Isolation and Identification of the Flavones from Fuzhuan Tea
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Abstract:
A method for the preparative separation of flavone compounds from Fuzhuan tea using high-speed counter-current chromatography coupled with high-performance liquid chromatography (HSCCC-HPLC) is established in this study. The n-butanol-ethyl acetate-cetonitrile-0.5% acetic acid (12:2:3:15,V/V/) was used as the solvent system for HSCCC, and seven fractions were first separated by HSCCC. Subsequently, each fraction was isolated by the preparative HPLC and 19 compounds were obtained. Fifteen compounds were identified by the spectral methods and all of them were flavonoids: apigenin-bis-6,8-C-β-D-glucopyranoside (1), apigenin-6-C-α-L- arabinopyranosyl-8-C-β-D-glucopyranoside (2), apigenin-7-O-β-D-galactopyranosyl-8-C-β-D-glucopyranoside (3), quercetin-3-O-β-D- glucopyranosyl-(1-3)-L-rhamnopyranosyl-(1-6)-β-D-glucopyranoside (4), kaempferol-3-O-β-D-glucopyranosyl-(1-3)-α-L- rhamnopyranosyl- (1-6)-β-D-glucopyranoside (5), apigenin-7-O-α-L-rhamnopyranosyl -8-C-β-D-galactopyranoside (6), rutin (7), kaempferol-3 -O-α-L- rhamnopyranosyl-(1-6)-β-D-glucopyranoside (8), camelliquercetiside A (9), myricetin-3-O-β-D-glucopyranoside (10), isovitexin (11), vitexin (12), quercetin-3-O-β-D-glucopyranoside (13), camelliquercetiside C (14), kaempferol-3-O-β-D-galactopyranoside (15). Among them, compound 3 and compound 6 were new C-glycosyl flavones and compound 1 was isolated from tea for the first time.
