Monitoring Volatile and Non-Volatile Salicylates in Filipendula ulmaria by Different Chromatographic Techniques
| Autor: | Éva Szőke, Balázs Blazics, Béla Simándi, Ildikó Papp, Éva B. Héthelyi, Ágnes Alberti, Ágnes Kéry |
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| Rok vydání: | 2008 |
| Předmět: |
chemistry.chemical_classification
Chromatography Chemistry Organic Chemistry Clinical Biochemistry Glycoside Biochemistry Thin-layer chromatography food.food Analytical Chemistry law.invention Steam distillation chemistry.chemical_compound food Salicin Glucoside law Organic chemistry Filipendula ulmaria Gas chromatography–mass spectrometry Salicylic acid |
| Zdroj: | Chromatographia. 68:125-129 |
| ISSN: | 1612-1112 0009-5893 |
| DOI: | 10.1365/s10337-008-0749-5 |
| Popis: | The use of salicylate containing herbs as analgesic and antirheumatic remedies can be traced back to ancient times. While salicaceen contains only derivatives of salicylalcohol, Filipendula ulmaria is characteristic for various forms of volatile and non-volatile salicylates. The main pharmacological effect of Filipendula ulmaria is due to its salicylic acid component, which is released via oxidation from various aglycones (e.g. salicylaldehyde, methylsalicylate) developed from glycosides through hydrolysis in the digestive system. Our current study is focussed on the determination of volatile and non-volatile salicylates in various parts and extracts of the plant, using different chromatographic techniques. |
| Databáze: | OpenAIRE |
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