Qualitative identification of ferulic acid in angelica sinensis (Dong Quai)

Ng, Huey Lan (2006) Qualitative identification of ferulic acid in angelica sinensis (Dong Quai). Universiti Malaysia Sabah. (Unpublished)

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Abstract

A research was conducted to determine the active ingredient in Angelica sinensis using TLC and HPLC analysis. Angelica was extracted by using three difference slovents; which is water, methanol and methanol - fomic acid (95:5). From the analysis it was found that methanol and methanol - fomic acid (95:5) are best for exracting the phenolic compounds. Results showed that about 11.5% of ferulic acid was extracted by water, 17.5% of ferulic acid was extracted by methanol and 7.81% of ferulic acid was extracted by methanol formic acid (95:5). The thin layer chromatorgraphy of the three extracts showed the presence of eight spots out of which one spot has a Rf value close to ferulic acid The retention time found from the HP LC analysis of the sample also confirmed the presence of this compound in Angelica sinensis.

Item Type: Academic Exercise
Uncontrolled Keywords: Angelica sinensis, TLC and HPLC analysis, water, methanol, methanol, fomic acid
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 09 Jan 2014 06:42
Last Modified: 17 Oct 2017 04:51
URI: http://eprints.ums.edu.my/id/eprint/7395

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