Résumé
Objective To determine the contents of free ferulic acid and total ferulic acid in different processed products of Rhizoma Chuanxiong.Methods With methanol-formic acid(95∶5) as the extraction solvent for free ferulic acid and with methanol-2% NaHCO3 water solution(95∶5) as the extraction solvent for total ferulic acid,ultrasonic method was used for the extraction.The contents of free ferulic acid and total ferulic acid were determined by HPLC,and the chromatographic conditions were as follows: C18 column(250mm?4.6mm,5?m),the mobile phase consisting of acetonitrile-1%acetic acid solution(20∶80),the detecting wavelength at 320nm,flow rate being 1.0 mL/min and detection at room temperature.Results The average contents of free ferulic acid and total ferulic acid in Rhizoma Chuanxiong roasted by wine were higher than those in raw and other processed Rhizoma Chuanxiong,and free ferulic acid content in raw and different processed Rhizoma Chuanxiong was lower than the total ferulic acid content.Conclusion The method is simple,accurate and can be used for the quality control standard for Rhizoma Chuanxiong,and the chemical assay of total ferulic acid content would be a better choice of assessing the herbal quality of Rhizoma Chuanxiong.