花椒油素的纯化和鉴定
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作者简介:孙克奎(1978-),男,讲师,研究方向:烹饪营养与食品卫生

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安徽省教育厅高校人文社科重点研究基地项目(SK2013B484);黄山学院科学研究计划项目(2010xsk005)


Purification and Identification of Xanthoxylin
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    摘要:

    研究了从花椒中提取制备高纯花椒油素的方案。采用同时蒸馏萃取(SDE)提取花椒油素,利用硅胶柱色谱分离得到粗品,经过重结晶纯化得高纯花椒油素,利用核磁共振(NMR)和反相高效液相色谱(RP-HPLC)进行定性和定量分析。在SDE过程中,料水比为1:10,溶剂(无水乙醚)用量为60 mL,提取时间为1.5 h时,粗提物中花椒油素含量达47.26%。以洗脱液配比(乙酸乙酯:石油醚)为1:15、径高比为1:12、样品与硅胶质量比(上样量)为1:40、洗脱液流速为4 mL/min的硅胶柱分离得到花椒油素粗品(纯度81.79%),回收率达99.12%。最后通过重结晶获得高纯花椒油素(纯度98.23%),总回收率达90.63%,得率为0.88%。NMR分析证实晶体确为花椒油素。该方案可实现从花椒中高回收地制取高纯花椒油素,为拓宽花椒的精深加工提供参考。

    Abstract:

    The aim of this work was to study an approach for the preparation of high-purity xanthoxylin from Zanthoxylum bungeanum Maxim. Xanthoxylin was extracted by simultaneous distillation extraction (SDE), crude xanthoxylin was isolated using a silica gel column, and high-purity xanthoxylin was obtained by recrystallization. Nuclear magnetic resonance (NMR) and reversed phase high performance liquid chromatography (RP-HPLC) were used for qualitative and quantitative analysis, respectively. During the SDE, the following conditions were used: material to water ratio 1: 10; solvent volume 60 mL; extraction time 1.5 h. RP-HPLC analysis showed that the xanthoxylin content in the crude extract was 47.26%. Crude xanthoxylin was isolated using a silica gel column under the following conditions: eluent ratio (ethyl acetate: petroleum ether) 1: 15; diameter to height ratio 1:12; sample to silica gel ratio 1:40; eluent rate 4 mL/min. The purity of the isolated xanthoxylin was 81.79% and the recovery was 99.12%. Finally, high-purity xanthoxylin (98.23%) was obtained by recrystallization; the total recovery was 90.63% and the yield was 0.88%. NMR analysis showed that the isolated crystal was xanthoxylin. Thus, this approach could achieve the preparation of high-purity xanthoxylin, with high-recovery, from the leaves of Zanthoxylum bungeanum and serve as a reference for broadening the scope of Zanthoxylum bungeanum deep-processing.

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孙克奎.花椒油素的纯化和鉴定[J].现代食品科技,2015,31(1):137-141.

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  • 收稿日期:2014-03-27
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  • 在线发布日期: 2015-01-26
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