Advertisement

Frontiers of Agriculture in China

, Volume 5, Issue 4, pp 637–642 | Cite as

Study on separation and purification of oligomeric proanthocyanidin from Rhodiola rosea

  • Zhiping Yin
  • Boyang Zhang
  • Hongyu Chen
  • Sisi Wang
  • Wen ZhaoEmail author
Research Article

Abstract

The objective was to study the technology for the separation and purification of oligomeric proanthocyanidins from Rhodiola rosea and establish the best operating conditions. First, the oligomeric proanthocyanidins was extracted by ethyl acetate from rough-extracted R. rosea liquid using an optimized technique. Its purification was achieved by macroporous resins. Five kinds of macroporous adsorbent resins were compared for the adsorption and desorption performance of procyanidins, the concentration and pH value of both the extracted sample and the eluant were investigated. According to the results, the optimized conditions were as follows: four times of extraction at 25 min each time was effective, the best volume ratio was 1.5:1 (ethyl acetate: extracted solution); AB-8 resin was the best choice; the concentration of the extracted sample was 4.0 g/L, and the pH was 4.5; the ratio of the diameter to height of the chromatography column was 1:40 (cm); 50% ethanol was used as the eluant at pH 5; and finally, the purity of procyanidins reached 88. 3%.

Keywords

Rhodiola rosea oligomeric proanthocyanidins extraction macroporous resins separation and purification 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Bagchi D, Garg A, Krohn R L, Bagchi M, Bagchi D J, Balmoori J, Stohs S J (1998). Protective effects of grape seed proanthocyanidins and selected antioxidants against TPA-induced hepatic and brain lipid peroxidation and DNA fragmentation, and peritoneal macrophage activation in mice. Gen Pharmacol, 30(5): 771–776PubMedCrossRefGoogle Scholar
  2. Bagchi D, Garg A, Krohn R L, Bagchi M, Tran M X, Stohs S J (1997). Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro. Res Commun Mol Pathol Pharmacol, 95(2): 179–189PubMedGoogle Scholar
  3. Dong A W, Yu H Z, Feng Y Y (2010). Extraction and purification of procyanidins from the seeds of Parthenocissus tricuspidata. Food Science, 14(31): 88–92 (in Chinese)Google Scholar
  4. Eng E T, Ye J J, Williams D, Phung S, Moore R E, Young M K, Gruntmanis U, Braunstein G, Chen S (2003). Suppression of estrogen biosynthesis by procyanidin dimers in red wine and grape seeds. Cancer Res, 63(23): 8516–8522PubMedGoogle Scholar
  5. Farhath K, Amarinder S B, Brahm S (2005). Rhodiola rosea:A Versatile Adaptogen. Comprehensive reviews in food science and food safety, 4: 55–62CrossRefGoogle Scholar
  6. Gad G Y, Grace M H, Cheng D M, Belolipov I V, Raskin I, Lila M A (2006). Comparative phytochemical characterization of three Rhodiola species. Phytochemistry, 67(21): 2380–2391CrossRefGoogle Scholar
  7. Han J, Li Y, Liu X P, Wang Y, Yao L B, Yu Q (2003). Inducing effect of proanthocyanidin from seed of Vitis vinif era on anoikis of breast cancer cells MCF-7. Chin Tradit Herbal Drugs, 34(8): 722–725 (in Chinese)Google Scholar
  8. Lu Y, Zhao W Z, Chang Z, Chen W X, Li L (2004). Procyanidins from grape seeds protect against phorbol ester-induced oxidative cellular and genotoxic damage. Acta Pharmacol Sin, 25(8): 1083–1089PubMedGoogle Scholar
  9. Mei J L, Hu C Y, Tang N C (2010). Extraction and purification of procyanidine from sea buckthorn seed meal. China Oils and Fats, 7(35): 50–53 (in Chinese)Google Scholar
  10. Meng Y C, Zhao W, Guo X, Liu Y F, Feng L J (2007). Extraction and purification of proanthocyanidins from R. roaea. Agriculture Engineering Technology, (7): 48–51 (in Chinese)Google Scholar
  11. Meng Y C, Zhao W, Li H L, Zhang H Y (2009). Primary study on the determination of procynidins content of Rhodiola roaea extract. Food Research and Development, 30(4): 133–136 (in Chinese)Google Scholar
  12. Panossian A, Wikman G, Sarris J (2010). Rosenroot (Rhodiola rosea): traditional use, chemical composition, pharmacology and clinical efficacy. Phytomedicine, 17(7): 481–493PubMedCrossRefGoogle Scholar
  13. Petkov V D, Yonkov D, Mosharoff A (1986). Effects of alcohol aqueous extract from Rhodiola rosea roots on learning and memory. Acta Physiol Pharmacol Bulg, 12(1): 3–16Google Scholar
  14. Sano T, Oda E, Yamashita T, Naemura A, Ijiri Y, Yamamoto J (2005). Anti-thrombotic effect of proanthocyanidin, a purified ingredient of grape seed. Thromb Res, 115(1–2): 115–121PubMedCrossRefGoogle Scholar
  15. Wang Q Y, Yu J Q, Yang W K (2009). Extraction and purification of proanthocyanidins from pine bark. Journal of Mountain Agriculture and Biology, 28(5): 436–440 (in Chinese)Google Scholar
  16. Wen G, Li L Q, Sui X (2010). Extraction of oligomeric proanthocyanidins from grape seeds. China Brewing, 1: 111–113 (in Chinese)Google Scholar
  17. Wu W C, Wang F L, Ding Z G (1994). Introduction and cultivation techniques of Rhodiola rosea. Primary Journal of Chinese Materia Medica, 2(2): 16–18 (in Chinese)Google Scholar
  18. Zhao W, Wang T X, Qi X J (2006). The anti-fatigue effect of Rhodiola rosea extract in mice. Acta Nutrimenta Sinica, 28(2): 180–181 (in Chinese)Google Scholar
  19. Zhou W J, Sun Z D, Xie B J (2009). Technology optimization for extracting procyanidins from litchi pericarp. Transactions of the CSAE, 25(Suppl 1): 175–179 (in Chinese)Google Scholar

Copyright information

© Higher Education Press and Springer-Verlag Berlin Heidelberg 2011

Authors and Affiliations

  • Zhiping Yin
    • 1
  • Boyang Zhang
    • 2
  • Hongyu Chen
    • 1
  • Sisi Wang
    • 1
  • Wen Zhao
    • 1
    Email author
  1. 1.College of Food Science and TechnologyHebei Agriculture University, Engineering Technology Research Center for Agricultural Product Processing of HebeiBaodingChina
  2. 2.College of Biotechnology and Food ScienceTianjin University of CommerceTianjinChina

Personalised recommendations