高速逆流色谱法分离制备孜然黄酮  

Separation and purification of the flavonoid from Cuminum cyminum L by high speed countercurrent chromatography

作　　者：吴素玲[1] 孙晓明[1] 张卫明[1] 杨艳[1] 张锋伦[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《食品工业科技》2012年第11期215-217,共3页Science and Technology of Food Industry

基　　金：国家十一五科技支撑计划(2006BAD06B02)

摘　　要：应用高速逆流色谱法分离制备了孜然中的黄酮类成分。以氯仿∶甲醇∶水=4∶4∶2(v∶v∶v)为两相溶剂系统,在主机转速为850r/min、流速1.8mL/min、检测波长254nm条件下进行分离制备。所得分离收集液经高效液相色谱法检测,结果表明,从孜然黄酮粗提物中分离得到了纯度超过90%的两种黄酮类成分;经干燥得样品重分别为26mg和24mg。High-speed countercurrent chromatography （HSCCC） with a two-phase solvent system composed of chloroform-methanol-water （4：4：2） was applied to separate and purify two flavonoids from Cuminum cyminum L. The mobile phase was performed at a flow rate of 1.8mL/min,while the apparatus rotated at 850r/min and detected at 254nm. Two kinds of flavones were obtained and yielded 26mg and 24mg respectively. The results showed that the purities of two flavones were more than 90% determined by high performance liquid chromatography（HPLC） which was a simple and rapid method.

关 键 词：高速逆流色谱 孜然 黄酮类成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]