Separation and Identification of Two Functional Components in Purple Sweet Potato

doi:10.7506/spkx1002-6630-201101018

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 74-77.doi: 10.7506/spkx1002-6630-201101018

• Basic Research • Previous Articles Next Articles

Separation and Identification of Two Functional Components in Purple Sweet Potato

DING Li-qing，DU Qi-zhen*

College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310012, China

Received:2010-03-31 Revised:2010-12-19 Online:2011-01-15 Published:2010-12-28
Contact: DU Qi-zhen* E-mail:qizhendu@126.com

Abstract

Abstract:

The two functional components including methyl caffeate and ethyl caffeate in purple sweet potato were obtained sequentially by extraction with hot ethanol, reextraction with ethyl acetate and high-speed countercurrent chromatographic (HSCCC) separation. The two compounds were identified by 1H NMR, 13C NMR, ESI-MS and element analysis.

Key words: purple sweet potato, functional components, high-speed countercurrent chromatography, nuclear magnetic resonance, electrospray ionization mass spectrometry

CLC Number:

TS201.2

DING Li-qing，DU Qi-zhen*. Separation and Identification of Two Functional Components in Purple Sweet Potato[J]. FOOD SCIENCE, 2011, 32(1 ): 74-77 https://doi.org/10.7506/spkx1002-6630-201101018

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Separation and Identification of Two Functional Components in Purple Sweet Potato

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