Fractionation and Identification of Ethyl Ecetate Extract from Rhizoma Fagopyri Cymosi

doi:10.7506/spkx1002-6630-201119004

Abstract

Abstract: Objective: To fractionate the ethyl ecetate extract from Rhizoma Fagopyri Cymosi and identify the resulting fractions. Methods: Silica gel column chromatography, Sephadex LH-20 column chromatography and recrystailization were employed to fractionate the ethyl ecetate extract. According to physiochemical properties and spectral data, the fractions obtained were identified. Results: Thirteen compounds were separated from the ethyl ecetate extract and elucidated as glutinone (1), isorhametin (2), quercetin (3), quercetin-3-O-α-L-rhamnoside (4), eriodictyol (5), catechin (6), 3,5-dimethoxy benzene carbonic acid-4-O-glucoside (7), syringic acid (8), p-hydroxyl-benzaldehyde (9), succinic acid (10), N-trans-coumaroyl tyramine (11), sitosterol (12) and daucosterol (13). Conclusion: For the first time, compounds 5, 7 and 11 have been isolated from the genus of Fagopyrum, and compound 8 from Fagopyrum dibotrys (D.Don) Hara.

Key words: Fagopyrum dibotrys, chemical composition, isolation, identification

CLC Number:

R284

ZHAO Li-qin，ZHANG Xiao-ping，ZHANG Chao-feng. Fractionation and Identification of Ethyl Ecetate Extract from Rhizoma Fagopyri Cymosi[J]. FOOD SCIENCE, 2011, 32(19): 16-22.

[1]	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.
[2]	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.
[3]	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.
[4]	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.
[5]	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.
[6]	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.
[7]	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.
[8]	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.
[9]	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.
[10]	CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.
[11]	ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng. Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio [J]. FOOD SCIENCE, 2021, 42(18): 240-245.
[12]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[13]	GAN Xiaona, WANG Huijun, LI Tingzhao, LI Bo. Lycium ruthenicum Murray Fruit: Chemical Composition Analysis by Ultra-high Performance Liquid Chromatography Coupled to Triple Time of Flight Mass Spectrometry and Determination of Total Anthocyanins [J]. FOOD SCIENCE, 2021, 42(18): 185-190.
[14]	GAO Xiangyang, ZHANG Fang. Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification [J]. FOOD SCIENCE, 2021, 42(18): 207-211.
[15]	ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun. Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage [J]. FOOD SCIENCE, 2021, 42(17): 10-18.

Fractionation and Identification of Ethyl Ecetate Extract from Rhizoma Fagopyri Cymosi

RichHTML

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments