Abstract Black currant is an important material in the food industry, but little research has been reported on the isolation of phenolic acids because of their low content. In the present study, high-speed countercurrent chromatography (HSCCC) has been successfully used for the preparative isolation of the minor phenolic compounds from the ethyl acetate extracts of black currant fruit. The HSCCC separation was performed with a two phase solvent system composed of n-hexane/EtOAc/MeOH/H2O (5:15:4:7 v/v) at a flow rate of 1.5 mL/min. From a 500 mg crude sample 0.8 mg of protocatechuic acid, 1.0 mg of caffeic acid, 0.5 mg of 4-hydroxybenzoic acid, and 2.5 mg of myricetin were purified by a one step HSCCC operation,. Their chemical structures were confirmed by MS and NMR.

中文翻译：

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高速逆流色谱法分离纯化黑加仑中的酚酸和杨梅素

摘要 黑醋栗是食品工业中的重要原料，但由于酚酸含量低，对酚酸的分离研究鲜有报道。在本研究中，高速逆流色谱 (HSCCC) 已成功用于从黑醋栗果实的乙酸乙酯提取物中制备性分离微量酚类化合物。HSCCC 分离使用由正己烷/EtOAc/MeOH/H2O (5:15:4:7 v/v) 组成的两相溶剂系统以 1.5 mL/min 的流速进行。通过一步HSCCC操作从500mg粗样品中纯化0.8mg原儿茶酸、1.0mg咖啡酸、0.5mg 4-羟基苯甲酸和2.5mg杨梅素。它们的化学结构经 MS 和 NMR 证实。