Preparation and evaluation of shuanghua plum preserved fruit with qingyan effect

With shuanghua plum being used as material, the optimum mixture ratio of the extract of four Chinese herbs was optimized by the response surface method using bacteriostatic test in vitro, prepared a functional preserved fruit with qingyan effect was prepared in combination with the traditional processing technology. LPS-induced RAW264.7 macrophage inflammatory model was adopted to determine the anti-inflammatory activity of shuanghua plum preserved fruit using inflammatory cytokines ( TNF-α, IL-lβ, IL-6, PGE₂, NO) as indicators.The results showed that the optimal combination ratio of the extract of the four herbs were honeysuckle 56 mg/m L, licorice 59 mg/m L, sterculia scaphigera 61 mg/m L and peppermint105 mg/m L. In the inflammatory response, the samples at appropriate concentrations could decrease inflammatory cytokines ( TNF-α, IL-lβ, IL-6, NO) significantly ( p < 0.05) , while there was no significant effect on PGE₂ secretion ( p > 0.05) . The strongest inhibitory effect of the extract of shuanghua plum preserved fruit was obtained at the concentration of 50 mg/L.Under this concentration, the inhibition rate against TNF-α, IL-l, IL-6 and NO was 54.42%, 69.14%, 38.50% and 27.17%, respectively, demonstrating the anti-inflammatory effect of the developed shuanghua plum preserved fruit by decomposing the inflammatory factors.This showed that the shuanghua plum preserved fruit can inhibit the secretion of inflammatory factors, with qingyan effect.