Studies On The Chinese Kushui Rose Syrup And Its Biological Activity

In this study,kushui rose bud was used to be the raw material,and the extraction process of total flavonoids in kushui rose buds was optimized by response methodology,then determined its antioxidant activity.Based on the rich flavonoids,this study has produced rose syrup with health effection,ABTS method and filter paper method was respectively used to analyze its antioxidant and antibacterial activity.At the same time,the content of quercetin and kaempferol in rose syrup was determined by ultra performance convergence chromatography.It can be used to efficiently develop natural non-toxic food,drugs,cosmetics and so on.The research is showed as follows:1.The parameters of extraction technology of total flavonoids from kushui rose were optimized by three factors and three levels response methodology,and anti-oxidation activity was determined by ABTS method and compared with the antioxidant capacity of vitamin C.The results shows that the optimal extraction technology was as follo ws : ethanol concentration 66%,liquid-material ratio 16:1(mL/g),extraction time 120 min and extraction temperature 70 ?.Under this condition,every sample was tested three times,the maximal yield of total flavonoids reached 5.85mg/g.The total flavonoids the same as model predicated contents which was 5.87 mg/g.The half inhibitory concentration(IC50)for ABTS+· of total flavonoids in rose was 1.22 ?L/L.Under the same conditions,the half inhibitory concentration of vitamin C was 1.69 ?L/L.the antioxidant capacity of total flavonoids in rose was better than standard antioxidant vitamin C2.Having used the best ethanol extracting solution optimized by response surface to produce rose syrup,and to evaluate its sensory properties.The results showed that t he rose syrup had the typical rose fragrance,but with little ethanol flavour and sedimeng,and the color was yellow brown.3.Rosa rugosa was used to produce rose syrup,and the optimum process parameters were determined single factor experiment and L9(34)orthogonal experiment.Scavenging effects of ABTS+· of rose syrup was investigated to study its anti-oxidation activity in vitro,and filter-paper method was used to study the bacteriostatic activity.The results showed that the optimum process parameters of rose syrup was determined as follows: liquid-material ratio 40: 1,extraction time 2 h,extraction times 4,white granulated sugar 45%,citric acid 0.15%.Under this condition,the rose syrup tasted moderate sour and sweet with rose aroma and fresh palate,The moisture was 54.27%,relative sweetness 4,viscosity 500 mPa?s,p H 3.43,flavonoids content 1.95 g?L and density 1.15 g?mL.It also had stronger antioxidant in vitro and bacteriostatic activity: the half inhibitory concentration(IC 50)on ABTS+· was 186.1 ?L/L,and the rose syrup had good antibacterial activity on Staphylococcus aureus and Escherichia coli,the diameters of antibacterial circle were(1.37±0.11)cm and(1.67±0.15)cm.4.The content of quercetin and kaempferol in kushui rose syrup was analysed by Ultra Performance Convergence C hromatography(UPC2),The column was CSH Fluoro-Phenyl C18(2.1 × 100 mm,1.7 ?m);mobile phase was 0.2% H3PO4 methanol and CO2;flow rate was 0.4 mL/min;detection wavelength 360 nm;injection volume 1.0 ?L,column temperature 40 ?,the active back pressure regulator(ABPR)was 12.4 Mpa.Quercetin and kaempferol were in a range of good linearity,the correlation coefficient was 0.9992 and 0.9994;precision(RSD)were less than 2.16%;the average recovery was 97.38%~101.06%.Under this condition,the content of quercetin was 237.04 mg/kg,and kaempferol was 41.61mg/kg.