分析化学2011，Vol.39Issue(6)：851-856,6.DOI:10.3724/SP.J.1096.2011.00851
高速逆流色谱制备分离紫甘薯花色苷
Preparative Isolation of Anthocyanins from Purple Sweet Potato by High-speed Counter-current Chromatography
摘要
Abstract
High-speed counter-current chromatography (HSCCC) was successfully applied to separate and purify anthocyanins from purple sweet potato. With a two-phase solvent system composed of n-butanol-ethyl-acetate-0.5％ acetic acid (3:1:4, V/V), the upper phase as stationary phase, the lower phase as mobile phase at a flow rate of 2.0 mL/min, and injection volume of 300 mg, a mixgure of two anthocyanins was received by undertaking HSCCC. Subsequently, a refining HSCCC was performed to separate and purify these two compounds, with a two-phase solvent system of 0. 2％ trifluoroacetic acid -n-butanol-methyl tertiary butyl ether-acetonitrile (6: 5: 2: 1, V/V), the upper phase as stationary phase, the lower phase as mobile phase at a flow rate of 1.5 mL/min, and injection volume of 100 mg. the two compounds were obtained separately with purities of 98.5 ％ and 96.7 ％, respectively. The chemical structures of the two isolated compounds were identified by UV-VIS、ESI-MS/MS and NMR. Compound 1 was identified as peonidin 3-O-{6-O-(E)-caffeyl-2-O-[6-O-(E) -p-hydroxybenzoy -β-D-glucopyranoside]-β-D-glucopyr-anoside} -[5-O -(β-D- glucopyranoside)]and Compound 2 was identified as peonidin3-O-{ 6-O-(E)-caffeyl-2-O-[6-O-( E)-ferulyl-β-D- glucopyranoside]-β-D-glucopyranoside }-[5-O-(β-D- glucopyrano-side)]. 63 mg of Compound 1 and 48 mg of Compound 2 were obtained from 450 g of purple sweet potato. In conclusion, counter-current chromatography was shown to be an efficient, stable and reliable technique for the isolation of anthocyanins from purple sweet potato.关键词
紫甘薯/花色苷/高速逆流色谱/制备分离Key words
Purple Sweet Potato/ Anthocyanins/ High-speed Counter-current Chromatography/ Preparative Isolation引用本文复制引用
陆英,李佳银,罗晋,李觅路,刘仲华..高速逆流色谱制备分离紫甘薯花色苷[J].分析化学,2011,39(6):851-856,6.基金项目
本文系湖南省重大科技专项(No.NK07006)资助 （No.NK07006）
