Study On The Extraction And The Free Radical Inhibiting Action Of Natural Product

With the increasing improvement of living standard, people become to pursuit dietary nature and health. As a kind of functional food, Lycopene and lutein are widely studied because of their usage of preventing cancer and anti-cancer. In this paper, not only extraction methods and scavenging ability on super oxide anions of lycopene and lutein were studied, but also scavenging effect on hydroxyl radical of another natural products was measured. Detailed contents are followed:1. Extraction of lycopene from fresh tomato was investigated in order to determine its dehydration methods, extraction solvent and purification technology. 5g salts were used in the dehydration of 20g tomato pulp. 20ml Ethyl acetate was used to extract lycopene from tomato tissue after being disposed with acetone. Through above extraction technology, 0.897mg lypocene can be obtained. Lypocene-containing oleoresin were gained after condense. Saponification and colummation layer analysis were used to sublimate lycopene oleoresin. Spectrogram of lycopene products gained is agreed with its standard Spectrogram. Colummation layer analysis superior to Saponification by comparing their extraction rate.2.We investigate the technogical conditions for extracting lutein from marigold (Tagetes erecta) and determined its optimum technology. When concentration of NaOH is 3.3%, extracting time was two hours and extraction times was two times, 0. 0795g lutein products are obtained from 6g marigolds. It was analyzed by thin-layer chromatography on silica plates.3.The scavenging ability on super oxide anions generated by pyrogallol autoxidation system of lycopene and lutein was evaluated by means of spectrophotometry. The results showed that lycopene and lutein have obvious effect on scavenging super oxide anions and scavenging ability of lutein superior to lycopene.4.The scavenging effects on hydroxyl radical of dioscoeaopposita thunb, apple, kiwifruit, orange, pear and tea were measured by 1, 10-phenanthroline-Fe2+-H2O2 andmethyl violet- Fe2+-H202 reaction system. The results showed scavenging ability of apple, kiwifruit, orange, pear decreased by subsequence. Methyl violet- Fe2+-H202 reaction system superior to 1,10-phenanthroline-Fe2+-H202 by comparing the hydroxyl radical scavenges effect of ascorbic acid and thiourea.