Extraction, Purification and Characterization of Hypocrellin from Liquid-Cultured Mycelia of Shiraia bambusicola

doi:10.7506/spkx1002-6630-201601025

Abstract

Abstract:

The extraction of hypocerllin from submerged-cultured mycelia of an anamorphic strain ZH-5-1 isolated from the
fruiting body of Shiraia bambusicola was optimized by orthogonal array design, and the purification was investigated using
several solvent extraction cycles and silica gel column chromatography. The maximum yield of hypocerllin of 4.83 mg/
g was obtained after 30 min of ultrasonic-assisted extraction at 30 ℃ using acetone as the extraction solvent with a solid to
solvent ratio of 1:30 (m/V). Purple-red crystals were obtained after subsequent successive extraction, which were determined
to be pure by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). After HPLC-MS
analysis, the molecular formula of the pure purple-red compound was C30H26O10 and it was determined as hypocerllin A with
a purity up to 98.20%.

Key words: liquid-state fermentation, hypocrellin, extraction, isolation, purification

CLC Number:

Q939.9

SHAO Ying, CHEN Anhui, CHEN Xiaojie, ZHANG Chuanli, HU Fei. Extraction, Purification and Characterization of Hypocrellin from Liquid-Cultured Mycelia of Shiraia bambusicola[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201601025.

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Extraction, Purification and Characterization of Hypocrellin from Liquid-Cultured Mycelia of Shiraia bambusicola

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