Open AccessTaste Correction and Safety Evaluation of Rhodiola Extraction
Author(s) -
Shouqing Zhao,
Shanshan Wang,
Xue Chang-song,
Guangqing Xia
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/611/1/012063
Subject(s) - rhodiola , extraction (chemistry) , antioxidant , dpph , chemistry , in vivo , rhodiola rosea , taste , traditional medicine , in vitro , chitosan , food science , chromatography , biochemistry , medicine , biology , microbiology and biotechnology , salidroside
Objective To explore tannins removal of Rhodiola extraction and evaluate its safety. Method: Content of Tannins was treated with cheese, tannins removal was used by chitosan embedding, safety evaluation was tested by acute toxicity. The pharmacodynamics were detected by in vivo and in vitro antioxidant methods. Results: 20g/L Rhodiola extraction added 1g chitosan under 50°C embedding 2h, tannis was removed effectively and taste improved greatly. The results of acute toxicity tests in mice showed that the daily dose of 29.73 g was safe on the basis of 70kg adult weight. Antioxidant activity in vitro was evaluated by DPPH, super-oxide anion and hydroxyl radical scavenging assays showed at concentration of 0.1% indicated better results, while results in vivo showed at concentration of 1.2% decreased p53, p21 gene expression. Conclusion: A reasonable process for removing tannins from were determined Rhodiola extraction and taste of Rhodiola extraction is safe under the removal extraction technique. Results of antioxidant proved that Rhodiola extraction is effective.