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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.