Preparative separation of six antimycin A components from antimycin fermentation broth by high-speed counter-current chromatography

A method of using high-speed counter-current chromatography (HSCCC) was established for preparative isolation and purification of antimycin A components from antimycin fermentation broth. Six antimycin A components were successfully purified for the first time by HSCCC with a two-phase solvent system composed of n-hexane–ethyl acetate–methanol–water (5:2:4:1, by volume). Total of 20 mg antimycin A 4(a or b), 25 mg antimycin A 3(a or b), 21 mg antimycin A 8(a or b), 34 mg antimycin A 2(a or b), 26 mg antimycin A 1(a or b) and 34 mg antimycin A 1(a or b) with the purities of 93.2, 98.6, 96.2, 94.1, 94.9 and 96.7%, respectively, determined by high-performance liquid chromatography (HPLC), were yielded from 200 mg crude sample only in one HSCCC run.