Total Chlorogenic Acid Research Articles

Inhibitory effects of chlorogenic acids from green coffee beans and cinnamate derivatives on the activity of porcine pancreas α-amylase isozyme I

Nine kinds of chlorogenic acids (CGAs) account for 80% of the total CGA content in green coffee beans. They consist of three subgroups of caffeoylquinic acids (CQAs), feruloylquinic acids (FQAs), and dicaffeoylquinic acids (diCQAs). We previously reported the inhibitory effects of 5-CQA on porcine pancreas α-amylase (PPA) isozymes, PPA-I and PPA-II. In this paper, we investigated the PPA-I inhibition by eight kinds of CGAs. The IC 50 values of CQAs, FQAs, and diCQAs against the PPA-I-catalysed hydrolysis of p-nitrophenyl-α-D-maltoside were 0.08–0.23 mM, 1.09–2.55 mM, and 0.02–0.03 mM, respectively. All CQAs and FQAs and 3,5-diCQA showed mixed-type inhibition with binding to the enzyme–substrate complex (ES) being stronger than to the enzyme (E). 3,4-DiCQA and 4,5-diCQA showed mixed-type inhibition, but, conversely are suggested to bind to E stronger than ES.

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Chemical characteristics related to the antioxidant activity of roasted coffee (RC) were evaluated, using non-roasted coffee beans (NRC) and model Maillard reaction products (MRPs) as controls. The formation of MRPs and the degradation of phenolics in RC were characterized by employing a battery of fluorescence, UV–vis spectra and tri-stimulus color parameters measured on NRC, RC and the model MRPs. Total chlorogenic acid (CGA) and caffeine contents in NRC and RC extracts were also quantified using HPLC. Both RC and controls showed high antioxidant activity in three chemical based assays irrespective of caffeine content. Data from this study suggested that natural phenolics present in NRC had higher antioxidant activity compared to MRPs derived from coffee and model MR systems. However, MRPs were the prevailing antioxidants in RC as free CGA was lost (> 90%). The mechanisms of the antioxidant action associated with coffee MRPs involved hydrogen atom transfer and single electron transfer mechanisms.

Pre-harvest spray application of methyl jasmonate improves red blush and flavonoid content in ‘Cripps Pink’ apple

SummaryPoor and erratic red blush development in ‘Cripps Pink’ apple causes serious economic losses to growers. The effects of a single pre-harvest spray application of various methyl jasmonate (MJ) emulsions on the development of red blush and fruit quality in ‘Cripps Pink’ apple were investigated at three locations. In the first and second experiments, during 2005, apple trees were sprayed separately with 0.0, 1.0, 5.0, 10.0, or 15.0 mM MJ at Perth Hills (PH) and at Manjimup (MM). In the third and fourth experiments, during 2006, 0.0, 1.25, 2.5, 5.0, or 10.0 mM MJ was sprayed separately at PH and at Donnybrook (DB). In 2005, at PH and MM, fruit treated with 1.0 mM or 5.0 mM MJ exhibited the greatest increases in red blush, in the percentage of export-grade fruit, and in the levels of total anthocyanins, cyanidin 3-galactoside, chlorogenic acid, phloridzin, flavanols, and flavonols. In 2006, at PH, the maximum improvement in red blush, in the percentage of export-grade fruit, and in the accumulation of total anthocyanins and colour parameters (lower CIE L* and hº values, and higher a* and C* values) were achieved with a 1.25 mM MJ spray application. In contrast, at DB, the same results were achieved with 5.0 mM MJ. In both years, fruit quality (i.e., firmness, and the soluble solids concentration: titratable acidity ratio) was not significantly influenced by the application of MJ. In conclusion, a single pre-harvest application of 1.0 – 5.0 mM MJ emulsion improved the development of red blush, the accumulation of total anythocyanins, and the level of flavonoids in fruit skin, without affecting fruit quality at commercial harvest. Orchard location also had a significant influence on the efficacy of the application of MJ on the development of red blush and on the level of flavonoids in ‘Cripps Pink’ apple.

