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CAS:138-59-0
Purity:HPLC≥98%
Appearance:White to off-white powder
Storage:Store at 2-8℃，2 years.
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HPLC
The SA content was determined using high-performance liquid chromatography with a 4.6 × 250 mm column . The mobile phase had a flow rate of 0.7 mL/min (isocratic elution) and was composed of acetonitrile and 0.1% phosphoric acid (97:3, v/v). The column temperature was 25 ℃, a UV–visible detector was used for detection at a wavelength of 213 nm, and the injection volume was 20 μL.
References：
Shi Y, Chen G, Chen K, Chen X, Hong Q, Kan J. Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid. Food Chem. 2021 Apr 16;342:128359. doi: 10.1016/j.foodchem.2020.128359. Epub 2020 Oct 13. PMID: 33092919.
