紫甘薯中绿原酸及异绿原酸的高速逆流色谱分离

doi:10.7506/spkx1002-6630-201313019

食品科学 ›› 2013, Vol. 34 ›› Issue (13): 87-90.doi: 10.7506/spkx1002-6630-201313019

紫甘薯中绿原酸及异绿原酸的高速逆流色谱分离

石伯阳1，李佳银1，周桥1，朱丽娜1，陆英1,2,*

1.湖南农业大学园艺园林学院，湖南长沙 410128；
2.湖南农业大学国家植物功能成分利用工程技术研究中心，湖南长沙 410128

收稿日期:2012-02-21 修回日期:2013-05-27 出版日期:2013-07-15 发布日期:2013-06-28
通讯作者: 陆英 E-mail:luying960522@163.com
基金资助:
湖南省教育厅科学研究一般项目(10C0799；2012NK3088)

Isolation of Chlorogenic Acid and Isochlorogenic Acid from Purple Sweet Potato by High-speed Counter-current Chromatography

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

Received:2012-02-21 Revised:2013-05-27 Online:2013-07-15 Published:2013-06-28
Contact: LU Ying E-mail:luying960522@163.com

摘要/Abstract

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。

关键词: 紫甘薯, 绿原酸及异绿原酸, 高速逆流色谱, 制备分离

Abstract:

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).

Key words: purple sweet potato, chlorogenic acid and isochlorogenic acid, high speed counter-current chromatography, preparative isolation

中图分类号:

TS201.2

石伯阳1，李佳银1，周桥1，朱丽娜1，陆英1,2,*. 紫甘薯中绿原酸及异绿原酸的高速逆流色谱分离[J]. 食品科学, 2013, 34(13): 87-90.

SHI Bo-yang1，LI Jia-yin1，ZHOU Qiao1，ZHU Li-na1，LU Ying1,2,*. Isolation of Chlorogenic Acid and Isochlorogenic Acid from Purple Sweet Potato by High-speed Counter-current Chromatography[J]. FOOD SCIENCE, 2013, 34(13): 87-90.

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紫甘薯中绿原酸及异绿原酸的高速逆流色谱分离

Isolation of Chlorogenic Acid and Isochlorogenic Acid from Purple Sweet Potato by High-speed Counter-current Chromatography

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