The Analysis Of Biological Activity Components Of Berry Fruits

The bioactive components of resveratrol, fatty acids, polysaccharides are determined in berry fruits and the antioxidant activity of resveratrol is also studied in full thesis.Resveratrol contents are analyzed quantitatively by HPLC in berry fruits, the resveratrol of samples is extracted by ultrasonic extraction method and the factors affecting the extraction rate of the resveratrol are investigated by orthogonal test. The optimum extraction conditions are as follows: extraction reagent is 60% methanol, solid and liquid ratio is 1:15, ultrasonic extraction time is 40 minute, ultrasonic extraction temperature is 40℃. The results show that resveratrol content of the vitis terrier is the highest than other berry fruits and the highest content is 325.2μg / g. The blue berry also contain the resveratrol, but the myrica rubra and the dark plum don't contain the resveratrol.Antioxidant activity of the resveratrol is determined by fluorescence spectrometry. Benzoic acid itself has very weak fluorescence, when added Co²⁺ in catalyze system, benzoic acid is oxidized with peroxide, it showes strong fluorescence, but samples of the resveratrol can remove the hydroxyl radical (·OH) and thereby it reduces the fluorescence intensity of the solution and the fluorescence intensity of the system affecting the conditions are explored: when pH of the buffer salt solution is 9.0, molar ratio of the benzoic acid and the peroxide is 0.077, concentration of Co²⁺ is 1.6×10-4 mol / L, at 20℃, the system reacts 40 minutes, the fluorescence intensity of product is the strongest. The results show that the vitis terrier has the strongest antioxidant activity than other berry fruits and antioxidant activity of the resveratrol is in proportion to the resveratrol content, the higher resveratrol content, the stronger the antioxidant activity.Fatty acids of berry fruits are determined by gas chromatography-mass spectrometry. The results indicate that berry fruits contain unsaturated fatty acids, and they contain the linoleic acid in the unsaturated fatty acids. Polysaccharides of the berry fruits are studied by a concentrated sulfuric acid colorimetric phenol and they are detected by UV spectrophotometry. The results indicate that the polysaccharide content of the vitis terrier is the highest than other berry fruits and the highest content is 367.1 mg / g, which is not reported in the literature before.