Extraction Of Active Constituents From Perilla And Preliminary Study On The Application Of Enema Product

Perilla is a plant used both for medicine and for food in china,and its leaves contain various kinds of active components.Especially the related functional substances with antioxidant function.In recent years,studies on the active function of perilla are mainly focused on the antioxidant aspect,where rosmarinic acid is a new type of natural antioxidant.However,the research of perilla in China started late,and the research was not thorough and comprehensive enough.Therefore,it is of great significance to study the antioxidant function of Perilla in oil and enema.In this study,HPLC was established to determine the content of rosmarinic acid in perilla leaves.Good linearity was observed in the range of 10~400 ?g/mL.The supposed method had the advantages of effectiveness,high precision,good stability and repeatability.Rosmarinic acid of Perilla leaves was extracted with 60%ethanol.The result was:ratio of material to solutions 1:40,extraction time 50min,extraction temperature 40?.In this condition,the rate of rosmarinic acid in the Perilla leaf was 2.91%.Secondly,this paper also studied the different pretreatment methods of raw materials(freeze-dried,40? drying)and different drying temperature on the effect of Perilla leaf rosmarinic acid content.From rosmarinic acid protection,cost and operability,the leaves can be dried at 40? low temperature.The main active ingredients(total polyphenols,total flavonoids,rosmarinic acid)in Perilla of 7,8,9 harvested monthes were determined.The results found that the content of active components in the samples collected in early August was the highest.The best harvest time is in early August.Shijiazhuang variety has the highest content of active ingredients in early September,and the best collection time is determined in early September.Contents of active components(total polyphenol,total flavonoids,rosmarinic acid)was determined in two different crude extract by using 60%ethanol and 95%ethanol extracts of Perilla leaves.In the end,The antioxidant effect of 95%ethanol extract and rosmarinic acid were added to peanut oil and lard oil.Compared with tea polyphenols and rosemary extract,the anti-oxidation effect was investigated.It was found that the POV value of peanut oil and lard of 95%ethanol extract with 0.06%of addition was relatively low,which delayed the rancidity of lard and peanut oil.The two crude extracts and rosmarinic acid were added to the enema and the enema POV value of 60%ethanol extract and the TBA of the 60%ethanol extract were found at the same addition levels compared to the 95%ethanol extract and rosmarinic acid Lower value,the role of the enema oxidation delay,better than 95%ethanol extract and rosmarinic acid.