Study On Separation, Analysis And Stability Of The Effective Components In Lotus Leaf, Aloe And Tea

Lotus leaf, aloe and tea are familiar plant materials for health foods,and they contain many kinds of active components. The bioactivecomponents in Lotus leaf which are alkaloids, flavonoids, essential oilsand so on can reduce blood-lipid, lose weight, help antimicrobial andeliminate free radicals. Aloe contains anthraquinone compounds,polysaccharides, organic acids, mineral elements, et al. And there are teapolyphenols, tea polysaccharide, tea saponin and volatile components intea. With their wide applications in medical treatments, cosmetology andhealth care, the extraction and analysis technologies as well as separationand purification power have been developing quickly.In this paper, we summarized the developing technologies and newmethodology of extraction, separation, purification, and simultaneousanalysis for lots of effective components. On the basis of it, we did someresearch work for the analysis, separation and stability of the effectivecomponents of lotus leaf, aloe and tea, for the reference of the formerwork, and some significant results have been gotten.The main contents and results of this paper are as follows:1. In the first section, we developed the analytical method of alkaloidsin the lotus leaf. And with the determination using this method, we optimized the elution conditions of macroporous adsorption resin fordifferent alkaloids belonging to aporphine respectively. At last, we founda suitable elution method that could separate nuciferine fromN-nornucifefine and O-nornuciferine well, while enrichingN-nornuciferine and O-nornuciferine to our satisfaction. This is a simplemethod with good repeatability. And taking extraction efficiency, purityand cost into considerations, it has much industrialization prospect.2. Because of wide use of aloe, the stability of the effectivecomponents in it is closely bound up with aloe's application and people'shealth directly. In this section, we did the research for aloin's stability inmethanol and in water, respectively. The results showed that the aloin inboth of the two solvents was not stable. We also probed the reason for thephenomenon using HPLC-DAD-ESI-MS simply, and it showed that itwould be likely to have some relatioris with solvent polarity. Andaccording to the experiment dates, we also predicated its storage period inmethanol and in water under the temperature of twenty degree,respectively.3. Tea is a kind of Chinese traditional drink and the research for itsfragrance ingredients is a hot spot in tea researchers' eyes. In the thirdsection, we chose tieguanyin tea, maojian tea and black tea as objects,extracted the fragrance compounds and then carried out the qualitativeand quantitative analysis for these fragrance compounds from the three kinds of tea using GC-MS equipped with simultaneous distillation andsolvent extraction instrument in order to tell the differences between them.The results showed that they differed much from each other because ofthe differences in their facture techniques. These researches and theirresults can provide theoretic reference for the tea facture technique.