{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T17:27:22Z","timestamp":1777483642614,"version":"3.51.4"},"reference-count":41,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2018,3,2]],"date-time":"2018-03-02T00:00:00Z","timestamp":1519948800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>High-speed counter-current chromatography (HSCCC) was used to separate and purify two isoflavones for the first time from Hericium erinaceum (H. erinaceum) mycelium using a two-phase solvent system composed of chloroform-dichloromethane-methanol-water (4:2:3:2, v\/v\/v\/v). These two isoflavones were identified as genistein (4\u2032,5,7-trihydroxyisoflavone, C15H10O5) and daidzein (4\u2032,7-dihydroxyisoflavone, C15H10O4), using infrared spectroscopy (IR), electro-spary ionisation mass (ESI-MS), 1H-nuclear magnetic resonance (NMR) and 13C-NMR spectra. About 23 mg genistein with 95.7% purity and 18 mg daidzein with 97.3% purity were isolated from 150 mg ethanolic extract of H. erinaceum mycelium. The results demonstrated that HSCCC was a feasible method to separate and purify genistein and daidzein from H. erinaceum mycelium.<\/jats:p>","DOI":"10.3390\/molecules23030560","type":"journal-article","created":{"date-parts":[[2018,3,2]],"date-time":"2018-03-02T11:53:40Z","timestamp":1519991620000},"page":"560","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Isolation and Purification of Two Isoflavones from Hericium erinaceum Mycelium by High-Speed Counter-Current Chromatography"],"prefix":"10.3390","volume":"23","author":[{"given":"Jinzhe","family":"He","sequence":"first","affiliation":[{"name":"Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Peng","family":"Fan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Simin","family":"Feng","sequence":"additional","affiliation":[{"name":"Ocean College, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ping","family":"Shao","sequence":"additional","affiliation":[{"name":"Ocean College, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Peilong","family":"Sun","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2018,3,2]]},"reference":[{"key":"ref_1","first-page":"616","article-title":"Improvement of Erinacine A Productivity in Hericium erinaceus Mycelia and Its Neuroprotective Bioactivity against the Glutamate-Insulted Apoptosis","volume":"19","author":"Chang","year":"2016","journal-title":"LWT Food Sci. 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