White crystalline powder
herbs of Melilotus officinalis
298.0±0.0 °C at 760 mmHg
HS Code Reference
Personal Projective Equipment
For Reference Standard and R&D, Not for Human Use Directly.
provides coniferyl ferulate(CAS#:91-64-5) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate
Coumarin is a drug which is extensively used to treat lymphedema. We report two cases of acute hepatitis probably due to coumarin. Two women, 40 year and 45 year-old, were treated with 90 mg/d of coumarin for 5 months. Clinical features included jaundice, pruritus, and diarrhea. A marked increase in serum aminotransferases was observed (ALT: 30 and 100 times the upper limit of normal, respectively). Coumarin withdrawal was rapidly followed by a favorable outcome in both cases. Rechallenge in one case induced a relapse of symptoms and liver test abnormalities. Coumarin can induce acute cytolytic hepatitis.
[Acute cytolytic hepatitis caused by coumarin. 2 cases].
Koch S1, Beurton I, Bresson-Hadni S, Monnot B, Hrusovsky S, Becker MC, Vanlemmens C, Carbillet JP, Miguet JP.
The pharmacology, metabolism, analysis, and applications of coumarin and coumarin-related compounds.
Egan D1, O'Kennedy R, Moran E, Cox D, Prosser E, Thornes RD.
In order to facilitate the development of the green subcritical water chromatography technique for vanillin and coumarin, the stability of the compounds under subcritical water conditions was investigated in this work. In addition, their extraction from natural products was also studied. The stability experiments were carried out by heating the mixtures of vanillin and water or coumarin and water at temperatures ranging from 100 °C to 250 °C, while subcritical water extractions (SBWE) of both analytes from vanilla beans and whole tonka beans were conducted at 100 °C to 200 °C. Analyte quantification for both stability and extraction studies was carried out by HPLC. After heating for 60 min, vanillin was found to be stable in water at temperatures up to 250 °C. While coumarin is also stable at lower temperatures such as 100 °C and 150 °C, it undergoes partial degradation after heating for 60 min at 200 °C and higher. The results of this stability study support green subcritical water chromatographic separation and extraction of vanillin and coumarin at temperatures up to 150 °C. The SBWE results revealed that the extraction efficiency of both analytes from vanilla beans and tonka beans is significantly improved with increasing temperature.
HPLC; SBWE; coumarin; stability; subcritical water extraction; tonka beans; vanilla beans; vanillin
Stability and Extraction of Vanillin and Coumarin under Subcritical Water Conditions.
Doctor N1, Parker G1, Vang K1, Smith M1, Kayan B2, Yang Y1.
2020 Feb 27
Coumarin is the primary bioactive ingredient in Radix Glehniae, named Beishashen in China, which possesses many pharmacological activities, including anticancer, anti-inflammation and antivirus activities.