摘要
目的 优化萝藦果壳总黄酮的提取工艺并研究其抗氧化活性,为提高萝藦果壳总黄酮的资源利用提供参考。方法 利用超声波提取法提取萝藦果壳中的总黄酮,通过单因素实验设计,评价影响萝藦果壳总黄酮提取率的重要因素:乙醇体积分数、料液比、提取时间和超声波功率,通过Box-Behnken中心组合设计,优化出4个显著影响因素的最佳参数水平。结果 萝藦果壳总黄酮的最佳提取工艺为乙醇体积分数70.00%,料液比1∶15,时间30 min和超声波功率195 W,此条件下萝藦果壳总黄酮的提取率为10.78%,抗氧化活性实验中萝藦果壳总黄酮对DPPH和ABTS·+自由基的最高清除率分别为79.28%、88.62%。结论 萝藦果壳总黄酮优化提取工艺具有可行性;抗氧化活性实验证明萝藦果壳总黄酮具有良好的抗氧化性。
Objective To optimize the extraction process of total flavonoids extracted from Metaplexis japonic and study its antioxidant properties,providing a reference for improving its resource utilization.Methods Ultrasonic extraction method was used to extract total flavonoids from Metaplexis japonic.Through a single factor experimental design,the important factors affecting the extraction rate of total flavonoids from Metaplexis japonic,including ethanol volume fraction,solid-liquid ratio,time and ultrasonic power were evaluated.The Box Behnken center combination design was used to optimize the optimal parameter levels of the four significant influencing factors.Results The optimal extraction process for total flavonoids from Metaplexis japonic was 70.00%ethanol volume fraction,a solid-liquid ratio of 1:15,time of 30 minutes and ultrasonic power of 195 W.Under these conditions,the extraction rate of total flavonoids from Metaplexis japonic was 10.78%.The antioxidant activity experiment showed that the highest scavenging rates of total flavonoids from Metaplexis japonic on DPPH and ABTS·+free radicals were 79.28%and 88.62%,respectively.Conclusion The optimized extraction process of total flavonoids from Metaplexis japonic is feasible;the antioxidant activity experiment proves that it has good antioxidant activity.
作者
李伟晶
赵浩森
许薇
LI Weijing;ZHAO Haosen;XU Wei(The First Affiliated Hospital of Jinzhou Medical University;The Third Affiliated Hospital of Jinzhou Medical University,Jinzhou 121000 China)
出处
《锦州医科大学学报》
2025年第6期96-103,共8页
Journal of Jinzhou Medical University
基金
辽宁省科技厅博士启动项目,项目编号:2023-BSBA-154。
关键词
萝藦果壳
黄酮
响应面法
抗氧化
Metaplexis japonic
flavonoids
response surface methodology
antioxidant
