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<p>An HPLC method for quantitative determination of the rosmarinic acid content in lemon balm (<i>Melissa officinalis</i> L.) herb has been developed. The content of the dominant phenylpropanoid, rosmarinic acid, in lemon balm herb varied from 1.03 ± 0.03 to 3.30 ± 0.05%. The error of a single determination of rosmarinic acid content in lemon balm herb was ±4.08% at the 95% confidence level.</p>

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HPLC Determination of Rosmarinic Acid Content in Melissa officinalis Herb

  • 期刊论文

  • 发表日期：

    2025年7月1日

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  • V. A. Kurkin,
  • A. I. Epifanova,
  • A. V. Kurkina,
  • A. R. Mubinov

摘要

An HPLC method for quantitative determination of the rosmarinic acid content in lemon balm (Melissa officinalis L.) herb has been developed. The content of the dominant phenylpropanoid, rosmarinic acid, in lemon balm herb varied from 1.03 ± 0.03 to 3.30 ± 0.05%. The error of a single determination of rosmarinic acid content in lemon balm herb was ±4.08% at the 95% confidence level.