Separation And Analysis Of Components In Beihua

We chose response surface methodology (RSM) to research the influence of lime waterdosage, precipitation temperature and precipitation time on the quercetin extraction rate,the optimizated was extraction ratio of quercetin are3.256%for adding64mL clarifiedlimewater in25mL extraction liquid,61℃, precipitating31min.UV、IR and HPLC wereused for structural characterization of quercetin extract from Hypericum. The data suggestedthat the structure of quercetin extract from Hypericum by the methond of calcium ionprecipitation conincided with the quercetin standard sample.After adding quercetin extracting from Hypericum,the effecting of UV, reactiontemperature on peroxide value of the sesame oil and the free radical scavenging ratio ofextracts on sesame oil were also investigated. The results showed that the peroxide values ofthe sesame oil for adding quercetin extracts decreased14.73%,25.53%and38.4%,70.3%incomparison with adding BHT and no adding by ultraviolet light irradiation6h and reaction10h at60℃, respectively. The free radical scavengexperiments showed that the reducingpower at50℃is1.88times of BHT.The·OH scavenging activities, the O-2· scavengingactivities and the H2O2-Scavenging capacity at50℃is1.49times,1.02times and1.04timesof BHT, respectively.We separated quercetin from Hypericum Japonicum with Calcium precipitation, andantibacterial activity of quercetin and its calcium complex was studied. The effecting ofsolutions concentration, treatment temperature and pH on antibacterial activity on E.coli,Staphylococcus aureus and Bacillus subtilis was experimented and compared. The resultsshowed that the minimal inhibitory concentration of its on on E.coli, Staphylococcus aureusand Bacillus subtilis were3.125μg/mL、6.25μg/mL、1.5625μg/mL, respectively. Inhibitionzone of12.5μg/mL quercetin on escherichia coil, bacillus subtilis and staphylococcus aureusare biggest at pH8、7-8and5, respectively. Heat-resisting performance of the extractive wasvery well. When the treatment temperature were20℃,50℃and80℃, the inhibition zone ofE.coli were12.8mm,12.8mm,12.0mm. The inhibition zone of the Bacillus subtilis were10.2mm,10.0mm,10.0mm. The staphylococcus aureus inhibition zone were11.3mm,11.0mm,10.8mm.The volatile oil from Leaf and Root of the Hypericum japonicum from Xiangxi weremaked by steam distillation method, The results showed Chemical constituents have alkanes,alkenes, amine, furan, aldehyde ketone, alcohol, indole, acids,up to43kinds of chemicalcomponents though GC-MS for the chemical constituents analysis, its relative amount are22.83%,18.19%,4.32%,4.71%,10.61%,8.12%,9.6%,21.62%.32chemical componentswere determined in Root of hypericum japonicum, Chemical constituents have alkanes,alkenes, amine, furan, aldehyde ketone, alcohol, idols and acids et al, its relative amount are40.09%,14.06%,14.54%,4.15%,3.77%,11.09%,11.45%,0.95%.