Studies On The Comprehensive Utilization Of Dried Flower Of Jasminum Sambac. Ait

The flower of Jasminum sambac. Ait, with a long history of utilization in folk, can be used as dosage and delicacies. Modern industry of scented tea brings about a large amount of flower dregs. Till now, some experiments have been conducted to promote its comprehensive utilization, the result is not ideal. The studies took a investigation into the main biochemical constituent of the plant, and a set of quantitative analysis method to Jasminum flavonoids was established. Further more, the studies developed a water extract process, and a method to isolate and purificate Jasminum flavonoids.The present studies developed a method of spectrophotometry for quantitative determination of the total concentration of Jasminum flavonoids. The result showed the optimal determination wavelength was 500nm. There was a good linear relationship with r=0.9999 between the absorbance and the concentration of flavonoids within the range from 0 ug/mL to 800ug/mL. The average recovery rates were from 96.5% to 105%.During the investigation of water extraction process, the extraction conditions were studied. The optimal condition was determined, with temperature 85℃, the ratio of water to liquid 1:35, and extraction time 40 min.To isolate Jasminum flavonoids, it took an investigation to the effect of various conditions in extraction. The result was with EtOH concentration 70%, temperature 75℃, extraction time 4h and the ratio of solution to liquid 1:15.The studies implemented macroporous resin to enrich Jasminum flavonoids. According to the result of static absorption and static de-absorption test, AB-8 was the right one. The optimal absorption conditions were with feeding rate 2 BV/h, concentration of feed 3.5 mg/mL, pH value 5. And the optimal de-absorption conditions were EtOH concentration 70%, solution rate 2 BV/h, pH value 8, solution volume 4 BV.The amplification experiment showed a same result to the miniature experiment. The concentration of Jasminum flavonoids in the product was 11.63% - 13.02%, with developed nearly 10 times when compared with that of raw material.The result of analysis of flavonoids by HPLC and TLC was mostly content. Each component in the flavonoids needs a further isolation and determination.