Preliminary Study On Extracting And Separating Chemical Composition And Activity Of Forsythia

Forsythia suspensa is the dried fruit of Oleaceae plant forsythia, which is commonly used in traditional Chinese medicine. It is divided into Green Fructus forsythiae which gained by steaming or boiling and Grown Fructus forsythiae which can be used through simple dry. The preliminary research shows that the chemical composition of forsythia can be changed after processing. However, whether the chemical composition of these changes is influential to the effects of the forsythia has not yet been reported. Hence this article mainly discusses the forsythia content change of chemical composition before and after processing by extraction and separation, and the preliminary research on its biological activity. In this way this article attempts to green up the processing technology to provide reliable basis.The main research work is as follows:1. Extraction and separation of chemical components:Seventy percent of forsythia suspensa methanol extract was detached to obtain five concocted content change compounds by using the macroporous resin, medium pressure preparative liquid chromatography and high performance semi-preparative liquid chromatography methods. Three compounds of the structure were identified through UV, IR, NMR, MS and other spectroscopic analysis. They are forsythoside A,doxosidic acid and forsythoside C.2. The biological activity of chemical constituents:Inhibition of pancreatic lipase was studied through the enzyme standard instrument measuring absorbance method. It showed that compounds which maintain the obvious inhibition of pancreatic lipase were adoxaglycosides acid and forsythoside C. In addition, the inhibition of adoxa glycosides acid towards pancrelipase was amazingly obvious. Moreover,the inhibitory effect of Chemical composition on phosphodiesterase was also studied throughHPLC(high performance liquid chromatography). And it turned out that only Forsythiaside showed theobvi-ous inhibition on phosphodiesterase. Lastly, the inhibition effect of these five chemical components upon staphylococcus aureus was investigated and the results showed that the most obvious inhibition was forsythoside C; the second go to Forsythiaside A and one unidentified chemical element; the other two compoundsshowed tiny inhibition towards staphylococcus aureus. 3, Study on Forsythia fruit enzymes for forsythiaside of enzymatic hydrolysis:A content in forsythiaside change as an indicator of the analytical method using high performance liquid chromatography explored forsythia incubated at different temperatures crude enzyme a solution on the impact forsythiaside results show that:forsythia enzymes contained on forsythiaside a has degradation, Alice Green concocted to kill enzymes can play the effect of Alice Green concocted to effectively improve even Alice ester glycosides a content; green Alice cook4-12min after killing enzyme can play a role; further found through research on enzymes forsythiaside a one of caffeic acid decomposition products...