Extraction, Separation, Purification Of Active Constituents In Fengman Red Raspberry And Determination Of Their Quality

The research was studied extraction, separation, purification, stability and oxidation resistant ability of pHenolic compounds such as anthocyanins and flavonoids in red raspberry, fatty acids which were extracted by Soxhlet extraction and ultrasonic-assisted solvent extraction were analyzed by GC-MS. SOD was simply extracted and purified. Vitamin C was also analyzed in the study.In the study of anthocyanins of red raspberry, the ultraviolet visible spectropHotometry spectrogram between 325nm to 1100nm was drew. The important subsequence of different influential factor in extraction of raspberry anthocyanins was the material solvent ratio, ultrasonic time and then ultrasonic power. The optimum technological conditions was decided in 70% of ethanol solvent,1:15 of material solvent ratio,40 minutes of ultrasonic time and 240W ultrasonic power. HSCCC was also used in second step of purification of Anthocyanins in red raspberry in which at least five kinds of different constituents. Constituents 2 and 4 purified by HSCCC may be single component of anthocyanins.In the study of total flavonoids, the contents of total flavonoids in red raspberry was determined by sodium nitrite-aluminum nitrate colorimetric technique in which rutin was chose to draw standard curve. The ultraviolet visible spectropHotometry spectrogram between 325nm to 1100nm was also drew in the process of purifying raspberry total flavonoids. The important subsequence of different influential factor in extraction of raspberry anthocyanins was the same as that in Anthocyanins which was material solvent ratio, ultrasonic time and then ultrasonic power.The optimum technological conditions was decided in 95% of ethanol solvent, 1:27.5(g:mL) of material solvent ratio,50 minutes of ultrasonic time and 60℃of extraction temperature. AB-8 type of macroporous adsorptive resins was also used in purifying flavonoids of red raspberry, the conditions of which was 2BV/h of flow rate, PH 3.0 of adsorption and 80% of ethanol resolution agent. The adsorption rate, resolution rate and purity of raspberry flavonoids were 87.78%,90.72% and 22.6% separately. Total flavonoids purified by AB-8 type of macroporous adsorptive resins were further refined with ethyl acetate and the purity of total flavonoids was improved to 27.25%. Various kinds of properties of red raspberry flavonoids such as temperature stability, PH stability, time stability and oxidative stability were studied by different methods. The results showed that total raspberry flavonoids were temperature, PH and time stable and had strong antioxidative ability.In the study of fatty acids and volatile oils of red raspberry, two kinds of methods were used in extracting fatty acids which were Soxhlet extraction and ultrasonic-assisted solvent extraction. The extractions were analysed by GC-MS after methyl esterification by KOH-CH3OH.The consults showed that there were large amount of linoleic acid, also named octadecadienoic acid in fengman red raspberry. The content of 8,11-octadecadienoic acid methyl ester was almost the same by both extraction methods, which was about 31.6% of GC-MS peak area. The content of 9,12- octadecadienoic acid methyl ester,9,12-octadecadienoic acid and octadecadienoic acid methyl ester were 4.38% ,2.71% and 1.39% in the extractions by ultrasonic-assisted solvent extraction, which were 8.83%,0.83% and less than 0.5% of GC-MS peak area. The content of almitinic acid extracted by ultrasonic-assisted solvent extraction was reach up to 20.66% of GC-MS peak area. By date comparison, it was not hard to conclude that ultrasonic-assisted solvent extraction was prior to Soxhlet extraction in acquiring fatty acids extractions of fengman red raspberry which were analysed by GC-MS.