期刊论文

Liu Zhong-Hua

中文

分析化学

0253-3820

2011

39

6

851-856

10.1016/S1872-2040(10)60444-6

Received 29 September 2010; accepted 13 January 2011 * Corresponding author. Email: larkin-liu@163.com This work was supported by the Key Science and Technology Projectfrom the Hunan Provincial, China (No. NK07006). Copyright © 2011, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences. Published by Elsevier Limited. All rights reserved. DOI: 10.1016/S1872-2040(10)60444-6

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A two-step high-speed counter-current chromatography (HSCCC) method was successfully developed to separate and purify anthocyanins from purple sweet potatoes. In the first step, a mixture of two anthocyanin compounds was separated from the extract of purple sweet potatoes by HSCCC. A two-phase solvent system composed of n-butanol/ethyl acetate/0.5% acetic acid (3:1:4, V/V) was used with the upper phase as the stationary phase and the lower phase as the mobile phase at a flow rate of 2.0 mL min -1 and an injection volume of 300 mg. Subsequently,...