The Research On The Flavonoids Contents And The Physiological Activities From Raspberry Leaf And Fruit

Raspberry, a small berry fruit tree, which belongs to Rosaceae Rubus. Land has high medical and edible value. Four different colors of raspberries (purple fruit:America-22, red fruit:Europe-red, yellow fruit:Fall gold, black raspberries) were used as test materials in this study. The leaves of fertile branch and root sucker seedling were collected in four period, respectively at the end of may, June, July, and August, and the green and ripe fruits of four varieties were also collected. The organic solvent in combination with ultrasonic auxiliary method was used, through the contents of orthogonal experiment design, the method of extracting the flavonoids and the NaNO2-Al(N03)3colorimetric method were used to measure the contents of flavonoids from leaves and fruits. The stability and the remove power for four kinds of free radicals (OH·, O2·, ABTS·, DPPH·) on raspberry flavonoids were analyzed, and the inhibition capacity for four kinds of fungi and three kinds of bacteria were measured using the method of punching and colony notation. The analysis of flavonoids content and physiological activity of different types and different development period of raspberry leaf and fruit would provide a scientific basis for screening high levels of flavonoids in raspberry germplasm resources and raspberry health care products. Through conclusion of the test is obtained as follows:1. By using ultrasonic assisted method, the best extraction conditions of extracting flavonoids from raspberry leaf and fruit was:95% ethanol,100W ultrasonic assisted extracting for1.5h, the ratio of material:liquid was1:12(g/mL).2. The contents of flavonoids in raspberry leaf of four varieties all reached the maximum in late June. But in different periods, the contents of of flavonoids in four varieties showed different order. In late June, Europe-red> America22> Fall gold> black raspberries. In the same growth period, in Europe-red and America22, the contents of flavonoids in leaf of fertile branch leaf is higher than root sucker seedling. The contents of flavonoids in green fruit were significantly higher than in ripe fruit in four varieties. Both green fruit and ripe fruit, the contents of flavonoids in four varieties had the same order:Fall gold> America22> Europe-red> black raspberries. In the same kind raspberry, the content of flavonoids in leaf is higher than in fruit.3.The remove power of flavonoids in raspberry leaf for OH·, ABTS·, DPPH·, O2·showed positive correlation with its content, the content was more higher, the remove power was more stronger and which reached the peak in late June. The the remove power of different radical scavenging is DPPH·> ABTS·> OH·> O2-·.The remove power of flavonoids in raspberry fruit also showed positive correlation with its content, and the power in green fruit is greater than in ripe fruit. Among them, the remove power for OH·and O2-· of green fruit was much higher than ripe fruit. The remove power of green fruit for four kinds of free radicals is almost equal, however, the remove power of ripe fruit for ABTS·and DPPH·were higher than OH·and O2-·. For the same raspberry, the remove power of extraction for free radicals of fruit is higher than leaf.4. The inhibition ability of flavonoids in raspberry leaf for Rhizoctorzia solani showed positive correlation with its content, showing June> July> August> May as a whole. The inhibition ability of leaf extracting in June for four kinds of fungi showed:Alternaria brassicicola> Rhizoctorzia solani> Root rot fungus> oxysporum. The inhibition ability of flavonoids in raspberry fruit for Rhizoctorzia solani showed negative correlation with its content and the inhibition ability on four varieties ripe fruit is greater than green fruit. Fall gold ripe fruit extracting performance for Alternaria brassicicola> Rhizoctorzia solani> oxysporum> Root rot fungus, however, the inhibition ability for four kinds of fungi of Fall gold green fruit extracting performance for Alternaria brassicicola>Root rot fungus>oxysporum>Rhizoctorzia solani.5. The inhibition ability of flavonoids in raspberry leaf for escherichia coli showed positive correlation with its content.showing June> July> August> May. The inhibition ability of America-22leaf extracting in June for three kinds of bacteria showed that Bacillus subtilis> Staphylococcus aureus> escherichia coli. The inhibition ability of flavonoids in raspberry leaf for escherichia coli showed negative correlation with its content,and the inhibition ability of four varieties ripe fruit is greater than green fruit.Fall gold fruit extracting for three kinds of bacteria performance for Bacillus subtilis> Staphylococcus aureus> escherichia coli.6. The flavonoids of raspberry leaf was stable at scope of80℃, which had a certain degree of resistance to acid and a stable performance between pH5.0-8.0. In room temperature, as the continuity of storage time, the raspberry leaf flavonoids showed faster degradation. Under the condition of dark for36h, the extracting absorbance decrease also reached23.3%. Reductant Na2SO3and citric acid has a certain degree influence on raspberry leaf flavonoids stability, but the concentration of sucrose and NaCl in less than0.25%had no effect on it.