Research On Extraction And Antioxidation Of Berberis Kaschgarica Rapr.

The Berberis kaschgarica Rapr.which is one of the folk herb in Xin Jiang was used as material. Studied on its chemical constituents and antioxidant activity.The chemical constituents of the Berberis kaschgarica Rapr.were studied with chemical pre-trial system method. The result has showed that the Berberis kaschgarica Rapr. contained amounts of chemical components, such as amino acid, proteins; polysaccharides and glycosides, saponins; phenols ,organic acid; flavonoids ; coumarins ; essential oil etc...The contents of the metallic elements in the Berberis kaschgarica Rapr. were determined by atomic absorption spectrophotometry. The result shows that the contents of the Fe,Mn,Cr,Ca,Cu,Zn,Ni were 9.257,4.631,0.228,138,3.704,7.411,0.308(μg/g) respectively and Co,Cd,Pb were not yet detect.The extraction conditions of pigment from Berberis kaschgarica Rapr. berries were studied by three methods : Ultrasonic, Ultrasonic-Microwave, Accelerated Solvent Extraction(ASE). The result shows that the optimum condition for the ultrasonic extraction is as follows: extracting solvent 60 % methanol, the ratio of material to liquid 1:40, extracting time 20 min; the optimum condition for the ultrasonic-microwave extraction is as follows: extracting solvent 60 % methanol, the ratio of material to liquid 1:40, microwave power 700 W, extracting time 15 min; the optimum condition for the ASE extraction is as follows: extracting solvent 75 % methanol, the ratio of material to liquid 1:30, purge time 60 s, flush volume 30 %, 10.3 MPa pressure, static extraction time 5 min, static cycle 1 time.The stability of the pigment extraction from Berberis kaschgarica Rapr. berries was studied by UV-Vsib. The results showed that indoor natural light and sweeteners had little effect on the stability of the pigment, the color of the pigment soon faded in ultraviolet light, the pigment was steady when pH<3 and temperature below 70 degrees, K+,Na+,Al3+ could raise the stability effectively, while Cu2+and Fe3+ had negative effect.The total anthocyanins and total polyphenol contents of Berberis kaschgarica Rapr.were analyzed by pH differential method and Folin-Ciocalteu colorimetry respectively; DPPH and ABTS free radical systems were used to investigate the anthocyanins of Berberis kaschgarica Rapr. antioxidant activities in vitro. The results indicated that anthocyanin content ranged from 289.3 to 393.4 mg cyaniding-3-glucoside equivalent per 100 g fresh berries and polyphenol content ranged from 581 to 333 mg gallic acid equivalent per 100 g fresh berries and values ranged from 132.7 to 776.9 mg Trolox equivalent per 100 g fresh mass in DPPH free radical system and ranged from 663.1 to 874.7 mg Trolox equivalent per 100 g fresh mass in ABTS free radical system. and the pigment had a certain antioxidant activity.The anthocyanins were separated by paper chromatography(PC). The aglycone and sugar portion of the pigment were cyanidin, delphinidin, hirsutidin,glucose, rhamnose.