Isolation of Chlorogenic Acid and Isochlorogenic Acid from Purple Sweet Potato by High-speed Counter-current Chromatography

doi:10.7506/spkx1002-6630-201313019

Abstract

Abstract:

An efficient method for isolation and preparation of two phenolic compounds, namely cyaniding 3 chlorogenic
acid (compound I) and isochlorogenic acid (compound II) from purple sweet potato was established by high-speed
counter-current chromatography (HSCCC). Two compounds were separated with two-phase solvent systems, ethyl
acetate-methanol-water (3:1:5, V/V) and n-hexane-ethyl acetate-methanol-water (1:3:1:4, V/V), respectively, at a flow rate
of 1.5 mL/min and 2.0 mL/min, respectively. However, the same revolution speed of 850 r/min and the same injection
volume of 200 mg were used. The results from HPLC analysis showed 28 mg of compound Ⅰ with 98.5% purity and
42 mg compound Ⅱ with 97% purity were obtained. The chemical structures of the two compounds were identified
as 3-O-caffeoylquinic acid (Ⅰ) and 3,5-O-dicaffeoyquinic acid (Ⅱ) by mass spectrometry (MS) and nuclear magnetic
resonance imaging (NMR).

Key words: purple sweet potato, chlorogenic acid and isochlorogenic acid, high speed counter-current chromatography, preparative isolation

CLC Number:

TS201.2

SHI Bo-yang1，LI Jia-yin1，ZHOU Qiao1，ZHU Li-na1，LU Ying1,2,*. Isolation of Chlorogenic Acid and Isochlorogenic Acid from Purple Sweet Potato by High-speed Counter-current Chromatography[J]. FOOD SCIENCE, 2013, 34(13): 87-90.

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