Table 3.
The content of caffeic acid, ferulic acid and rosmarinic acid in H. cuspidatus
| Compounds | Contents (mg/g) | RSD(%) | |
|---|---|---|---|
| H. cuspidatus(2017) | caffeic acid | 0.403 ± 0.010* | 2.36 |
| ferulic acid | 0.141 ± 0.003* | 2.10 | |
| rosmarinic acid | 1.238 ± 0.018* | 1.44 | |
| H. cuspidatus(2018) | caffeic acid | 0.451 ± 0.004* | 0.99 |
| ferulic acid | 0.314 ± 0.002* | 0.60 | |
| rosmarinic acid | 1.296 ± 0.033 | 2.57 | |
| H. cuspidatus(2019) | caffeic acid | 0.634 ± 0.004* | 0.66 |
| ferulic acid | 0.826 ± 0.003* | 0.35 | |
| rosmarinic acid | 1.305 ± 0.008 | 0.58 |
Values are presented in mean ± SD, n = 3. * represents the values of different H. cuspidatus sample group are significantly different from each other (P < 0.05)