Study On The Extraction And Functionality Of The Physiological Activity Component From Amomum Tsao-ko

In this study, in order to find the new function of from components of Amomum tsao-ko.The essential oil of Amomum tsao-ko were got by the steam distillation in the average1.12%yield. The main components of its were1,8-cineole (41.433%), a-phellandrene (7.882%),2-isopropyl benzaldehyde (5.930%), geraniol (4.847%),(E)-citral (4.322%).The essential oil of Amomum tsao-ko were extracted by Clevenger methods in the average1.87%yield. The main components of its1,8-cineole (40.891%), a-phellandrene (9.769%),2-isopropyl benzaldehyde (6.988%),(E)-citral (4.949%), a-pinene (4.360%),(E)-2-decene aldehyde (3.908%),(Z)-citral (3.684%), P-pinene (3.073%), the eight components accounted for77.622%. For the essential oil of Amomum tsao-ko, two different extraction methods are basically the same chemical kinds and the different contents, The compounds and the yield by Clevenger methods are more and better than the steam distillation. Then it is better than the steam distillation.The mass fraction of1,8-cineole, which is the main component in the essential oil of Amomum tsao-ko were48.03%by GC the external standard methods, higher than the GC-MS area normalization method (40.89%).The results of the scavenging effect of DPPH free radical were:using visible colorimetric methods, the DPPH radical scavenging rate increased with the concentration of the sample and reached to stable. The maximum scavenging rate of DPPH free radical were BHT (94.95%)> Vc (91.88%)> Essential oil(80.00%)(steam distillation)>Essential oil(75.81%)(Clevenger methods) he corresponding concentration was10mg/mL;Ethanol(60%) crude extract liquid from crushed Amumom tsao-ko was obtained. then ethanol was removed by evaporator, and filtration the aqueous filtrate was divided to two and were extracted by chlorofor m, ethyl acetate, n-butyl alcohol with different order. The first order was chloroform, ethyl acetate and n-butyl alcohol. The second order was ethyl acetate, n-butyl alcohol and chloroform.All of the extraction liquids and precipitate were prepared at a certain concentration with methanol after concentration. The functional studies of the extracts of Amomum tsao-ko include the effect of scaverging DPPH radical,the effect of inhibiting lipase,the effect of inhabiting the xanthine oxidase,the effect of some kind of bacteria.Research results of extract functional show that:Useing TBHQ as a control,Considering the effect of scavenging DPPH radical in the extracts, visible colorimetric methods:The results show BuOH-A (94.97%)> water extraction-B (94.46%)> CHC13-B (93.69%)> EtOAc-A (93.68%)> precipitate (93.07%)>water extraction-C (91.60%)>TBHQ (90.74%)>CHC13-A (89.65%)> EtOAc-B (88.70%)> water extraction-A (88.65%)> n-BuOH-B (88.10%).According to the above experiment, it proved that tsao-ko’s antioxidants not only concentrated in the volatile components, but also exited in the non-volatile components. It cannot be ignored that when using tsao-ko as natural antioxidant, non-volatile components is as important as volatile components.Considering the effect of inhibiting lipase in the extractions, the results:n-BuOH-B (15.94%)> n-BuOH-A (8.34%)> CHC13-B (7.85%)> water extraction-C (6.67%)>precipitate (5.09%)>CHC13-A (4.46%).Others extractions were not found the the effect of inhibiting lipase function.Through the experiment, it proved that the extracts of tsao-ko contains substances of inhibiting lipase. It played a role to prompt the development of new diet food when using tsao-ko as material.Considering the effect of inhibiting the xanthine oxidase in the extractions, the results:water extraction-A (75.00%)> water extraction-B (54.86%)> CHCl3-B (19.44%)。 The major components of inhibition of xanthine oxidase were mainly concentrated in the yield and water extraction.In summary of this experiment, it initially cleared out that the extracts contain xanthine oxidase inhibiting substance. Furthermore, it determined that the inhibitor mainly exists in the aqueous phase. It plays an important role for the future development and research of new anti-gout treatment drug.The extractions had considerable effect of antibacterial activityThe antibacterial activity to Escherichia coli:CHCl3-A (17.27mm)> CHCl3-B (15.16mm)>EtOAc-A (13.92mm)>EtOAc-B (13.26mm)>precipitate (13.04mm)>0.15g/mLpenicillin sodium (10.64mm)>2n-butyl alcohol extraction (10.09mm).It did not detect the inhibitory effect on E.coli from negative control water and methanol.The antibacterial activity to Staphylicoccus albus:0.15g/mLpenicillin sodium (70.93mm)>0.015g/mLpenicillin sodium (61.66mm)>0.0015g/mLpenicillin sodium (55.06mm)>CHC13-B (18.29mm)>CHC13-A (16.72mm)>precipitate (16.44mm)>EtOAc-B (13.93mm)>EtOAc-A (12.46mm)>n-BuOH-A (10.94mm)>n-BuOH-B (10.17mm).It did not detect the inhibitory effect on white grape bacteria from negative control water and methanol.The antibacterial activity to Bacillus subtilis:0.15g/mLpenicillin sodium (69.96mm)>0.015g/mLpenicillin sodium (55.80mm)>0.0015g/mLpenicillin sodium (46.37mm)> EtOAc-B (12.62mm)> n-BuOH-A (12.60mm)> EtOAc-A (11.39mm)> precipitate (9.67mm)>n-BuOH-B (12.62mm).It did not detect the inhibitory effect on bacillus subtilis from negative control. Therefore, it was clear that tsao-ko contains antibacterial ingredients. It contributes significantly for the future research and development of natural food preservative using tsao-ko.In summary, it proves that tsao-ko contains antioxidant, inhibiting lipase activity,inhibit- ion of xanthine oxidase activity and varying degrees of antimicrobial resistance. It impacts the future research and development of eng foods when using tsao-ko as raw material.