Chen L, Han Y, Yang F, Zhang T
College of Food Science, China Agricultural University, Beijing.
J Chromatogr A. 2001 Jan 12;907(1-2):343-6. doi: 10.1016/s0021-9673(00)00960-2.
High-speed counter-current chromatography (HSCCC) was applied to the separation and purification of resveratrol and piceid from the dried roots (20.0 g) of Polygonum cuspidatium. The EtOAc extracts were separated with chloroform-methanol-water (4:3:2, v/v). Resveratrol was identified in fraction 5. The water extracts were separated first with EtOAc-EtOH-water (10:1:10, v/v) and then with the same solvent system at the modified volume ratio of 70:1:70. Yields of resveratrol and piceid obtained were 2.18% and 1.07%. Chemical structures of the purified resveratrol and piceid were confirmed by electrospray ionization MS and 1H nuclear magnetic resonance spectroscopy.
采用高速逆流色谱法（HSCCC）从虎杖干燥根（20.0 g）中分离纯化白藜芦醇和白藜芦醇苷。乙酸乙酯提取物用氯仿-甲醇-水（4:3:2，v/v）进行分离。在第5部分中鉴定出白藜芦醇。水提取物先用乙酸乙酯-乙醇-水（10:1:10，v/v）进行分离，然后用相同溶剂体系，体积比改为70:1:70进行分离。得到的白藜芦醇和白藜芦醇苷的产率分别为2.18%和1.07%。通过电喷雾电离质谱和1H核磁共振光谱确定了纯化后的白藜芦醇和白藜芦醇苷的化学结构。
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