Study On Sulfonation, Physicochemical Properties And Biological Activities Of Paeonol

In this paper, we mainly studied sulfonation-techniques,physicochemical properties and biological activities of paeonol. Firstly, we synthesized sodium paeonol sulfonate by treating paeonol with concentrated sulfuric acid and oleums, and chose three main factors: volume ratio of concentrated sulfuric acid and oleums, temperature and time of reaction. The orthogonal test design Lg(34) was used for studing the optimization of the sulfonation-techniques. The results showed that the condition of 1.25:1 volume ratio of concentrated sulfuric acid and oleums, 70 癈, 40min helped to improve the output of sodium paeonol sulfonate. The purity of sodium paeonol sulfonate was determined by means of HPLC and TLC, and the structure of sodium paeonol sulfonate was determined by means of UV-spectrum, IR-spectrum and NMR. The results showed the purity of sodium paeonol sulfonate was 99.4804% and the structure of sodium paeonol sulfonate was 2- methoxy -4-hydroxy-5- aceryl sodium benzenesulfonate. With regard to the biological activities of paeonol and sodium paeonol sulfonate, we studied their inhibitory effects on phytopathogen and their activities of scavenging O2-and OH. We also studied their inhibition on H2O2,UV-induced hemolysis of RBC. Sodium paeonol sulfonate was used as keep-freshing agent in tomato storage and vitamin C content, brix, acidity, weight loss, membrane permeability, soluble protein content, SOD andPOD activity was determined. The results were as follows: Paeonol and sodiumpaeonol sulfonate had remarkably inhibitory effects on Xanthmonas oryzaepv.oryzicda,Pseudomonas solanacearum Smith, Phyllosticta mali Pril.et Delac.and Rhizoctonia solani Kuhn. and they also had antibiotic effect on maize sheath blight. Sodium paeonol sulfonate had distinctive effect on clearing O2-and -OH and inhibition on H2O2,UV-induced hemolysis of RBC compared with paeonol. The results of keep-freshing showed that 400mg/L sodium paeonol sulfonate had better effect than the control. On room temperature, the treatment delayed physiological changes and decreased the loss ofnutrients of the stored tomatos, thus helping keep them fresh.