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

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science and Technology-mysore Pub Date : 2018-07-03 DOI:10.25177/JFST.3.3.5
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
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引用次数: 2

摘要

高效、少溶剂消耗是高速逆流色谱法(HSCCC)的基本要求,特别是对天然产物的制备和纯化。本文建立了制备型高效液相色谱(制备型高效液相色谱)快速分离纯化棘五加叶片中6种羽桃烷型三萜(棘五加苷C(1)、棘五加苷S(2)、棘五加苷B(3)、棘五加苷D(4)、棘五加苷A(5)和棘五加苷A(6))的高效HSCCC策略。以乙酸乙酯-正丁醇-甲醇-水(3:0.3:0.8:4,v/v/v/v)为两相溶剂体系,流动相以最佳流速2.0 mL/min、转速900 rpm洗脱,获得有效分离效果。HSCCC准备进行400毫克的原油样品的收益率5.3毫克的化合物3,6.4毫克的化合物4,10.6毫克的化合物5,35.8毫克的化合物6和纯度为95.6%,96.3%,96.1%,97.2%,分别17.2毫克的化合物1和2的混合物,由高压制备进一步分离产生5.9毫克的化合物1和化合物2的4.5毫克纯度为96.8%和94.6%,分别由高效液相色谱在210海里。用核磁共振技术鉴定了它们的化学结构。所有化合物对脂多糖(LPS)诱导的RAW264.7细胞的抗炎活性进行了评估。化合物3和4表现出较弱的抑制一氧化氮(NO)生成的作用,具有较低的细胞毒性。
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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.
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
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.
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