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《China Food Additives》 2011-05
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Extraction,separation and application of nuciferine

XIE Dong-lei,JIANG Zi-tao,LI Rong(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134)  
Lotus leaf is more and more popular as a natural,safe and effective functional food and medicine.Lotus leaf,which is abundant in China,mainly distributes around three main rivers basin in China:Yangtze River Basin,Yellow River Basin and Zhujiang River Basin.It has remarkable food and medicine efficacy,because it contains many functional components like alkaloids,flavonoids,volatile oil,organic acid,phytosterol and so on.Nuciferine in lotus leaf is a kind of aporphine alkaloids.The pharmacological studies indicate that it is the main component of lipid-lowering in lotus leaf.Recently,the functions of the lotus leaf alkaloids compounds,such as lipid-lowering lose weight,antiviral,bactriostasis and anticonvulsant becomes more and more hot topics,but few research is on nuciferine.With the increasing demand of nuciferine,the lack of convenient and effective method of separation and analysis limits its further development and application.This paper reviews the research status of the extraction of total alkaloids in lotus leaf,the separation,purification,content determination,and physiological activity of nuciferine.It provides the reference for the further research and development of nuciferine.
【Fund】: 天津市自然科学基金项目(项目编号:043604511)
【CateGory Index】: R284
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