Analysis of the components of commercially traditional herbal tea (Platostoma palustre) in Taiwan

Hsing-Tan Liu 1, #, Chien-Hsiang Ni 2, #, Ya-Peng Wang 3, Tsung-Han Wu 3, Chia-Chi Chen 3, Ya-Ling Cyue 3, Yen-Jung Lu 3, Pi-Hsin Chen 3, Shih-Yi Guo 3, Suz-Ching Ke 3, Yu-Ying Fang 3, Szu-Ping Sung 3, Chien-Chao Chiu 3, Ching-Feng Chiu 4, Hsuan-Wen Chiu 3, Wei-Huang Tsai 5, Yu-Hsing Lin 6 and Shao-Wen Hung 3, 7, *

1 Yueta Agricultural Biotechnology Inc., Hsinchu 306, Taiwan.
2 Department of Animal Science, Chinese Culture University, Taipei 111, Taiwan.
3 Division of Animal Industry, Animal Technology Research Center, Agricultural Technology Research Institute, Hsinchu 300, Taiwan.
4 Graduate Institute of Metabolism and Obesity Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan.
5 Department of Science and Technology, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan.
6 Department of Pet Healthcare, Yuanpei University of Medical Technology, Xiangshan, Hsinchu 300, Taiwan.
7 Department of Nursing, Yuanpei University of Medical Technology, Hsinchu 300, Taiwan.
# Contributed equally to this work.
 
Research Article
International Journal of Scientific Research Updates, 2023, 05(02), 038–041.
Article DOI: 10.53430/ijsru.2023.5.2.0034
Publication history: 
Received on 03 March 2023; revised on 11 April 2023; accepted on 14 April 2023
 
Abstract: 
Platostoma palustre jelly is a traditional food. It has been used as folk medicine and is effective against heat-shock, hypertension and diabetes. Therefore, the aim of this study was want to analyze the components of commercially traditional herbal tea (P. palustre) in Taiwan. The commercial herbal tea (P. palustre) was kindly provided by Yueta Agricultural Biotechnology Inc. The detection methods of the components of commercially traditional herbal tea (P. palustre) were followed the analysis protocols in Taiwan Herbal Pharmacopeia (IV). The levels of chlorogenic acid, rosmarinic acid, caffeic acid, and rutin were detected via using high-performance liquid chromatography / photodiode array detector (HPLC-PDA). The level of astragaloside was detected by using high-performance liquid chromatography / evaporative light scattering detectors (HPLC-ELSD). In this analysis, the levels of chlorogenic acid, astragaloside, and rutin were not detected. The levels of rosmarinic acid and caffeic acid were 46.96 μg/mL and 29.29 μg/mL, respectively. Taken all results together, the components of commercially traditional herbal tea (P. palustre) were detected via HPLC-PDA and HPLC-ELSD. The major components of commercially traditional herbal tea (P. palustre) were rosmarinic acid and caffeic acid. Based on the results of this assay, it is speculated that the herbal tea has the functional properties that are considerable potential for physiological function regulations.
 
Keywords: 
Analysis; Commercially traditional herbal tea; Components; Taiwan
 
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