Extraction And Application On Preservation Of Galangal Favonoids Antibacterial Substances

Galangal(Alpi nia officinarum Hance) is a perennial herb Alpi nia, m ainl y produce d in our country, Guangdong, Guangx i and Hainan provi nces, Yunnan and Taiwan als o has a s mal l amount of cultivated and wild distribution. Galangal contains a lot of natural active ingredients,such as diphenyl-heptane, flavonoids and so on, resea rch s hows that flavonoids has analgesic, ant i-bac terial, anti-inflammatory, anti-tumor, anti-diarrhea and many other physiologi cal activity. In order to ful ly utilize the resources gal angal, galangal flavonoids article on antibacterial substances extraction, separa ti on, purification prelimi nary study, the use of HPLC and HP LC-MS for its antibacterial ingredi ents to make a prelim inary identificati on, and apply it to the water preservation aspects of t he product.Contents and results are as follows :1. Through S oxhlet ex traction, microwave-assisted ext racti on, ul trasonic ex traction are thre e ways to i nhibition zone diame te r & extraction rate indicators. Results showed that:microwave- assis ted ex traction of flavonoids best inhibi tory effect, fol lowed by ultrasound-assisted extraction, S oxhlet worst. Optimize the ex traction process by single factor and orthogonal experimental desi gn combined with response s urface methodology.The resul ts showed that: microwave-assist ed extraction of flavonoids galangal opt imum antibact eria l subst ances is, microwave power 300 W, solid-liquid ratio 1:20(m: v), 75%ethanol concentration, extraction time 25 s, extraction t ime 4h, 1 ex traction ti mes.the temperature 40 ℃, in t his condi tion, Galangal flavonoids inhibi tion zone diameter can be achi eved(17.8 ± 0.38) mm.2. Through UV irradiation time, temperature, pH, sugar, salinity of ga langal flavonoids raise crude mat erial i mpact s tudies. The results showed that: UV i rradiation time, temperature and other fi ve ki nds of factors have an impact on the antibacterial act ivity of crude ex tract s of flavonoids. In the range of pH 1~8 have good stabili ty, low s uga r level, low salinity wil l promot e its antibact erial activity in the aci dic, range of 10%Sugar, 5% sal t concentration of it s strongest antibacterial activi ty. Experimental result s s how that through inhibition: Galangal flavonoi ds crude extracts common bacteria have good anti bacteri al activity, G+antibacterial activi ty greater than G-. Galangal fl avonoids crude extracts of Baci llus cere us most sensitive, MIC for 0.0125 mg/ mL, MBC was 0.025mg/mL. Sodium benz oate is most sensiti ve t o Shewanell a, MIC is 25 mg/mL, MBC is 25 mg /m L, potassium sorbate against Staphylococcus aureus, Bacillus cereus, the most s ensitive, MIC is 2.5 mg/ mL, MBCwas 2.5 m g/ mL, galangal in the volatile oil chrys ogenum most sensiti ve, the mini mum inhibitory concentrations were 0.031 mg/ mL.3.Through component prediction shows: galangal contains protein, suga r,polys acchar ides and glyco sides, organic acids, terpenoids, s teroids, coumarin, lactone and its glycosides, al kal oids, phenols, may conta in tanni n.Galangal in the complex compo sition.Unrated extraction laye r containing antibact erial activity, but the activit y is les s than the future of the ethyl aceta te ex tract laye r, layer of similar ability and chloroform. Strongest antibact eria l activity of ethyl ace tat e laye r, chloroform levels of n-but anol is weak, almost no antibacterial act ivity is water layer. By polyam ide column chromatography, s ilica gel column chromatogra phy, Sephadex column chromatography separa ti on and puri fication bold thing, come t o 15,24,25,26, a, b of the six components of antibact erial acti vity higher.Characteri zed by the col or reaction, UV scanni ng spectroscopy can determine the initial antibact eria l subst ances are ex tracted flavonoids. By HPLC and UPLC-MS / MS for the s eparated fractions were six qualitative and quantit ati ve analys is, found that t he ex tract contains Galangin, quercetin, protocatechuic, pinocembrin, curcumi n, kaem pferol, etc.s ubstance, which is Galangin Galangal is characte riz ed substances were si gnificantly higher t han other substances. Base d on the above analys is resul ts: galangal plays the most important antibacterial substance Galangin, quercetin, kaempfe rol, pinocembrin, followed by curcumin, protocatechuic acid.4.Through galangal flavonoids crude ex tracts, purified products and potassium s orbate were t reate d shrim p meat, fish, m eat, results showed that: during storage of sens ory eval uati on, trends pH, TVB-N and the total number of bact eria was significantly lower than the control group, both crude ex tract s or purified product ga langal can effectively inhibit shrim p, fish meat spoil age, thus extending shelf life. Experimental resul ts show that through the preservat ion, at the same concentration, galangal flavonoids crude material pres ervat ion effect and potassium sorbat e rather, purified product was better than potassium sorbate, indicating preservation effect galangal flavonoids better security high is a suit able natural preservatives.