| Pyracantha fortuneana(Maxim.)Li is Rosaceous – Maloideae shrubs evergreen wild fruit plants. It is very rich in our country. The pyracantha fruit annual output was 11000 tons in Xiang-xi. Pyracantha fruit is a high-quality natural plant resources which can used as medicine and food. It has much natural pigment, organic acid, polysaccharide, vitamin, pectin, flavonoids, isoflavone and so on. Pyracantha fortuneana fruit can slake thirst and help produce saliva, clear heat and remov toxin, astring to arrest diarrhea, scaveng free radical, reduce blood fats and facilitate digestion. In this paper, the wild Pyracantha fortuneana fruit in Xiang-xi was used as raw material, the flavonoids, polyphenol, proanthocyanidins and polysaccharides were extracted and separated, respectively. The content of active components were determinate and structure were analysed with UV and IR. The antioxidant activity of active components were investigated by festing the peroxidation and acid value of oils and fats, respectively.The main research contents and the experimental results of this paper are as follows:1.The total flavonoids were extracted from Pyracantha Fortuneana with ultrasonic-assisted ethanol and purified through D-101 macroporous resin, then crude extracts(PFF1) and purified flavonoids(PFF2) was obtained, respectively. The content of PFF1 and PFF2 was determined using rutin as index. The flavonoids were analysed with UV and IR. The antioxidant activity of PFF1 and PFF2 was investigated by testing the peroxidation and acid value of oils and fats, and compared with VE. Spectrum analysis showed that PFF1 and PFF2 were flavonoids or flavonols. At the flavonoids mass concentration of 0.258g/L, the protection rate to oils and fats from rapeseed, olive, goose, chicken, pork suet, beef tallow were 27.56%, 19.66%, 16.12%, 24.05%, 24.06%, 20.61% for PFF1, and 46.17%, 38.15%, 37.15%, 42.31%,32.78%, 28.43% for PFF2, respectively. ΔAV of oils and fats were 0.68, 0.56, 0.44, 0.8, 0.48, 0.28mg/g for PFF1, and 1.0, 0.6, 0.56, 0.96, 0.52, 0.36mg/g for PFF2, respectively. In the rang of 0.04~0.26g/L, the antioxidant effect of PFF1 and PFF2 increased with the flavonoids mass concentration increasing.Under the same concentration,PFF2 antioxidant activity was better than PFF1,but no more than VE.2. The total polyphenol(PFFP) was extracted from Pyracantha Fortuneana Fruit with ultrasonic-assisted ethanol and separated using petroleum ether, ethyl acetate, n-butanol and water, then PFFP1, PFFP2, PFFP3, PFFP4 were obtained respectively. The content of extracts were determined using gallic acid as index. The polyphenol were analysed with UV and IR. Antioxidant activity of extracts were evaluated by the protection effect to oxidation and the inhibitory effect to rancidity of oils and fats, and compared with VE. The results showed that, under the experimental condition, the content for PFFP, PFFP1, PFFP2, PFFP3, PFFP4 were 0.556g/L, 0.359g/L, 0.642g/L, 0.529g/L and 0.429g/L, respectively. Spectrum analysis showed that there was a large conjugated system in the structure. And the UV found the extracts has lot’s of OHPhs, these all showed that PFFP, PFFP1,PFFP2,PFFP and PFFP4 were polyphenols. When the polyphenols concentration was 0.3g/L, the protection rate at first three was PFFP4 86.6% for rapeseed oil, PFFP 83.9% for rapeseed oil,PFFP 82.8% for olive oil respectively. The acid value reduction at first three was PFFP4 0.96 for rapeseed oil, PFFP 0.88 for rapeseed oil, PFFP 0.83 for olive oil respectively. The results indicated that antioxidant activity of different solvent polyphenols has difference for various lipids.3. The proanthocyanidins were extracted from pyracantha fortuneana with ultrasonic-assisted ethanol and purified through D-101 macroporous resin, then OPC1、POC2、OPC3 were obtained, respectively. The content of extracts were determined by using catechin(EGCE) as index. The proanthocyanidins was analysed with UV and IR. Antioxidant activity of extracts were evaluated by the protection effect to oxidation and the inhibitory effect to rancidity of oils and fats, and compared with VE. When the EGCE were 0. 212g/L,0.326g/L and 0.375g/L in 1.00g/L of OPC1, OPC2 and OPC3, respectively. Spectrum analysis showed that OPC1, POC2, OPC3 were flavanols, and taking procyanidin as constitutional unit.The proanthocyanidins extracts concentration was 0.3g/L, the protection rates of OPC3 for rapeseed oil, olive oil, goose grease, chicken grease, beef tallow, lard fat were 85.98%, 78.09%, 67.15%, 72.23%, 58.82% and 72.59%, respectively. The acid value reduction of OPC3 for rapeseed oil, olive oil, goose grease, chicken grease, beef tallow, lard fat were 1.0, 0.87, 0.66, 0.76, 0.61 and 0.66, respectively. The results showed that the extracts exhibited excellent ability to protect oils and fats. Furthermore, the antioxidant activity increased with the increasing of the concentration of proanthocyanidins extracts.4. The polysaccharides were extracted from pyracantha fortuneana with ultrasonic-assisted. The product were precipitated with ethanol,then PS1、PS2、PS3 were obtained, respectively. The content of extracts were determined using glucose as index. The polysaccharides were analysed with spectrum. The inhibitory effect to oxidation rancidity of oils and fats were investigated, and compared with VE. The results showed that the yield rate of PS1, PS2, PS3 were 0.68%, 0.82%,1.25%,respectively. Spectrum analysis showed that these polysaccharides were pyranose chain configuration. When the polysaccharides concentration was 0.3g/L, the antioxidant activity of PS3 was prominent than others, the protection rates of PS3 for rapeseed oil, olive oil, goose grease, chicken grease, beef tallow, lard fat were 69.38%, 59.19%, 56.55%, 66.52%, 53.72% and 66.42%, respectively. The acid value reduction of PS3 for rapeseed oil, olive oil, goose grease, chicken grease, beef tallow, lard fat were 0.96, 0.89, 0.84, 0.95, 0.81 and 0.91, respectively. The results showed that these polysaccharides exhibited excellent ability to protect oils and fats. Furthermore, the antioxidant activity increased with the increasing of the concentration of polysaccharides. |
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