Determination and Ratio of Ferulic Acid and Gastrodin in Xiongma Decoction Extract by Different Extraction Process

Objective: The determination and ratio of ferulic acid and gastrodin in Xiongma Decoction extract by different extraction process were compared, to provide scientific research basis on creating new drugs, controlling the quality combination of modern Compound Chinese, determining the main effect and compatibility. Methods: Chuanxiong and Tianma were extracted by different extraction method such as the boiling method and ethanol extraction by different concentrations to make ​​Xiongma Decoction. The content of ferulic acid and gastrodin were determination by HPLC to make Xiongma Decoction and their ratio was calculated. Chromatographic conditions of ferulic acid: mobile phase: methanol-0.01 % acetic acid solution (30:70, V/V), the detection wavelength: 310nm; chromatographic conditions of Gastrodin: mobile phase: acetonitrile-0.05 % phosphoric acid (3:97, V/V), detection wavelength: 220nm. Results: The determination of ferulic acid was 0.976mg • ml-1, gastrodin was 1.586mg • ml-1, the ratio of ferulic acid and gastrodin was1:1.6 in boiling method; while the determination of ferulic acid was 6.08mg • ml-1, gastrodin was 3.57mg • ml-1, the ratio was 1.7:1 in ethanol extraction. Conclusion: There are different determination and ratio, when there is different extraction process in the same prescription. This may bring about changes the main effect in prescription. This suggests that the ratio of the main active ingredient should be included in the quality inspection, when preparation process of the traditional recipe was changed.