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Method for preparing D-spathulenol from medicinal and edible Cinnamomum cassia Presl

A technology of spoon-leaf eucalyptol and cinnamon, which is applied in the field of food chemistry and can solve problems such as lack of preparation methods

Active Publication Date: 2019-01-11
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] Studies have found that (1α, 4α, 5β, 6α, 7α, 10α)-1-angeranol and D-sporol eucalyptol have multiple uses, but there is still a lack of mature preparation methods

Method used

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  • Method for preparing D-spathulenol from medicinal and edible Cinnamomum cassia Presl
  • Method for preparing D-spathulenol from medicinal and edible Cinnamomum cassia Presl
  • Method for preparing D-spathulenol from medicinal and edible Cinnamomum cassia Presl

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Embodiment Construction

[0026] The following describes the substantive content of the present invention in detail in conjunction with the drawings and embodiments, but does not limit the protection scope of the present invention.

[0027] 1. Experimental materials

[0028] The twigs of cinnamon were picked in Foshan City, Guangdong Province, and were identified as twigs of Cinnamomum cassia Presl, dried in the shade and stored in a cool place for future use.

[0029] (1α, 4α, 5β, 6α, 7α, 10α)-1-Argentanol and D-cineoleol are self-made reference substances with a purity greater than 98%.

[0030] LSA-21 macroporous adsorption resin was purchased from Xi'an Lanxiao Technology New Material Co., Ltd. Agilent 1200 high performance liquid chromatograph was connected in series with Alltech 6000ELSD evaporative light scattering detector (GRACE, USA), and the HPLC column was Agilent Extend-C18 column (4.6mm×250mm, 5μm). TBE-300A high-speed countercurrent chromatography (inner diameter 1.6 mm, column volume ...

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Abstract

The invention discloses a method for preparing D-spathulenol from medicinal and edible Cinnamomum cassia Presl. The method comprises the following steps: S1, extracting a Cinnamomum cassia Presl twigwith 95% ethanol, adding the obtained extract into an LSA-21 macro-porous adsorption resin column, performing leaching with 45% ethanol to remove impurities, then performing elution with 75% ethanol,collecting the eighth and ninth column volume eluates, and concentrating and drying the obtained eluates to obtain the Cinnamomum cassia Presl twig extract; and S2, separating the Cinnamomum cassia Presl twig extract through HSCCC with n-hexane-ethyl acetate-methanol-ethanol-water (5:8:5:2:6, v / v) as a solvent system, collecting a fraction corresponding to the chromatographic peak of the D-spathulenol according to a chromatogram, carrying out reduced pressure concentrating on the fraction, and freeze-drying the concentrated fraction to obtain the D-spathulenol. The high-purity D-spathulenol can be prepared by macro-porous adsorption resin column chromatography and high-speed countercurrent chromatography, so the method is simple and efficient.

Description

technical field [0001] The invention belongs to the field of food chemistry and relates to a method for preparing (1α, 4α, 5β, 6α, 7α, 10α)-1-angeranol and D-cineoleol from medicinal and edible cinnamon. Background technique [0002] Cinnamon is the dry bark of the cinnamon tree Cinnamomum cassia Presl, which is mainly produced in Guangxi, Guangdong and Yunnan. Cinnamon is not only a kind of spice and condiment, but also a traditional Chinese medicine in my country. The twigs (Cinnamomum twigs), young fruits (Gui Ding) and leaves of cinnamon are also used for medicinal purposes. [0003] Cinnamon bark can be made into a variety of products such as Guitong, Yougui, Qibiangui, Rolling Gui, etc. Cinnamon bark is a traditional precious Chinese medicine in my country and some eastern countries and regions (such as Japan, Singapore, Hong Kong, etc.). Spicy, sweet, and intensely hot. It is mainly used to treat cold pain in the waist and knees, stomach pain due to deficiency and col...

Claims

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Application Information

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IPC IPC(8): C07C29/74C07C29/86C07C29/76C07C33/16C07C35/37
CPCC07B2200/07C07C29/74C07C29/76C07C29/86C07C2603/30C07C33/16C07C35/37
Inventor 鲍会梅王彬
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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