高速逆流色谱法分离制备茯苓皮中茯苓酸A和茯苓酸B

doi:10.7506/spkx1002-6630-20190807-081

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 179-184.doi: 10.7506/spkx1002-6630-20190807-081

• 成分分析 • 上一篇

高速逆流色谱法分离制备茯苓皮中茯苓酸A和茯苓酸B

殷梦舟，刘莹，张莉佳，王益，黄文

（华中农业大学食品科学技术学院，湖北武汉 430070）

发布日期:2020-08-19
基金资助:
“十三五”国家重点研发计划重点专项（2017YFC1703006）；湖北省农业科技创新中心农产品加工与综合利用项目（2016-620-000-001-044）

Isolation and Preparation of Poricoic Acid A and Poricoic Acid B from Poriae Cutis by High-speed Counter Current Chromatography

YIN Mengzhou, LIU Ying, ZHANG Lijia, WANG Yi, HUANG Wen

(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Published:2020-08-19

摘要/Abstract

摘要： 以茯苓皮为原料，采用高速逆流色谱法分离制备茯苓酸A和茯苓酸B。利用正丁醇-水两相溶剂提取茯苓皮总三萜，正己烷-乙酸乙酯-甲醇-水（3∶6∶4∶2，V/V）为两相溶剂系统，在主机正转、转速800 r/min、分离流速3 mL/min条件下进行高速逆流色谱分离纯化，得到4 个峰。通过高效液相色谱对收集的4 个峰分别进行纯度检测，将纯度较高的峰III和峰IV进行质谱和核磁共振结构鉴定，峰III为茯苓酸B，峰IV为茯苓酸A，其纯度分别为90%、92%。研究结果提供了一种从茯苓皮中分离制备茯苓酸A和茯苓酸B的有效方法，该法分离效率高，操作简单，对茯苓皮在食品和医药领域的应用具有重要意义。

关键词: 茯苓皮；高速逆流色谱；茯苓酸A；茯苓酸B

Abstract: The epidermis of Poria cocos (Schw.) Wolf was used as the raw material to separate and prepare poricoic acid A and poricoic acid B by high-speed countercurrent chromatography (HSCCC). Total triterpenoids were extracted with n-butanol/water two-phase solvent system and fractionated into four peaks by HSCCC using a two-phase solvent system composed of hexane, ethyl acetate, methanol and H2O (3:6:4:2, V/V) under the conditions of clockwise rotation at a speed of 800 r/min, and a flow rate of 3 mL/min. The four peaks were collected and their purity was determined by high performance liquid chromatography (HPLC), and peaks III and IV with high purity were further identified by mass spectrometry (MS) and nuclear magnetic resonance (NMR). The results showed that peak III was identified as poricoic acid B and peak IV as poricoic acid A, which were 90% and 92% pure, respectively. The results of this study provide a simple and efficient method for the separation and preparation of poricoic acid A and poricoic acid B from Poriae Cutis, which is of great significance for the application of Poriae Cutis in the food and medical fields.

Key words: Poriae Cutis; high-speed countercurrent chromatography; poricoic acid A; poricoic acid B

中图分类号:

TS209

殷梦舟，刘莹，张莉佳，王益，黄文. 高速逆流色谱法分离制备茯苓皮中茯苓酸A和茯苓酸B[J]. 食品科学, 2020, 41(16): 179-184.

YIN Mengzhou, LIU Ying, ZHANG Lijia, WANG Yi, HUANG Wen. Isolation and Preparation of Poricoic Acid A and Poricoic Acid B from Poriae Cutis by High-speed Counter Current Chromatography[J]. FOOD SCIENCE, 2020, 41(16): 179-184.

[1]	杨舒乔高彦祥王迪. 非变性II型胶原蛋白研究进展[J]. , 0, (): 0-0.
[2]	梁曾恩妮刘伟汪秋安张菊华苏东林付复华李高阳单杨. 圣草次苷的合成及其对过氧化氢诱导HUVEC细胞氧化损伤的保护作用[J]. , 0, (): 0-0.
[3]	陈永凯张鸿儒刘泓张春晖姜珊郭玉杰. 促成骨细胞增殖活性骨胶原蛋白肽的靶向筛选及活性分析[J]. 食品科学, 0, (): 0-0.
[4]	刘静波，王子秦，于一丁，张婷，刘博群. 豆粕血管紧张素转化酶抑制肽的结构鉴定及作用机制解析[J]. 食品科学, 2021, 42(12): 123-129.
[5]	刘静波王子秦于一丁张婷刘博群. 豆粕血管紧张素转化酶抑制肽的结构鉴定及作用机制解析[J]. 食品科学, 0, (): 0-0.
[6]	方东路，马晓惠，赵明文，郑惠华，陈惠，胡秋辉，赵立艳. 添加灰树花粉面团的酶法改性及面条品质评价[J]. 食品科学, 2021, 42(10): 23-31.
[7]	阴宏婕鞠化鹏钟利敏孙娜林松毅. 核黄素结合肽的生物活性及结构表征[J]. , 0, (): 0-0.
[8]	阴宏婕，鞠化鹏，钟利敏，孙娜，林松毅. 核黄素结合肽的生物活性及结构表征[J]. 食品科学, 2021, 42(9): 137-144.
[9]	张欢戴宏杰陈媛马良张宇昊. 离子液体-球磨法制备柠檬籽纤维素纳米纤丝及其结构表征[J]. , 0, (): 0-0.
[10]	张欢，戴宏杰，陈媛，高焕秋，刘姣，马良，余永，张宇昊. 离子液体-球磨法制备柠檬籽纤维素纳米纤丝及其结构表征[J]. 食品科学, 2021, 42(7): 120-127.
[11]	陈慧, YOSHINORI Katakura, 扈洪波, 尹淑涛, 赵冲. SIRT3多酚激活剂的筛选及其对UVB诱导HaCaT细胞衰老的修复作用[J]. 食品科学, 2021, 42(5): 115-121.
[12]	陈慧 Katakura Yoshinori 扈洪波尹淑涛赵冲. SIRT3多酚激活剂的筛选及其对UVB诱导皮肤细胞衰老的修复作用[J]. 食品科学, 0, (): 0-0.
[13]	吴佳南孙娜林松毅吴汶飞. 鳕鱼皮明胶肽硒复合物的制备及结构表征[J]. , 0, (): 0-0.
[14]	吴佳南，孙娜，林松毅，吴汶飞. 鳕鱼皮明胶肽硒复合物的制备及结构表征[J]. 食品科学, 2021, 42(4): 87-93.
[15]	茅芝娟张昆明黄永春郭艳杨锋任仙娥艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. , 0, (): 0-0.

高速逆流色谱法分离制备茯苓皮中茯苓酸A和茯苓酸B

Isolation and Preparation of Poricoic Acid A and Poricoic Acid B from Poriae Cutis by High-speed Counter Current Chromatography

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价