Estimation of Gallic Acid in Triphala Using Enzymatic Hydrolysis

R. Pallavi, S. Jha
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Abstract

A well-known Ayurvedic formulation, Triphala has numerous health benefits like appetite stimulation, controls diabetes, reduces cholesterol, relieves stress, alleviates inflammation and treats a variety of bacterial and fungal infections along with digestive problems. The phytoconstituents flavonoids, tannins, polyphenols and many chemical compounds are responsible for its claimed health benefits. One of the very significant compounds is gallic acid, which is reported to possess hepatoprotective, anti-inflammatory, antineoplastic and antioxidant properties that are beneficial in treatment of several diseases. In the present work using gallic acid as a marker, an attempt has been made to extract gallic acid from tannins present in Triphala by enzymatic hydrolysis and subsequent estimation of total gallic acid content by high performance thin layer chromatography (HPTLC). Rhizopus oryzae fungus is cultured for the production of enzyme tannase, which converts tannins into gallic acid. The extracted gallic acid is estimated in the biocatalyzed sample at optimal process parameters by high performance thin layer chromatography (HPTLC) method. The gallic acid content after treatment with enzyme was found to be doubled 0.296 ± 0.018 mg/ml, Rf value 0.37 at 254nm which was 0.197 ± 0.008 mg/ml and Rf value was 0.37 prior to enzymatic treatment. Gallic acid in Triphala is present in free form as well as the constituent of tannins. There is a remarkable yield of gallic acid from tannins using the enzyme Tannase in the conversion process. Application of such advanced technology increases the gallic acid yield from response surfaces in herbal and ayurvedic products containing gallic acid. The extraction condition of phenolic compounds can be optimised using enzyme hydrolysis. The effective factors including the solid to solvent ratio, enzyme concentration, particle size and extraction time can be optimised. Keywords: Triphala, Gallic acid, Tannin, Rhizopus oryzae, Tannase, HPTLC
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酶解法测定三倍子中没食子酸的含量
Triphala是一种著名的阿育吠陀配方,具有许多健康益处,如刺激食欲,控制糖尿病,降低胆固醇,缓解压力,减轻炎症,治疗各种细菌和真菌感染以及消化问题。植物成分类黄酮,单宁,多酚和许多化合物是其声称的健康益处的原因。其中一种非常重要的化合物是没食子酸,据报道,它具有保护肝脏、抗炎、抗肿瘤和抗氧化的特性,对治疗多种疾病有益。本文以没食子酸为标记物,采用酶解法从三倍子单宁中提取没食子酸,并用高效薄层色谱法测定了总没食子酸的含量。培养米根霉真菌生产单宁酶,将单宁转化为没食子酸。在最佳工艺参数下,用高效薄层色谱法对生物催化样品中没食子酸的含量进行了测定。酶处理后没食子酸含量增加了一倍(0.296±0.018 mg/ml),在254nm处的Rf值为0.37(0.197±0.008 mg/ml),酶处理前的Rf值为0.37。Triphala中的没食子酸以自由形式存在,同时也是单宁的组成部分。在单宁转化过程中,利用单宁酶生产没食子酸的产量显著。这种先进技术的应用提高了含没食子酸的草药和阿育吠陀产品的反应面没食子酸的产量。利用酶解法优化酚类化合物的提取条件。对固液比、酶浓度、粒径和提取时间等影响因素进行了优化。关键词:tritria,没食子酸,单宁,米根霉,单宁酶,HPTLC
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