Measurement of caffeic and ferulic acid equivalents in plasma after coffee consumption: Small intestine and colon are key sites for coffee metabolism

Previous studies on coffee examined absorption of phenolic acids (PA) in the small intestine, but not the contribution of the colon to absorption. Nine healthy volunteers ingested instant soluble coffee ( approximately 335 mg total chlorogenic acids (CGAs)) in water. Blood samples were taken over 12 h, and at 24 h to assess return to baseline. Many previous studies, which used glucuronidase and sulfatase, measured only PA and did not rigorously assess CGAs. To improve this, plasma samples were analyzed after full hydrolysis by chlorogenate esterase, glucuronidase and sulfatase to release aglycone equivalents of PA followed by liquid-liquid extraction and ESI-LC-ESI-MS/MS detection. Ferulic, caffeic and isoferulic acid equivalents appeared rapidly in plasma, peaking at 1-2 h. Dihydrocaffeic and dihydroferulic acids appeared in plasma 6-8 h after ingestion (T(max=)8-12 h). Substantial variability in maximum plasma concentration and T(max) was also observed between individuals. This study confirms that the small intestine is a significant site for absorption of PA, but shows for the first time that the colon/microflora play the major role in absorption and metabolism of CGAs and PA from coffee.

Enrichment and Purification of Total Chlorogenic Acids from Tobacco Waste Extract with Macroporous Resins

In the present study, an evaluation was conducted on the performance and separation characteristics of nine macroporous resins for the enrichment and purification of total chlorogenic acids from tobacco (Nicotiana tobaccum L.) waste extracts. Based on the results, XAD-4 offered higher adsorption and desorption capacities for total chlorogenic acids than other resins. To optimize the separation process of total chlorogenic acids, a column packed with XAD-4 resin was used to perform dynamic adsorption and desorption tests. The results show that the highest purity of the total chlorogenic acids product was 89.27% when optimum parameters for the adsorption process packed with the XAD-4 resin were as follows: flow rate 3.6 BV/h, pH 3.0; for desorption: ethanol–water (40:60, v/v) used as eluent, flow rate 3.6 BV/h, respectively. Therefore, the XAD-4 resin revealed a good ability to enrich and purify total chlorogenic acids. The method developed will provide a potential approach for the large-scale separation and purification of chlorogenic acid in pharmaceutical applications as a medical intermediate or a material for traditional Chinese medicine.

Nondairy Creamer, but Not Milk, Delays the Appearance of Coffee Phenolic Acid Equivalents in Human Plasma

Chlorogenic acids (CGA) are antioxidants found in coffee. They are becoming of interest for their health-promoting effects, but bioavailability in humans is not well understood. We hypothesized that adding whole milk or sugar and nondairy creamer to instant coffee might modulate the bioavailability of coffee phenolics. Nine healthy participants were asked to randomly drink, in a crossover design, instant coffee (Coffee); instant coffee and 10% whole milk (Milk); or instant coffee, sugar, and nondairy creamer already premixed (Sugar/NDC). All 3 treatments provided the same amount of total CGA (332 mg). Blood was collected for 12 h after ingestion and plasma samples treated using a liquid-liquid extraction method that included a full enzymatic cleavage to hydrolyze all CGA and conjugates into phenolic acid equivalents. Hence, we focused our liquid chromatography-Electrospray ionization-tandem MS detection and quantification on caffeic acid (CA), ferulic acid (FA), and isoferulic acid (iFA) equivalents. Compared with a regular black instant coffee, the addition of milk did not significantly alter the area under the curve (AUC), maximum plasma concentration (Cmax), or the time needed to reach Cmax (Tmax). The Cmax of CA and iFA were significantly lower and the Tmax of FA and iFA significantly longer for the Sugar/NDC group than for the Coffee group. However, the AUC did not significantly differ. As a conclusion, adding whole milk did not alter the overall bioavailability of coffee phenolic acids, whereas sugar and nondairy creamer affected the Tmax and Cmax but not the appearance of coffee phenolics in plasma.

Chemical Kinetics of 5-o-Caffeoylquinic Acid in Superheated Steam: Effect of Isomerization on Mate (Ilex paraguariensis) Manufacturing

A set of experiments was carried out to investigate the chemical stability of 5-o-caffeoylquinic acid (5-CQA) in the presence of superheated steam. A batch cylindrical reactor made of glass and isothermally operated between 398 and 499 K was used in the experiments. A high-performance liquid chromatograph equipped with a diode array detector was applied to monitor the 5-CQA concentrations. The conversions of 5-CQA were correctly reproduced with a simplified kinetic model represented by a reversible pseudofirst-order reaction of isomerization. The effect of temperature on the forward rate constant was represented by the Arrhenius equation with parameters tuned on experimental data. The heat of isomerization of 5-CQA and the equilibrium constant at 298 K were calculated by involving the integrated form of the van't Hoff equation. The observed reaction was revealed to not be detrimental for the quality of manufactured leaves and branches of mate because the content of total chlorogenic acids was not changed.

