Study On Natural Antisepsis Composition From Fructus Corui

Fructus Corui (Cornus officinalis Sieb.etZucc.) is the fruit of dried mature pulp of cornaceae. are Fructus Corui is consist of abundant bio-active constituents which make it a potential resource for advanced pharmaceutical utilization. It has important physiological, health protective value and improving food characteristic that makes it significant in food industry and medicine field.In this paper, extract of Fructus Corui with ethanol was tested for its antimicrobial activities against food spoilage such as Staphylococcus aureus and Escherichia coli etc., including investigation of its antimicrobial spectrum and MIC value. The processing conditions of extracting active substances from Fructus Corui were optimized with perpendicular experiment method .The sensitivity to universal factors of the extract was studied. The stability to temperature, ultraviolet; metal ions and pH were also be studied.At the same time, the isolation,purification and chemical identification of the antimicrobial components of Fructus Corui were also studied .The results indicated:1. According to the experiments,. We found that Fructus Corui extract had strong antimicrobial activity against bacterial tested, especially to Staphylococcus aureus and Escherichia coli whose MIC value to bacterial was 0.25%,MIC value to Bacillus subtilis,Bacillus thuringiensis,Bacillus cercus were 0.5% respectively which was stronger than that of potassium sorbet.And its antimicrobial activity against Aspergillu oryzaes whose MIC value was 1% was stronger than Penicillium citrinum.But its effect on molds and budding fungus was weaker than that of potassium sorbate. This showed that the antimicrobials activity can be increased if potassium sorbate and Fructus Corui extract had cooperated.2. Antimicrobial activities against microbial strains of Fructus Corui extracted by petroleum ether ,ethyl acetate, acetone, n-butyl alcohol ,95% and 70% ethanol ,distilled water and 50g/L sodium hydroxide solvents were different.The extraction of 70% ethanol showed antimicrobial activities against all the microbial strains besides yeast and which was the optimum extraction solvents. The optimum extraction conditions of leaching active substances determined by orthogonal experiment analysis method were as follows:50% alcohol as solvent; ratio between raw material and solvents 1:10;temperature:80℃;time:4h.The antimicrobial zone diameter of Staphylococcus aureus and Escherichia coli were 24.3mm and 18.2mm respectively at this condition.3. Fructus Corui extraction was very stable to temperature and it had superior antimicrobial activities even if heated at 121℃for 30 minutes; Fructus Corui extraction was very stable to ultraviolet; the metal ions (Na⁺, K⁺, Ca²⁺) showed also little effect on antimicrobial activity of Fructus Corui extraction.4. Fructus Corui alcohol extract had wide pH active range .When base pH was <7 it had obviously good antibacterial activities but had no antibacterial activities when pH≥7.5. All extracts obtained in different fractions by using different polarities of solvents such as petroleum ether, chloroform ,ethyl acetate, n-butyl alcohol and water were compared through the testing of their antibacterial activities. The results showed the antibacterial activities order is ethyl acetate >n-butyl alcohol > chloroform > petroleum ether.6. Three fractions were researched after separation by macroporous adsorption resin and silica-gel thin layer chromatograph and the chemically identified results showed that one of the fractions was flavonoids and the other fractions were phenolic acids.The biological development technique was used to provide a qualitative analysis method for tracking antimicrobial components in the extracts of ethyl acetate in which two antibacterial components were separated at least .And then they were analysed by nulcear magnetic resonance(¹H-NMR).Combined the chemical methods with the literature, they were identified as aspartic acid and gallic acid which was the primary antibacterial component.