Terpenoids are the largest class of plant secondary metabolites, representing about 60% of known natural products Firn R, 2010]. Terpenoids, also known as isoprenoids, are modified terpenes, wherein methyl groups have been moved or removed, or oxygen atoms added. The flavours of cinnamon, cloves, and ginger, the yellow color in sunflowers, and the red color in tomatoes are due to various Terpenoids present in them. Many Terpenoids have substantial pharmacological bioactivity and are therefore of interest to medicinal chemists Ashour Mohamed, 2010]. The steroids and sterols in animals are biologically produced from terpenoid precursors. Sometimes terpenoids are added to proteins, e.g., to enhance their attachment to the cell membrane; this is known as isoprenylation.
The separation and purification of terpenoids using chromatography presents unique challenges to scientists as they are a mixture of polar and non-polar compounds. However, with the advent of ELSD and mass spectrometry techniques, isolation and purification of terpenoids has become relatively easy. Several scientists have published their research (along with the method data) on purification of Terpenoids using BUCHI Flash/Prep chromatography instruments. Below are some examples of highly interesting publications using BUCHI chromatography equipment for the separation and purification of Terpenoids.
Toxic Indole Diterpenes from Endophyte-Infected Perennial Ryegrass Lolium perenne L.: Isolation and Stability
Heterolhttps://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-017-0713-x? rhinocerotis in yeast
Identification of a Dolabellane Type Diterpene Synthase and other Root-Expressed Diterpene Synthases in Arabidopsis
References:
1. Firn R (2010). Nature’s Chemicals. Oxford: Biology.
2. Ashour, Mohamed; Wink, Michael; Gershenzon, Jonathan (2010). "Biochemistry of Terpenoids: Monoterpenes, SesquiterDenes and DiterDenes™. Biochemistry of Plant Secondary Metabolism. pp. 25B—303
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