FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (2): 68-71.

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Separation and Purification Process of Total Flavonoids of Mistletoe with Macroporous Resins

 LI  Chu, NI  Yong-Nian, LI  Li   

  1. 1.Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China;2.Department of Chemistry, Nanchang University, Nanchang 330047, China;3.Department of Food Science, Ningxia University, Yinchuan 750021, China
  • Online:2008-02-15 Published:2011-08-24

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Abstract:  Objective:To choose the optimum resin for separation and purification of mistletoe (Viscum album) flavonoids and to analyze influenceable factors of separation and purification process. Methods:Four macroporous resins including AB-8, NKA-9, NKA-II and D101 were used to separation of total flavonoids of mistletoe (Viscum album). During the adsorption and desorption process, with UV to assay total flavonoids, the different macroporous resins and their capacities were studied. Results:AB-8 resin possesses much higher adsorption and desorption capacity. The optimum conditions are:the feed solution pH 4, the flow rate 2 BV/h, 40% alcohol as eluant for desorption, the flow rate 1 BV/h and eluant volume 4 BV. An enriched total flavonoids extract with 43.56% purity can be separated from crude mistletoe extract (about 12.16% purity) in one run. Conclusion:It is feasible to separate and purify mistletoe flavonoids with AB-8 resin.

Key words: mistletoe, flavonoids, macroporous resin