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Preparative isolation and purification of xanthohumol from hops (Humulus lupulus L.) by high-speed counter-current chromatography.

Abstract：

:Xanthohumol (XN) and related prenylflavonoids are the main bioactive components of hops (Humulus lupulus L.). The current work is to investigate the use of high-speed counter-current chromatography (HSCCC) in search for high isolation of xanthohumol from hops. A solvent system consisted of n-hexane-ethyl acetate-methanol-water at a volume ratio of 5:5:4:3 was employed. The results demonstrated that the constructed method could be well applied for the isolation of xanthohumol from hops extract. After HSCCC isolation procedure, the purity of xanthohumol was over 95% assayed by HPLC and the yield of extraction was 93.60%. The chemical structure identification of xanthohumol was carried out by UV, (1)H NMR and (13)C NMR. The present results demonstrated that xanthohumol could be efficiently obtained using a single HSCCC step from H. lupulus L. extract.

journal_name

Food Chem

journal_title

Food chemistry

authors

Chen QH,Fu ML,Chen MM,Liu J,Liu XJ,He GQ,Pu SC

doi

10.1016/j.foodchem.2011.10.098

subject

Has Abstract

pub_date

2012-05-01 00:00:00

pages

619-23

issue

1

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(11)01569-X

journal_volume

132

pub_type

杂志文章

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