Influence of the surfactant bromide of cetyltrimetyl ammonium in the determination of chlorogenic acid in instant coffee and mate tea samples

In this study, two quantitative differential-pulse polarography (DPP) and square-wave voltammetry (SWV) methods were developed to determine total chlorogenic acid (CGA). Studies on this compound involve its reduction at a hanging mercury drop electrode in micellar media—a simple, fast, reliable, and sensitive method. The use of surfactant cationic cetyltrimethylammonium bromide (CTAB) was pivotal to the development of these methods, allowing for satisfactory changes in CGA reduction. The supporting electrolyte which provided the best-defined CGA determination was 0.04-mol L −1 phosphate buffer at pH 6.0 in the presence of CTAB. Based on this use and under optimized conditions, the two new DPP and SWV methods for CGA analysis had detection limits of 2.36 × 10 −7 and 1.34 × 10 −9 mol L −1, respectively, for a pure standard. Analysis of the standard in the presence of treated instant coffee and mate tea samples allowed for good average recovery rates, ranging from 97.06% to 105.90%.

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Although cultivation of Arabica coffee trees at high elevation is known to favourably affect the final quality of the beverage, quantitative data describing the influence of climatic conditions on the chemical composition of the seed are still lacking. Similarly, post-harvest treatments of the beans are known to affect the generation of flavour, but the chemical transformations that occur during wet processing are poorly understood. To better characterise the effects of the environment, wet processing and their possible interactions, we quantified the changes in the main chemical components of the coffee seed (lipids, chlorogenic acids, sugars and caffeine) caused by wet processing, and analysed how these changes were affected by the variations induced by the environment before harvest. Using 16 experimental plots in Reunion Island displaying broad climatic variations, we showed that chlorogenic acids and fatty acids in the seed were controlled by the mean air temperature during seed development. By contrast, total lipid, total soluble sugar, total polysaccharide and total chlorogenic acid contents were not influenced by climate. Glucose content was positively affected by altitude, while sorbitol content after wet processing depended directly on the glucose content in fresh seeds.

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

Total chlorogenic acids of nine isomers from seven commercial green and roasted coffee beans ranged from 34.43 +/- 1.50 to 41.64 +/- 3.28 mg/g and from 2.05 +/- 0.07 to 7.07 +/- 0.16 mg/g, respectively. Methanol/water (7:3) extracts from four commercial green coffee beans roasted at different conditions (230 degrees C, 12 min; 24 degrees C, 14 min; 250 degrees C, 17 min; and 250 degrees C, 21 min) were also analyzed for chlorogenic acids. The total chlorogenic acid found in green coffee beans ranged from 86.42 +/- 2.04 to 61.15 +/- 1.40 mg/g. Total chlorogenic acids present were reduced in accordance with the intensity of roasting conditions. When green beans were roasted at 230 degrees C for 12 min and at 250 degrees C for 21 min, total chlorogenic acid content was reduced to nearly 50% and to almost trace levels, respectively. The results indicate that roasting conditions play an important role in chlorogenic acid content in roasted coffee beans. A general correlation between total caffeoylquinic acids and pH was observed.

The Effects of Drying Process on Quality of Ghanaian Green Coffee. II Carbohydrates, Total

Chemical evaluations on the soluble sugars, water and methanol soluble phenolics as well as the total chlorogenic acid (CGA) were carried out on green coffee beans (Coffea canephora var robusta) dried (on raised platform, polythene sheet and on concrete floor) at three density levels (20 Kg/m², 30 Kg/m²and 40 Kg/m²). Even though the method of processing green coffee bean has been documented as affecting the level of CGA and other phenolics in the green coffee beans, no such relationship was observed in this research project involving the three treatments in the dry processing method. The implications for dry processing of coffee beans in Ghana are discussed. Journal of the Ghana Science Association Vol. 10 (2) 2008: pp. 129-133

