Skip to main content

Table 2 Quantitative determination based on marker chemicals of Angelicae Sinensis Radix and Chuanxiong Rhizoma

From: Chemical changes of Angelicae Sinensis Radix and Chuanxiong Rhizoma by wine treatment: chemical profiling and marker selection by gas chromatography coupled with triple quadrupole mass spectrometry

Chemical Angelicae Sinensis Radix (mg/100 g) Chuanxiong Rhizoma (mg/100 g)
Crude Wine-treated Crude Wine-treated
Ferulic acid 64.12 ± 8.03 1 86.35 ± 5.12* 135.01 ± 7.70 161.47 ± 12.64*
Butylphthalide 2.21 ± 0.10 2.34 ± 0.21 7.66 ± 0.27 4.54 ± 0.16*
Z-Butylidenephthalide 21.73 ± 3.10 13.13 ± 1.35* 34.36 ± 0.17 33.90 ± 0.22
Senkyunolide A 23.53 ± 5.34 21.91 ± 2.04 140.55 ± 5.44 101.21 ± 3.18**
Z-Ligustilide 452.32 ± 16.38 326.06 ± 11.67* 839.53 ± 10.47 825.58 ± 9.82
  1. 1Values are expressed in mg/100 g of dried powder of crude herb, and represent the mean ± SD (n=3).
  2. *P < 0.05, **P < 0.01, significant difference for crude extract versus wine-treated extract.