Studies On Chemical Constituents And Fingerprint Of Cistanche Salsa (C. A. Mey.) G. Beck

Objective In order to effective utilize and further expoilation,systematic study was conducted on the dried stems of Cistanche salsa in this dissertation.At the same time,we established a RP- HPLC fingerprints chromatogram of Cistanche salsa to provide the scientific evidence for quality control.Methods The constituents were isolated and purified on various chromatographic techniques and identified by physico- chemical properties and structurally elucidated by spectral analysis.With a multi - step gradient elution,a reversed phase high performance liquid chromatographic fingerprint chromatogram was established.Results Seven compounds were isolated from the methanol extracts and six compounds were identified on the base of spectroscopic methods.These compounds include:D - mannitol(1),allantoin (2),betaine(3),succinic acid(4),β- sitosterol(5),vanillic acid(6).The Echinacoside was selected as the internal standard and in terms of the relative amount of the seventeen components in the RP- HPLC fingerprint of the Cistanche salsa.Conclusion Dmannitol and allantoin were isolated from Cistanche salsa for the first time.A RP - HPLC fingerprint chromatogram of Cistanche salsa was established,Echinacoside and Isoacteoside, two components of Cistanche salsa,were figured out.The method is simple,rapid,stable and has a good repeatability.