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Position: Home > Articles > Separation of Piperine from Pepper by High-Speed Countercurrent Chromatography FOOD SCIENCE 2011,32 (24) 274-276

高速逆流色谱分离制备胡椒中的胡椒碱

作  者:
钱登勇;李博;蒋志国;应晓国;杜琪珍
单  位:
海南大学食品学院;浙江海洋学院食品与医药学院;浙江工商大学;浙江工商大学食品与生物工程研究所
关键词:
高速逆流色谱;胡椒碱;胡椒
摘  要:
采用高速逆流色谱(high-speed countercurrent chromatography,HSCCC)法从胡椒中分离制备胡椒碱。HSCCC的溶剂系统条件为正己烷-乙酸乙酯-甲醇-水(1:1:1:1,V/V)。从5g粗提物中可一次分离得到纯度为98.72%的胡椒碱单体1.58g,分离得到的胡椒碱结构经电喷雾质谱以及核磁共振氢谱(1H NMR)和碳谱(13C NMR)进行鉴定。该法制备量大、分离效率高,对胡椒碱在食品医药领域的应用具有重要意义。
译  名:
Separation of Piperine from Pepper by High-Speed Countercurrent Chromatography
作  者:
QIAN Deng-yong1,LI Bo1,JIANG Zhi-guo2,YING Xiao-guo1,DU Qi-zhen1,*(1.Institute of Food and Biological Engineering,Zhejiang Gongshang University,Hangzhou 310035,China; 2.College of Food Science and Technology,Hainan University,Haikou 570228,China)
关键词:
high-speed countercurrent chromatography(HSCCC);piperine;pepper
摘  要:
Piperine was separated from crude ethanolic pepper extract by high-speed countercurrent chromatography(HSCCC) with a solvent system composed of n-hexane-acetic ether-methanol-water(1:1:1:1,V/V).The method allowed the separation of 1.58 g of individual piperine with a purity of 98.72% from 5 g of crude ethanolic pepper extract.The separated piperine was structurally identified by ESI-MS,1H NMR and 13C NMR.The method is of high sample loading capacity,high separation efficiency,and great importance for piperine applications in the food and medical fields.

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