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Molecules 2018, 23(3), 560; https://doi.org/10.3390/molecules23030560

Isolation and Purification of Two Isoflavones from Hericium erinaceum Mycelium by High-Speed Counter-Current Chromatography

1
Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
2
Ocean College, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
*
Authors to whom correspondence should be addressed.
Received: 28 January 2018 / Revised: 18 February 2018 / Accepted: 24 February 2018 / Published: 2 March 2018
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Abstract

High-speed counter-current chromatography (HSCCC) was used to separate and purify two isoflavones for the first time from Hericium erinaceum (H. erinaceum) mycelium using a two-phase solvent system composed of chloroform-dichloromethane-methanol-water (4:2:3:2, v/v/v/v). These two isoflavones were identified as genistein (4′,5,7-trihydroxyisoflavone, C15H10O5) and daidzein (4′,7-dihydroxyisoflavone, C15H10O4), using infrared spectroscopy (IR), electro-spary ionisation mass (ESI-MS), 1H-nuclear magnetic resonance (NMR) and 13C-NMR spectra. About 23 mg genistein with 95.7% purity and 18 mg daidzein with 97.3% purity were isolated from 150 mg ethanolic extract of H. erinaceum mycelium. The results demonstrated that HSCCC was a feasible method to separate and purify genistein and daidzein from H. erinaceum mycelium. View Full-Text
Keywords: Hericium erinaceuns mycelium; high-speed counter-current chromatography (HSCCC); genistein; daidzein Hericium erinaceuns mycelium; high-speed counter-current chromatography (HSCCC); genistein; daidzein
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He, J.; Fan, P.; Feng, S.; Shao, P.; Sun, P. Isolation and Purification of Two Isoflavones from Hericium erinaceum Mycelium by High-Speed Counter-Current Chromatography. Molecules 2018, 23, 560.

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