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

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.