Separation and Purification of Four Stilbenes from Vitis vinifera L. cv. Cabernet Sauvignon Roots Through High-speed Counter-current Chromatography

  • Yangji Wei Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China
  • Pi Li Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China
  • Liyan Ma College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China Supervision and Testing Centre of Agricultural Product Quality, Ministry of Agriculture, Beijing, 100083, P.R. China
  • Jingming Li Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China
DOI: https://doi.org/10.21548/35-2-1011

Abstract

A method for preparative separation and purification of trans-resveratrol, δ-viniferin, ε-viniferin and trans-vitisin B from the roots of Vitis vinifera L. cv. Cabernet Sauvignon was successfully established and is reported on in this paper. The four important stilbenes were purified by high-speed counter-current chromatography (HSCCC) with a suitable quaternary solvent system composed of chloroform–methanol–n-butanol–water (4:3:0.05:2, v/v). A total of 7.1 mg ± 0.2 mg of trans-resveratrol, 1.1 mg ± 0.1 mg of δ-viniferin, 18.7 mg ± 0.5 mg of ε-viniferin, and 12.2 mg ± 0.2 mg of trans-vitisin B, with purities of 97.89%, 90.61%, 94.37% and 78.38% respectively, were obtained from 241 mg of crude sample in a one-step HSCCC separation. The chemical structures of trans-resveratrol and δ-viniferin were further confirmed with the retention time using the method of standard addition, while the structural identification of ε-viniferin and trans-vitisin B was performed with LC-ESI/MS, 1H-NMR, and 13C-NMR.

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Published
2016-09-23
Issue
Vol. 35 No. 2 (2014)
Section
Articles

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