| In Mexico and Central America,Chaya (Cnidoscolus spp.) is a plant which was used to be a herb and a kind of vegetable. As vegetable, it is rich in nutrient and taste good. It's leaves are rich in iron, potassium, calcium and vitaminC. As a herbal, chaya is rich in flavonoids,which has been used to control diabetes. There was research that proved flavonoids from chaya is associated with hypoglycemic effect. In this paper, the author takes the leaves of chaya which was after introduction as materials, then analysed it's main nutritional components. Flavonoids were trated as the main active ingredient to discuss it's method of extraction process, qualitative identification and content mensuration from chaya. To investigate the ability of blood glucose, the author did a series of animal testing about hypoglycemic, then observed its affection to GLU, TC, TG, LDL-C, HDL-C,GSP,ALT,AST and BUN.Through observing the protection on liver and kidney of diabetic rats, then preliminary study of its effect on complications caused by diabetes. The major findings are as follows:1. Analysis of the Nutrition Ingredient of ChayaIn this experiment,we analysised the Nutrition Ingredient of chaya leaves. The results showed the contents as follows:moisture content 82.05%,ashes 2.07%,crude fiber2.47%,crude protein 5.21%,crude fat 0.46%. And 17 amino acid were determined.The contengt of amino acid is 4.599%.The propotion of the essential amino acid in total amino acid is 39.44% and of the half essential amino acid in total amino acid is 21.14%. Vitamins compositions of leaves of chaya (per 100g fresh weight):Vc is134.7 mg,nlcotlnamide is 33.12 mg,Vb1 is 0.36 mg,Vb2 is 0.57mg,Vb6 is 0.28mg,carotenoid is 0.085mg;The content of soluble sugers (per 100g fresh weight):Maltose is 388.46mg, Sucrose is 82.10 mg, glucose is 23.66 mg.The content of microelement K, Ca,Mg, Fe,Mn, Zn, is 445.92mg/100g,196.45mg/100g,202.13mg/100g,9.22mg/100g,5.32mg/100g, 2.4mg/100g.Fatty acid was detected by GC-MS,and 11 fatty acids were determined. The propotion of the essential fatty acid in total fatty acid is 54.51%,N-6 fatty acid:N-3 fatty acid is 3.2:1.The results prove that the chaya leave is rich in nutrition which has lots of crude fiber,crude protein,vitamins and microelements.2 Studies on teehnology of extraction and purification of total flavonoids from chayaHPLC was used to determine the contents of total flavonoids from Chaya at one time.The results shows that the flavonoids hydrolysis into Kaempferol, Quercetin and Myricetin.And those content are 1.81±0.158 mg/g fresh weight,8.17±0.101 mg/g fresh weight,0.55±0.029 mg/g fresh weight. So we can speculate that flavonoids from Chaya are Kaempferol, Quercetin and Myricetin and their glucosides.Through an orthogonal design,with the content of flavones as an index,the optimun technical prcess of extracting the total flavones from chaya leaves was determined.The factors influencing the extraction of the total flavones from chaya leaves are:the concentration of ethanol>Heating times>extraction times>the dosage of ethanol.The optimum process of the extraction teehnology was:70%ethanol,ten-foldsolvent,two times extraction,two hours each time.After the primitive purification of the total flavones of Chaya leaves by petroleun ether and ethyl acetate,ues the butanol to do further purification.With some determining analysis,the extracted and purified the total flavones of Chaya leaves according the optimum technical process was proved to be constituents of flavones.Tree spotted constituents of fiavones could be seen after thin layer chromatograPhy.the Rf value of which was 0.84,0.67,0.55,respeetively.The one with Rf0.84 may be quercetin.The total flavones of Chaya leaves extraction ration was 0.96%±0.07(n=13),the average the total flavones of Chaya leaves purity quotient was 26.42%±2.28.This method ia simple and the product purification well.3. The assistant regulation of hypoglycemic of chaya on ratsAlloxan be injected to therats at the dosage of 150mg/kg by the method of intraperitoneal injection.It beTheclassified into diabetes mellitus(DM)model group when the coneentration of blood glucose exceed 11.00mmol/L.The ailoxan-induced diabetic rats were randomly divided into model control group,acarbose therapeutie group and the total flavonoids from chaya group,acarbose the rapeutic group and the total flavonoids from chaya group weregiven acarbose(140mg/kg) and the total flavonoids from chaya (210mg/kg) once a day by the method of intragastrical administration,model control group and normal control group were given norma lsaline once a day by the method of intragastrical administration.The level of GLU were detected and recorded respectively at the end of the second and fouth week of treatment. The level of TC,TG,LDL-C,HDL-C,GSP,ALT,AST and BUN were detected and recorded respectively at the end of the fouth week of treatment.The resultas following:ompared with the same time model control group,total flavonoids from chaya can reduced significantly the level of blood glucose, triglyceride and aspartate aminotransferase in diabetic rats(P<0.01),and reduced markedly the level of blood low density lipoprotein cholesterol,alanine aminotransferase and blood urea nitrogen in diabetie rats compared with model control group (P<0.05). |
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