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Amarowicz R., Pegg R.B., Kosinska A . (2009): SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves – a short communication. Czech J. Food Sci., 27: 386–391. Phenolic compounds were extracted from bearberry (uva-ursi L. Sprengel) leaves into 95% (v/v) etha nol. The tannin constituents were separated from the crude extract using Sephadex LH-20 column chromatography with 95% (v/v) ethanol and 50% (v/v) acetone as the mobile phases. Myosin was isolated and purified from excised pork knuckle muscles using the standard salt-solution extraction procedure followed by gel filtration chromatogra phy. Myosin was precipitated from the solution with bearberry-leaf tannins at pH 5.0. The recovered complex was washed, lyophilised, and subjected to size-exclusion high performance liquid chromatography (SE-HPLC). Based on the basic conditions of the HPLC analysis, a portion of the tannin constituents was liberated from the complex. The UV spectra of these compounds were characterized by a maximum at ~ 300 nm. A portion of the tannins was present in the complex with myosin, and this was confirmed by UV spectra.

SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report.