Purification and Structural Identification of Chlorogenic Acid from Eucommia ulmoides Leaves

doi:10.7506/spkx1002-6630-201014063

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 275-279.doi: 10.7506/spkx1002-6630-201014063

• Analysis & Detection • Previous Articles Next Articles

Purification and Structural Identification of Chlorogenic Acid from Eucommia ulmoides Leaves

LU Qi，DUAN Jia-cai，GAO Li，CHEN Ruo-wen，FU Hong-fei，PAN Si-yi*

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

Received:2009-10-19 Online:2010-07-15 Published:2010-12-29
Contact: PAN Si-yi* E-mail:pansiyi@mail.huau.edu.cn

Abstract

Abstract:

Eucommia ulmoides leaves were extracted with 60% aqueous ethanol under the assistance of ultrasound. The crude extract was then condensed on a rotation evaporator, added with chitosan acetic acid solution and stirred, allowed to stand at 60℃ for 60 min for precipitate sedimentation, and filtrated. The filtrate was decolorized with activated carbon prior to 5-time ethyl acetate extraction to remove flavonoids. The lower phase was collected and a chlorpgenic acid extract was obtained. Seven types of moroporous resins were used to purify the chlorpgenic acid extract, and NKA-2 was the selected resin because it exhibited good selectivity to chlorpgenic acid and the static adsorption and desorption ratios were 99.67% and 62.8%. The use of 30% acidified ethanol (pH 3) provided an optimum elution. After NKA-2 purification in the gradient elution mode, a chlorpgenic acid product with 76.3% purity was obtained. Chlorpgenic acid was confirmed by HPLC-MS analysis to be a condensation product of caffeic acid and quinic acid.

Key words: chlorogenic acid, macroporous resin, purification, identification

CLC Number:

LU Qi，DUAN Jia-cai，GAO Li，CHEN Ruo-wen，FU Hong-fei，PAN Si-yi*. Purification and Structural Identification of Chlorogenic Acid from Eucommia ulmoides Leaves[J]. FOOD SCIENCE, 2010, 31(14): 275-279.

[1]	LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang. The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing [J]. FOOD SCIENCE, 2021, 42(9): 7-14.
[2]	WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling. Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples [J]. FOOD SCIENCE, 2021, 42(9): 177-183.
[3]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[4]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[5]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[6]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[7]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[8]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[9]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[10]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[11]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[12]	BAI Wenming, XING Ranran, CHEN Liping, PENG Tao, LEI Hongtao, CHEN Ying. DNA Barcoding for Identification of Toxic Amanita Species [J]. FOOD SCIENCE, 2021, 42(4): 278-286.
[13]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[14]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[15]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.

Purification and Structural Identification of Chlorogenic Acid from Eucommia ulmoides Leaves

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments