Study On The Extracting Effective Components Of Chinese Olive And Its Anti-endotoxin And Anti-bacterium

Chinese olive(Canarium album Raeuseh), is evergreen trees of Canarium belongs to Burseraceae. As a value resource for both food and medicine, it has the effects of detoxification, anti-inflammatory and analgesic, antialcoholism and liver-protecting, anti-bacterium, antioxidation, anti-virus with other nutrition and health value. This paper was about the extraction process of anti-endotoxin component in Chinese olive, its antibacterial effect and developed a granule product. The main contents were as follows:(1) The component with anti-endotoxin effect in Chinese olive was extracted by ultrasonic-assisted extraction method. Based on the single factor experiments, the extraction process was optimized by response surface methodology, and a secondary multivariate regression model equation was obtained: Y=80.42+0.84Xi+0.37X2+0.072X3-0.032X,X2+0.25X,X3+0.75X2X3-0.60X,2-2.05X22-2.44X32The optimal extraction process parameters got from the equation were as follows:ethanol concentration 80%, extracting temperature 60.96 ℃ and extracting duration 60.82 minutes, clearance 80.6859%. According to actual condition to determine the best extraction conditions were ethanol concentration 80%, extracting temperature 61℃ and extracting duration 61 minutes. The average clearance for endotoxin was 80.22%, and the relative error was 0.58%, very close to the model predictions.(2) The ethanol extract was isolated with four different polar solvent-petroleum ether, chloroform, ethyl acetate, and n-butanol respectively; the n-butanol extract had the highest clearance of endotoxin, and bacteriostatic effect is best, in Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Salmonella had obvious bacteriostatic effect, the diameter of the anti-bacterial zone were 18.03mm,13.04mm,21.17mm,11.42mm, and the minimum inhibitory concentration (MIC) were 50 mg/mL,100 mg/mL,25 mg/mL,100 mg/mL, but in Green Trichoderma, Penicillium, Aspergillus niger, as well as Beer Yeast had no significant inhibitory effect in the range of experiments concentration.(3) Studied the stability of active components in n-butanol extract, results showed that the active components of n-butanlo extract had better anti-bacterium stability in the temperature range of 28 to 80℃, pH 3.5-8. The action time between extract and bacterial suspension greater than 60 minutes can fully play the bacteriostatic effect of active ingredient; different concentrations of sugar, salt solution environment can enhance the inhibitory effect of the extract.(4) The ethanol extract of Chinese olive which obtained by the optimum extraction process was mixed with various excipients to produce Chinese olive granule, and studied its preparation technology. On the basis of single-factor experiments, the granulating efficiency was better when used lactose and maltodextrin as the filler; the results of orthogonal experiment showed that the optimum granulation process was as follows:ratio of extract to filler 1:2, ratio of lactose to maltodextrin 1:1, CMC amount 4%. The granulating efficiency was best when sprayed with 70% ethanol, dried at 60℃ for 30 minutes. Verification tests showed that the average of yield and hygroscopicity of product were 95.72%,4.38%; relative standard deviation (RSD) were 1.33%,2.80%. Added 0.7%of stevioside to rectify the taste can make the products in better taste and flavor.The water content of products which produced with the optimum technological parameters was 5.15±0.05 (%); angle of repose was 26.83±1.14 (°), good fluidity and dissolves. The critical relative humidity (CRH) was 73.6%, it’s not easy to absorb water and the environmental humidity should be controlled below the numerical value in the process of production and storage, in order to prevent moisture absorption.