: Eucommia staminatus flower tea, CA, HPLC

BAI Xi-Ting, ZHU Wen-Xue, LIAN Xiao-Mei, XIANG Jin-Le, LUO Lei. Effects of Processing Eucommia staminatus Flower Tea on Contents of Chlorogenic Acid[J]. FOOD SCIENCE, 2007, 28(11): 264-267.

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Effects of Processing Eucommia staminatus Flower Tea on Contents of Chlorogenic Acid

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