Taste Correction and Safety Evaluation of Rhodiola Extraction

摘要

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 lg 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.