Preparation of High-Purity Chlorogenic Acid Derivatives from Purple Sweet Potato

doi:10.7506/spkx1002-6630-201512025

Abstract

Abstract:

The purpose of the present study was to prepare high-purity and high-value chlorogenic acid derivatives from
purple sweet potato. Purple sweet potato slices were extracted with hot water. The extracted compounds were separated with
D72 macroporous resin, sephadex LH-20 column chromatography and preparative high performance liquid chromatography
(HPLC) to obtain high-purity chlorogenic acid analogues which were identified as isochlorogenic acid A, isochlorogenic acid
B, isochlorogenic acid C and 3,4,5-O-tricaffeoyl quinic acid, respectively, by nuclear magnetic resonance technique. HPLC
analysis suggested that the purities of these analogues were all over 98%. The developed method can be used to rapidly
obtain standard samples of chlorogenic acid derivatives from purple sweet potato, while avoiding effectively the negative
effects of the anthocyanins on product color and purity.

Key words: purple sweet potato, chlorogenic acid derivative, standard sample, isolation, preparation

CLC Number:

R284.2

LI Fu1, CHEN Bin1, LI Lianhong2, WANG Mingkui1. Preparation of High-Purity Chlorogenic Acid Derivatives from Purple Sweet Potato[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512025.

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	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.
[3]	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.
[4]	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.
[5]	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.
[6]	ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie. Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development [J]. FOOD SCIENCE, 2021, 42(16): 273-280.
[7]	LIU Hui, WU Ying, HUANG Hua. Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives [J]. FOOD SCIENCE, 2021, 42(15): 356-365.
[8]	CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates [J]. FOOD SCIENCE, 2021, 42(13): 43-50.
[9]	LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang. Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them [J]. FOOD SCIENCE, 2021, 42(12): 24-30.
[10]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[11]	CHEN Hong, ZHANG Qian, CHEN Yulei, WENG Ling, ZHANG Lingjing, XIE Shaohao, LIU Guangming, CAO Minjie. Preparation and Activity Analysis of DPP-IV Inhibitory Peptides from Pacific Oyster (Crassostrea gigas) [J]. FOOD SCIENCE, 2021, 42(10): 120-126.
[12]	LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu. Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation [J]. FOOD SCIENCE, 2021, 42(10): 184-192.
[13]	ZHANG Zhihua, ZHONG Shurui, PENG Fei, ZENG Yingjie, ZONG Minhua, LOU Wenyong. Progress in Microcapsule Wall Materials and Preparation Techniques [J]. FOOD SCIENCE, 2020, 41(9): 246-253.
[14]	SUN Cuixia, SONG Jingru, FANG Yapeng. Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites [J]. FOOD SCIENCE, 2020, 41(9): 323-331.
[15]	XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai. Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins [J]. FOOD SCIENCE, 2020, 41(5): 39-48.

Preparation of High-Purity Chlorogenic Acid Derivatives from Purple Sweet Potato

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments