Studies On Extraction And Bioactivities Of Effective Components Of Three Wild Vegetables From Changbai Mountain

Wild vegetables are important edible plants because of their unique taste and nutritional conentst.Extracting effective components from the wild vegetables and investigating their biological activities are of great significance to understand the various effects of wild vegetables and to explore wild vegetable resources.Wild vegetable resources are rich in Changbai Mountain area.Their good functions are well known,but the theoretical study on the active ingredients of wild vegetables still need to be strengthened.Herein,hree common wild vegetables from Changbai Mountain,i.e.,Taraxacum mongolicum Hand.-Mazz.,Osmunda japonica Thunb.,and Athyrium multidentatum,(Doll.)Chingt were used as raw materials.Their active ingredients were extracted by reflux method with ethanol.The composition of the extract was identified by UV-Vis,FTIR and GC-MS.The biological activity of the extract was investigated by DPPH free radical scavenging experiment and antibacterial test.The changes of the active components and the biological activities of the extract from Osmunda japonica Thunb and Athyrium multidentatum before and after processing were compared.The results are as follows:(1)When using the conditions with the liquid to solid ratio of 10:1,heating temperature of 70 ℃;the extraction time of 6 h,the extraction rates of active ingredients ectracted from 5 kinds of raw materials were Taraxacum mongolicum Hand.-Mazz.of 9.38%,Osmunda japonica Thunb.(dry)of 1.38%,Osmunda japonica Thunb.(fresh)of 2.18%,Athyrium multidentatum(Doll.)Ching(dry)of 2.38%,Athyrium multidentatum(Doll.)Ching(fresh)of 1.51%,respectively.(2)The main components of the extract from Taraxacum mongolicumHand.-Mazz were palmitic acid,ethyl linolenate,linoleic acid,tridecanoic acid,heptadecane,2-methylene-cholestan-3-ol,chlorophyll,paeonol,arachidonic acid methyl ester,squalene,diterpene diene,etc.The main components of the extract from Osmunda japonica Thunb.(dry)were acetic acid,phenylacetaldehyde,phytone,palmitic acid,7-isopropyl-4a-methyl-octahydro-2(1H)-naphthalenone,linolenol,stearic acid,tridecane,etc.The main components of the extract from Osmunda japonica Thunb.(fresh)were linoleic acid,linolenol,chloro-octadecane,(3Z,13Z)-2-methyl-3,13-octadecadien-1-ol,1-chloro-heptadecane,oleic acid amide etcs.The main components of the extract from Athyrium multidentatum(Doll.)Ching(dry)were 5-hydroxymethylfurfural,p-hydroxybenzoic acid,tridecanoic acid,chlorophyll,linoleic acid,methyl linolate,stearic acid,1,3-cyclododecadiene,vitamin E,1-iodo-nonane etc.The main components of the extract from Athyrium multidentatum(Doll.)Ching(fresh)were pinane,phytol,palmitic acid,3-octadecene,chlorophyll,linoleic acid,1-chloro-nonadecane,etc.The results showed that the effective components of Osmunda japonica Thunb were different before and after processing,which indicated that the processing had an effect on the active species of the Osmunda japonica Thunb.(3)The IC50 values of 5 kinds of extracts at 0.10 mmol/L DPPH free radicals were Taraxacum mongolicum Hand.-Mazzof 127.54 μg/mL,Osmunda japonica Thunb.(dry)of 125.03 μg/mL,Osmunda japonica Thunb.(fresh)of 3.88 μg/mL,Athyrium multidentatum(Doll.)Ching(dry)of 42.37 μg/m L,Athyrium multidentatum(fresh)of 17.46 μg/m L.All extracts have good antioxidant activity with the best from Osmunda japonica Thunb..The antioxidant activity of the extract of Osmunda japonica Thunb.(fresh)was better than that of the extract of Osmunda japonica Thunb.(dry).The antioxidant activity of the extract of Athyrium multidentatum(Doll.)Ching(fresh)was better than that of the product of Athyrium multidentatum(Doll.)Ching(dry).(4)The MIC and MBC values of extract of Taraxacum mongolicum Hand.-Mazz.on E.coli and Staphylococcus aureus were 2.74 mg/m L and 5.51 mg/mL,respectively.The MIC and MBC values of extract of Osmunda japonica Thunb.(dry)on E.coli and Staphylococcus aureus were 0.54 mg/mL and 1.08 mg/mL,respectively.The MIC and MBC values of extract of Osmunda japonica Thunb.(fresh)on E.coli and Staphylococcus aureus was 1.73 mg/mL and 3.45 mg/mL,respectively.The MIC and MBC values of extract of Athyrium multidentatum(Doll.)Ching(dry)on E.coli was 3.48 mg/m L and t 6.96 mg/mL,respectively The MIC and MBC values of extract of Athyrium multidentatum(Doll.)Ching(dry)on Staphylococcus aureus were 1.74 mg/m L and 3.48 mg/mL,respectively.The MIC and MBC values of extract of Athyrium multidentatum(Doll.)Ching(fresh)on E.coli were 2.66 mg/mL and 5.31 mg/m L,respectively.The MIC and MBC values of extract of Athyrium multidentatum(Doll.)Ching(fresh)on Staphylococcus aureus were 1.33 mg/mL and 2.65 mg/mL,respectively.In general,all extracts showed antibacterial activity with the best antibacterial activity from Osmunda japonica Thunb.(dry).