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Processes 2019, 7(2), 91; https://doi.org/10.3390/pr7020091

Purification of Flavonoids from Mulberry Leaves via High-Speed Counter-Current Chromatography

Institution of chemical engineering, Huazhong University of Science and Technology, Wuhan 430074, China
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Received: 22 January 2019 / Revised: 2 February 2019 / Accepted: 3 February 2019 / Published: 13 February 2019
(This article belongs to the Special Issue Green Separation and Extraction Processes)
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Abstract

In order to obtain high-purity flavonoid products, the extracts from mulberry leaves were separated and purified via high-speed counter-current chromatography (HSCCC). Moreover, the product was detected via high-performance liquid chromatography (HPLC). The characteristic absorption wavelength of the rutin standard for HSCCC detection and HPLC analysis at 257 nm was tested by ultraviolet scanning analysis. The effect of solvent systems and mobile phase flow rate on the separation efficiency were then researched. Finally, the solvent system of V(ethyl acetate):V(n-butanol):V(water) = 4:1:5 was selected as the operating system for HSCCC. This work theoretically analyzed the impact of the molecular structure and polarity of flavonoids on the choice of solvent systems. The results showed that the mobile phase flow rate had a great influence on the separation efficiency. Furthermore, the separation efficiency increased as the mobile phase flow rate decreased. When the mobile phase flow rate was 5 mL/min, the peak time for flavonoids was 140 min, the retention of the stationary phase was 56.4%, and the purity of the product reached 93.8%. The results of this study greatly improved the purity of flavonoids in mulberry leaf and provided a strong support for the separation and purification of mulberry leaf extract. View Full-Text
Keywords: mulberry leaf; flavonoids; high-speed counter-current chromatography; high-performance liquid chromatography; separation mulberry leaf; flavonoids; high-speed counter-current chromatography; high-performance liquid chromatography; separation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Zhang, P.; Zhu, K.-L.; Zhang, J.; Li, Y.; Zhang, H.; Wang, Y. Purification of Flavonoids from Mulberry Leaves via High-Speed Counter-Current Chromatography. Processes 2019, 7, 91.

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