湖南农业大学学报（自然科学版）2018，Vol.44Issue(1)：56-61,6.DOI:10.13331/j.cnki.jhau.2018.01.011
辣椒生物碱的高速逆流色谱分离及抗炎活性测定
Separation of capsaicinoids from chili (Capsicum annuum L.) by high-speed counter-current chromatograph and determination of anti-inflammatory activity
摘要
Abstract
Capsaicin and dihydrocapsaicin were extracted from dry chili with the solvent of n-hexane as and separated by high-speed countercurrent chromatography. Chemical structures of capsaicin and dihydrocapsaicin were determined by LC-MS and NMR. Anti-inflammatory activity of the two compounds were evaluated by examining the effect on NO release of RAW264.7 macrophages. The result showed that the best solvent system was n-hexane: ethyl acetate:methanol:water:ice acetic acid = 15:15:20:20:7.5 (V/V). The upper phase was used as the stationary phase and the lower phase was used as the mobile phase, which was performed at a flow rate of 2 mL /min. The apparatus rotated at 850 r/min, detected at 270 nm and the separation temperature was 25 ℃. Within 300 min, the crude extract was injected for twice with 300 mg at each time. 22 mg compound 1 with a purity of 98.2％ and 16 mg compound 2 with a purity of 98.0％ were obtained. The mass spectrometry and nuclear magnetic resonance (NMR) indicated that compound 1 was dihydro capsaicin and that compound 2 was capsaicin. The IC50 inhibitory effects of dihydrocapsaicin and capsaicin on the NO release of RAW264.7 macrophages were(42.66 ±4.88)and (25.68±3.86) μmol/L, respectively, both were lower than that of the positive control indomethacin (127.88±2.45) μmol/L. Therefore, the anti-inflammatory effect of capsaicin was the best, dihydrocapsaicin second and indomethacin the worst.关键词
辣椒/高速逆流色谱/辣椒碱/抗炎活性Key words
capsicum/high-speed counter-current chromatograph/capsaicinoids/dihydro capsaicin分类
农业科技引用本文复制引用
陈田,商婷婷,何珍,崔亚丽,陆英..辣椒生物碱的高速逆流色谱分离及抗炎活性测定[J].湖南农业大学学报（自然科学版）,2018,44(1):56-61,6.基金项目
湖南农业大学大学生创新性实验计划项目(XCX1540) （XCX1540）
