More productive isolation of novel flavour ingredients

FINDING and isolating new flavour molecules from natural sources is a complex and laborious process, yet the rewards for finding such a molecule make the effort worthwhile.

Genevac HT-24 has been used to speed the isolation of novel flavour ingredients

A new technical article from Genevac details how its HT-24 centrifugal evaporation system is assisting a commercial flavours and fragrance company to find and isolate novel flavour ingredients.

Natural sources yield complex extracts containing many components, which often do not lend themselves to processing and analysis.

Conventionally, many steps of fractionation and evaluation are necessary until a compound is isolated at the purity required for structural analysis. In the article a state of the art fractionation process using a Sepbox preparative HPLC-SPE (high pressure liquid chromatography – solid phase extraction) system and a Genevac HT-24 centrifugal evaporator is described.

The Sepbox enables two dimensional, preparative scale fractionation of natural products to isolate  individual components from complex mixtures. Each separation run produced 320 samples of approximately 45ml volume.

The HT-24 evaporator was chosen to dry the samples because of its high sample capacity, ability to eliminate cross contamination due to sample bumping, and automated monitoring of temperature and pressure to prevent sample degradation. Able to evaporate 192 sample vials simultaneously the HT-24 took just two days to dry all the fractions ready for further liquid handling and testing.

The HT-24 allows up to 96 shallow-well microplates to be dried down at the same time, while capacity for standard 16 x 100mm fraction collector tubes is 576 tubes per run. It also includes the facility for rapid defrosting, and pull-out sample shelves for easy loading and unloading, both of which are aids to productivity.

The full article can be downloaded from:


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