Author： He Dajun Gu Dongyu Huang Yun Ayupbek Amatjan Yang Yi Aisa Haji Akber Ito Yoichiro
Publisher： Taylor & Francis Ltd
ISSN： 1082-6076
Source： Journal of Liquid Chromatography & Related Technologies, Vol.32, Iss.20, 2009-12, pp. : 3077-3088
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Abstract
Black currant is an important material in the food industry, but little research has been reported on the isolation of phenolic acids because of their low content. In the 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 a 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 a one step HSCCC operation,. Their chemical structures were confirmed by MS and NMR.
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