Preliminary Study On Preparing Food Preservatives Through The Leaves Of Forsythia

Forsythia suspense, the air-dired fruit of Forsythia suspense (Thunb.) Vahl (Oleaceae), is a common Traditional Chinese medicine recorded in Chinese Pharmacopeia., it has an effect of heat-clearing and detoxifying, modern research shows that it also has an effect of antibacterial and antioxidant. The content of phillyrin in folium forsythia is higher than that of fructus forsythia, and the antibacterial effect of folium forsythia is stronger than that of fructus forsythia, but it is not appreciated in China. In Japan, forsythia suspense extract has been used as preservatives in the food industry,but it has not yet been used in food preservation industry in our country Therefore this experiment mainly using the method of biology and Chemical, compare the bacteriostatic activity of different parts of Forsythia suspensa,search the optimum extracting solvent and the effective antibacterial ingredient, made a preliminary study on folium forsythia applied to the food industry.1. Screening bacteriostatic agent from traditional Chinese medicinal and the effective part of it. Using the agar diffusion method and agar dilution method.,using bacteriostatic circle diameter and MIC as the evaluation standard,Using the method of biology, comparing the bacterial inhibition effect of different parts of fructus forsythiae comparing the effects of content extracted by different solvent,comparing the bacterial inhibition effect of different traditional Chinese medicine. From the antibacterial experiment indicated we can know that:forsythia leaves has the strongest inhibition on bacteria, the anti-bacteria effect of forsythia leaves extracted by40%ethanol was the best. The anti-bacteria effect of Scutellaria baicalensis is best in other natural bacteriostat.2. Screening fungal growth inhibitors from traditional Chinese medicinal and the effective part. Using MIC as the evaluation standard，Using the method of biology, comparing the bacteriostasis of fungi of different parts of forsythia. Antibacterial experiment indicated that:every parts of fructus forsythiae dosen’t have any inhibitory effect on epiphyte. The anti-bacteria effect of Scutellaria baicalensis extracted by40%ethanol was the best.3.Separation and validation of effective antibacterial ingredient from fructus forsythiae. Using MIC as the evaluation standard, using the methods of column chromatography and biology, we can get different elution and the bacteriostatic effect of it. Through the bacteriostasis experiment,we know that antibacterial effect of30%ethanol elution part of40%alcohol extract of the Green Fructus forsythiae was the best.The major component in it was forsythiaside A.4.The mixed test of leaves of forsythia and Scutellaria baicalensis. Using the Bacteriostatic circle diameter and the absorbancy as the measurement index,through orthogonal experiment and food preservation experiment,comparing the the antibacterial effect of Scutellaria baicalensis and Forsythia suspense leaves, inspecting the antibacterial effect to the food of mixture.Through the experiment, we knew that the antibacterial effect of Scutellaria baicalensis is better than leaves of forsythia, the mixture of leaves of forsythia and Scutellaria baicalensis can effectively prolong the retention time of chicken soup and chicken, the retention time of sanitized food is longer than raw food...