Purificn of flavones and their glucosides - by passage through column of polyamide and ethanol elution

摘要

Flavones and their glucosides are isolated from vegetable extracts by (a) dissolving the vegetable extracts in an aqueous medium at pH 3.5-6.5, (b) passing the solution through a fine powder of polyamide of formula (R-CO-NH-R'-)n, (where R & R' = are aliphatic or aromatic radials with 2-10C; and n is sufficiently large to ensure insolubility of the polymer in the solvents used, (c) eluting the flavonic cpds. with 90-99.9% ethanol. The products have known physiological properties, e.g. they decrease capillary fragility, have vitamin P activity, act on head colds, and on urea and cholesterol levels. The process gives better yields and is easier to carry out than known extraction methods.