Determination of Chlorogenic Acid in Sweet Potato Leaves

doi:10.7506/spkx1002-6630-200924060

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 279-282.doi: 10.7506/spkx1002-6630-200924060

Previous Articles Next Articles

Determination of Chlorogenic Acid in Sweet Potato Leaves

XIANG Chang-guo1，LI Wen-fang2，XIANG Ning3，HUANG Zhi-lan2，LEI Yong2

1. College of Tourism, Jishou University, Zhangjiajie 427000, China ；
2. College of Resources and Planning Sciences, Jishou University, Zhangjiajie 427000, China；
3. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

Received:2009-09-09 Online:2009-12-15 Published:2010-12-29
Contact: XIANG Chang-guo1， E-mail:changguox@yahoo.com.cn

Abstract

Abstract:

Effect of two different developing agents on the separation of chlorogenic acid (CA)was investigated in this paper. The results showed that the composite of ethyl acetate-formic acid-water (7:2.5:2.5, V/V) was suitable for CA separation by TLC. The content of chlorogenic acid determined by TLC, UV and HPLC were 2.67%, 3.07% and 3.31%, respectively, suggesting HPLC was most sensitive. Based on our studies, UV method showed benefits like low cost, simple operation and hence, could be used as generic laboratory tests or normal use. Analysis of stability, recovery and precision of HPLC method indicated that the stability was good and can be maintained above 30 d. The recovery was as high as 101.30% and precision was excellent with the SD less than 1.55%.

Key words: leaves of sweet potatoes, chlorogenic acid, TLC, UV, HPLC

CLC Number:

Q964.81

XIANG Chang-guo1，LI Wen-fang2，XIANG Ning3，HUANG Zhi-lan2，LEI Yong2. Determination of Chlorogenic Acid in Sweet Potato Leaves[J]. FOOD SCIENCE, 2009, 30(24 ): 279-282.

[1]	WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling. Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples [J]. FOOD SCIENCE, 2021, 42(9): 177-183.
[2]	LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang. The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing [J]. FOOD SCIENCE, 2021, 42(9): 7-14.
[3]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[4]	YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu. Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon [J]. FOOD SCIENCE, 2021, 42(4): 80-86.
[5]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.
[6]	LIU Meiying, CHI Ming, ZHANG Zhenwen. Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems [J]. FOOD SCIENCE, 2021, 42(3): 30-37.
[7]	CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates [J]. FOOD SCIENCE, 2021, 42(13): 43-50.
[8]	CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing. Recent Advances in Research the Bitterness of Coffee [J]. FOOD SCIENCE, 2020, 41(9): 285-293.
[9]	LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng. Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2020, 41(6): 72-78.
[10]	LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian. Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods [J]. FOOD SCIENCE, 2020, 41(4): 80-85.
[11]	ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke. Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest [J]. FOOD SCIENCE, 2020, 41(4): 157-163.
[12]	QIANG Yueyue, LIN Shaoling, FU Jianwei, ZENG Shaoxiao. Recent Progress in Research on Food Addiction in Juveniles [J]. FOOD SCIENCE, 2020, 41(3): 295-304.
[13]	WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing. Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis [J]. FOOD SCIENCE, 2020, 41(3): 68-74.
[14]	XIN Hongmei, YAO Lin, LU Jianping, QU Meng, JIANG Yanhua, LI Fengling, GUO Yingying, WANG Lianzhu. Detection of Lepidocybium flavobrunneum- and Ruvettus pretiosus-Derived Components in Aquatic Products by Real-time PCR [J]. FOOD SCIENCE, 2020, 41(24): 273-280.
[15]	GUO Qin, ZHANG Chunyan, PENG Kai, CAI Jiahui. Recent Progress in Plant-Derived Natural Products as Antibiotic Adjuvants [J]. FOOD SCIENCE, 2020, 41(23): 255-265.

Determination of Chlorogenic Acid in Sweet Potato Leaves

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments