Of caffeic acid in Xinjiang soft Lithospermum tetramer Preparation of reference substance.docVIP
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Of caffeic acid in Xinjiang soft Lithospermum tetramer Preparation of reference substance
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Of caffeic acid in Xinjiang soft Lithospermum tetramer Preparation of reference substance
Authors: Dong-Mei Qin, buy Urdan * Ma Mahemuti *, He Jinhua
【Abstract】 Objective Xinjiang soft Lithospermum aqueous extract of acetone was prepared in the separation of caffeic acid tetramer reference substance. Methods UV, IR, NMR and mass spectrometry for structural identification. The results of its consistent with the literature data, the purity of 98.11%. Conclusion is consistent with traditional Chinese medicine chemical reference substance for determination of requirements, can be used as high-purity caffeic acid tetramer preparation of chemical reference substance separation method.
Keywords: Xinjiang soft Lithospermum; caffeic acid tetramer; reference substance
Fund Project: Xinjiang university research programs focus on scientific research projects
Preparation of Caffeic Acid Tetramers Reference Substance from Arnebia euchroma
Abstract: ObjectiveTo prepare reference substance for quality control of Arnebia euchroma. Caffeic acid tetramers was extracted and separated from acetone water extraction of Arnebia echroma.MethodsChemical structure of the caffeic acid tetramers product was elucidated by ultraviolet spectrometry (UV), infrared spectroscopy (IR) , nuclearmagnetic resonance (NMR) and mass spectrometry (MS). ResultsThe results were in agreement with the reference.The purity of the caffeic acid tetramers product was 98.11%. ConclusionThe method meets the reference substances of traditional Chinese medicines and can used to prepare and purify the active constituents from Arnebia euchroma.
Keywords:: Arnebia Euchroma; Caffeic acid tetramers; Reference substance
Xinjiang Boraginaceae Boraginaceae Boraginaceae Arnebia euchroma for perennial herbs in order to root medicine. Lithospermum before they set out in the “Shen Nong’s Herbal Classic”, as in the product. Bitter, cold. There are cool
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