Zongyi Zhang, Yanan Zhao, Jing Cai, Tong Wang, Yujie Song, Jingyi Lu, Hairuo Du, Wenfang Wang, Yan Zhao, Lei Guo
The pathogenicity of foodborne Vibrio parahaemolyticus is a major concern for global public health. This study aimed to optimize the liquid-solid extraction of Wu Wei Zi extracts (WWZE) against Vibrio parahaemolyticus , identify its main components, and investigate the anti-biofilm action. The extraction conditions optimized by the single-factor test and response surface methodology were ethanol concentration of 69%, temperature at 91 °C, time of 143 min, and liquid-solid ratio of 20:1 mL/g. After high performance liquid chromatography (HPLC) analysis, it was found that the main active ingredients of WWZE were schisandrol A, schisandrol B, schisantherin A, schisanhenol, and schisandrin A-C...
February 28, 2023: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry