Isolation, Purification and Detection of Anthraquinone Compounds from the Root of Actinidia arguta Sieb. et Zucc.

doi:10.7506/spkx1002-6630-201416024

FOOD SCIENCE

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Isolation, Purification and Detection of Anthraquinone Compounds from the Root of Actinidia arguta Sieb. et Zucc.

YANG Yu-hong1,2, LI Xin3, YANG Jian2, LIU Chang-jiang3, KANG Zong-li2,*

1. College of Life Engineering, Shenyang Institute of Technology, Fushun 113122, China;
2. College of Biological Science and Technology, Shenyang Agricultural University, Shenyang 110866, China;
3. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Online:2014-08-25 Published:2014-08-25
Contact: KANG Zong-li

Abstract

Abstract:

Anthraquinones from the root of Actinidia arguta Sieb. et Zucc. were isolated and purified by polyamide column
chromatography and silica gel column chromatography and were determined by high performance liquid chromatography
(HPLC). The results showed that the optimum silica gel column chromatographic conditions were selected as 200 mesh silica
gel, column dimensions φ 1.1 cm × 100 cm, flow rate 1.5 mL/min and mobile phase composed of a mixture of methanol
and water (90:10, V/V). The detection wavelength for anthraquinones was 254 nm. Emodin and chrysophanol as the major
anthraquinones were detected in the root of Actinidia arguta Sieb. et Zucc. at levels of 46 and 157.5 μg/g, respectively.

Key words: root of Actinidia arguta Sieb. et Zucc., anthraquinone, isolation and purification, detection

CLC Number:

YANG Yu-hong1,2, LI Xin3, YANG Jian2, LIU Chang-jiang3, KANG Zong-li2,*. Isolation, Purification and Detection of Anthraquinone Compounds from the Root of Actinidia arguta Sieb. et Zucc.[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416024.

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Isolation, Purification and Detection of Anthraquinone Compounds from the Root of Actinidia arguta Sieb. et Zucc.

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