摘要
探究从中药鸡骨柴中提取总黄酮的最佳工艺条件,实验评价其抗氧化活性。基于正交试验,从不同乙醇体积分数、液料比、提取温度和萃取时间,探究提取鸡骨柴中总黄酮的最佳工艺条件。基于DPPH、ABTS^(+)和超氧阴离子清除能力以及总抗氧化能力分析,评估黄酮的抗氧化活性。结果表明:本研究提取黄酮的最佳条件为60%乙醇体积分数、1∶20液料比、60℃、萃取时间20 min。以抗坏血酸为参照,抗氧化活性分析显示,黄酮的DPPH、ABTS^(+)、超氧阴离子清除率和T-AOC总抗氧化能力分别为(67.7±4.31)%、(96.69±5.52)%、(73.17±2.15)%和(2549.71±72.68)μmol/g,表现出良好的抗氧化活性。中药鸡骨柴的总黄酮具有较高的抗氧化活性。本研究优化获得黄酮的最佳提取工艺,为鸡骨柴黄酮的提取和抗氧化研究提供了重要的基础参考。
To investigate the optimal process for the extraction of total flavonoids from Elsholtzia fruticosa(D.Don)Rehd,and evaluate their antioxidant activities,the best process conditions for extracting flavonoids in E.Fruticosa were explored from different ethanol volume fractions,liquid-to-material ratios,extraction temperatures and extraction times based on orthogonal experiments.The antioxidant activity of flavonoids was assessed based on DPPH,ABTS^(+)and superoxide anion clearance and total antioxidant capacity analysis.The results showed that the optimal conditions for the extraction of flavonoids were:60%ethanol(volume),liquid-to-material ratio 1∶20,at 60℃,and extraction for 20 min.Taking ascorbic acid as the index,the antioxidant activity analysis showed that DPPH,ABTS^(+),superoxide anion clearance and T-AOC total antioxidant capacity of flavonoids was(67.7±4.31)%,(96.69±5.52)%,(73.17±2.15)%and(2549.71±72.68)μmol/g,respectively,which indicating good antioxidant activity.The total flavonoids of Chinese medicine E.Fruticosa had high antioxidant activity.This study optimizes the extraction process and provides an important reference for the extraction and antioxidant research of E.Fruticosa flavonoids.
作者
曾子旖
钱雨婷
雷诗雨
赵丹鸿
李诗婷
李治
ZENG Ziyi;QIAN Yuting;LEI Shiyu;ZHAO Danhong;LI Shiting;LI Zhi(College of Life Science,Chongqing Normal University,Chongqing 401331)
出处
《中国食品添加剂》
CAS
北大核心
2023年第9期134-139,共6页
China Food Additives
基金
重庆市教育委员会大学生创新创业训练计划项目(国家级)(No.202110637013)
重庆市教育委员会科学技术研究重点项目(No.KJZD-K202100502)
重庆市自然科学基金面上项目(No.cstc2021jcyj-msxmX0422)
重庆高校创新研究群体项目(No.CXQT21013)。
关键词
鸡骨柴
黄酮
提取工艺
抗氧化活性
Elsholtzia fruticosa
flavonoids
extraction process
antioxidant activity
