Study On Overall Development And Comprehensive Utilization Of Schisandra Chinensis (Turcz.)

Chinese magnoliavine fruit , ripe fruit of Magnoliaceae plant of Schisandra chinensis Baill, is a double use Chinese herb both for medicine and for eating. So far, most study of Chinese magnoliavine fruit have been based on the things like lignans, which is defined as active component by dispensatory. However, Modern pharmacological study show that Chinese magnoliavine fruit polyose can improve the ability of bearing hypoxia of mice, preventing defatigation, protecting the liver and increasing the numbers of WBC. It also has a potential value of preventing and curing cancer. Red pigment of Chinese magnoliavine fruit is one of the national red pigment sources. The national edible pigment is very expensive because of its mutability, which restricts its popularity. As a consequence, extracting polyose and pigment component and studying the stiffness of pigment have significant meaning and practical value to develop new medicine and functional food.There are rare reports about extracting polyose, and most of them were about water extraction. This showed that the history of the research on Chinese magnoliavine fruit polyose was short and imperfect.The Alcohol-Alkali extraction was first used to extract Chinese magnoliavine fruit polyose in this study. The study was given to find the best procedure for extracting Chinese magnoliavine fruit polyose by Alcohol-Alkali and the best way to decolor Chinese magnoliavine fruit polyose by active carbon. The polyose was tested by infrared spectrum, which certified that the groups of the polyose extracted by Alcohol-Alkali wouldn't change. The new extraction with alcohol and alkali had an excellent infiltration effect on cells according to cell morphology observation. And it increased the infiltration of the dissolvent and improved dissolution rate of polyose.The best procedure for extracting Chinese magnoliavine fruit polyose by potash extract is applying extraction with 30 times liquid at 100℃, twice extraction for 1.5 h each time. The total time is 3 hours. The best procedure for extracting Chinese magnoliavine fruit polyose by Alcohol-Alkali is applying extraction with 25 times water at 100℃for 1.5 h each time with pH adjusted to 8, twice extraction, 5% alcohol. The total time is 3 hours. The extraction rate of Chinese magnoliavine fruit polyose by distilled water extract is 7.68%, which is the lowest. The extraction rate of Chinese magnoliavine fruit polyose by potash extract is 5.86% higher than that of distilled water extract. The extraction rate of Chinese magnoliavine fruit polyose by Alcohol-Alkali extract is the highest, which is 1.12 times as distilled water extract and 1.06 times as potash extract. The results of Orthoral test have confirmed that the extraction rate by Alcohol-Alkali is the highest and it is a high performance extract dissolvent. Decolor by active carbon on the polyose through Orthoral test were made. The study showed that the best decoloration procedure was adding Chinese magnoliavine fruit polyose with 1% of active carbon at 40℃,and agitating for 40 min. Active carbon is black ultrafine powder, odorlessly and tastelessly. It has character of poisonless, decolorizing and deodorizing. It suits for industry production for its low cost and repeated use. The polyose by Alcohol-Alkali has an strong inhibition effect on O2-·,·OH and an anti-oxygen capability according to vitro bioactivity experiment. Chinese magnoliavine fruit polyose has inhibition effect on some test bacteria in low concentration according to inhibition experiment on vivo bacteria. Dissolvent of alcohol and alkali coupled with modern supersonic and supercritical fluid extraction procedure are the basement for developing a kind of high quality and effective way to extract Chinese magnoliavine fruit polyose.The acidity alcohol solution agents level in Orthoral test were set for by single-factor experiments The best procedure for extracting the red pigment of Chinese magnoliavine fruit by Orthoral test is adding Chinese magnoliavine fruit powder with 5 times extraction at 75℃for 2 hours. The pigment being extracted is more pure verified by infrared analysis. The red pigment of Chinese magnoliavine fruit is a kind of cyanine compound by spectrogram technology. It has a basal structure like cyaniding, and its subtle chemical structure needs further studied. The effect of pH on nuance is as follow: when pH>5, nuance would move towards purple and be pink. When pH>9, nuance would be dark brown. Metal ion such as Mn2+ and Al3+ might destroy the pigment of Chinese magnoliavine fruit, which might make the pigment unstable. However, Pb2+, Mg2+ and Ca2+ had no apparent effect on the pigment. Cu2+, Ba2+ and Fe2+ might protect the pigment from decolor, and stabilize its structure. The suitable conditions to maintain the pigment are low temperature, dark, natural light when we considered the factors such as temperature, light, H2O2, antiscorbic acid , cane sugar, amylum matrix, and metal ion as well as the effect of materials on the retain of pigment. If adding H2O2, the pigment will be destroyed whereas adding antiscorbic acid, cane sugar, amylum matrix, the rate of retain will increase.The red pigment of Chinese magnoliavine fruit has inhibited effect on some kinds of strains such as staphylococcus aureus, blastomyces albicans, pseudomonas aeruginosa, klebsiella pneumoniae, especially on staphylococcus aureus, blastomyces albicans. But it has no apparent inhibited effect on bacillus coli and Bacillus subtilis. Distilled water has no inhibited effect on the strains according to negative control experiments. The pigment solution with a concentration of 30 mg/ml has a better inhibited effect on staphylococcus aureus, blastomyces albicans and klebsiella pneumoniae than benzylpenicillin sodium (2000U/ml). The inhibited effect of benzylpenicillin sodium (2000U/ml) on pseudomonas aeruginosa is better than The pigment solution (30 mg/ml). The red pigment of Chinese magnoliavine fruit has a strong and stable inhibited effect on staphylococcus aureus. It can be used to develop antibiosis and anti-Inflammation medicine as well as antibiosis antiseptics, toner in food and additives in other products.This experiment showed that the red pigment of Chinese magnoliavine fruit had functions of disoxidation and antioxygen according to two antioxygen system vitro experiments. It had a clear effect on superoxide anion free radical produced by autoxidation system of ortho-dihydroxyl and OH produced by FeSO4 and H2O2 reaction. This showed that the red pigment of Chinese magnoliavine fruit was a kind of natural edible colorant with perfect antioxygen ability. It could be used to chromatosis food and prevent diseases induced by vivo lipid peroxidation and free radical damaging, delay aging and prevent diseases. Although the extractives from the red pigment of Chinese magnoliavine fruit in the two above system have some differences in antioxygen, it certainly reflects a strong antioxygen activity. The possible reason is that different systems have different sensibilities.