Educational And Anti-oxidation And The Composition

Alpinia oxyphylla Miquel is an important traditional Chinese medicinal herb, which can be used as a tonic,an aromatic stomachic,a aphrodisiac, anti-salivation, and anti-diarrhea. It has recently become to the key medicinal herb in Hainan Province.However, extraction of its components and antioxidant effects had not been reported .This study is to extract the antioxidant component from Alpinia oxyphylla Miquel by supercritical fluid extraction, also to separate the major antioxidant component with conventional liquid extraction .1. Extraction of antioxidant components of Aplinia oxyphylla Miquel seedAntioxidant activities of extracts from Aplinia oxyphylla Miquel seed by supercritical carbon dioxide (SCCO2) extraction and by hydrodistillation were determined using 1,1-diphenyl-2-picylhydrazyl (DPPH) radical scavenging and peroxide value methods. Results from the peanut oil system showed that the antioxidant activity follows the order: extract at 40℃, 15 MPa > BHT > extract at 35℃, 25 MPa > extract at 50℃, 12 MPa> extract at 35℃, 25 MPa (adding ethanol). Some higher antioxidant activities by SCCO2 extracts exhibited significantly as compared with that by hydrodistillation extraction. The extracts at 40℃,15 MPa presented the highest antioxidant activities assessed in the DPPH method. The significant differences of antioxidant activities were found between the extracts by SC-CO2 extraction and hydrodistillation. It showed that the Aplinia oxyphylla Miquel seed essence which extracted at 15 MPa and 40℃had the best scavenging action to DPPH and the antioxidant activity was decreased with temperature-increasing. GC/MS was employed for the analysis of oil characteristics. Nootkatone,yakuchinone A and yakuchinone B was extracted at 40℃, 15 MPa. GC-MS analysis showed that the amounts and components are significantly different between the SCCO2 extracts and SD extracts.At the same time,extraction conditions such high temperature and pressers and entrainer can raise the products rate of nootkatone and yakuchinone A .When the precess is between 15-20 MPa,temperature is in the range of 40-50℃,the flow rate is 20kg/h,the extraction time is 2h,the extraction rate is the biggest in the amount of nootkatone and yakuchinone A.The antioxidant activities of extracts and residuum of Alpinia oxyphylla Miquel fruits from supercritical CO2 extraction were determined in vitro. The residuum was extracted in turn with water, propyl alcohol and ethyl acetate. Water extract had the best antioxidantion effects by inhibiting the linoleic acid oxidation for 72h.Propyl alcohol extract exihibited a little higher antioxidantion than the supercritical carbon dioxide extract,ethyl acetate extract showed the worst antioxidation effects .2 Separation, Purify and Structure Identification the Antioxidant Components from Alpinia oxyphylla MiquelVolite oil is the major especially medicinal components in the seed of Alpinia oxyphylla Miq. The relation between the medicinal components and effects was discussed. The compound of the best DPPH scavenging is islated by column chromatography, TLC, HPLC. The results show that the compound III is the best scavenging DPPH effects.Compound I, compound II and compound III was identified as asarone nootkatone and yakuchinone A.Molecular mechanics and quantumchemistry methods wer used to study the effect quarititative structure-activity relationship (QSAR) on the antioxidative activities of yakuchinone A and curcumin. The energy and electronic structures of the curcumin compounds including yakuchinone A and curcumin were calculated. The change of enery and electronic structure from free radicals were acounted and like curcumin compounds there the active process of the curcumin compounds dehydrogenation oxidation was take place. Results showed that the structure stabilities of curcumin and yakuchinone A are reactive to their molecular structure.3 Determination of Antioxidant ActivityThis article was to investigate the seperation of the flavone from Alpinia oxyphylla Miq. The flavone was got from different concentration alcohol solution eluting from polyamide pole. Rutin as acriterion, the colorimetry was adopted to measure the amount of the flavone. The results show that the flavone content is 4.6g/kg and the flavone by using the concentration of 50% alcohol solution has the best productivity rate. The purify of flavone eluted with 75% alcohol solution was the highest along the solutions eluted by the 50%,75% and 95% alcohol solution in gradience elutation. The flavone,β-SitosteIrol,stigmast-4-en-3-one was isolated from the elute of alcohol solution on polyamide pole .Also flavone contents in extracts and residuum of Alpinia oxyphylla Miquel fruits from SCCO2 extraction were measured ,Flavone content is in the following order: ethyl acetate extract (6.29%) , propyl alcohol extract (5.81%), water extract (4.85%) and SCCO2 extract (4.70%).The total phenolic contents of the fruit extracts as gallic acid equivalents by the Folin–Ciocalteu method were found to be highest in propyl extracts (5.53%) and SCCO2 extracts (5.53 %), a little lower in ethyl acetate extracts (4.04 %) and lowest in water extracts (0.89 %).The total phenolic contents and flavonoid contents of the extracts were evaluated and the antioxidant activities of the extracts were assayed with antioxidant capacity in linoleic acid model system for 42h, reducing powers, radical scavenging activity using DPPH method. The results show that the ethyl acetate extract of Alpinia oxyphylla Miquel possesses strongest DPPH radical scavenging activity and reducing power in a concentration-dependent manner.There is a correlation coefficient for the correlation between antioxidant capacity and total phenolic contents of Alpinia oxyphylla extracts(R2=0.703). Besides, flavone contents were also correlated well with reducing power (R2=0.847) and scavenging capacity of DPPH (R2 = 0.8517). Flanovoid can also be used as their antioxidant and it can scavenge the radical, have a better reducing power. The major reason of antixidant is due to its reducing power.