Separation and Purification of Phenolic Acids and Myricetin from Black Currant by High-Speed Countercurrent Chromatography

Abstract

Black currant is an important material for food industry, but little research has been reported on the isolation of phenolic acids because of their low content. In present study, high-speed countercurrent chromatography (HSCCC) has been successfully used for the preparative isolation of the minor phenolic compounds from the ethyl acetate extracts of black currant fruit. The HSCCC separation was performed with a two-phase solvent system composed of n-hexane/EtOAc/MeOH/H(2)O (5:15:4:7 v/v) at a flow rate of 1.5 mL/min. From 500 mg crude sample 0.8 mg of protocatechuic acid, 1.0 mg of caffeic acid, 0.5 mg of 4-hydroxybenzoic acid and 2.5 mg of myricetin were purified by one-step HSCCC operation,. Their chemical structures were confirmed by MS and NMR.