Separation and Purification of Phenolic Acids and Myricetin from Black Currant by High-Speed Countercurrent Chromatography

Abstract

Black currant is an important material in the food industry, but little research has been reported on the isolation of phenolic acids because of their low content. In the present study, high-speed countercurrent chromatography (HSCCC) has been successfully used for the preparative isolation of the minor phenolic compounds from the ethyl acetate extracts of black currant fruit. The HSCCC separation was performed with a two phase solvent system composed of n-hexane/EtOAc/MeOH/H₂O (5:15:4:7 v/v) at a flow rate of 1.5 mL/min. From a 500 mg crude sample 0.8 mg of protocatechuic acid, 1.0 mg of caffeic acid, 0.5 mg of 4-hydroxybenzoic acid, and 2.5 mg of myricetin were purified by a one step HSCCC operation,. Their chemical structures were confirmed by MS and NMR.

Keywords:

• Black currant
• Caffeic acid
• High-speed countercurrent chromatography (HSCCC)
• 4-Hydroxybenzoic acid
• Myricetin
• Protocatechuic acid

ACKNOWLEDGMENTS

This work was financially supported by a grant (code: KSCX2-YWR-132) from Key Project of Knowledge Innovation Program of Chinese Academy of Sciences and another grant from the International Partnership Program for Creative Teams “Study on Bioactive Ingredients and Application of Arid Region Edible Plant” of Chinese Academy of Sciences and the State Administration of Foreign Experts Affairs.

Manuscript 6557