Extraction, Purification and Characterization of Morin from Xinjiang Black Mulberry (Morus nigra L.) Tree Branch

doi:10.7506/spkx1002-6630-201102018

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 76-78.doi: 10.7506/spkx1002-6630-201102018

• Processing Technology • Previous Articles Next Articles

Extraction, Purification and Characterization of Morin from Xinjiang Black Mulberry (Morus nigra L.) Tree Branch

ZHOU Lin，XU Li*，YU Mao-de，LIU Jun-chi，HUANG Xian-zhi

(College of Biotechnology, Southwest University, Chongqing 400716, China)

Received:2010-03-08 Revised:2010-12-15 Online:2011-01-25 Published:2011-01-10
Contact: XU Li E-mail:mulberry@swu.edu.cn

Abstract

Abstract:

A process for the preparation of morin from Xinjiang black mulberry (Morus nigra L.) tree branch using organic solvent extraction and polyamide resin column chromatographic purification is presented in this paper. Thin layer chromatography and HPLC were integratively used for the qualitative analysis of morin. The 95% ethanol extract from black mulberry tree branch was reextracted separately with ethyl acetate and chloroform, and the thin layer chromatographic results showed that morin was present in the ethyl acetate phase rather than the chloroform phase. High-purity morin was obtained after twice purification on polyamide resin column, which displayed excellent characteristic adsorption at 370 nm wavelength. Thus, polyamide resin is a promising material for the purification of flavonoid, like morin.

Key words: Morus nigra L., morin；mulberry tree branch, extraction and purification, identification

CLC Number:

R284.2

ZHOU Lin，XU Li*，YU Mao-de，LIU Jun-chi，HUANG Xian-zhi. Extraction, Purification and Characterization of Morin from Xinjiang Black Mulberry (Morus nigra L.) Tree Branch[J]. FOOD SCIENCE, 2011, 32(2 ): 76-78.

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Extraction, Purification and Characterization of Morin from Xinjiang Black Mulberry (Morus nigra L.) Tree Branch

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