Determination of Caffeic Acid and Other Three Components in Propolis Health Foods by Quantitative Analysis of Multi-Components by Single-Maker

Objective:To establish a quantitative analysis of multi-components by single-maker (QAMS) method for the determination of caffeic acid, erulic acid, isoferulic acid and caffeic acid phenylethyl ester in health food with propolis as a single raw material. Methods:HPLC was used with methanol-0.1% phosphoric acid aqueous solution as mobile phase, gradient elution and isoferulic acid as reference substance to establish its relative correction factors with caffeic acid, ferulic acid and caffeic acid phenylethyl ester. Relative correction factor was used to calculate the content of four components and the method of"QAMS"realized. The method of "QAMS" and standard curve were used to compare the results and verify the feasibility of the method. Results:Within a certain linear range, 4 components had good linear relationships, r>0.9999.The average recovery rates were in the rage of 99.85%~101.69%, and the relative standard deviations (RSDs) were in the range of 1.7%~2.3%. The relative correction factors (RCFs) with caffeic acid, erulic acid and caffeic acid phenylethyl ester with reference to isoferulic acid were 0.9503, 0.9276, 1.3902, respectively. The relative correction factors of each component had good reproducibility under different experimental conditions. There was almost no difference between the calculated values of "QAMS" method and the measured values of standard curve method, and the relative average deviations were in the range of 0.1%~1.7%.Conclusion:The method of "QAMS" was simple and reproducible, and could provide reference for the quality evaluation of health food with propolis as a single raw material.