| Objective The article is aim to compare the content differences about the chemical composition from Fructus Mume before processing and establish the experimental basis of reasonable processing and quality control about Fructus Mume. At the same time, the antioxidant and antibacterial capacity and the suppression and destruction of bacterial biofilms about different components from Fructus Mume was studied in detail which establish the theoretical basis for the development and utilization and improve the quality evaluation system about Fructus Mume. Response surface methodology was employed to optimize the extraction conditions of the total organic acids and the total flavonoids from Fructus Mume, which provide experimental evidence for the further development of Fructus Mume. Methods The ultraviolet spectrophotometry was used to compare the content differences about the total polysaccharides and the total flavonoids from Prunus Mume and Fructus Mume. At the same time, the acid-base titration and the HPLC method were used to compare the content differences about the total organic acids and citric acid. The method of the elimination of DPPH radical, the elimination of hydroxyl radical and the reduction of Fe3+ was used to evaluate the antioxidant activity of the different components from Fructus Mume. The minimum inhibitory concentration(MIC) was evaluated to the antibacterial effect of the different components from Fructus Mume. The model of bacterial biofilms with Staphylococcus aureus, Escherichia coli and Vibrio corallilyticus was established, which was explored the suppression and destruction of bacterial biofilms about the different components from Fructus Mume. Based on the single-factor tests, the effects of liquid-solid ratio, soaking time and extraction time on the extraction yields of the total organic acids from Fructus Mume were studied byresponse surface methodology. Ethanol concentration, ratio of liquid to material and extraction time was evaluated basing on single factor experiments with the yields of the total flavonoids as index. Then response surface methodology with three-factors and three-levels was carried out of optimizing the extraction process of the total flavonoids from Fructus Mume. Results The content of the total polysaccharide from Prunus Mume was 2.39±0.02%; and the total polysaccharide from Fructus Mume was2.12±0.03%. The content of the total flavonoids and the total organic acids from Prunus Mume was 3.24±0.04% and 27.87±0.09%; and the total flavonoids and the total organic acids from Fructus Mume was 4.64±0.06% and 33.04±0.25%. The content of the citric acid from Prunus Mume was 2.51±0.07%; and the citric acid from Fructus Mume was 13.15±0.1%. In the experiment of the elimination of DPPH radical and hydroxyl radical, the IC50 of the water extraction is 0.531±0.11 mg/m L and0.380±0.09 mg/m L; the IC50 of the total polysaccharides is 3.174±0.64 mg/m L and6.894±0.72 mg/m L; the IC50 of the total organic acids is 1.717±0.31 mg/m L and2.596±0.52 mg/m L; the IC50 of the total flaconids is 0.565±0.06 mg/m L and1.147±0.34 mg/m L. The antioxidant strength is: the water extraction > the total flavonoids > the total organic acids > the total polysaccharides. The inhibition of Staphylococcus aureus and Escherichia coli strength is: the water extraction > the total flavonoids > the total organic acids. And the inhibition of Vibrio corallilyticus strength is: the water extraction > the total organic acids > the total flavonoids. In the experiment of the suppression and destruction of bacterial biofilms, in addition to the total polysaccharides, the remaining parts of Fructus Mume have repressive effect.The inhibition of Staphylococcus aureus strength is: the water extraction > the total flavonoids > the total organic acids. The inhibition of Escherichia coli strength is: the water extraction > the total organic acids > the total flavonoids. The inhibition of Vibrio corallilyticus strength is: the total flavonoids > the total organic acids > the water extraction. In the destruction of bacterial biofilms experiment, all parts of Fructus Mume have no damaging effects on the Staphylococcus aureus. The destructive effect of Escherichia coli strength is: the total flavonoids > the total organic acids > the water extraction. The destructive effect of Vibrio corallilyticusstrength is: the water extraction > the total organic acids > the total flavonoids. The optimal extraction conditions were as follows: extracting with water for twice and 1.5hours each time, liquid-material ratio of 14:1 m L/g and soaking time of 70 min. Under the optimal conditions, the maximum extraction rate of the total organic acids was35.21%. The optimum conditions were as follows: extracting with 50% ethanol for twice and 3 hours each time, liquid-solid ratio of 40:1 m L/g. Under the optimized conditions, the extraction yield of the total flavonoids was 5.04%. Conclusion Measure the content differences about the total polysaccharide, the total flavonoids and the total organic acids from Prunus Mume and Fructus Mume. We discover that the content difference about the total polysaccharide from Prunus Mume and Fructus Mume was not large. But the content differences about the total flavonoids and the total organic acids and citric acid were obvious. And Fructus Mume was higher than Prunus Mume, which reveal the chemical compistion of Fructus Mume before processing. All parts of Fructus Mume have antioxidant effects on the antioxidant chemical test, and further clarify its antioxidant pharmacological effects. The biological model of Staphylococcus aureus, Escherichia coli and Vibrio corallilyticus,indicated that the water extraction, the total organic acids and the total flavonoids have antimicrobial effect. The model of bacterial biofilms with Staphylococcus aureus,Escherichia coli and Vibrio corallilyticus was established, indicated that the water extraction, the total organic acids and the total flavonoids have repressive and destruvtive effect. And further clarify the antibacterial mechanism of Fructus Mume.The optimum extraction process of the total organic acids and the total flavonoids from Fructus Mume is simple and feasible, so it can be used to extract the total organic acids and the total flavonoids from Fructus Mume. |
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