Quantitative Analysis of Six Phenolic Acids in Artemisia capillaris (Yinchen) by HPLC-DAD and Their Transformation Pathways in Decoction Preparation Process

Figure 3

The concentration (μg/mL) change curves of six chemical constituents under different heating temperature and heating time in water decoction process. (1) 5-Caffeoylquinic acid; (2) 3-caffeoylquinic acid; (3) 4-caffeoylquinic acid; (4) 1,3-dicaffeoylquinic acid; (5) 3,4-dicaffeoylquinic acid; (6) 4,5-dicaffeoylquinic acid. (a) 40°C, (b) 60°C, (c) 80°C, and (d) 100°C.

(a)

(b)

(c)

(d)