Chlorogenic acids and related compounds in medicinal plants and infusions

The consumption of plant infusions for prevention and treatment of health disorders is a worldwide practise. Various pharmacological activities inherent to medicinal plants have been attributed to their phenolic composition, including chlorogenic acids (CGA). Studies have shown potential beneficial properties of CGA to humans such as antioxidant, hepatoprotective, hypoglycaemic. In the present study, the CGA composition of 14 dried medicinal plants was determined by HPLC-UV and LC-DAD–ESI-MS. The plants with the highest CGA contents were Ilex paraguariensis, Bacharis genistelloides, Pimpinella anisum, Achyrochine satureioides, Camellia sinensis, Melissa officinalis and Cymbopogon citratus, with 84.7 mg/100 g–9.7 g/100 g, dry weight. Plant infusions were prepared (at 0.5%) in order to evaluate the actual consumption of CGA through these beverages. Total CGA contents in the infusions were similar to those in the methanolic extracts and indicated that a satisfactory extraction occurs during the preparation of infusions. These CGA-rich plants deserve attention regarding the pharmacological properties attributed to CGA.

Salicylate and biomass yield, and leaf phenolics of dark-leaved willow ( Salix myrsinifolia Salisb.) clones under different cultivation methods after the second cultivation cycle

Willow based herbal products containing salicin and its derivatives can be used to alleviate aches and fevers. To guarantee the high quality of the willow drugs and moderate low cultivation and transportation costs, the willows with high salicylate concentrations are recommended for herbal production. Dark-leaved willow ( Salix myrsinifolia Salisb.) with its high salicylate content is a promising source of herbal drugs. In the present study, seven dark-leaved willow clones were cultivated under short-rotation system with a two-year cultivation cycle. The yields of salicylates and biomass, and the concentrations of foliar phenolics were determined after the second cultivation cycle. Willow clones were treated by different cultivation methods, i.e. combinations of mulching (black polythene vs. cutter chip) and fertilisation (0, 25, 150 kg ha −1, N), with the objective of evaluating the most productive clone and cultivation method for herbal willow production. Furthermore, we compared our results to those obtained after the first cultivation cycle. Results showed that the yields of salicylates and biomass, and the concentrations of all foliar phenolic metabolites varied significantly amongst the clones. Biomass yields and salicylate yield were increased by polythene mulching, but the level of response varied between clones. Fertilisation (only the highest rate) caused an increase in yields, but the effect of fertilisation was smaller than that of mulching. Salicylate yield of most clones was higher than that had been during the previous rotation. Phenolic analyses showed that the concentrations of chlorogenic acid, total p-OH-cinnamic acids and soluble condensed tannins were higher in the willows grown in polythene mulch plots than in willows grown on cutter chip mulched plots. Furthermore, the concentrations of diglucoside of SaOH, salicin, disalicortin 1, disalicortin 2, chlorogenic acid, total chlorogenic acids and total flavonoids were higher in fertilized than in unfertilized willows. Salicortin, which was the most abundant salicylate, and total salicylates were not affected by fertilisation and mulching. The effects of fertilisation and mulching on several phenolics were clone-dependent. In conclusion, after two cultivation cycles, the cultivation methods were not effective in increasing the foliar total salicylate concentration, but rather increased the salicylate yield by enhancing the biomass of the synthesising tissues. Since biomass production was increased by the second cultivation cycle, the cultivation of herbal willows under a two-year cycle is recommended. The highly variable responses of the clones to treatments indicate that profitable willow cultivation for herbal industry is based on the right clone selection.

Simultaneous determination of Total chlorogenic acid and scutellarin in guantong injection by HPLC

目的 建立冠通注射液含量测定方法 .方法 采用HPLC法,色谱柱为Diamonsil C18(250 mm×4.6mm,5 μm);流动相为乙腈-0.4%磷酸溶液,线性梯度洗脱.采用二极管阵列检测器,选取与绿原酸相同紫外吸收图谱的峰为总绿原酸峰,在327 nm检测波长处测定总绿原酸、灯盏花乙素含量.结果 绿原酸在进样量0.333 μg～8.880 μg范围内呈良好的线性关系,回收率99.67%(RSD=1.39%);灯盏花乙素在进样量0.0804 μg～1.34 μg范围内呈良好的线性关系,回收率100.89%(RSD=0.72%).结论 方法 准确可行,可用于该制剂的质量控制。

Contents of secondary metabolites and anti-bacterial activity of compound Caulis Sargentodoxae decoction

