A methanolic extract from dill (Anethum graveolens) herb was subjected to XAD-2 adsorption chromatography. The methanolic eluate was fractionated with the all liquid chromatographic technique of multilayer coil countercurrent chromatography (MLCCC). After acetylation of MLCCC subfractions and flash chromatography, final purification of dill herb constituents was achieved by preparative and/or analytical HPLC. Nine compounds were obtained in pure form, including the beta-D-glucopyranosides of 9-hydroxypiperitone, p-menth-2-ene-1,6-diol, and 8-hydroxygeraniol. Structure elucidation is based on electrospray ionization ion trap multiple mass spectrometry (ESI-MS/MS) as well as one- and two-dimensional nuclear magnetic resonance spectroscopy.
glycosides, multilayer coil countercurrent chromatography, dill herb, 9-hydroxypiperitone β-D-glucopyranoside, p-menth-2-ene-1, 6-diol β-D-glucopyranoside, 8-hydroxygeraniol β-D-glucopyranoside, dill ether
NCBI PubMed ID: 11052739Publication DOI: 10.1021/jf000439aJournal NLM ID: 0374755Publisher: American Chemical Society
Correspondence: P.Winterhalter@tu-bs.de
Institutions: Institut für Lebensmittelchemie, Technische Universität Braunschweig, Braunschweig, Germany
Methods: 13C NMR, 1H NMR, deacetylation, NMR-2D, ESI-MS, HPLC, enzymatic digestion, extraction, acetylation, LC-MS, reduction, CC, evaporation, MLCCC, HRGC-MS
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