Xiang-qian Liu, Jiao Luo, Xiang Wang, Qin-Peng Zou, Man-Xia Lu, O. Kwon, Hyeong-Kyu Lee, C. Yook, Sift Desk Journals Open Access Journals
{"title":"制备高效液相色谱-高效液相色谱法分离棘五加叶中六种羽扇烷型三萜皂苷","authors":"Xiang-qian Liu, Jiao Luo, Xiang Wang, Qin-Peng Zou, Man-Xia Lu, O. Kwon, Hyeong-Kyu Lee, C. Yook, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.3.5","DOIUrl":null,"url":null,"abstract":"High efficiency and less solvent consumption are the essential requirements of high-speed counter current chromatography (HSCCC), especially for the preparation and purification of natural products. In this manuscript, an efficient HSCCC strategy with preparative high performance liquid chromatography (preparative-HPLC) was successfully developed to rapidly separate and purify six lupane-type triterpenoids (including acankoreoside C (1), acangraciliside S (2), acankoreoside B (3), acankoreoside D (4), acantrifoside A (5) and acankoreoside A (6)) from leaves of the Acanthopanax gracilistylus. The effective separation was achieved using ethyl acetate–nbutanol–methanol–water (3:0.3:0.8:4, v/v/v/v) as the two-phase solvent system, in which the mobile phase was eluted at an optimized flow rate of 2.0 mL/min and a revolution speed of 900 rpm. HSCCC preparation was performed on 400 mg of crude sample yielding 5.3 mg of compound 3, 6.4 mg of compound 4, 10.6 mg of compound 5, 35.8 mg of compound 6 with purities of 95.6%, 96.3%, 96.1%, 97.2%, respectively, 17.2 mg of a mixture of compounds 1 and 2, which was further separated by preparative-HPLC yielding 5.9 mg of compound 1, and 4.5 mg of compound 2 with purities of 96.8% and 94.6%, respectively, as determined by HPLC at 210 nm. Their chemical structures were identified by nuclear magnetic resonance (NMR) technology. All compounds were evaluated for their anti-inflammatory activity with lipopolysaccharide (LPS)-induced RAW264.7 cell. 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Separation of Six Lupane-Type Triterpenoid Saponins from Leaves of Acanthopanax gracilistylus by HSCCC with Preparative-HPLC
High efficiency and less solvent consumption are the essential requirements of high-speed counter current chromatography (HSCCC), especially for the preparation and purification of natural products. In this manuscript, an efficient HSCCC strategy with preparative high performance liquid chromatography (preparative-HPLC) was successfully developed to rapidly separate and purify six lupane-type triterpenoids (including acankoreoside C (1), acangraciliside S (2), acankoreoside B (3), acankoreoside D (4), acantrifoside A (5) and acankoreoside A (6)) from leaves of the Acanthopanax gracilistylus. The effective separation was achieved using ethyl acetate–nbutanol–methanol–water (3:0.3:0.8:4, v/v/v/v) as the two-phase solvent system, in which the mobile phase was eluted at an optimized flow rate of 2.0 mL/min and a revolution speed of 900 rpm. HSCCC preparation was performed on 400 mg of crude sample yielding 5.3 mg of compound 3, 6.4 mg of compound 4, 10.6 mg of compound 5, 35.8 mg of compound 6 with purities of 95.6%, 96.3%, 96.1%, 97.2%, respectively, 17.2 mg of a mixture of compounds 1 and 2, which was further separated by preparative-HPLC yielding 5.9 mg of compound 1, and 4.5 mg of compound 2 with purities of 96.8% and 94.6%, respectively, as determined by HPLC at 210 nm. Their chemical structures were identified by nuclear magnetic resonance (NMR) technology. All compounds were evaluated for their anti-inflammatory activity with lipopolysaccharide (LPS)-induced RAW264.7 cell. The compounds 3 and 4 showed weakly inhibitory effect of nitric oxide (NO) production with low cytotoxicity.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.