Studies On Organic Acid Component In Prunus Mume And Inhibiting Effect On Calcium Oxalate Crystallization

Prunus mume is one of the Chinese-style fruit with higher nutrition value. Theresources are abundant and history long. However, the present situation of utilizingPrunus mume is skin-deep. There was little investment in studying on the functionsof the plum fruit and exploring new products move slowly. Little research wasdevoted in the composition and uses of Prunus mume fruit extracts and products.And the study on the composition and uses and effect of non-fruit extracts of Prunusmume (flower, leaf, branch,) was limited.This paper was undertaken to analyze the organic acid components of juice andnon-fruit extracts by high-performance liquid chromatography (HPLC). Thetechnical line and manufacturing technique of natural acidity was designed and alsothe effect and mechanism of the fruit and non-fruit extracts of Prunus mume oncalcium oxalate crystal growth was studied in vitro.The main results and conclusions were as follows:(1) Analysis and determination of Organic acids in fruit juice and non-fruit extractsof Prunus mumeMany kinds of organic acids including oxalic, tartaric, malic, L-ascorbic, lactic,acetic, citric, maleic, fumaric, succinic acids were qualitative and quantitativeanalyzed in 10mins by optimizing the high-performance liquid chromatography(HPLC) method. This method was: an Agilent TC-C₁₈ column (250 mm×4.6 mmi.d., 5μm), the moving-phase is 0.01mol/L KH₂PO₄ solution containing 3%methanol with pH2.85 at 1.0mL/min flow speed, column temperature 30℃anddetection wavelength 210 nm. Studies had showed that there were 9 kinds of organicacids in fruit juice of Prunus mume, and the total amount was 44.840 mg/mL andmainly were citric acid(25.812 mg/mL) and malic acid(16.275 mg/mL). The totalamount of organic acids in branch extract was 5.75 % and mainly were citric acidand tartaric acid; in leaf extract was 5.86% and mainly were oxalic acid and citricacid; and little in flower extract.(2) Natural acidity development Prunus mume is very rich in organic acids that leads itself admirable to naturalacidity. The manufacturing process of the natural acidity was investigated in this paper.The exploration was focused on reserving the contents and proportions of organicacids in juice and removing the inherent flavor to the greatest extent in order to obtainlight colored, insipid flavored, full soured and tasted natural acidity which would meetthe growing flavor demands on the high-end functional drinks in food industry.Natural acidity was obtained through squeezing or crushing Prunus mume fruit,membranous filtering, activated carbon adsorption, resin adsorption and vacuumconcentration.(3) Inhibitory effects of fruit and non-fruit extract of Prunus mume on calcium oxalatecrystallizationComparatively study crystallization of calcium oxalate in three different mimeticsystems: aqueous solution, NaCL, diluted healthy urine. The result was that themorphology of COM obtained in NaCl solution was finely threedimensionalstructure, and the density of crystal increased with the concentration of solution. Sothe 1.2 mmol/L NaCl solution was selected as the simulation system. In this paper,we investigated the effects of the extracts of Prunus mume on preventing theformation of calcium oxalate stone in the chosen system using scanning electronmicroscopy (SEM) and fourier transform infrared spectroscopy (FT-IR), and thepossible inhibition mechanism was also discussed. The results indicated that theconcentrate juiceâ… filtered by membrane separation technique joined ultrafiltrationand sodium filters together showed significant suppression effect on formingcrystals nucleus and crystal growth and the inhibition increased as the concentrationincreased. The moderate dosage of juice concentrateâ…¡(0.1 mg/mL) had significantsuppression effect on forming crystals nucleus, the inhibition effect of the lowdosage of juice concentrateâ…¡(0.01 mg/mL) was next. The high dosage of juiceconcentrateâ…¡(1 mg/mL)had no inhibition effect on forming crystals nucleus, but ithad inductive effect on formation of COD. Aslo the suppression effect on crystalgathering. High dosage of flower extract (1 mg/mL) showed suppression effect oncrystal growth and crystal gathering. Meanwhile, it had inductive effect on formation of COD. It was known that the affinity of COD to renal tubule cellmembranes was weaker than that of COM, and COD was easier to be ejected outalong with urine than COM. All of three dosages of branch extract didn't have asuppression effect on crystal nucleus, they didn't have inductive effect on formationof COD, either. But they had significant suppression effect on crystal growth, evenlow dosage (0.01 mg/mL) worked well. Moderate dosage of leaf extract (0.1mg/mL) showed a certain suppression effect on crystal nucleus, Meanwhile, all ofthree dosages of leaf extract didn't have a suppression effect on crystal growth andcrystal gathering, they didn't have inductive effect on formation of COD, either.Conclusion: we take the conclusion that Prunus mume juice is rich in organicacid and can be developed into natural acidity which could meet the demand on thehigh-end functional drink. The fruit and non-fruit extract had different effect oncrystal nucleus forming, crystal growth, crystal gathering, inducing COD. It indicatedthat the fruit and non-fruit extract maybe potential inhibitors to urinary stones.