Study on the influence factors for chlorogenic acid content in Shuanghuanglian oral liquid

Abstract

This paper aims to find the reason of the decrease of chlorogenic acid in Shuanghuanglian oral liquid, and to enhance the stability of chlorogenic acid by improving the preparation process. The extraction method of Lonicerae japonicae flos, concomitance ingredients and excipients such as buffer, antioxidant, solubilizer and complexing agent which may affect the stability of chlorogenic acid were studied by HPLC method. Result shows that the mixed extraction, single extraction and extraction temperature have no significant effect on the extraction yeild; the main influence factor of chlorogenic acid content is the pH value of Shuanghuanglian oral liquid,and the stability of chlorogenic acid can be enhanced by adjusting the pH value of oral liquid; five factors including baicalin, buffer, antioxidant, solubilizer and complexing agent which may affect the content of chlorogenic acid are studied. It is concluded that buffer has obvious effect on the content of chlorogenic acid, while the other four factors have no significant effect.

Keywords

• pharmaceutical chemistry
• Shuanghuanglian oral liquid
• chlorogenic acid
• Lonicerae japonicae flos
• stability
• HPLC