The Study Of The Antioxidant Active Constituents Of Zanthoxylum PlanispinumVar. Dintanensis

In the thesis, the antioxidant active constituents of Zanthoxylum planispinum var. dintanensis were studied by the method of screening-guided isolation. The results were the following:(1) Three antioxidant screening methods, DPPH, scavenging hydroxyl radical scavenging and reducing power, were used to evaluate the antioxidant activity of fractions of the methanol extract of Zanthoxylum planispinum var.dintanensis peel, it was found that ethyl acetate fraction was the most potent.(2) With the combined application of different chromatography methods,five compounds were isolated from the active ethyl acetate fraction and their structures were elucidated by spectroscopic methods, including 1H-NMR, 13C-NMR and 2D-NMR techniques.The structures compounds1~5were identified to be hydroxyl-β-Shanshool(1), Isorhamnetin-3-O-b-galactoside(2),quercetin-3-O-b-galactoside(3), quercetin-3-O-b-glucoside(4),and quercetin-3-O-(4’’-O-stearate)-b-glucoside(5).(3) By DPPH free radicals scavenging method,the antioxidant activity of compounds1~5 were evaluated, and the IC50 values for them were(2)4.25×10-5 mol/L,(3)7.67×10-4 mol/L,(4)1.10×10-3 mol/L,(5)1.23×10-4 mol/L.(4) In order to evaluate the special taste of the peel of Zanthoxylum planispinum var.dintanensis, the content of hydroxyl-b-shanshool, a compound of for flavor Ma, was detected by HPLC method in Zanthoxylum planispinum var.dintanensis peel, the results show that it’s hydroxyl-β-Shanshool content is higher than that in other species of Huajiao.