Nuezhenidic acid
Reference standards.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Chinese Journal of Experimental Traditional Medical Formulae, 2014 , 20 (12) :14-17.
Dynamic Changes of Neonuezhenide,Oleoside-11-methyl Ester and Nuezhenidic Acid in Wine Steaming Process of Ligustri Lucidi Fructus[Reference:
WebLink]
To analyze dynamic changes of three kinds of secoiridoid glycosides( neonuezhenide,oleoside-11-methyl ester and Nuezhenidic acid) in wine steaming process of Ligustri Lucidi Fructus.
METHODS AND RESULTS:
Contents of neonuezhenide, oleoside-11-methyl ester and Nuezhenidic acid in crude and processed products of Ligustri Lucidi Fructus were determined by HPLC under processing time span in 4,8,12,16,20,24 h,mobile phase was acetonitrile( A)-0. 1% formic acid( B) with gradient elution( 0-19 min,12%-25% A),detection wavelength was set at 235 nm. Linear range of neonuezhenide,oleoside-11-methyl ester,Nuezhenidic acid were 0. 034 5-3. 450,0. 005 86-0. 586,0. 028 6-2. 860 μg,average recoveries were 99. 49%,99. 02% and 97. 80%,respectively. After steamed with wine,contents of neonuezhenide and oleoside-11-methyl ester in Ligustri Lucidi Fructus decreased significantly,but the content of Nuezhenidic acid increased markedly; with extension of steaming time,contents of neonuezhenide and oleoside-11-methyl ester decreased gradually and the content of Nuezhenidic acid increased gradually up to a steady state in 24 h.
CONCLUSIONS:
After Ligustri Lucidi Fructus been steamed with wine,neonuezhenide and oleoside-11-methyl ester took qualitative changes while Nuezhenidic acid took quantitative changes,this study could provide experimental basis to explain processing mechanism and standardized management of Ligustri Lucidi Fructus.