To compare the contents of secondary metabolites and the anti-bacterial activity of seven different compound Caulis Sargentodoxae decoctions. Kirby-Bauer disk agar diffusion method was used for measuring anti-bacterial activity. The contents of secondary metabolites were determined by spectrometry. The correlation and path analysis were used to identify the goal compound. The secondary metabolites contents and anti-bacterial activity of seven different compound Caulis Sargentodoxae decoctions varied significantly. The total contents of six secondary metabolites of Shushao Caulis Sargentodoxae decoction was the highest, while that of Caihu Caulis Sargentodoxae decoction was the second highest and that of Yiyi Caulis Sargentodoxae decoction was the lowest. The anti-bacterial activity of Shushao Caulis Sargentodoxae decoction was the highest and that of Cangbai Caulis Sargentodoxae decoction was the lowest. The correlation and path analysis showed that the total tannin and total chlorogenic acid might be the major factors related to the anti-bacterial activity of compound Caulis Sargentodoxae decoctions. The total contents of six secondary metabolites and the anti-bacterial activity of Shushao Caulis Sargentodoxae decoction are the highest among seven different decoctions and there is a significant correlation of the anti-bacterial activity with the contents of total tannin and total chlorogenic acid.

Effect of Storage on Cloud Stability of Cloudy Apple Juice

Cloud stability of particles in cloudy apple juice during its storage for 120 days at 4, 22 and 40 °C is conducted. The juices are added with or without ascorbic acid. The cloud stability of juices during storage is studied by optical microscopy, electron microscopy and size distribution analysis of suspending particles combined with a polyphenols component analysis by high performance liquid chromatography. At the beginning of storage, the turbidity of juice added with or without ascorbic acid decreased quickly because particles of larger size in juices aggregated and deposited, and since there are less larger particles at the upper portion of the bottles, the depositing speed of particles decreases. The loss of total phenolic compounds, epicatechin, chlorogenic acid and tannin increases with the increase of temperature and storage time. The polyphenols degraded quickly during the initial period of storage and then it slowed down. The addition of ascorbic acid to the juice can inhibit the oxidation and polymerisation of phenolic compounds to avoid the formation of new small insoluble particles during the storage, and the efficacy of inhibiting between adding 0.024% or 0.006% (w/w) ascorbic acid is not remarkably different.

Biosynthesis of Chlorogenic Acids in Growing and Ripening Fruits of Coffea arabica and Coffea canephora Plants

Chlorogenic acids are major secondary metabolites found in coffee seeds. The accumulation of chlorogenic acids and free quinic acids was studied in Coffea arabica cv. Tall Mokka and Coffea canephora seeds. Growth stages are specified from I to V, corresponding to rapid expansion and pericarp growth (I), endosperm formation (II), mature (green) (III), ripening (pink) (IV), and fully ripened (red) (V) stages. We detected monocaffeoylquinic acids (3CQA, 4CQA and 5CQA), dicaffeoylquinic acids (3,4diCQA, 3,5diCQA and 4,5diCQA) and a monoferuloylquinic acid (5FQA) in whole fruits (stage I), pericarps and seeds. The most abundant chlorogenic acid was 5CQA, which comprised 50-60% of the total of C. arabica and 45-50% of C. canephora seeds. The content of dicaffeoylquinic acid, mainly 3,5-diCQA, was high in C. canephora. A high content of 5FQA was found in seeds of stages III to V, especially in C. canephora. Total chlorogenic acids were accumulated up to 14 mg per fruit in C. arabica and 17 mg in C. canephora, respectively. In contrast, free quinic acid varied from 0.4-2.0 mg (C. arabica) and 0.2-4.0 mg (C. canephora) per fruit during growth. High biosynthetic activity of 5CQA, which was estimated via the incorporation of [U-14C]phenylalanine into chlorogenic acids, was found in young fruits (perisperm and pericarp) in stage I, and in developing seeds (endosperm) in stages II and III. The biosynthetic activity of chlorogenic acids was clearly reduced in ripening and ripe seeds, especially in C canephora. Transcripts of PAL1, C3'H and CCoAMT, three genes related to the chlorogenic acid biosynthesis, were detected in every stagè of growth, although the amounts were significantly less in stage V. Of these genes, CCoAMT, a gene for FQA biosynthesis, was expressed more weakly in stage I. The transcript level of CCoAMT was higher in seeds than in pericarp, but the reverse was found in PAL1. The pattern of expression of genes for the CQA and FQA synthesis is roughly related to the estimated biosynthetic activity, and to the accumulation pattern of chlorogenic acids.

