He Dajun, Gu Dongyu, Huang Yun, Ayupbek Amatjan, Yang Yi, Aisa Haji Akber, Ito Yoichiro
Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, China.
J Liq Chromatogr Relat Technol. 2009 Dec 1;32(20):3077-3088. doi: 10.1080/10826070903320756.
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/H(2)O (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.
黑加仑是食品工业的重要原料，但由于酚酸含量较低，关于其分离的研究报道较少。在本研究中，高速逆流色谱（HSCCC）已成功用于从黑加仑果实乙酸乙酯提取物中制备分离次要酚类化合物。HSCCC分离采用由正己烷/乙酸乙酯/甲醇/水（5:15:4:7 v/v）组成的两相溶剂系统，流速为1.5 mL/min。通过一步HSCCC操作，从500 mg粗样品中纯化得到0.8 mg原儿茶酸、1.0 mg咖啡酸、0.5 mg对羟基苯甲酸和2.5 mg杨梅素。它们的化学结构通过质谱（MS）和核磁共振（NMR）得以确证。
