Study On Enzymatic Deglycosylation Of Total Flavonoids In Nicandra Physaloides Extractn

The enzymatic hydrolyzing condition was studied for flavonoids from NicandraPhysaloides extrect,and we studied their Antioxidant activity.Flavonoid compositionanalysis was achieved by using TLC and HPLC-MS.According to experiment on freeradical scavenging activity. The effect of deglycosylation with cellulose enzyme、pectinenzyme and complex enzyme were analyzde in turn.Compared to two enzymes workalone,the composite enzyme has better effect.The optimal hydrolyzing conditions arefollows: percentage composition of enzyme0.5%each,hydrolyzing6h at45℃with theoriginal PH value of solution.As a result,the content of reduce sugars was sinificantlyincreased. And the antioxidativity of samples incrdased in different degree after enzymeaction. TLC and HPLC-MS shows four kinds of flavonoid aglycone:Morin、Taxifolinand Catechin.Paper are as follows:1. First of all, study for the best condition of enzymatic hydrolyzing on NicandraPhysaloides extrect, the content of reduce sugars was sinificantly increased, and thecomposite enzyme has better effect.2. Secondly, establish method to determinate main components in NicandraPhysaloides extrect,set up the main components content. Study on the decolorizationwith hydrogen peroxide,absolute ethyl alcohol and AB-8adsorption column to resolveflavonoids from Nicandra Physaloides extrect.3. Study the ability to scavenging DPPH radical,hydroxyl radical and superoxideanion free radical.4. Resolves four flavonoids from Nicandra Physaloides extrect by TLC, HPLC-MSshows four kinds of flavonoid aglycone:Morin、Taxifolin and Catechin.