Study On Toxic Compounds Of Jatropha Curcas L. Cake

Jatropha curcas L.as a multipurpose oil plants, with fast-growing, poor resistance to the barren land and drought, fewer pests and diseases, high oil content, etc., has been widely planted worldwide. It product huge amounts of cake from extract oil of Jatropha curcas seed, which is rich in a variety of nutrients, with great development value, but the cake containing toxic components hinder its processing and utilization.The purpose of this thesis is separated and purified the effective toxic components from Jatropha curcas cake, laying the foundation for the development of toxic free technology and explore the mechanism of detoxification. This paper firstly established the Gambusia affinis toxicity determination model, and the model was used to carry out the activity tracking, with modern separating means such as silica gel, ODS and gel column chromatography to separating toxic effective components from Jatropha curcas cake. The comprehensive application of a variety of spectroscopic method (UV ESI-MS、1H-NMR、13C-NMR、2D-NMR) to analysis the obtained compounds and identify their structures. Finally using Gambusia affinis model method determine and evaluate monomer compound toxic activity. The Jatropha curcas cake extracts with ethyl acetate extraction layer had significant toxic activity, fourteen compounds were isolated from ethyl acetate extraction which except for compound 14, others were identified as 4,5-dimethylphenoxy-pyridine-formaldehyde (compound 1), Scopoletin (compound 2), Isoamericanin A (compound 3), Vanillic acid (compound 4), Trans ferulic acid (compound 5),5-hydroxy-6,7-dimethoxy coumarin (compound 6), Vanillin (compound 7),3,4,3’-Tri-O-methylellagic acid(compound 8), Vanillin methyl ether (compound 9), Ferulaldehyde (compound 10), Glyceryl monolinoleate (compound 11), 10,11-dihydroxy-8-seventeen olefine acid ester (compound 12),9,10-dihydroxy-7-twenty acid (compound 13). Compound 12,13 were new compounds, and compound 1 was the first time separated as a natural product,compound 2,4,5,7,8,9,11,12,13 were the first time obtained from Jatropha curcas cake.Both compound 8 and 11 had toxicity and toxicity of compound 8 was strong. At concentration 0.01 mg/ml, within 6 hours, compound 8 had lethal effect on Gambusia affinis. Toxicity of compound 11 was weaker than compound 8, non-toxic effect under 0.025 mg/ml concentration, however, at concentration 0.05mg/ml,3.5-4 hours, had lethal effect on Gambusia affinis. With the concentration increasing, the death time that compound 11 effected on Gambusia affinis was more shorter. Due to the compound 8 was found few in Jatropha curcas cake and compound 11 can be hydrolyzed into non-toxic fatty acids and glycerol, so the compound 8 and 11 were not the major toxic ingredients of Jatropha curcas cake.At the concentration 0.15 mg/ml, the mixture of Fr.23133 which compound 12 and 13 were the main ingredients, had strongly toxic to Gambusia affinis. Moreover, cake had high content homologous of compound 12 and 13. The toxicity of compound 14 was very strong, when concentration was low to 0.025 mg/ml, within 10 min,6 fish all died. So preliminary view is that:the main toxic components of Jatropha curcas cake are oxylipins and compound 14 (C10H18O4). These compounds are the first time obtained from Jatropha curcas cake.