Saikosaponin E
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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Biomedical Chromatography, 2018, 32(2):e4044.
Characterization and discrimination of raw and vinegar-baked Bupleuri Radix based on UHPLC-Q-TOF-MS coupled with multivariate statistical analysis.[Reference:
WebLink]
Bupleuri Radix is a commonly used herb in clinic, and raw and vinegar-baked Bupleuri Radix are both documented in the Pharmacopoeia of People's Republic of China. According to the theories of traditional Chinese medicine, Bupleuri Radix possesses different therapeutic effects before and after processing. However, the chemical mechanism of this processing is still unknown.
METHODS AND RESULTS:
In this study, an ultra-high performance liquid chromatography with quadruple time-of-flight mass spectrometry coupled with multivariate statistical analysis including principal component analysis and orthogonal partial least square-discriminant analysis was developed to holistically compare the difference between raw and vinegar-baked Bupleuri Radix for the first time. As a result, 50 peaks in raw and processed Bupleuri Radix were detected, respectively, and a total of 49 peaks chemical compounds were identified. Saikosaponin a, saikosaponin d, saikosaponin b3 , Saikosaponin E, saikosaponin c, saikosaponin b2 , saikosaponin b1 , 4"-O-acetyl-saikosaponin d, hyperoside and 3', 4'-dimethoxy quercetin were explored as the potential markers of raw and vinegar-baked Bupleuri Radix.
CONCLUSIONS:
This study has been successfully applied for global analysis of raw and vinegar processed samples. Furthermore, the underlying hepatoprotective mechanism of Bupleuri Radix was predicted, which was related to the changes of chemical profiling.
