Study On Functional Constituents Of Suaeda

With the aim to provide theoretical basis for comprehensive utilization of Suaeda salsaand development of natural colorant, structure composition、antioxidant activity andstabilization of Suaeda salsa were preliminarily studied in this paper. Also the primeextraction process of coenzyme Q10from Suaeda salsa seeds was investigated. Theconclusions were as follows:Four betacyanins were isolated and identified from Suaeda salsa by HPLC and liquidchromatography-mass spectrometry (LC-MS), of which three are known compounds:Betanidin, Celosianin Ⅱa nd its C15isomer. The rest one has not identified.For antioxidant activity, the total phenol of pigment sample was12.6746%(gallic acid).The pigment sample can effectively scavenge DPPH and·OH, the ratio respectively were91.7%and70.2%, but have little effects on O-2·.The pigment was microencapsulated by using sodium alginate as wall material. Theoptimum conditions of pigment microencapsulation were embedding temperature30℃,embedding time30min, mixing speed15000r/min, the ratio of wall-material tocore-material(m:m)2:1, and the mass fraction of sodium alginate was3%，under theseconditions, the encapsulation yield was91.7%. The stability of microencapsulation againstlight、heat、oxygen was most effectively improved.With the aid of ultrasonic, coenzyme Q10was extracted from Suaeda sals seeds withacetone and n-hexane. The ratio of liquid to material, the effect of output power, totalextracting time and temperature were systematically studied in this paper. The results showedthat the optimal condition for coenzyme Q10extraction was as follows, material to liquid ratio1:6, output power300W, extracting time25min, and extracting temperature30℃. Thequantity of coenzyme Q10extracted by this method could reach45.9μg/g under the optimalcondition.