| The mulberry specis in Jilin area are Morus mongolica, Morus nigra L.and Morus alba L.,fewer than oher regions. the characteristics of mulberry are drought resistance, cold resistance and others.at present mulberry can be large-scale cultivation in Jilin. According to the China Pharmacopoeia records, each part of mulberry, such as mulberry root,mulberry leaf, mulberry fruit, have antioxidant, antimicrobial and other pharmacological activity.based on it, Taking Morus nigra L,M.alba L,M. mongolica Schneid and cultivated M. mongolica as test materials, This paper is aimed to provide a theoretical basis for the comprehensive utilization and development of mulberry resources in Northeast China by analysing the extraction,purification technology and biological activity of mulberry leaf and fruit’s polysaccharide,glycosides and flavonoids.The study on different species of mulberry and different parts of mulberry in Jilin province is the first. The main research content is as follows:1. Polysaccharides of mulberry leaf and fruit is extracted with water, determined the optimum extraction conditions through response surface method. The results showed that: the extraction conditions of mulberry fruit are:temperature is 91℃,time is 53 min,the ratio of material to liquid is 1:48. The content of mulberry fruit polysaccharide is cultivated M. mongolica.(223.658mg/g)> M. alba L.(212.575mg/g)> M. nigra L.(179.920mg/g)> M. mongolica Schneid.(146.123mg/g); the extraction conditions of mulberry leaf are:temperature is 89℃,time is 117 min,the ratio of material to liquid is 1:31. The content of mulberry leaf polysaccharide is M. nigra L.(23.759mg/g) > M. mongolica Schneid.(20.504mg/g)> M. alba L.(19.805mg/g) > cultivated M. mongolica.(18.794mg/g).2.Anthocyanin of mulberry fruit is extracted with Ethanol, determined the optimum extraction conditions through RSM and purified by AB-8 macroporous resins.this paper determined oxygen free radical scavenging ability and reduction ability and analysed Anthocyanin by TLC. The results showed that: the extraction conditions of anthocyanin are:methanol volume fraction is 60%, temperature is 41℃, time is 39 min, the ratio of material to liquid is 1:53, The content of anthocyanins polysaccharide is cultivated M. mongolica.( 11.815mg/g) > M. mongolica Schneid.(11.166mg/g)> M. nigra L.(9.179mg/g)> M. alba L.(0.198mg/g), From 0.1 to 2.0mg/m L, Superoxide radical scavenging ability is: cultivated M. mongolica.( 0.100~0.666) > M. nigra L.(0.115~0.615)> M. mongolica Schneid.(0.100~0.500)> M. alba L.(0.029~0.441), When the concentration is low, the oxygen free radical scavenging ability of mulberry anthocyanin is stronger than VC. When the concentration is greater than 0.5mg/m L, the oxygen free radical scavenging ability of VC is significantly increasing, while the anthocyanin increasing slowly;Reduction ability is: M. mongolica Schneid.(0.031~1.007)> M. nigra L.(0.023~0.676)> cultivated M. mongolica.( 0.028~0.543) >M. alba L.(0.013~0.392). anthocyanin could be separated well when adopting ethyl acetate- formic acid- acetic acid-water(100:11:11:25)as developing solvent.3.Flavone of mulberry fruit is extracted with Ethanol, determined the optimum extraction conditions through RSM and purified by AB-8 macroporous resins, this paper researched on determination of oxygen free radical Scavenging ability,hydroxyl free radical Scavenging ability and reduction ability and of antibacterial activity on Escherichia coli, Bacillus subtilis and Serratia marcescens. The results showed that: the extraction conditions of anthocyanin are:Ethanol volume fraction is 60%, temperature is 53℃,time is 43 min,the ratio of material to liquid is 1:39, The content of Anthocyanins polysaccharide is M. mongolica Schneid.(2.511mg/g)> M. nigra L.(2.395 mg/g)> cultivated M. mongolica.( 2.204 mg/g) >M. alba L.(0.269 mg/g), From 0.1 to 2.0mg/m L, Superoxide radical scavenging ability is:M.mongolica(Bureau) C. K. Schneid.(0.135~0.371)>cultivated M. mongolica(0.103~0.359)> M. nigra L.(0.059~0.353)> M. alba L.( 0.027~0.243), Reduction ability is: M.mongolica Schneid.(0.060~1.102)>M. nigra L.(0.062~0.967)> cultivated M. mongolica(0.058~0.710)>M. alba L(0.041~0.563), From 0.2 to 1.0mg/m L, Hydroxyl radical scavenging ability:M.mongolica Schneid.(0.030~0.123>M. nigra L.(0.032~0.070))>cultivated M.mongolica(0.030~0.073)>M. alba L.(0.021~0.043). Mulberry fruit flavonoids have antibacterial activity on Escherichia coli and Serratia marcescens,while no on Bacillus subtilis.4.Flavone of mulberry leaf is extracted with Ethanol, determined the optimum extraction conditions through RSM. HPLC detects the Rutin content in mulberry leaf. Flavone is purified by AB-8 macroporous resins.this paper Researched on determination of oxygen free radical Scavenging ability,hydroxyl free radical Scavenging ability and reduction ability and of antibacterial activity on Escherichia coli, Bacillus subtilis and Serratia marcescens. The results showed that: the extraction conditions of anthocyanin are:Ethanol volume fraction is 60%, temperature is 51℃,time is 40 min,the ratio of material to liquid is 1:33, The content of Anthocyanins polysaccharide is cultivated M. mongolica.( 1.870 mg/g) >M. mongolica Schneid.(1.855mg/g)> M. nigra L.(0.856 mg/g)> M. alba L.(0.442 mg/g), the conditions of HPLC are :chromatogram column C18,column temperature is 25℃, mobile phase is water-Methanol(56:44),HPLC detection wavelength is 360 nm,Column flow is 0.8m L/min, The content of Rutin is M. mongolica Schneid.(899.18μg/g) > cultivated M. mongolica.(803.20μg/g)> M. nigra L.(129.23μg/g)> M. alba L.(37.04μg/g); From 0.1 to 2.0mg/m L, Superoxide radical scavenging ability is: M. mongolica Schneid.(0.076~0.538)> cultivated M. mongolica.(0.054~0.486)> M. nigra L.(0.053~0.421)> M. alba L.(0.045~0.286), Reduction ability is: M. mongolica Schneid.(0.117~1.629)> cultivated M. mongolica.(0.097~1.225)> M. nigra L.(0.060~0.687)> M. alba L.(0.031~0.499); From 0.2 to 1.0mg/m L, Hydroxyl radical scavenging ability: M. mongolica Schneid.(0.051~0.167)> cultivated M. mongolica.(0.049~0.157)> M. nigra L.(0.039~0.095)> M. alba L.(0.015~ 0.078) Mulberry leaf flavonoids have antibacterial activity on Escherichia coli and Serratia marcescens,while no on Bacillus subtilis. |
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