Separation, Purification And Identification Of Antimicrobal From Opuntia

In this thesis, antimicrobial compoents were extracted from opuntia, andseparated to get purifier sample. At the same time the antibacterial activities ofthe samples were tested by every step and choose the best sample whichextracted by SFE for the next analysis. The sample extracted by organic solvent,Column chromatography and so on to get purer sample. Then made compositionanalysis and elementary structure identification by ultraviolet spectrophotometry(UV), infrared spectrophotometry (IR), high performance liquidchromatography (HPLC) and so on. The results as follows:Comparing the antimicrobial activity of the SFE extract, supersonic extractand traditional water bath extract by antimicrobial test on Escherichia coli,Staphylococcus aureus, Bacillus subtilis and Saccharomycete. The result showedthat SFE and supersonic ways to extract the antimicrobial components fromopuntia were much better than water bath extract. The order of the extractionefficiency of those three ways is SFE＞supersonic＞water bath. It was made sure by a series of test that the antimicrobial componentscontained organic acid, alkaloid, flavone, SOD and so on. It was measured thatthe antimicrobial contained organic acid 5.68mg.g^-1, and the vitality index ofSOD in unit volume was 6572.6U.mL^-1.The antimicrobial compoents were purified: The antibacterial activities ofthe sample which extracted by organic solvent was like that: Chloroform＞n-butanol＞water, the chloroform part was choosed as the columnchromatography sample. PA6 was selected as the Column chromatographyfilling, S₁-S₁₁11 samples were taken from the column chromatography. Byantimicrobial test on Bacillus subtilis S₄, S₅, S₆, S₇, S₁₀ and S₁₁ had antibacterialeffect, thereinto S₁₀ were the best.The sample S₁₀, S₁₁ contained flavone, organic acid and alkaloid, detectedby color reactions and thin layer chromatography. Flavone characteristicabsorption peak was detected by UV spectrum and IR spectrum. The content ofthe flavone and organic acid were detected by HPLC from the sample.