Preparative separation of cacao bean procyanidins by high-speed counter-current chromatography
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- 作者：Lingxi Lia ; b ; Shuting Zhanga ; c ; Yan Cuib ; Yuanyuan Lia ; Lanxin Luod ; Peiyu Zhoua ; Dr. Baoshan Sunb ; e ; baoshan.sun@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：ABTS ; 2 ; 2&rsquo ; -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt ; DPPH ; 2 ; 2-diphenyl-1-picrylhydrazyl ; EC50 ; concentration for 50% of maximal effect ; FRAP ; ferric reducing antioxidant power ; HSCCC ; high-speed counter-current chromatography ; mDP ; mean degree of polymerization ; OPC ; oligomeric proanthocyanidin ; PBS ; phosphate buffered saline ; PPC ; polymeric proanthocyanidins ; TPTZ ; 2 ; 4 ; 6-tris (2-pyridyl)-s-triazine
- 刊名：Journal of Chromatography B, Analytical Technologies in the Biomedical and Life Sciences
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：1036-1037
- 期：Complete
- 页码：10-19
- 全文大小：1203 K
文摘
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The HSCCC separation was efficient and it was combined with UPLC and preparative HPLC.
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Five individual procyanidins that not commercially available were isolated.
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High purity dimeric procyanidin B2 could be isolated by HSCCC in a single run.
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The antioxidant activities were evaluated by different assays.