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Position: Home > Articles > Isolation of Chlorogenic Acid and Isochlorogenic Acid from Purple Sweet Potato by High-speed Counter-current Chromatography FOOD SCIENCE 2013,34 (13) 87-90

紫甘薯中绿原酸及异绿原酸的高速逆流色谱分离

作  者:
石伯阳;李佳银;周桥;朱丽娜;陆英
单  位:
湖南农业大学园艺园林学院
关键词:
紫甘薯;绿原酸及异绿原酸;高速逆流色谱;制备分离
摘  要:
以广紫薯135为原料,建立高速逆流色谱(HSCCC)法制备分离紫甘薯中绿原酸及异绿原酸的方法。分别用乙酸乙酯-甲醇-水(3:1:5,V/V)为溶剂体系制备分离化合物Ⅰ,正己烷-乙酸乙酯-甲醇-水(1:3:1:4,V/V)为溶剂体系制备分离化合物Ⅱ,流速分别为1.5mL/min和2.0mL/min,转速850r/min,从200mg紫甘薯萃取物中分别得到纯度为98.5%的化合物Ⅰ(28mg)和纯度为97%的化合物Ⅱ(42mg),经质谱、核磁等技术鉴定化合物Ⅰ和Ⅱ分别为3-O-咖啡酰基奎宁酸和3,5-O-二咖啡酰基奎宁酸。
译  名:
Isolation of Chlorogenic Acid and Isochlorogenic Acid from Purple Sweet Potato by High-speed Counter-current Chromatography
作  者:
SHI Bo-yang1,LI Jia-yin1,ZHOU Qiao1,ZHU Li-na1,LU Ying1,2,(1.College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China;2.National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,Hunan Agricultural University,Changsha 410128,China)
关键词:
purple sweet potato;chlorogenic acid and isochlorogenic acid;high speed counter-current chromatography;preparative isolation
摘  要:
An efficient method for isolation and preparation of two phenolic compounds,namely cyaniding 3 chlorogenic acid(compound I) and isochlorogenic acid(compound II) from purple sweet potato was established by high-speed counter-current chromatography(HSCCC).Two compounds were separated with two-phase solvent systems,ethyl acetate-methanol-water(3:1:5,V/V) and n-hexane-ethyl acetate-methanol-water(1:3:1:4,V/V),respectively,at a flow rate of 1.5 mL/min and 2.0 mL/min,respectively.However,the same revolution speed of 850 r/min and the same injection volume of 200 mg were used.The results from HPLC analysis showed 28 mg of compound Ⅰ with 98.5% purity and 42 mg compound Ⅱ with 97% purity were obtained.The chemical structures of the two compounds were identified as 3-O-caffeoylquinic acid(Ⅰ) and 3,5-O-dicaffeoyquinic acid(Ⅱ) by mass spectrometry(MS) and nuclear magnetic resonance imaging(NMR).

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