Isolation and Preparation of Flavones from the Bran of Tartary Buckwheat Using High Speed Counter Current Chromatography

doi:10.7506/spkx1002-6630-201402009

FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (2): 47-50.doi: 10.7506/spkx1002-6630-201402009

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Isolation and Preparation of Flavones from the Bran of Tartary Buckwheat Using High Speed Counter Current Chromatography

ZHU Lin, REN Qing*, XU Xiao-ying

Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering,
Beijing Technology and Business University, Beijing 100048, China

Received:2013-05-17 Revised:2013-12-24 Online:2014-01-25 Published:2014-02-19
Contact: REN Qing E-mail:renqing@th.btbu.edu.cn

Abstract

Abstract:

The bran of tartary buckwheat was extracted with 60% ethanol. A DA-201 macroporous resin column was applied
in the purification of flavonoids from the extract. High speed counter current chromatography (HSCCC) method was used
for preparative isolation and purification of rutin and quercetin from the preliminarily purified extracts. A two-phase solvent
system composed of ethyl acetate, n-butyl alcohol and water (4:1:5, V/V) was used at a flow rate of 2.0 mL/min for HSCCC
separation at a rotation speed of 850 r/min and the pooled eluates were detected at 254 nm. The purity of rutin and quercetin
obtained was 99% and 94%, respectively, as detected by high performance liquid chromatography (HPLC). These results
indicate that this method is convenient and effective and can be used to extract and purify rutin and quercetin from tartary
buckwheat bran.

Key words: tartary buckwheat, rutin, quercetin, high speed counter current chromatography (HSCCC)

CLC Number:

TS207.3

ZHU Lin, REN Qing*, XU Xiao-ying. Isolation and Preparation of Flavones from the Bran of Tartary Buckwheat Using High Speed Counter Current Chromatography[J]. FOOD SCIENCE, 2014, 35(2): 47-50.

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Isolation and Preparation of Flavones from the Bran of Tartary Buckwheat Using High Speed Counter Current Chromatography

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