Isolation and purification of two tyrosinase inhibitors from camellia pollen by high-speed counter-current chromatography

• Autorzy: Yang Y.-F. , Lai X.-Y. , Huang G.-L. , Chen Y.-H. , Du X.-P. , Jiang Z.-D. , Chen F. , Ni H.

Identyfikatory

DOI

10.1556/1326.2017.29407

• Języki publikacji: EN

Abstrakty

EN

Bee pollen is a health food with a wide range of nutritional and therapeutic properties. However, the bioactive compounds of bee pollen have not been extensively revealed due to low efficacy in separation. High-speed counter-current chromatography (HSCCC) and solvent extraction were applied to separate tyrosinase inhibitors from camellia pollen in this study. The camellia pollen extracts prepared with petroleum ether, ethyl acetate, and n-BuOH have tyrosinase inhibitory activity. Acidic hydrolysis could promote the tyrosinase inhibitory activity of crude sample. Three fractions with tyrosinase inhibitory activity were separated from the hydrolysate by a one-step HSCCC procedure. Among the fractions, two chemicals were sufficiently purified and identified to be levulinic acid (LA) and 5-hydroxymethylfurfural (5-HMF). The recovery was 0.80 g kg ^-1 pollen for LA and 1.75 g kg ^-1 pollen for 5-HMF; and their purity was all over 98%. The study demonstrates that HSCCC method is powerful for preparative separation of tyrosinase inhibitors from camellia pollen.

Słowa kluczowe

EN

Camellia pollen; high-speed counter-current chromatography; levulinic acid; 5-hydroxymethylfurfural; tyrosinase

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2017
• Tom: Vol. 29, no. 4
• Strony: 477--483
• Opis fizyczny: Bibliogr. 37 poz., rys., tab.

Twórcy

autor

Yang Y.-F.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

autor

Lai X.-Y.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

autor

Huang G.-L.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

autor

Chen Y.-H.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

autor

Du X.-P.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

autor

Jiang Z.-D.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

autor

Chen F.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

autor

Ni H.

• College of Food and Bioengineering, Jimei University, Xiamen, Fujian 361021, China
• Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
• Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
• Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA

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Uwagi

PL

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).