Chlorogenic acid and caffeine contents in various commercial brewed coffees

Twelve commercial brewed coffees (seven regular and five decaffeinated) were analyzed for chlorogenic acids (CGA) and caffeine by HPLC. Their pH and UV–Vis absorbances were also measured. The CGAs identified were three caffeolylquinic acids (3-CQA, 4-CQA, and 5-CQA), three feruloylquinic acids (3-FQA, 4-FQA, and 5-FQA), and three dicaffeoylquinic acids (3,4-diCQA, 3,5-diCQA, and 4,5-diCQA). The total CGAs ranged from 5.26 mg/g to 17.1 mg/g in regular coffees and from 2.10 mg/g to 16.1 mg/g in decaffeinated coffees. Among CGA, 5-CQA was present at the highest level, ranging from 2.13 mg/g to 7.06 mg/g coffee, and comprising 36–42% and 37–39% of the total CGA in the regular and decaffeinated coffees, respectively. CGA isomer contents were, in decreasing order, 5-CQA > 4-CQA > 3-CQA > 5-FQA > 4-FQA > 3-FQA > 3,4-diCQA > 4,5-diCQA, 3,5-diCQA. The caffeine content in regular and decaffeinated coffees ranged from 10.9 mg/g to 16.5 mg/g and from 0.34 mg/g to 0.47 mg/g, respectively. The pH of regular and decaffeinated coffees ranged from 4.95 to 5.99 and from 5.14 to 5.80, respectively. The relationship between the pH and the UV–Vis absorbance at 325 nm was moderately correlated ( R 2 = 0.7829, p < 0.001, n = 12).

Efeito do processo de descafeinação com diclorometano sobre a composição química dos cafés arábica e robusta antes e após a torração

The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabica and C. canephora produced by decaffeination using dichloromethane. A significant change in the chemical composition of both C. arabica and C. canephora species was observed, with differences between species and degrees of roasting. Major changes were observed in sucrose, protein and trigonelline contents after decaffeination. Changes in the levels of total chlorogenic acids and in their isomers distribution were also observed. Lipids and total carbohydrates were not affected as much. The sensory and biological implications of these changes need to be investigated.

Correlation of anti-bacterial activity with secondary metabolites content in Sargentodoxa Cuneata tables

To explore the correlation between the content of the secondary metabolites and the anti-bacterial activity of Sargentodoxa cuneata tables. The content of secondary metabolies was determined by spectrometers. Staphylococcus aureus and Bacillus subtilis were used as the experimental strains. The minimal inhibition concentration (MIC) was calculated using agar plate dilution method on Kirby-Bauer disk. The minimal bacterialcidal concentration (MBC) was calculated using tube dilution method. Two-way analysis and Turkey's test was employed in the statistical analysis. The anti-bacterial activities on Staphylococcus aureus and Bacillus subtilis of the first batch of S. cuneata tables produced in Anhui was the highest [the diameter of anti-bacterial zone, MIC, MBC was (9.67 +/-0.29) mm, 12.5 mg/ml, 31.25 mg/ml and (10.17 +/-0.58) mm, 12.5 mg/ml, 31.25 mg/ml, respectively]. Those of the second batch of S. cuneata tables produced in Jiangsu was the lowest [the diameter of anti-bacterial zone, MIC, MBC was (7.67 +/-0.29)mm, 25 mg/ml, 125 mg/ml and (8.17 +/-0.29)mm, 25 mg/ml, 125 mg/ml, respectively]. There was significant difference in the antibacterial activity on Staphylococcus aureus between different producing areas of S. cuneata tables and batches (P<0.01), while there was also significant difference in the antibacterial activity on Bacillus subtilis between different producing areas (P<0.01) and no significant difference between different batches (P>0.05). The contents of 6 secondary metabolites of S. cuneata tables produced in different areas and in different batches were different. The total content of 6 secondary metabolites of the first batch of S. cuneata tables produced in Anhui was the highest with mean 3.61%. Those of the second batch produced in Jiangsu were the lowest with mean 1.90 %. There was significant difference in the content of total alkaloid and dissociated emodin between different producing areas (P<0.01) and no difference between different batches (P>0.05). For the content of total chlorogenic acid, flavonoids, total tannin and total saponin, there was significant difference between different producing areas and batches (P<0.01). The correlation analysis showed that the main secondary metabolites influencing the anti-bacterial activity were total saponin, total tannin, dissociated emodin and total chlorogenic acid. There is difference among the content of the secondary metabolites and anti-bacterial activity of S. cuneata tables produced in different areas and different batches. There is significant correlation of the anti-bacterial activity with the content of total saponin, total tannin, dissociated emodin and total chlorogenic acid in S. cuneata tables.