Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography

✍ Scribed by Fan Qiu; Jianguang Luo; Shun Yao; Li Ma; Lingyi Kong

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 670 KB
• Volume: 32
• Category: Article
• ISSN: 1615-9306
• DOI: 10.1002/jssc.200900038

✦ Synopsis

Abstract

High‐speed counter‐current chromatography (HSCCC) was applied to the preparative isolation and purification of peonidin 3‐O‐(6‐O‐(E)‐caffeoyl‐2‐O‐β‐D‐glucopyranosyl‐β‐D‐glucopyranoside)‐5‐O‐β‐D‐glucoside (1), cyanidin 3‐O‐(6‐O‐p‐coumaroyl)‐β‐D‐glucopyranoside (2), peonidin 3‐O‐(2‐O‐(6‐O‐(E)‐caffeoyl‐β‐D‐glucopyranosyl)‐6‐O‐(E)‐caffeoyl‐β‐D‐glucopyranoside)‐5‐O‐β‐D‐glucopyranoside (3), peonidin 3‐O‐(2‐O‐(6‐O‐(E)‐feruloyl‐β‐D‐glucopyranosyl)‐6‐O‐(E)‐caffeoyl‐β‐D‐glucopyranoside)‐5‐O‐β‐D‐glucopyranoside (4) from purple sweet potato. Separation of crude extracts (200 mg) from the roots of purple sweet potato using methyl tert‐butyl ether/n‐butanol/acetonitrile/water/trifluoroacetic acid (1:4:1:5:0.01, v/v) as the two‐phase solvent system yielded 1 (15 mg), 2 (7 mg), 3 (10 mg), and 4 (12 mg). The purities of 1–4 were 95.5%, 95.0%, 97.8%, and 96.3%, respectively, as determined by HPLC. Compound 2 was isolated from purple sweet potato for the first time. The chemical structures of these components were identified by ^1^H NMR, ^13^C NMR and ESI‐MS^n^.