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Table 2 HPLC-UV detection of Salvia roots extracted with 60% ethanol containing 0.05% formic acid for seven water-soluble and three fat-soluble ingredients, ( n= 3) (mean ± SD; mg/g extract)

From: Activation tagging in Salvia miltiorrhiza can cause increased leaf size and accumulation of tanshinone I and IIA in its roots

Constituents WTR SHR CK
Danshensu 0.19 ± 0.07 0.28 ± 0.08 1.30 ± 0.17
Protocatechuic ND ND 0.14 ± 0.04
Protocatechuic aldehyde 0.08 ± 0.01 ND 0.06 ± 0.01
Caffeic acid ND ND 0.06 ± 0.04
Rosmarinic acid 2.11 ± 0.21 2.87 ± 0.74 1.21 ± 0.47
Salvianolic acid B 10.44 ± 0.75 14.45 ± 0.37 6.08 ± 0.39
Salvianolic acid A 0.12 ± 0.07 0.16 ± 0.09 0.41 ± 0.04
Cryptotanshinone 0.59 ± 0.13 0.34 ± 0.08 0.07 ± 0.05
Tanshinone I 0.08 ± 0.01 0.30 ± 0.05 0.14 ± 0.06
Tanshinone IIA 0.20 ± 0.09 0.42 ± 0.09 0.14 ± 0.04
  1. WTR Wild type root, SHR SH41 root, CK Commercially available Salvia miltiorrhiza root, ND Non detectable.