High-speed counter-current chromatography separation and purification of resveratrol and piceid from Polygonum cuspidatum.
High-speed counter-current chromatography (HSCCC) was applied to the separation and purification of resveratrol and piceid from the dried roots (20.0 g) of Polygonum cuspidatium. The EtOAc extracts were separated with chloroform-methanol-water (4:3:2, v/v). Resveratrol was identified in fraction 5. The water extracts were separated first with EtOAc-EtOH-water (10:1:10, v/v) and then with the same solvent system at the modified volume ratio of 70:1:70. Yields of resveratrol and piceid obtained were 2.18% and 1.07%. Chemical structures of the purified resveratrol and piceid were confirmed by electrospray ionization MS and 1H nuclear magnetic resonance spectroscopy.
Chen
L
L
College of Food Science, China Agricultural University, Beijing.
Han
Y
Y
Yang
F
F
Zhang
T
T
D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid / Q000379:methods*; D005960:Glucosides / Q000737:chemistry / Q000302:isolation & purification*; D007536:Isomerism; D009682:Magnetic Resonance Spectroscopy; D019664:Polygonaceae / Q000737:chemistry*; D000077185:Resveratrol; D021241:Spectrometry, Mass, Electrospray Ionization; D013267:Stilbenes / Q000737:chemistry / Q000302:isolation & purification*
D005960:Glucosides; D013267:Stilbenes; D000077185:Resveratrol; C058229:polydatin