Purification of six lignans from the stems of Schisandra chinensis by using high-speed counter-current chromatography combined with preparative high-performance liquid chromatography

被引:44
作者
Zhu, Lijie [1 ,2 ]
Li, Bin [1 ]
Liu, Xiuying [1 ,2 ]
Huang, Guohui [3 ]
Meng, Xianjun [1 ]
机构
[1] Shenyang Agr Univ, Coll Food, Shenyang 110866, Peoples R China
[2] Bohai Univ, Food Sci Res Inst, Coll Chem Chem Engn & Food Safety, Jinzhou 121013, Peoples R China
[3] Eastern Liaoning Univ, Dept Hort, Dandong 118003, Peoples R China
基金
中国国家自然科学基金;
关键词
Schisandra chinensis; Lignans; High-speed counter-current chromatography; Preparative HPLC; DIBENZOCYCLOOCTADIENE LIGNANS; TURCZ; BAILL; SEPARATION; CONSTITUENTS; HPLC; EXTRACTION; SAPONINS; FRUIT;
D O I
10.1016/j.foodchem.2014.09.008
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
A method for the preparative purification of lignans from Schisandra chinensis was established using a combination of high-speed counter-current chromatography (HSCCC) and preparative high-performance liquid chromatography (HPLC). The crude extracts obtained from S. chinensis by using 70% ethanol were separated on a macroporous resin column and then eluted with a graded ethanol series. A two-phase solvent system consisting of n-hexane-ethyl acetate-methanol-water (1:1:1:1, v/v) was used for HSCCC, and a mobile phase of acetonitrile-water (50:50, v/v) was used for preparative HPLC. The results obtained using HSCCC were compared with those obtained using preparative HPLC, and their advantages were further integrated to improve the separation efficiency. Six known lignans were identified by electrospray ionisation mass spectrometry and H-1 nuclear magnetic resonance (NMR) and C-13 NMR analyses; the purities of all the compounds were more than 91%. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:146 / 152
页数:7
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