Isolation and identification of phenolic compounds in the fruit of Benincasa hispida by HSCCC

Separation of phenolic components from the fruit Benincasa hispida was conducted using high-speed countercuffent chromatography (HSCCC) with two solvent systems, n-hexane-n-butanol-methanol-water (10 : 16 : 5 : 20, v/v) and n-hexane-ethyl acetate-methanol-water (1 : 1 : 1 : 1, v/v). Three compounds, astilbin (120 mg), catechin (103 mg), and naringenin (79 mg) were obtained from the separation of 2 g of crude phenolic component extract of the fruit. Chemical structures of these three compounds were confirmed by electrospray ionization ion trap multiple mass spectrometry (ESI-MS) and NMR.