食品科学 ›› 2011, Vol. 32 ›› Issue (24): 274-276.doi: 10.7506/spkx1002-6630-201124059

• 分析检测 • 上一篇    下一篇

高速逆流色谱分离制备胡椒中的胡椒碱

钱登勇1,李博1,蒋志国2,应晓国1,杜琪珍1,*   

  1. 1. 浙江工商大学食品与生物工程学院
    2.海南大学食品学院
  • 出版日期:2011-12-25 发布日期:2011-12-29
  • 基金资助:
    浙江省自然科学基金杰出青年人才项目(R507719)

Separation of Piperine from Pepper by High-Speed Countercurrent Chromatography

QIAN Deng-yong1,LI Bo1,JIANG Zhi-guo2,YING Xiao-guo1,DU Qi-zhen1,*   

  1. (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)
  • Online:2011-12-25 Published:2011-12-29

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。

关键词: 高速逆流色谱, 胡椒碱, 胡椒

Abstract: 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.

Key words: high-speed countercurrent chromatography (HSCCC), piperine, pepper

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