Separation and Purification of Total Flavonoids from Gnaphlium affine D. Don Using AB-8 Macroporous Adsorption Resin

doi:10.7506/spkx1002-6630-201124019

Abstract

Abstract: The separation and purification of total flavonoids from Gnaphlium affine D. Don were carried out using AB-8 macroporous adsorption resin in this study. The effects of various factors on adsorption and desorption efficiency of the resin were investigated. The optimal adsorption conditions for sample loading velocity, pH value and concentration were 2 BV/h, 4.5 and 1.7 mg/mL, respectively, and the optimal desorption conditions were achieved by using 1.8 BV of 60% ethanol as desorption solvent at a flow rate of 1 BV/h. Under these conditions, the quantityof flavonoids the final product was 35.42%.

Key words: Gnaphlium affine D. Don, total flavonoids, separation and purification

CLC Number:

R284.2

WANG Meng-chu，LI Chao. Separation and Purification of Total Flavonoids from Gnaphlium affine D. Don Using AB-8 Macroporous Adsorption Resin[J]. FOOD SCIENCE, 2011, 32(24): 88-91.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[3]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[4]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[5]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.
[6]	HUANG Qinqin, TIAN Yaping. α-Glucosidase and Dipeptidyl Peptidase IV Inhibitory Activity and Peptide Composition of Porphyra yezoensis Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(24): 110-116.
[7]	SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin. Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2020, 41(12): 1-6.
[8]	JIANG Jing, DU Renpeng, GUO Shangxu, ZHAO Dan. Separation, Purification and Biochemical Properties of Exopolysaccharides from Weissella confusa [J]. FOOD SCIENCE, 2020, 41(1): 9-15.
[9]	LI Yujing, LIU Yumei. Correlation of Antioxidant Activity with Bioactive Components of Hops [J]. FOOD SCIENCE, 2019, 40(5): 24-30.
[10]	HUANG Caijiao, LI Anping,, LI Jianzhou, WANG Xiaohong. Bioactive Components of Hibiscus Flower and Their Antioxidant Activity [J]. FOOD SCIENCE, 2019, 40(3): 42-47.
[11]	LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong. Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin [J]. FOOD SCIENCE, 2019, 40(24): 40-45.
[12]	HAN Yuzhu, LI Pinglan, HE Qin, ZHAO Zhanzhan, LIU Xuewen, YANG Yemei. Optimization of Extraction Conditions, Separation and Purification of Antifungal Peptides from Hot Pepper Seeds [J]. FOOD SCIENCE, 2019, 40(24): 258-264.
[13]	JING Siqun, ZHAI Hongyue, SU Leping, REN Zhiyan, WANG Yinna, YAN Liangjun. Bioactivity of Total Flavonoids Extracted from Kunlun Chrysanthemum Flowers (Coreopsis tinctoria) [J]. FOOD SCIENCE, 2019, 40(21): 177-187.
[14]	YU Shuqi, BAO Xiaoqing, LIANG Mingtsai, JIN Chenzhong, TIAN Wei. YU Shuqi, BAO Xiaoqing, LIANG Mingtsai, JIN Chenzhong, TIAN Wei [J]. FOOD SCIENCE, 2019, 40(20): 286-292.
[15]	WANG Zhenshuai, CHEN Shanmin, XIN Siyue, SHENG Huaiyu, JIANG Heti. Total Phenols and Flavonoids and Antioxidant Activity of Artichoke (Cynara scolymus L.) Bud Juices before and after Gastrointestinal Digestion in Vitro [J]. FOOD SCIENCE, 2019, 40(19): 136-142.

Separation and Purification of Total Flavonoids from Gnaphlium affine D. Don Using AB-8 Macroporous Adsorption Resin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments