Chemical constituents from ethyl acetate soluble parts in roots of Angelica dahurica var. formosana / 中草药

Objective: To study the chemical constituents of ethyl acetate soluble parts in 70% ethanol aqueous extract from the roots of Angelica dahurica var. formosana. Methods: The compounds were separated and purified by repeated column chromatography on silica gel and HPLC, and their structures were determined by spectroscopic data analyses of MS and NMR. Results: Forty-two compounds were obtained and identified as imperatorin (1), phellopterin (2), bergaptol (3), heraclenol (4), falcarindiol (5), isoimperatorin (6), byakangelicin (7), psoralen (8), bergapten (9), isogosferol (10), japoangelol A (11), atractylenolactam (12), columbianadin (13), 5-hydroxy-8-methoxypsoralen (14), (8E)-1,8-heptadecadiene-4,6-diyne-3,10-diol (15), pabulenol (16), byakangelicin ethoxide (17), isobyakangelicol (18), umbelliferone (19), xanthotoxol (20), osthole (21), alloimperatorin (22), 5-(2- acetoxy-3-hydroxy-3-methylbutoxy) psoralen (23), oxypeucedanin hydrate (24), oxypeucedanin ethanolate (25), alloisoimperatorin (26), pabularinone (27), oxyalloimperatorin (28), isooxypeucedanin (29), adenine (30), trans-ferulic acid (31), vanillic acid (32), 2-ethoxy-2-(4-hydroxyphenyl)-ethanol (33), suberosin (34), isopimpinellin (35), xanthotoxin (36), ulopterol (37), 2,4- dihydroxybenzoic acid methylate (38), scoparone (39), swietenol (40), marmesin (41), and 5-hydroxymethylfurfural (42), respectively. Conclusion: Except for the compounds 1, 3, 6, 7, 10, 13, 14, 16, 21, 24, and 26, other compounds were isolated from the roots of A. dahurica var. formosana for the first time.

Determination of four coumarin constituents before and after Angelicae Dahuricae Radix stewed with yellow rice wine and research on its mutual transformation mechanism / 中国中药杂志

To determine the contents of oxypeucedanin, oxypeucedanin hydrate, byakangelicol and byak-angelicin both before and after Angelicae Dahuricae Radix was stewed with yellow rice wine by high-performance liquid chromatography, and study the mutual transformation mechanisms of oxypeucedanin into oxypeucedanin hydrate, as well as byakangelicol into byak-angelicin. The research results indicated that the contents of oxypeucedanin and byakangelicol were decreased, but the contents of oxypeucedanin hydrate and byak-angelicin were increased after Angelicae Dahuricae Radix was processed with yellow rice wine. The contents' changes of these chemical compounds were due to the ring opening reaction of epoxy compounds, such as oxypeucedanin and byakangelicol under the weak acidity and heating conditions of yellow rice wine. This research could provide a scientific basis for the processing mechanism of Angelicae Dahuricae Radix with yellow rice wine stewing.