The Main Active Ingredient Analysis And Activity Of Phyllostachys Pracecox

Phyllostachys pracecox is one of the foods with high protein but low fat contents. It is not only rich in general nutritions which including soluble sugar, fiber, fat, starch, protein, but also contains physiological active substances such as flavonoids, sterols, phenols, etc. Current researches of Phyllostachys pracecox are mainly conducted in the field of preservation and cultivation, but few in secondary metabolites and their effects. Content of the main effective component in different part of phyllostachys pracecox from different producing area were determined in this paper. Fundamental research of flavonoids、protein and sterol in Phyllostachys pracecox from different origin were also determined through difference examination. In addition, the Anti-bacterial and Antioxidant Activities of flavonoids and sterol in Phyllostachys pracecox were systematic studied through different directions. The main results obtained from this study are summarized as follows:(1) Occurrence regularity of major nutrients in Phyllostachys pracecox:The highest protein content in Phyllostachys pracecox bamboo is the tender tips, followed with bamboo body, the content in bamboo stumps is lowest. The protein content in different parts of bamboo shoots from the save producing area shown a great difference, and the difference value was more than25%. The content of amino acid in Phyllostachys pracecox bamboo from ZJLA was higher10.2%than that in ZJZJ, and higher7.2%than that in JXYY. Although the total content of amino acid in three areas have difference, but the proportion of amino acid is consistent. The amino acids content in Phyllostachys pracecox from the three areas were highest in glutamate (Glu) and aspartic acid (Asp) and lowest in methionine (Met), the proportion of the essential amino acids to total amino acids were more than40%, so proteins in Phyllostachys pracecox belonged to high-quality protein. Compared with other fruits and vegetables, Phyllostachys pracecox bamboo shoot was one of selenium-rich foods. The selenium was mainly existed in slag(67%) of Phyllostachys pracecox shoots, its content in Phyllostachys pracecox shoots from ZJLA, ZJZJ, and JXYY were0.168mg/kg,0.077mg/kg,0.135mg/kg, respectively.(2)Occurrence regularity of active ingredients in Phyllostachys pracecox:The total flavonoids content of Phyllostachys pracecox bamboo is highest in bamboo body, while, successively, in the tender tips and then bamboo stumps. The content of total flavonoids in whole plant of Phyllostachys pracecox bamboo shoots from ZJLA is significantly higher than that from JXYY, the content in tender tips and bamboo stumps from ZJLA is significantly higher than that from ZJZJ. The total sterols content in Phyllostachys pracecox bamboo is highest in tender tips, while, successively, in the bamboo body and then bamboo stumps. The content of total sterols in bamboo stumps of Phyllostachys pracecox from ZJZJ is significantly higher than that from JXYY.(3) Chromatograms analysis of active ingredient in Phyllostachys pracecox shoots. The chromatograms analysis of total flavonoids and total sterols showed that Phyllostachys pracecox shoots from three producing areas had basically the same species of flavonoids and sterols, but different amount of each component.(4)The activity research of main active ingredient in Phyllostachys pracecox shoots. The scavenging activity of total sterols and total flavonoids from Phyllostachys pracecox shoots on hydroxyl radical (·OH) and free radical (DPPH) was great and the capability of total sterol was stronger than that of total flavonoids. Hydroxyl radical scavenging capacity of5mg/ml total flavonoids is equal to0.65mg/ml sterols,5mg/ml total flavonoids on the free radical(DPPH) scavenging ability is equal to3.00mg/ml sterol. Results confirmed that total sterols and total flavonoid showed a strong antioxidation on oil. Synergy test implied that total sterols and total flavonoid played asynergic role with Vc, Ve and citric acid for oxidation resistance, in particular the synergistic effects with Vc was better. Total contents of sterols and total contents of flavonoid showed a more significantly inhibitory effect toward bacteria than fungus, and the effect of flavonoids was stronger than that of sterols.