Chen Qi-He, Fu Ming-Liang, Chen Miao-Miao, Liu Jing, Liu Xiao-Jie, He Guo-Qing, Pu Shou-Cheng
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2012 May 1;132(1):619-23. doi: 10.1016/j.foodchem.2011.10.098. Epub 2011 Nov 7.
Xanthohumol (XN) and related prenylflavonoids are the main bioactive components of hops (Humulus lupulus L.). The current work is to investigate the use of high-speed counter-current chromatography (HSCCC) in search for high isolation of xanthohumol from hops. A solvent system consisted of n-hexane-ethyl acetate-methanol-water at a volume ratio of 5:5:4:3 was employed. The results demonstrated that the constructed method could be well applied for the isolation of xanthohumol from hops extract. After HSCCC isolation procedure, the purity of xanthohumol was over 95% assayed by HPLC and the yield of extraction was 93.60%. The chemical structure identification of xanthohumol was carried out by UV, (1)H NMR and (13)C NMR. The present results demonstrated that xanthohumol could be efficiently obtained using a single HSCCC step from H. lupulus L. extract.
黄腐酚（XN）及相关的异戊烯基黄酮类化合物是啤酒花（Humulus lupulus L.）的主要生物活性成分。目前的工作是研究使用高速逆流色谱法（HSCCC）从啤酒花中高效分离黄腐酚。采用了体积比为5:5:4:3的正己烷 - 乙酸乙酯 - 甲醇 - 水组成的溶剂体系。结果表明，所构建的方法可很好地应用于从啤酒花提取物中分离黄腐酚。经过HSCCC分离程序后，通过高效液相色谱法（HPLC）测定，黄腐酚的纯度超过95%，提取率为93.60%。通过紫外光谱（UV）、氢核磁共振（¹H NMR）和碳核磁共振（¹³C NMR）对黄腐酚进行了化学结构鉴定。目前的结果表明，使用HSCCC单步操作可从啤酒花提取物中高效获得黄腐酚。
