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Journal of Analytical Methods in Chemistry
Volume 2017, Article ID 6153802, 7 pages
Research Article

Optimization of Extract Method for Cynomorium songaricum Rupr. by Response Surface Methodology

1Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences (CAMS), Peking Union Medical College (PUMC), Beijing 100193, China
2Centre for Biotechnology and Microbiology, University of Peshawar, Peshawar, Pakistan

Correspondence should be addressed to Linfang Huang;

Received 23 July 2017; Revised 20 September 2017; Accepted 8 October 2017; Published 24 December 2017

Academic Editor: Luca Campone

Copyright © 2017 Xiang Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The present study aimed to evaluate the quality of Cynomorium songaricum Rupr. from different producing areas, which is an edible, holoparasitic, and desert plant that has been used in traditional medicine for improving immunity and kidney function and treating constipation. We optimized the extract conditions by response surface methodology (RSM) and determined the content of gallic acid, protocatechuic acid, and catechin of C. songaricum simultaneously from different producing areas by high-performance liquid chromatography (HPLC). It is the first study in which the RSM was used to optimize the extract condition of C. songaricum with multiple evaluation factors, ensuring the efficiency and accuracy of the study. The results were analyzed by principal component analysis, and they showed that the quality of C. songaricum from Qinghai Province was the best, while the quality of C. songaricum from Gansu Province was the worst. For the first time, the two ecotypes of C. songaricum, including Outside Great Wall type and Inside Great Wall type, were discovered and identified by the chemical marker protocatechuic acid. This study is the scientific basis for quality evaluation, especially for food safety.