Separation and Purification of Phenolic Acids and Myricetin from Black Currant by High Speed Countercurrent Chromatography.
Separation and Purification of Phenolic Acids and Myricetin from Black Currant by High Speed Countercurrent Chromatography.
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DOI：
10.1080/10826070903320756
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发表时间：
2009-12-01
影响因子：
1.3
通讯作者：
Ito Y
中科院分区：
文献类型：
--
作者：
He D;Gu D;Huang Y;Ayupbek A;Yang Y;Aisa HA;Ito Y
黑加仑是一种重要的食品工业原料，但由于其酚酸含量较低，对其分离研究较少。本研究采用高速逆流色谱法（HSCCC）对黑加仑果实乙酸乙酯提取物中的酚类化合物进行了分离纯化。以正己烷/乙酸乙酯/甲醇/水（5：15：4：7 v/v）为溶剂体系，流速为1.5 mL/min，从500 mg粗品中分离得到0.8 mg原儿茶酸、1.0 mg咖啡酸、0.5 mg 4-羟基苯甲酸和2.5 mg杨梅苷。其化学结构经MS和NMR确证。
Black currant is an important material for food industry, but little research has been reported on the isolation of phenolic acids because of their low content. In present study, high-speed countercurrent chromatography (HSCCC) has been successfully used for the preparative isolation of the minor phenolic compounds from the ethyl acetate extracts of black currant fruit. The HSCCC separation was performed with a two-phase solvent system composed of n-hexane/EtOAc/MeOH/H2O (5:15:4:7 v/v) at a flow rate of 1.5 mL/min. From 500 mg crude sample 0.8 mg of protocatechuic acid, 1.0 mg of caffeic acid, 0.5 mg of 4-hydroxybenzoic acid and 2.5 mg of myricetin were purified by one-step HSCCC operation,. Their chemical structures were confirmed by MS and NMR.
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DOI：
10.1080/10826070802424956
发表时间：
2008-01-01
影响因子：
1.3
作者：
Yang, Yi;Gu, Dongyu;Ito, Yoichiro
通讯作者：
Ito, Yoichiro
影响因子：
6.1
作者：
Heinonen, IM;Lehtonen, PJ;Hopia, AI
通讯作者：
Hopia, AI
DOI：
10.1007/bf01147302
发表时间：
1977-01-01
期刊：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG
影响因子：
--
作者：
KOEPPEN, BH;HERRMANN, K
通讯作者：
HERRMANN, K
影响因子：
3.8
作者：
SHEN, CC;CHANG, YS;HO, LK
通讯作者：
HO, LK
影响因子：
6.1
作者：
Kikuzaki, H;Hisamoto, M;Taniguchi, H
通讯作者：
Taniguchi, H