Determination of organic acids for quality evaluation in Coptis herbs by ion chromatography

Abstract

herbs are important herbal medicinal materials. The bioactive composition, the quality and medicinal efficacy of these herbs, are determined significantly by their geo-authentic features. Among the effective components of these herbs are seven organic acids (quinic, acetic, formic, tartaric, malic, succinic, and oxalic acids). However, no quantitative data of these seven acids in these herbs are available. Therefore, we developed a method for simultaneous separation and determination of the seven organic acids in herbs using gradient ion chromatography (mobile phase and gradient were shown in Table 1). The seven acids were separated and determined in no more than 35 min. We found that the organic acid levels in was obviously higher than in and, in particular, the content of quinic acid in was about eight times than that in and . Furthermore, we analyzed the relationships between the contents of organic acids and clinical effects, and found that organic acids (content of total acids or content of quinic acid) could act as an reference ingredient for quality evaluation in herbs. Our studies would lay the foundation for effective quality evaluation of these herbs.

Illumination on Chemical Compounds from Qufeng Zhitong Capsule and Its Potential Pharmacological Mechanism against Rheumatoid Arthritis Based on UHPLC/Q-Orbitrap-MS Combined with Network Pharmacology Analysis

“…With the continuous development of natural product chemistry and the constant improvement of analytical techniques, organic acid components in TCM, such as chlorogenic acid and gallic acid, have been discovered to have strong activity, drawing increasing attention globally. Organic acids refer to acidic compounds containing the carboxylic group (−COOH), mostly distributed in herbs with a sour taste, and have been demonstrated to possess various pharmacological activities, including anti-inflammatory, antioxidation, and inhibition of platelet aggregation, which have important clinical application value in the prevention and treatment of cardiovascular diseases [ 23 ]. In negative ion mode, organic acids exhibited similar cleavage behaviours by the loss of CO 2 , H 2 O, or CO.…”

“…In total, 13 alkaloids from QZC were only detected in positive ion CO] + , which was preliminary identifed as hypaconitine [16]. Compounds 6,12,13,14,17,18,23,24,26,39,43, and 44 were identifed as karakoline, songorine, mesaconine, isotalatizidine, napelline, aconine, hypaconine, neoline, talatisamine, benzoylmesaconine, benzoylaconine, and benzoylhypaconine, respectively.…”

Coptis teeta Wall.: A Comprehensive Overview of its Traditional Uses, Pharmacological Uses, Phytochemicals and Conservation

“…C. teeta can significantly suppress the growth of Staphylococcus aureus (S. aureus, with an inhibition zone of 11 mm), according to the study conducted by Li et al 36 Feng et al 37 investigated the effect of Rhizoma coptidis (the dried rhizome of C. chinensis Franch., C. deltoidea, and C. teeta) on S. aureus growth using micro calorimetry, principal component analysis, and a paired t-test of multiple parameters obtained from the heat flow power-time curve parameters. This study revealed that low concentrations of C. teeta have no inhibitory effects, while high concentrations can significantly hinder the growth of this bacteria.…”

“…The alkaloid content of C. teeta varied among habitats, with the highest levels for jatrorrhizine (6.07-7.76 mg/g), columbamine (1.58-1.73 mg/g), epiberberine (0.36-0.66 mg/g), coptisine (14.93-17.81 mg/g), palmatine (4.61-5.24 mg/g), and berberine (78.99-84.85 mg/g). 61 In 2018, Li et al 36 conducted a quantitative analysis of the organic acid content of three Coptis species: C. chinensis, C. teeta, and C. deltoidea. They found that C. teeta had the highest total organic acid content (45 mg/g), which was approximately three times higher than that of C. chinensis and C. deltoidea.…”

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

“…Their results proved that the pH lowered by those acids and, more importantly, ferric iron-organic acid chelates sharply increased inorganic iron bioavailability [128,129]. All these important organic acids are diffuse in many fruits and herbs [129][130][131][132], thereby reinforcing the need for plant-based products in everyday meals [133,134].…”