Preparative separation of eight phenolic acids from Echinacea purpurea L. Moench using pH-zone-refining counter-current chromatography and evaluation of their immunomodulatory effects and synergistic potential

Eight phenolic acids were isolated from Echinacea purpurea L. Moench using pH-ZRCCC. And the synergistic effect of caffeoyl tartaric acid, feruloyl tartaric acid, and cichoric acid on the inflammation was 94.91%.