Analysis And Separation Of Antioxidants And Auxins Of Myrica Rubra

In this thesis,the total polyphenol content(TPC)and the total antioxidant activity(TAC)against the 1,1-diphenyl-2-picryl-hydrazyl radical(DPPH)on the Myrica Rubra fruits,leaves and seeds were investigated by UV-Vis absorption spectra.Further,the most optimal conditions of separation on the phenolics were carried out and the phenolics on furits,leaves and seeds of Myrica Rubra were separated and determined by a gas chromatography-flame ionization detector-mass spectrometry(GC-MS)method and a gas chromatography-flame ionization detector(GC-FID)method.The study showed that the methanol extract of the leaves of Myrica Rubra have the highest content of total phenolics(168.26mg/g)and potent antioxidant activities(226.84mg/g)and the seeds of Myrica Rubra have the lowest content of total phenolics(38.08mg/g)and lowest antioxidant activities(23.00mg/g).What's more,four phenolic acids(o-hydroxybenzoic acid,p-hydroxyphenylacetic acid,Ferulic acid and Trans-resveratrol.)from Myrica Rubra leaves were isolated and identified by comparing their GCretention times and mass spectra with authentic standards and the quantitation was worked out by the peak area.The contents of o-hydroxybenzoic acid,p-hydroxyphenylacetic acid,Ferulic acid and Trans-resveratrol in Myrica Rubra leaves were 149 ?g/g,123.4 ?g/g,302.2?g/g and 138.2?g/g.And their recoveries range within78.36?-89.12?.The contents of o-hydroxybenzoic acid and Trans-resveratrol in Myrica Rubra fruits were 153.6?g/g and 304.6?g/g.And their recoveries range respectively was 86.69? and 85.51?.The most optimal conditions of separation on the auxins was worked out.And we also isolated and identified the auxins of Myrica Rubra fruits and different levels of maturity leaves and branches by a gas chromatography-flame ionization detector-mass spectrometry(GC-MS)method and a gas chromatography-flame ionization detector(GC)method.Finally,three auxins(1-Naphthaleneacetic Acid,3-Indolebutyric Acid and 3-Indoleacetic Acid)from Myrica Rubra fruits and different levels of maturity leaves and branches were separated and determined by comparing their GC retention times and mass spectra with authentic standards and the quantitation was worked out by the peak area.In the elder leaves,there were 53.8 ?g/g 1-Naphthaleneacetic Acid,130.8 ?g/g3-Indolebutyric Acid and 67.7 ?g/g 3-Indoleacetic Acid;In the new leaves,there were 96.6 ?g/g 1-Naphthaleneacetic Acid,202.6 ?g/g3-Indolebutyric Acid and 131.7 ?g/g 3-Indoleacetic Acid;In the tenderleaves,there were 159.8 ?g/g 1-Naphthaleneacetic Acid,340.0 ?g/g3-Indolebutyric Acid and 195.1 ?g/g 3-Indoleacetic Acid;and their recoveries range within 75.12%-120.18%.In the older branches,there were 71.1 ?g/g 1-Naphthaleneacetic Acid,55.3 ?g/g 3-Indolebutyric Acid and 70.2 ?g/g 3-Indoleacetic Acid;In the new branches,there were 196.0?g/g 1-Naphthaleneacetic Acid,99.4 ?g/g 3-Indolebutyric Acid and 129.0?g/g 3-Indoleacetic Acid;In the twigs,there were 242.3 ?g/g1-Naphthaleneacetic Acid,182.0 ?g/g 3-Indolebutyric Acid and 187.5?g/g 3-Indoleacetic Acid;and their recoveries range within72.35%-99.53%.In the fruits,there were 150.6 ?g/g 1-Naphthaleneacetic Acid,449.1 ?g/g 3-Indolebutyric Acid and 246.9 ?g/g 3-Indoleacetic Acid;and their recoveries range respectively was 108.32%,88.35%,107.45%.In the results,the more immaturity,the more contents of the auxins contained.