Preparative isolation and purification of polymethoxylated flavones from Tangerine peel using high-speed counter-current chromatography

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• 作者：Xiao Wang ; Fuwei Li ; Hongxia Zhang ; Yanling Geng ; Jingpeng Yuan and Ting Jiang
• 关键词：Counter-current chromatography ; Citrus reticulata Blanco ; Preparative chromatography ; Polymethoxylated flavones
• 刊名：Journal of Chromatography A
• 出版年：2005
• 出版时间：2005
• 年：2005
• 卷：1090
• 期：1-2
• 页码：188-192
• 全文大小：179 K

文摘

Several polymethoxylated flavones including nobiletin, 3,5,6,7,8,3′,4′-heptamethoxyflavone, tangeretin and 5-hydroxy-6,7,8,3′,4′-pentamethoxyflavone were separated from Tangerine peel (Juhong in Chinese) by high-speed counter-current chromatography (HSCCC) with a two-phase solvent system composed of n-hexane–ethyl acetate–methanol–water (1:0.8:1:1, v/v). Then, 26 mg of nobiletin, 6 mg of 3,5,6,7,8,3′,4′-heptamethoxyflavone, 35 mg of tangeretin and 11 mg of 5-hydroxy-6,7,8,3′,4′-pentamethoxyflavone could be obtained from 150 mg crude extracts and their purities were 98.6 % , 95.9 % , 99.8 % and 96.8 % , respectively. All these constituents were identified by EI-MS and ¹H NMR.